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I'd like some confirmation that my method for calculating the calories in the breads I make is correct.  It seems quite straightforward, but I want to make sure I'm not missing something.

I'd like some confirmation that my method for calculating the calories in the breads I make is correct. It seems quite straightforward, but I want to make sure I'm not missing something.

The perfect 100% whole wheat sandwich bread from King Arthur Flour.  Uses mashed potato flakes to make it softer and less dense.  Knead in the bread machine but bake in the oven.

100% whole wheat sandwich bread

The perfect 100% whole wheat sandwich bread from King Arthur Flour. Uses mashed potato flakes to make it softer and less dense. Knead in the bread machine but bake in the oven.

I pulled the trigger on a pullman 13x4x4 loaf pan recently, and have been itching to bake a sandwich bread.  I was unable to do it last weekend due to travel plans, so I was trying to figure out a way to get the loaf done after work. Unfortunately, I can't begin to bake anything until 7:30 pm at the earliest, and I usually go to bed by 10. Then I had an inspiration -- instead of making the oat/white bread recipe from KA Flour's website, I would make the "master loaf" from Whole Grain Breads…

I pulled the trigger on a pullman 13x4x4 loaf pan recently, and have been itching to bake a sandwich bread. I was unable to do it last weekend due to travel plans, so I was trying to figure out a way to get the loaf done after work. Unfortunately, I can't begin to bake anything until 7:30 pm at the earliest, and I usually go to bed by 10. Then I had an inspiration -- instead of making the oat/white bread recipe from KA Flour's website, I would make the "master loaf" from Whole Grain Breads…

Matzah (Unleavened) Bread Recipe1/4 cup extra virgin olive oil 1/4 cup honey 2 tsp salt 3 large eggs 1 1/2 cups water 6 1/2 cups all purpose flour, sifted and divided

Matzah (Unleavened) Bread Recipe1/4 cup extra virgin olive oil 1/4 cup honey 2 tsp salt 3 large eggs 1 1/2 cups water 6 1/2 cups all purpose flour, sifted and divided

A Jewish Baker’s Pastry Secrets Cookbook Review and Butterkuchen (German Butter Cake)

A Jewish Baker’s Pastry Secrets Cookbook Review and Butterkuchen (German Butter Cake)

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