Artisan bread mix cracked wheat

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Krusteaz Cracked Wheat Bread Machine MixENRICHED BLEACHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED iron, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID, MALTED BARLEY FLOUR, ASCORBIC ACID), CRACKED WHEAT, SUGAR, SOYBEAN OIL, NONFAT MILK, SALT, SOY LECITHIN (EMULSIFIER), ENZYMES. YEAST PACKET ACTIVE YEAST, ASCORBIC ACID, SORBITAN MONOSTEARATE.Bread machine : add the following Ingredients according toyour bread machine owner's guide. Use the basic cycle. Bread cycles lessthan 2 hours will affect flavor, texture And volume And are notrecommended. 1 1/2-2 lb capacity machine: 1 cup room temperature water (75f-85f) , full box mix, 1 packet yeast (enclosed). 1 lb capacitymachine: 3/4 cup room temperature water (75f-85f), 2 1/3 cups mix (3/4box), 1 teassoon yeast (enclosed). For rolls And breadsticks- addingredients above And set machine on dough cycle. Remove dough andfollow the shaping And baking steps as directed below for traditionalbread. High altitude (over 5, 000 feet): add an additional 1 tablespoonwater. Traditional bread : 1-place 1 cup room temperaturewater (75f-85f), yeast (enclosed) And bread mix in large bowl. Stiruntil blended. Dough will be sticky. 2-Knead dough on a lightly flouredsurface 5-10 minutes or until smooth And elastic. Place dough in alightly greased bowl And turn To coat. Cover with a cloth. 3-Let rise ina warm, draft-free place until double in size (about 1 hour). Punchdough down. 4-Shape & bake: for loaf: place in a greased 8 1/2 x 4 1/2 x2 1/2-inch loaf pan. Cover with a cloth And place in a warm, draft-freeplace until double in size (about 45 minutes). Bake in preheated 400foven for 25-30 minutes. For rolls: divide dough into 6-8 portions; shapeas desired. Place on a greased pan And let rise as directed for loaf. Bake in preheated 400f oven for 10-15 minutes. For bread sticks: dividedough into 6-8 portions. Roll each portion into a rope And place on alightly greased pan. Do not let rise again. Bake in preheated 400f ovenfor 10-15 minutes.

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