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Bread - Bread V8 Post by :ecommchick Category :Learning Kitchen Author :Unknown Date :December 2011 Read :2759

Click below to download : Bread - Bread V8 (Format : PDF)

Bread - Bread V8

2 cups v-8® vegetable juice
2 tbl butter
3 tbl sugar
1 tsp salt
1 scant tsp basil and oregano
1/2 cup grated cheese (reduced fat cheddar)
1/4 cup ketchup
1/4 cup warm water
1 pkg yeast
7 cups flour (or more)

Heat v-8 and butter until butter melts. Add sugar, salt, herbs, ketchup,water and cheese. Cool to luke warm.

Add tomato mixture to 3 cups flour and yeast. Beat until smooth.

Gradually add more flour until you have a soft workable dough.

Knead 8-10 min. until smooth and elastic.

Place in greased bowl, let rise until doubled (1 to 1-1/2 hrs).

Punch down dough and divide in 1/2. Let rest 10 min., covered.

Shape into loaves and place in well greased pans. Cover and let rise until doubled (1 hr).

Bake at 350 for 25-35 min.
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Dry Ingredients: 2 cups white rice flour 1/2 cup potato starch 1/2 cup tapioca flour 1/3 cup cornstarch 1 Tbs. xanthan gum 1 1/2 tsp. salt 3 Tbs. granulated sugar 1 Tbs. egg replacer 1 Tbs. Red Star or other active dry yeast Liquids: 4 egg whites 4 Tbs. canola oil 1 tsp. cider vinegar 1 1/4 cups warm water Measure all dry ingredients in medium bowl. Stir or whisk well. Combine liquids and mix well. Large Bread Machine method: Transfer wet and dry ingredients and yeast to baking pan of bread machine in theorder suggested by the manufacturer. Press start.

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Note: Make 12 hours ahead of serving. 1/2 pound butter, softened 1/2 teaspoon salt 1 cup sugar 2 cups whipping cream 4 cups flour Mix butter, salt and sugar together well. Add whipping cream, then flour. Knead on floured surface 30 minutes. Divide dough into thirds. Roll between layers of waxed paper until 1/4-inch thick. Remove top sheet of paper and transfer rolled dough onto baking sheets, keeping bottom layer of waxed paper in placeScore dough into 1-inch squares before baking, making sure to not cut through dough. Bake at 350 F. for 20 minutes.