Hello everybody, it’s John, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, oil-free miso bread with cake flour. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Kindly subscribe to my channel for more beautiful videos. Gluten-free - Grab gluten-free oat flour to keep this bread gluten-free. It tastes like a cinnamon coffee cake!
Oil-Free Miso Bread with Cake Flour is one of the most popular of current trending meals in the world. It is enjoyed by millions daily. It is easy, it is quick, it tastes delicious. They’re nice and they look fantastic. Oil-Free Miso Bread with Cake Flour is something which I’ve loved my whole life.
To begin with this recipe, we must first prepare a few ingredients. You can have oil-free miso bread with cake flour using 5 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Oil-Free Miso Bread with Cake Flour:
- Prepare 200 grams Cake flour
- Take 20 grams Sugar
- Make ready 30 grams Miso
- Get 3 grams Instant dry yeast
- Get 130 ml Lukewarm water (warm to the touch)
Cake flour is a low protein/gluten product. "To make gluten-free bread, all you need to do is swap out the regular glutenous flour with gluten-free flour." It tends to be more like cake because when you're kneading bread in normal bread making, what you're actually doing is working with the gluten protein - that's what actually makes it stretchy. This post may contain affiliate links. Bread is one of the foods that people miss most on keto - at least I know I did - and a loaf of almond flour bread is a great alternative. You have to look for aluminum free baking powder to eliminate that taste.
Instructions to make Oil-Free Miso Bread with Cake Flour:
- Combine the cake flour, sugar, and yeast in a bowl. Add the lukewarm water a little at a time and mix. (In the summer or otherwise hot temperatures, use cold water.) Once the dough has come together, mix in the miso and knead for 15 to 20 minutes (until it becomes smooth like mochi rice cakes).
- Allow the dough to rise to twice or 2.5 times in height (I do this in the oven at 30℃ for 50 minutes). Coat your finger with flour and do a "finger check". Use a knife to cut into 6 portions, form them into round balls, then cover with a damp cloth to keep them from drying out. Let them sit for 10 minutes.
- Lightly press down on them, then restore the shape and allow to rise for a second time to twice or 2.5 times in height (I do this in the oven at 40℃ for 20 minutes). Before the dough finishes rising, preheat your oven to 200℃. Bake at 200℃ for 15-20 minutes (adjust the cooking times accordingly depending on your oven).
Lemon Poppyseed Zucchini Bread with zucchini, brown sugar, lemons, olive oil, ginger, and All this zucchini bread needs is you on the couch with a house that smells like a bakery + spa I've also had success replacing the flour with white-whole wheat flour and replacing half of the oil with applesauce! This is the BEST coconut flour banana bread recipe! No oil or added sugar required, this bread is moist and healthy. This is the best Coconut Flour Banana Bread you'll ever try. It's easy to make, not overly sweet, and reminds me of the real thing- without using gluten or.
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