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Results 101 - 110 of 11,280 for flour yeast salt
Grease 2 baking sheets. Heat ... large bowl, dissolve yeast and 1 teaspoon of the ... in remaining sugar, salt, carrots, shortening, cheese, orange ... Add 3 cups flour to yeast mixture. Mix at ... with melted butter. 18 buns
102. BRAIDED SWEET BREAD
Tip: Pour several cups hot ... before adding the yeast. Discard water. Testing the ... of sugar and flour; allow to sit for ... lemon peel, mace, salt and 2 cups flour. Beat ... achieve the correct consistency.
Place all ingredients except cornmeal ... knead in additional flour before shaping.) Cover dough with ... combine flour, sugar, salt and yeast; stir together until well ... phosphorus, .69IU Vitamin A.
104. CRAQUELINS
Cracknel Crackers are old fashioned ... surface dusted with flour, mound 6 cups flour ... pinch of plain salt. Mix the yeast with 1/2 cup warm (105F) ... to make cheese crackers.
105. EASTER BREAD
To scald milk: In a ... been reconstituted. Dissolve yeast in lukewarm milk. Pour into ... add 3 cups flour, mixing thoroughly. Place in ... butter, currants, vanilla, salt, and enough remaining flour ... top with melted butter.
Stir together 3 cups flour and yeast. In a saucepan, bring ... boil with sugar, salt, caraway and fennel seeds, ... those holidays. Makes 2 loaves.
Dissolve yeast in lukewarm (not hot) milk ... mixture. Whisk together flour, salt, and sugar in a ... golden (about 15 minutes or until done).
108. TURNOVERS
Combine flour with sugar and salt. Cut in butter or ... coarse breadcrumbs. Soften yeast in lukewarm water (110-115°F) with ... confectioners' sugar with milk.
Soak the raisins in 1/2 ... measuring cup. Add yeast and stir to dissolve. Set ... bowl, add milk/butter/yeast, salt, sugar, beaten eggs, lemon ... cups of the flour into liquid, then add raisins ... sprinkle with chopped walnuts.
110. REFRIGERATOR ROLLS
In a Pyrex measuring cup ... warm). Stir in yeast and set aside for 5 ... mixer, stir together salt and flour. Add yeast mixture. Combine ... polyunsaturated fat, 2.1g sugar.
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