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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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