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According to one version of the method described by New York baker Jim Lahey, [5] in his book My Bread, one loaf of the bread is made by mixing 400 g (approximately 3 cups) bread flour, 8 g (approximately 1¼ teaspoons) salt and 1 g (approximately ¼ teaspoon) instant yeast with 300 mL (approximately 1 1/3 cups) cool water to produce a 75% ...
Chewy yeast-raised flat bread is a snap to make in a bread machine. Serve naan with your favorite Indian dish to soak up the curry and sauces. —Shannon Ventresca, Middleboro, Massachusetts
Pungapunga – traditional bread made among the Māori of precolonial New Zealand using collected pollen of Typha orientalis [4] Rieska – Unleavened bread usually made of barley, traditional in the northern parts of Finland; Roti – Indian flat breads including Chapati, Dalpuri, and variants. Tortilla – Mesoamerican/Mexican flat bread
A flatbread is bread made usually with flour; water, milk, yogurt, or other liquid; and salt, and then thoroughly rolled into flattened dough. Many flatbreads are unleavened, although some are leavened, such as pita bread. Flatbreads range from below one millimeter to a few centimeters thick so that they can be easily eaten without being sliced.
Cookie dough bread, as it's been called, may sound like a calorie bomb, but this recipe is actually free of gluten and yeast, plus it's very low in sugar. View this post on Instagram.
Ingredients. 1¾ cup buttermilk , cold. 1 egg. Zest from 1 orange. 4 cups flour. ¼ cup granulated sugar. 1½ tsp baking soda. 1½ tsp kosher salt. 4 Tbsp butter , cold, diced
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