Pan integral de miel
Para el mejor pan de sándwich de trigo integral, este pan se basa en harina de grano entero al 100 por ciento e igual cantidad de miel y mantequilla para mantenerla suave. Esta receta es una adaptación de Ben Butler en Hayden Flour Mills. Martha hizo esta receta en el episodio 807 de “Martha Bakes”..
Fuente: Martha Stewart Living, noviembre de 2015
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Malik
26.04.2023 @ 21:49
This recipe for the best whole wheat sandwich bread is based on 100% whole grain flour and an equal amount of honey and butter to keep it soft. This recipe is an adaptation of Ben Butlers recipe at Hayden Flour Mills. Martha made this recipe in episode 807 of “Martha Bakes”. The instructions are clear and easy to follow, and the end result is a delicious and healthy bread that can be stored for up to 3 days at room temperature or frozen for up to 3 months. I highly recommend trying this recipe!