|Brewing Yeast and Fermentation|
|by David Quain|
Now Available for the First Time in Paperback!This unique volume provides a definitive overview of modern and traditional brewing fermentation.
Tip: Try yeast cake for more results.
1 - 10 of 18 for rum yeast cake
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Soak the raisins ... 1 tablespoon of rum for 30 minutes ... measuring cup. Add yeast and stir to ... a light coffee cake, allow enough ... sprinkle with chopped walnuts.
Measure the blossoms ... cool, add the yeast dissolved in the ... settle. Strain carefully through cheesecloth until clear, add the rum, bottle and seal.
Crumble yeast into bowl and ... butter, vanilla and rum. Work in ... just once. Drain on absorbent paper. While still warm, sprinkle with powdered sugar.
Heat water to lukewarm and crumble in yeast. Let stand ... butter, extract and rum. Stir in ... degrees for 30 minutes or until done. Makes 2 braided loaves.
Mix yeast, sugar, water ... is dissolved. Add rum, egg, milk, ... approximately 2 to 3 hours. Bake at 375 degrees until light tan on top. Spoon on hot buns.
Combine the raisins, ... bowl. Pour the rum over them, tossing ... it with the yeast and a pinch ... sprinkle the loaves with the sifted confectioners sugar.
Scald milk; cool ... or crumble in yeast. Stir until ... lemon juice and rum. When babas ... serving. Serve with whipped cream, if desired. Makes 18 babas.
Scald milk in ... to lukewarm. Crumble yeast into cooled milk ... teaspoons of the rum extract, and half ... allowing a longer rising time in muffin tins.
Marinate walnuts, raisins, ... fruit in the rum. In large bowl crumble yeast, add sugar, ... Ice with the powdered sugar, lemon and rum. Drizzle actually.
Sponge: Dissolve the yeast cakes in 1/2 cup ... pans about 15 minutes, then turn loaves out on racks to cool. Yields 5 or 6 loaves, depending on pan size.
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