Recipe: Perfect Water bread type 2

Water bread type 2. 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. As I type this I'm making your French Country Loaf using only raisin.

Throughout recorded history it has been a prominent food in large parts of the world. 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. You can have Water bread type 2 using 7 ingredients and 3 steps. Here is how you cook it.

Ingredients of Water bread type 2

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

While the processes may vary from bread type to bread type within the. We don't have one, but my brother does and he uses it weekly. He makes incredible bread of all types. He's into it, so it was a good investment for him.

Water bread type 2 step by step

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.
3. .

Bread is a combination of flour and water that has been baked. Over the years, its production has become increasingly more complex with a multitude of additions ranging from Baking - Baking is the actual cooking of the bread. It is done in many types of ovens and varies greatly depending on type. 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.