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Bullpepper's Bull Bread
6 C. high gluten (bread) flour
1/3 C. sugar
1/2 C. malted milk powder
1/4 C. instant yeast
2 t. salt
2 1/4 C. water
1/3 C. canola oil
2 T. honey
12 (11 oz.) empty cans, labels removed, or 2 (9 x 5-inch) loaf pans In the bowl
of an electric mixer (or a mixing bowl), combine flour, sugar, malted milk
powder, yeast and salt; mix well. In a separate bowl, mix water, oil and honey
together, then add slowly to the flour mixture. Continue mixing until a ball of
dough is formed. The dough should be very moist, but if it is too sticky, add
small amounts of flour.
Remove dough to a lightly floured board and knead for 3 to 5 minutes. Place in a
large bowl and cover with plastic wrap. Let the dough rise until it has doubled
in volume, about 45 minutes to 1 hour, then punch down to deflate. Cut the dough
into 12 equal pieces and roll into balls.
Preheat oven to 360�F. Lightly spray the inside of 12 (11 oz.) cans with
vegetable spray. Place dough in cans and place in oven. Bake for approximately
18-20 minutes (about 45 minutes if baking in loaf pans). Remove hot cans
carefully from the oven and let cool for about 15 minutes, then remove breads
from cans. Makes 12 cans of bread or 2 loaves.
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