bread recipes

Fresh milk corn bread

Fresh milk corn bread

AgustinaShanahan

Since I used my points to exchange for the book "Teacher Meng's 100 Breads", I have always wanted to practice it, but I had made bread before, and the dough in some recipes was really sticky to my hand, which made me feel discouraged. After I bought the bread machine, I was eager to try again. At the same time, I also exchanged a mold for angel cake. Looking through the book, I found a bread made with this mold. Moreover, it was also a simple bread, and the ingredients were also available at home, so I took action immediately!
German rye bread

German rye bread

ClintonRempel

When I looked through many West Point books, I found that some raw materials were really difficult to find, like rye flour. I have never been clear about the true appearance of this concept. I looked at a package of hotel-specific rye flour given me by a friend. It was written on the package. Yes, you can make steamed buns. I can't imagine what the snacks made with this flour are like and whether they can be used in our West Point works. The difference between rye flour and rye flour was searched online. Finally discovered that they were one family. Rye bread and rye bread, as well as wholemeal bread and germ bread, are the same thing. In order to confuse concepts and play with selling points, merchants create these fancy products. Rye bread and rye bread are common names. Wholemeal bread is the correct name. Some are made black and hard because the proportion of oatmeal flour is large, and the one mixed with wheat flour is softer and lighter. You can't eat pure oatmeal flour. It's like bricks and is very laborious. The reason why there are so many names, In fact, the whole mystery lies in the proportion and production process of oatmeal flour.
Buttermilk country bread

Buttermilk country bread

SusanaSchinner

This recipe has been made too many times, and it has become just for breakfast, no longer for fun. The original recipe came from www.cookingbread.com, and after making it several times, it gradually changed to what it is now because the original recipe tasted too strong and the amount was too large. The so-called buttermilk, or buttermilk, can be purchased ready-made abroad, but you can also make it yourself. As long as you add lemon juice or vinegar to the milk to cause a curdling reaction. As for how buttermilk will change the texture of the bread, I don't know too well. Maybe we can compare it with milk next time? Make this recipe again and find a new bread recipe.