|Advanced Bread and Pastry|
|by Michel Suas|
Advanced Bread and Pastry, A Professional Approach is a comprehensive guide to bread, viennoiserie, and pastry that is designed for students, prof...
Results 1 - 10 of 127 for corn bread dough
Mix the sour dough starter, cornmeal, milk, ... outdoors for several hours. Leave uncovered indoors for 2-5 days or until bubbling. Store in refrigerator.
Mix all of the above bread ingredients in a ... floured surface. Press dough outward to form ... making bread - discard, or give to a friend, or freeze.
Mix yeast and ... cup in making bread. Return remaining ... morning, punch down dough or just divide ... until brown at 350 degrees. Bake on bottom rack.
Dissolve a package ... water, 1 cup bread flour, 2 cups ... (Tupperware) and put dough in; flip over ... sugar, milk, vanilla and chopped nuts, if desired.
Mix all of ... oiled pan, turning dough so all sides ... To make more bread with starter, pour ... bake at 325 degrees for 30 minutes or until golden brown.
Combine all the ... not use the dough mixture the same ... friend. Combine the bread mixture well and ... blueberries. Bake at 375 degrees for 12-15 minutes.
Mix yeast with ... cup to make bread. Return the ... another bowl, add dough and turn it ... heating pad under the bowl, and bake pans to help dough rise.
Note: If you ... pudding, milk, cinnamon, corn syrup. Mix, then pour over first layer of bread then break up ... you break up should be sizes of quarters.
Mix sugar, oil, ... is mixed in. Dough will be stiff. ... in a greased bread pan and cover ... done. Remove from pans and cool on rack. Bread freezes well.
Dissolve yeast in ... cup to make bread, then refrigerate ... to form soft dough. Oil large ... for 30 to 45 minutes. Remove from pan and cool on racks.
top of page