Difference between revisions of "Hops Bread"
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RealRecipes (talk | contribs) m (Text replace - "Category:Trinidadian cuisine" to "Category:Trinidad and Tobago cuisine") |
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* 2 teaspoons [[salt]] | * 2 teaspoons [[salt]] | ||
| − | == | + | == Procedures == |
# Place the [[water]] in a large bowl, add the [[Granulated sugar|Sugar]], and stir until dissolved. | # Place the [[water]] in a large bowl, add the [[Granulated sugar|Sugar]], and stir until dissolved. | ||
# Add the [[yeast]], stir until dissolved and let stand for ten minutes. | # Add the [[yeast]], stir until dissolved and let stand for ten minutes. | ||
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# Bake in a 400°F oven for 20 minutes. Serve warm. | # Bake in a 400°F oven for 20 minutes. Serve warm. | ||
| − | [[Category: | + | [[Category:Trinidad and Tobago cuisine]] |
| + | [[Category:Snack Recipes]] | ||
[[Category:Bread Recipes]] | [[Category:Bread Recipes]] | ||
[[Category:Wheat flour Recipes]] | [[Category:Wheat flour Recipes]] | ||
[[Category:Yeast Recipes]] | [[Category:Yeast Recipes]] | ||
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Latest revision as of 17:09, 11 July 2012
Ingredients
- 2½ cups warm water
- 2 teaspoons sugar
- 1 tablespoons active dry yeast
- 4 cups flour, or more as needed
- 2 teaspoons salt
Procedures
- Place the water in a large bowl, add the Sugar, and stir until dissolved.
- Add the yeast, stir until dissolved and let stand for ten minutes.
- Stir in the flour and salt and mix well. Turn the dough out onto a floured board and knead for 8 to 10 minutes, adding more flour if necessary to make a stiff dough.
- Transfer to a greased bowl, cover with a cloth and allow to rise for 25 minutes.
- Punch the dough down, form into 12 balls and place on greased baking sheets.
- Cover with a damp cloth and let rise until doubled in size (1 – 2 hours).
- Bake in a 400°F oven for 20 minutes. Serve warm.
