101 - 110 of 1,670 for dough cups

Result Page: Previous  5 6 7 8 9 10 11 12 13 14 15 16  Next

Prepare Sour Dough Starter. Scald milk. ... and 2 1/2 cups flour; beat until ... minutes, or until done. Remove from baking sheets and cool on wire racks.

Prepare Sour Dough Starter. Scald milk. ... and 2 1/2 cups flour; beat until ... minutes, or until done. Remove from baking sheets and cool on wire racks.

In a large ... 1/2 to 2 cups of starter. Starter ... bowl, put in dough and turn over. ... melted butter and cool on rack. Store in gallon size Zip Lock bags.

Mix and put ... be removed. Prepare dough in large bowl, ... cup sugar, 6 cups Pillsbury Bread Flour, ... tablespoon cinnamon, nuts (optional). Put glaze on top.

Dissolve yeast in ... to make soft dough. Place in ... let rise before baking, use as needed. Bake at 400 degrees. Can bake some each morning, as needed.

Combine yeast and ... knead lightly until dough is not sticky. ... needed. Will keep a couple of weeks. Grease top of biscuit before baking if you wish.

Combine and mix ... work in 4 cups flour. Cover with ... cup flour into dough until it is ... wire rack. Before cooling rub butter over surface of bread.

Dissolve yeast in ... salt. Add sour dough and blend in ... Pyrex. If top is brown before bottom, cover with aluminum foil and bake a few minutes longer.

Big bowl of ... Pour in sour dough, direct from the crock (about 4 cups). Sprinkle 2 ... melted butter. Let rise. Bake at 400 to 425 degrees for 25 minutes.

Mix well and ... p.m. make up dough to set overnight. ... or give to a friend. This is to avoid deflating starter. Starter may be frozen, for future use.

Result Page: Previous  5 6 7 8 9 10 11 12 13 14 15 16  Next


  top of page



COOKS.COM : COOKING, RECIPES AND MORE 0.57cb
COPYRIGHT © 2014 The FOURnet Information Network | Privacy | TalkFood
cpu: 0.02s