|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.
Results 61 - 70 of about 840 for using yeast
Mix buttermilk and ... shortening separately. Mix yeast with warm water ... No need to let rise. Pinch off dough as needed and cook. Will keep for 5 days.
Put flour in ... mix well. Put yeast in cup with ... with melted butter or oil. Turn out. Makes 2 to 3 dozen rolls or 4 small loaves or 2 medium loaves.
Dissolve yeast in water and ... rise until double. Bake at 375 degrees for 15 to 20 minutes. When cool, ice with powdered sugar, milk and vanilla icing.
In large bowl, dissolve yeast in warm water; ... for 40 minutes, or until doubled in size. Bake at 375 degrees for about 20 minutes. Yield: 4 dozen rolls.
Combine scalded milk, ... to lukewarm. Add yeast. Let stand ... pan. Cover and let rise 60 minutes. Bake at 350 degrees for 50-60 minutes. Makes 1 loaf.
Sift dry ingredients ... in shortening. Add yeast to buttermilk (lukewarm) ... little longer. Biscuits may be frozen or kept in refrigerator overnight.
Sift together flour, ... Add sugar. Dissolve yeast in warm water. ... Roll out on floured board. Cut out like biscuits. Bake at 400 degrees until brown.
Cream butter, sugar, ... with milk and yeast solution. Mix in ... vanilla and nuts. Place in 3 pans. Bake at 375 degrees for 30 minutes. Frost as desired.
The one that ... 400 degrees. Dissolve yeast in warm water ... ingredients. Knead and roll, cut as for biscuits. Let rise for one hour. Bake 12 minutes.
Combine 1 1/2 cups of the flour and yeast. Warm milk, ... Place in or on greased pans and let rise for 45 minutes. Bake at 400 degrees for 10-12 minutes.
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