Difference between revisions of "Bulgur Bread"
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== Ingredients == | == Ingredients == | ||
| − | *2 c boiling [[ | + | *2 c boiling [[water|water]] |
*1 c [[Bulgur|bulgur]] | *1 c [[Bulgur|bulgur]] | ||
*½ c lukewarm water | *½ c lukewarm water | ||
| − | *1 envelope/sachet [[ | + | *1 envelope/sachet [[yeast|yeast]] or one scant T yeast |
| − | *1 t [[ | + | *1 t [[sugar|sugar]] |
| − | *½ c [[ | + | *½ c [[molasses|molasses]] |
*1 T [[Margarine|margarine]] | *1 T [[Margarine|margarine]] | ||
| − | *1 T [[ | + | *1 T [[oil|oil]] |
| − | *2 c [[ | + | *2 c [[flour|flour]] |
| − | *1½ t [[ | + | *1½ t [[salt|salt]] |
*3 c more flour | *3 c more flour | ||
Latest revision as of 14:32, 10 May 2012
This heavier bread is slightly sweet and is delicious for sandwiches, toast, etc. It is best hot out of the oven.
Ingredients
- 2 c boiling water
- 1 c bulgur
- ½ c lukewarm water
- 1 envelope/sachet yeast or one scant T yeast
- 1 t sugar
- ½ c molasses
- 1 T margarine
- 1 T oil
- 2 c flour
- 1½ t salt
- 3 c more flour
Procedure
- Combine the boiling water and the bulgur and let stand for 15 minutes. In a separate bowl, mix together lukewarm water, yeast, and sugar. Let bubble. In a separate bowl, mix together molasses, margarine, and oil. When the bulgur mixture is lukewarm, combine all ingredients.
- In a large bowl, mix well the flour and salt. Combine both bowls and mix thoroughly. Add the rest of the flour and knead 8-10 minutes.
- Wash, grease bowl, add dough, cover with plastic wrap and a damp warm cloth and put in a warm place to double in bulk. When doubled, knead a little and form 3 rounds. Cut slashes in tops ½ inch deep. Let rise again. Bake at 375°F (190°C) for 10 minutes and then turn the temperature down to 350°F (175°C) and bake for 20-25 min. or more.
