How To make Bulgur Bread 2
1 1/2 c Fine or medium bulgur
1 1/2 ts Salt
2 c Boiling water
1/2 c Minced onion
Approximately 2 cups -unbleached Hard white Or all-purpose flour Recipe by: BAKERS' DOZEN (ALFORD AND DUGUID)SHOW You will need a medium-sized bowl, a food processor (optional), unglazed quarry tiles to fit on the bottom rack of your oven, and a rolling pin. Place the bulgur and salt in a food processor, pour the boiling water over, and stir or process briefly to mix. Let stand for thirty minutes. When you come back to the bulgur mixture, it will look like the bulgur has totally absorbed the water. However, proceed by adding 1 cup flour and the minced onion, and process for 1 minute. The dough should come together into a large ball as you process. If it doesn't, feel the dough: If it feels dry and floury, start the processor, add 2 tablespoons warm water and process for 30 seconds; again if the bulgur and flour still don't come together, add another 2 tablespoons water and process. Once a ball of dough forms, process for 2 to 3 minutes longer, then turn out onto a well-floured surface. (If your processor is too small to handle the whole dough, work with half at a time, adding 1/2 cup flour to each portion, then combine when you turn out of the processor and knead by hand). Knead by hand for 4 to 5 minutes. Alternatively, if you do not have a food processor, combine bulgur, salt and boiling water in a medium-sized bowl and let stand for 30 minutes. Add onions and 1/2 cup flour and stir in. Add another 1/2 cup flour and use your hands to fold flour into the dough. With a little persistence, you will soon have a dough (although somewhat sticky) that you can knead. Turn out onto a well- floured kneading surface and knead for 6 or 7 minutes. Dough will be sticky at first, but will soon come together into a smooth workable dough; you may be surprised to discover how kneadable bulgur is. When finished kneading, cover the dough with plastic wrap and let stand until you are ready to proceed further, for 15 minutes to an hour, whatever is convenient. To bake, have your oven preheated to 450 degrees with baking stone or quarry tiles in place on a rack in the
bottom third of the oven. Divide the dough into 8 pieces, and flatten each on a well- floured bread board. With a rolling pin, roll out one or two breads until very thin, about 8 to 10 inches in diameter. Work with only one or two at a time, as many as will fit in your oven. When ready, handle the bread gently as you place it on the hot tiles. (You can also try dusting a peel or the back of a baking sheet with flour and using peel or sheet to transfer breads to hot tiles.) Bake on one side for 1 1/2 to 2 minutes then turn over to the other side for 1 to 1 1/2 minutes. The bread should begin to brown around the outside. When baked, keep breads warm by stacking them one on top of the other and wrapping them in a clean kitchen between 8 and 10 inches in diameter. =============== Reply 21 of Note 1 ================= Board: FOOD BB Topic: FOOD SOFTWARE Subject: Z - TVFN (50 OR SO) To: TMVM93B SHARON KLINGER Date: 11/15 From: TMVM93B SHARON KLINGER Time: 0:59 AM -----
How To make Bulgur Bread 2's Videos
Bulgur Wheat 101 | Everything You Need To Know
Learn everything you need to know about bulgur wheat in this video PLUS 2 easy and delicious recipes highlighting bulgur wheat!
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Bismillah,
Hey Lovelies, hope you're all well! Today is a very easy recipe for you guys make sure you give this a go as it's healthy for u as well. Let me know in the comment section below if you've tried bulgur before or if you give this recipe a try!
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Vegan Bulgur Pies Stuffed with Tahini Onion and Curry | Bulgur Bread
Please note: I added 1 tablespoon salt in the stuffing (optional) or to your liking.
For the stuffing
5 pounds diced onion
1 1/2 cups thick tahini
4 tablespoons of curry powder
1 1/2 tablespoons salt or to your liking
For the dough
1 1/2 cups fine bulgur ( Tabula bulgur # 1 )
2 1/2 pounds all purpose flour
1 1/2 tablespoon salt
1 tablespoon fennel seeds ground
1 tablespoon caraway seeds
1/2 cup vegetable oil
1 cup warm water
1 1/2 tablespoon dry yeast mix with 1 tablespoon sugar and one cup of hot water
2 tablespoons of tomato paste mixed with half a cup of cold water
Coarse Bulgur Veggies
With great pleasure, we introduce Coarse Bulgur Veggies. This recipe is simple and easy to prepare, same way you would prepare your Fried Rice. Add this to your list of favourite meals. Feel free to adjust the ingredients for flavour and texture that suits your requirements. #WeLikeOlyke olykefoods.com #Recipes #Bulgur #Diet #Veggies #FriedRice
Ingredients
• 1 cup coarse bulgur wheat
• 2 tbsp coconut/olive oil
• salt + pepper to taste
• 1 clove garlic onion
• 1 red + 1 green pepper
• fresh ground pepper
• salt + 1 stock cube
• 1 cup broccoli, 1 cup tomatoes, ½ cup sweet corn
Directions
1. Place the bulgur in a large bowl and combine with boiling water. Cover and allow to sit until tender and water absorbed.
2. Place cooking pan over medium heat and pour 2 tablespoon of coconut oil in the pan, heat for 30 secs. Add chopped garlic + onion, stir and allow to fry for 1 min. Then add pepper + sweetcorn, stir and allow to cook for another minute.
3. Mix bulgur and fried veggies, add stock cube, salt + ground pepper to taste. Cover the pan and allow the mixture to cook for a minute or two. Stir and turn off the heat. Serve with sliced tomatoes and broccoli.
The One Rise Whole Wheat Bread - 3 Ingredients
In this video Jill shows you how to make the SIMPLIEST whole wheat bread using three ingredients, one bowl, one pan, and one rise.
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RECIPE:
THREE INGREDIENT, ONE-RISE WHOLE WHEAT BREAD
You’ll not believe how easy this recipe is. You’ll want to make this loaf over and over again.
INGREDIENTS
4 ½ cups whole wheat flour (450 grams, or 1 lb)
1 3/4 to 2 cups very warm water
1 teaspoon salt
2 ½ teaspoons dry instant yeast (or quick rise)
(Optional: 1 teaspoon sugar)
HOW TO MAKE:
In a large measuring cup, sprinkle the yeast over the warm water. If you are going to add sugar, add it at this time. Stir well to dissolve the yeast. Set aside for approximately 5-10 minutes to activate the yeast.
In a large bowl, add the whole wheat flour and salt. Combine.
Once the yeast is proved, add it to the flour. Stir all to make sure the flour has absorbed the water. If the mixture is a bit too wet, add a little flour. If it’s too dry, add a little bit of water. With your hand gently turn the mixture over to mix it all together.
Place the dough on a floured surface. Briefly pull the dough into a ball and the flatten it out into a rectangular shape and roll it together to create a loaf shape. Into a greased 8” x 5” loaf pan, add the dough. Lightly cover with plastic wrap and allow to rise to just above the rim of the loaf pan (approximately 35-40 minutes.)
In the meantime, set your oven at 400 degrees. The oven rack should be in the middle position.
Once the bread has risen, place it in the oven. Bake for 40 minutes, until golden brown and it sounds hollow on the bottom of the loaf if you tap it with your knuckles. If you have a kitchen thermometer, the temp should be around 120 degrees.
Place bread on a cooling rack for 5 minutes. Remove it from the pan and allow to cool for about 30 minutes before attempting to slice it. DELICIOUS!!
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