@hhdhhz93: #شعر

آلرآحل آلبصـرآوي🪐💫
آلرآحل آلبصـرآوي🪐💫
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Friday 07 August 2026 19:52:20 GMT
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#outbacksteakhouse #outbackbread #baking #fyp #fypシ                      1 ¼ cup water ¼ cup honey or maple syrup 2 tablespoon molasses 2 ¼ cup all-purpose flour 1 ¾ cup whole wheat flour 2 tablespoon cocoa powder 1 ½ teaspoon instant yeast 1 ½ teaspoon salt 2 tablespoon oil cornmeal for dusting and topping * Mix dry ingredients: all-purpose and whole wheat flour, salt, cocoa powder and yeast. * Add wet ingredients: lukewarm water, oil, honey, or maple syrup and molasses. Mix until dough is formed. * After dough is formed, knead for 8 to 10 minutes if using a stand mixer, 12 to 15 minutes if doing by hand. When ready, dough will feel tacky, smooth. If using a stand mixer, dough should stick to the bottom of the bowl, but not at your fingers. * Cover dough with plastic wrap or a damp towel and let it rise until it doubles. It will take about 1 hour and a half. Remember to leave it in a warm spot. * After the first rise, deflate dough. Flour the surface you’ll be working on. Divide dough into 4 pieces. * Using your hands or a rolling pin, open each piece in a rectangle. Roll into a cylinder and pinch to close. * Place rolls in a lined baking sheet, lightly coating the bottom with cornmeal (if using). Leave some space between them as they will get bigger. * Cover loosely with plastic wrap or a damp towel and let rise for 40 minutes more or until rolls almost double, and look puffy and light. * Just before baking, you can top the rolls lightly with cornmeal for more texture. * Baking. Preheat oven to 350°F. Uncover loaves and bake them for 30 to 35 minutes.
#outbacksteakhouse #outbackbread #baking #fyp #fypシ 1 ¼ cup water ¼ cup honey or maple syrup 2 tablespoon molasses 2 ¼ cup all-purpose flour 1 ¾ cup whole wheat flour 2 tablespoon cocoa powder 1 ½ teaspoon instant yeast 1 ½ teaspoon salt 2 tablespoon oil cornmeal for dusting and topping * Mix dry ingredients: all-purpose and whole wheat flour, salt, cocoa powder and yeast. * Add wet ingredients: lukewarm water, oil, honey, or maple syrup and molasses. Mix until dough is formed. * After dough is formed, knead for 8 to 10 minutes if using a stand mixer, 12 to 15 minutes if doing by hand. When ready, dough will feel tacky, smooth. If using a stand mixer, dough should stick to the bottom of the bowl, but not at your fingers. * Cover dough with plastic wrap or a damp towel and let it rise until it doubles. It will take about 1 hour and a half. Remember to leave it in a warm spot. * After the first rise, deflate dough. Flour the surface you’ll be working on. Divide dough into 4 pieces. * Using your hands or a rolling pin, open each piece in a rectangle. Roll into a cylinder and pinch to close. * Place rolls in a lined baking sheet, lightly coating the bottom with cornmeal (if using). Leave some space between them as they will get bigger. * Cover loosely with plastic wrap or a damp towel and let rise for 40 minutes more or until rolls almost double, and look puffy and light. * Just before baking, you can top the rolls lightly with cornmeal for more texture. * Baking. Preheat oven to 350°F. Uncover loaves and bake them for 30 to 35 minutes.

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