Hello everybody, it’s Brad, welcome to my recipe site. Today, I will show you a way to make a special dish, water bread type 2. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Water bread type 2 is one of the most favored of recent trending meals in the world. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Water bread type 2 is something that I’ve loved my whole life. They’re fine and they look fantastic.

Diabetes can change some of the ways in which a person lives their life, but it need not stand in the way of a good breakfast. The yeast-water bread has only the mildest tang; I wouldn't call it "sour" sourdough bread based on its taste. As we do NOT like a sour bread other than Rye Bread from a KAF school the flavor profile from WYW is great for our tastes.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook water bread type 2 using 7 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Water bread type 2:

1. Get Half cup chakki atta flour/stoneground wheat flour(See pic)
2. Prepare 1 ful cup plain (not selfrising as in pic) flour
3. Get 3 table spoon brown suger/(or honey trial)
4. Make ready 1 tsp salt
5. Take 1 tablespoon vanila non alcohol
6. Prepare 1 ful cup warm milk
7. Get 3/4 cup warm water

Bread—the staff of life, the very metaphor for food and companionship—is a subject shrouded in tradition, lore, and even legend. Lean-dough bread is the most basic kind, often composed only of flour, water, salt, and yeast. While the processes may vary from bread type to bread type within the. Allow to rise until dough has risen one inch above pans.

Instructions to make Water bread type 2:

1. Mix all ingredients well with whisk electric til no lips and smooth mixture.add 1 scoop and swirl using back of scooper to make pattern
2. Turn over when golden brown,then add 1 tsp cooking oil.sometime it may be sticky…so need a bit scraping.this recipe dint use selfrising or baking powder or semolina…the slight crip in Browning is due to brown suger.havnt tried with honey…honey only as drizzle or topping…bismillah enjoy

I used salted butter, not margarine for this recipe. The hydration needed for dough storage will vary with to the type of flour you are using. "Hydration," when the term is used by professional bakers, means the ratio of the. But for now, I think this should help some of those interested in more. Bread bakers often talk about the percent hydration of dough or water Baker's % ; that is the weight of the liquids relative to the weight of the flour. NOTE: Liquid ingredients also include water, milk, alcohol, and juice.

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