The recipe No Fail Bread
No Fail Bread recipe is a Side Dish meal that takes 45 minutes to make. If you enjoy for Side Dish, you will like No Fail Bread!
No Fail Bread
- What Course Is No Fail Bread?
- How Long Does No Fail Bread Recipe Take To Prepare?
- How Long Does No Fail Bread Recipe Take To Cook?
- How Many Servings Does No Fail Bread Recipe Make?
- What Are The Ingredients For No Fail Bread Recipe?
- How Do I Make No Fail Bread?
- What's The Nutritional Info For No Fail Bread?
- What Type Of Cuisine Is No Fail Bread?
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Well, this is not exactly no-fail, but it sure is good. (see my notes in the instructions.) I am a novice bread maker- I got this recipe from a friend and it it what I use all week for toast at breakfast or dinner. It does not rise enough for sandwich use, but it reminds me of bread you would get at a restaurant. I followed the directions exactly, but next time I am going to "proof" the yeast instead of mixing with the flour. I welcome any suggestions for improving the rise, as I would love for this to be our sandwich bread too! What Course Is No Fail Bread?No Fail Bread is for Side Dish. How Long Does No Fail Bread Recipe Take To Prepare?No Fail Bread takes 30 minutes to prepare. How Long Does No Fail Bread Recipe Take To Cook?No Fail Bread takes 45 minutes to cook. How Many Servings Does No Fail Bread Recipe Make?No Fail Bread makes 12 servings. What Are The Ingredients For No Fail Bread Recipe?The ingredients for No Fail Bread are: 1.5 cups whole wheat or white whole wheat flour0.5 cups oat flour 1 tsp salt 1 tsp active dry yeast 2 tbsp honey 1 2/3 cups hot tap water (not too hot or it will kill the yeast. 110-115 degrees) 1.5 cups unbleached all-purpose flour How Do I Make No Fail Bread?Here is how you make No Fail Bread: Mix wheat flour, oat flour, salt, and yeast until yeast is coated.Stir honey into hot tap water until dissolved. Pour over dry ingredients. Beat 200 strokes.Add all-purpose flour and mix until absorbed. Let dough stand 10 minutes.Knead for 5 minutes (I used my dough hook on my mixer because this dough is very sticky and hard to knead. I think if you use a dough hook you only need to knead for half the time.)Shape into loaf and let rise 10 minutes. (again, too sticky to really shape, so I plopped it in a loaf pan to rise.)Bake at 350 for 45 minutes. Yields one loaf (mine was 25 oz) 12 servings (2 oz).A few notes- This bread really does most of its rising in the oven. But, it does not rise much. Mine did not crown over the top of my loaf pan. Next time I am going to proof my yeast first and double the amount. Also, there is no oil in this bread, so it does not really brown. If you spray your pan with non-stick spray the sides will be a lovely golden brown. I tried a little spray on top of the bread, but it was still a pale dough color. And finally, I know bread dough is not supposed to be so sticky and you learn from experience how it should feel while kneading. I might try to add more flour next time so I can knead by hand, but I did find a few recipes for wheat bread online that mentioned sticky dough was the expected outcome. I will continue to play and repost if I can tweak this recipe.Number of Servings: 12Recipe submitted by SparkPeople user NATBAER.What's The Nutritional Info For No Fail Bread?The nutritional information for No Fail Bread is:
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