Check out the video for How Many Cups Of Flour Are In A 5Lb Bag posted by creator @motherh_rapgranny (MotherH (Rap Granny) 🇨🇦). So far, this clip has received 10,167 views, 171 likes, and 25 shares across social feeds.
Audience members and community members sharing content around How Many Cups Of Flour Are In A 5Lb Bag have highlighted several interesting perspectives: As noted by @mimidakarberry: “Here’s the recipe. Big Batch Challah – 5 lb Flour Bag • 4 ½ cups warm water + 5 Tbsp yeast + 2 ½ cups sugar → let bubble 10 min • Mix in 1 ¼ cups oil + 4 eggs • Add 5 lb flour (about 18 cups), adding 3 Tbsp salt halfway • Knead 10 min → smooth dough • Rise 1 hr → braid 6–7 loaves • Rise again 45 min • Brush w/ egg, bake 350°F for 35–45 min.
→ golden, fluffy challah ✨”. In another post by @uppereastsidemommy: “Make challah with me💙 Shabbat Shalom!”. Creator @arianemann: “1 five pound bag all purpose flour. 1 pack rapid rise yeast. 2 tbs salt. 1 cup sugar. 1 cup oil. 2 eggs. 2 eggwhites. 4 cuos warm water.”. Creator @mamawgailcooks: “My Aunt Callie’s Gingerbread 🎄 Ingredients: • 5 lb. bag self-rising flour • 3 cups granulated sugar • 2 cups buttermilk • 2 eggs • 5 tsp. ground ginger • 1 tsp. ground cinnamon • ¾ cup oil Instructions: 1. Preheat oven to 350°F. 2. Place flour in a large bowl and make a well in the center. 3. Add sugar,.
Buttermilk, eggs, ginger, cinnamon, and oil to the well. 4. Mix with your hands, working in the flour until the dough is like sugar cookie dough (you may not need all the flour). 5. Pinch off pieces of dough, shape them into ovals, and place on a greased cookie sheet. 6. Bake for 10–12 minutes, until golden brown. Broil briefly if needed. 7. Serve and enjoy! I remember standing by my mom, my Mamaw, and my Aunt Callie as they made this, and they’d always give me a little pinch of the dough - it was so yummy. ❤️ Making it today brought back so many sweet memories. My house.
Is almost decorated for Christmas, and I can’t wait to show y’all when it’s done. Aunt Callie’s gingerbread is just the start of the recipes and traditions I can’t wait to share. 🎄✨”. According to user @flourcoveredmom: “I wanted to experiment with using an entire bag of flour instead of measuring it out each time. Recipe: • 5 lb bread flour • 1500 g water • 360 g starter • 50 g salt I mixed the water and starter first, then added the salt. After that, I mixed in half the flour, then the rest. The dough felt a little dry, so I added a splash of water—which I regret.
😅 It ended up slightly too wet, probably made worse by my new NutriMill running for 10 minutes and heating the dough up. Dough temp hit 86°F, so I did: • 1st stretch & fold at 30 min • 2nd at 40 min • Last two 1 hour apart By the end of the 4th stretch & fold, the dough was 80°F and fermented fast—about 5.5 hours total. Next time: no extra water, mix only 2 minutes, and maybe add ice to keep the dough closer to 72°F. Learning as I go 🤍🍞”. According to user @japan_reels: “Rhode Discount Code 2025 Video”. In another post by @tiktok_tokyo: “Area Code 803.
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