|English Bread and Yeast Cookery|
|by Elizabeth David|
In this universally acclaimed book Elizabeth David deals with all aspects of flour-milling, yeast, bread ovens and the different types of bread an...
Results 1 - 10 of 197 for yeast muffins
In a saucepan, ... surface. Dissolve the yeast and sugar in ... greased and floured muffin pans until two-thirds ... salt if left to rise in a cool kitchen.
Cream butter with ... egg. Add dissolved yeast and water to ... Bake in greased muffin pan; fill each ... partially baked and frozen. Will keep for several days.
Stir all ingredients together. Bake in greased muffin pan at 450 degrees for 15 minutes.
Mix all ingredients. Spoon into muffin cups, 2/3 full. Bake at 425 degrees for 20 minutes. Makes 24.
Dissolve yeast in the water. Add other ingredients. Stir until moist. Grease muffin tins. Fill 1/2 full. Bake at 400 degrees for 8 to 10 minutes.
Dissolve yeast in warm water ... spoon into greased muffin pans, filling 2/3 ... 2 dozen. NOTE: In this recipe, the yeast does not require time to rise.
Dissolve yeast in water and ... container. To bake, spoon batter into greased muffin pans filling 2/3 ... at 350 degrees for 30 minutes. Yields 2 dozen.
Dissolve the above. ... mixer. (Batter will be thin.) Refrigerate up to one week or cook immediately at 400 degrees. Start in cold oven. Bake in muffin tins.
Bake at 350 degrees for 30 minutes in greased muffin tins. Batter keeps well in refrigerator. Muffins also freeze well.
Put all ingredients into bread machine following user's manual.
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