The recipe says
17.5 oz Self Rising Flour ( that’s 4 cups, right?)
1 1/3 cups beer
1/2 teaspoon salt
2 tab olive oil
17.5 oz Self Rising Flour ( that’s 4 cups, right?)
1 1/3 cups beer
1/2 teaspoon salt
2 tab olive oil
The recipe says
17.5 oz Self Rising Flour ( that’s 4 cups, right?)
1 1/3 cups beer
1/2 teaspoon salt
2 tab olive oil
Weight of the flour depends on how much it is packed in the measure. I finally got that through my punkin haid and started weighing the flour and other ingredients each time I made a bread recipe until I got the dough like I wanted it. The recipe became reproducible exactly each time I made it, no guess work.Self-Rising Flour: 1 cup = 4 ounces = 113 grams.
I think it depends on the flour. The bag should say. Unless you weigh the flour, you're doing a volume to weight translation. Just go with the beer & oil & the amount they need for a good dough. :biggrin2:
Weight of the flour depends on how much it is packed in the measure. I finally got that through my punkin haid and started weighing the flour and other ingredients each time I made a bread recipe until I got the dough like I wanted it. The recipe became reproducible exactly each time I made it, no guess work.
TK did you ever get a kitchen scale as JR and I recommended to you, years ago?
Well put some in it then it won't need them everytime. :biggrin2:Yes, I did, every time I take out it needs batteries:sad:
Didn't you learn in the Cooking part of Girl Scouts, not to pack it in, just cut it off at level?:wink2:
That is how I arrive at the weights I want. Going be the dough feel and noting weights until I get the result I want. I can reproduce it quickly then.I still think that just going with the amount of flour needed for the fluid to work.:smile:
I get what you mean nik, I make a lot of bread, so I know how to make
the adjustment at the end by either adding more flour or more water.
A favorite in my family is a sweet bread that I got from my Dom Delouse
cook book “Eat This” ...This is awesome and it’s great toasted with butter.
Here it is nic..Recipe?:smile:
I love Sunset Magazine's Portuguese Sweet Bread. So much that I can't make it! They now sell a similar Hawaiian Sweet Bread in the stores.
Colbyt you sound like someone that reads The Fresh Loaf forum.:wink2:Bread has a tremendous ability to work at varying hydration levels and still be a treat.
Nope. I made a lot of dough and loafed a lot. :surprise:Colbyt you sound like someone that reads The Fresh Loaf forum.:wink2: