|Dough: Simple Contemporary Breads|
|by Richard Bertinet|
For all those who do not want to eat mass produced sliced bread filled with chemicals and preservatives, help is at hand.
Results 1 - 10 of 114 for refrigerated yeast dough
In a large ... 2 cups flour, yeast, sugar and ... until a stiff dough is formed. Spray ... in your favorite refrigerated dough recipe or ... (45 – 50 minutes).
In a small ... paddle attachment. Sprinkle yeast over top of ... fitted with the dough hook. Knead until ... baked at 375°F for approximately 15 minutes.
Mix boiling water, ... Stir and add yeast mixture. Stir in ... day, cut off dough, roll in ... pecans. Let rise until double in size and bake at 375 degrees.
Lightly spoon flour ... sugar, salt and yeast; blend well. ... make a stiff dough. Cover lightly; ... cinnamon rolls or any kind of coffee cakes or kolaches.
Put 2 packages dry yeast to soak in ... makes a soft dough which works up easily, after being refrigerated at least 4 ... 10 to 15 minutes at 400 degrees.
Dissolve yeast in water. Stir ... flour to make dough easy to handle. ... 12-15 minutes. This dough will keep in refrigerator up to 3 weeks. Keep cloth damp.
Stir yeast into 1/2 cup ... add more flour. Dough will be soft ... Cinnamon Rolls, Stollen and Dinner Roll. Also can be used for buns, and any type coffee cake.
Dissolve shortening in ... adding eggs and yeast mixture. (Mix sugar, ... until doubled. Bake at 400 degrees about 10 minutes. Makes about 4 dozen rolls.
Dissolve yeast and 1 tablespoon ... cups) to make dough easy to handle. ... and glaze is desired consistency. Dip cooled doughnuts in glaze and let dry.
Sift dry ingredients. Add shortening and work dough with fingers or ... food processor). Add yeast mixed with 1/2 ... Bake at 375 degrees for 40 minutes.
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