-40%

Palouse Brand Whole Wheat Bread Flour 48oz 3lbs

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£14.00

Lightly grease and flour (or cut parchment paper to place in the bottom of the pans) two 8” round baking pans.
In a large size, bowl whisks together all of the dry ingredients and set aside.
In a medium size, bowl whisks together all of the wet ingredients.
Pour the wet ingredients into the dry ingredients and mix until just combined – do not overmix.
Divide the batter into the 8” pans and bake for approximately 40 minutes until a toothpick inserted into the center comes out clean. Let the cakes cool completely before frosting. Once cooled, run a knife around the edges of the pans and remove the cakes. If you used parchment paper, discard the paper.
Using a mixer, blend all of the frosting ingredients, except for the Almond milk. Blend until whipped and creamy. If the frosting is a little stiff, add 1-2 Tbsp. of Almond milk until desired consistency is achieved.
Place the first cake on your cake plate and spread with approximately ½ of the frosting on top. Place the second cake on top of the first cake and spread remaining frosting on top of that cake. Next, add some swirls to the frosting on the top cake with your spatula to make it look fun and pretty.
Store your completed cake in the refrigerator or a cool place until you are ready to serve.

Availability: 700 in stock

£14.00

Availability: 700 in stock

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SKU: WERTY123456789IOFGHJAZ Category:

1 cup milk
2 tbsp. white sugar
1 package (.25 oz.) active dry yeast
1 cup warm water (110° F)
¼ cup melted shortening
3 cups (515g) Multi Purpose Flour
2 cups (205g) White Bread Flour
1 tsp. salt
Directions
Warm milk in a small saucepan until it bubbles, remove from heat. Mix in sugar, stirring until dissolved. Let cool until lukewarm.
In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
In a large bowl, combine the milk, yeast mixture, shortening and 3 cups flour. Beat until smooth. Add salt and rest of flour, or just enough to make a soft dough. Knead until smooth, approximately 5 min. or less. Place in greased bowl, cover, and double in size.
Punch down. Roll out to about 1/2 inch thick. Cut rounds with a biscuit cutter. Line a baking sheet with parchment or wax paper. Sprinkle cornmeal on the parchment/wax paper and place muffin rounds on baking sheet, dust tops of muffins with cornmeal. Cover and let rise 1/2 hour or so.
Heat griddle to 350° and lightly spray with cooking spray. Cook muffins on griddle about 10 minutes on each side. Keep baked muffins in a warm oven until all have been cooked. Allow to cool.
Muffins can be stored in Ziploc bags. To use, split and toast.

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