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Flour a counter or large cutting board and knead the dough until it becomes elastic and soft, about 10 minutes. Coat a large bowl with butter and place the dough inside, coating it with butter as ...
Contributor Micah Siva says, "For this recipe, use bread flour instead of all-purpose flour. ... They get a boost from commercial yeast and are easy to bake on your busy pre-Christmas timeline. 16 ...
Melt ½ of the butter and pour into a small bowl. Using a pastry brush, butter a 9-by-9-inch baking pan and set aside. Put the remaining butter into the bowl and gently mash with the back of a spoon. Lightly flour the work surface and roll out ½ of the dough into a 14-inch-by-12-inch rectangle about 2/3-inch thick.
Mix in the sugar, stirring until dissolved. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand for 10 minutes. 2. In your mixer bowl, combine the milk, yeast mixture, shortening and 3 c. flour. Using the paddle attachment, beat until smooth. Add the salt and the rest of the flour and beat just till incorporated.
2 tablespoons instant or active dry yeast. 3 cups warm water (110° to 115°F) 2 tablespoons sugar. 2 teaspoons salt. 6-1/2 to 7-1/2 cups bread flour
The basic method is to mix flour, water, salt, and yeast, allow it to ferment until gluten has developed—generally 12 hours or more, sometimes days when fermenting refrigerated—shape, proof, and bake. This lengthens the time required to produce a loaf of yeast bread, which by a kneaded method generally can be completed in three or four ...
In a food processor fitted with the dough blade (or a stand mixer fitted with the dough hook), whirl together the flour, yeast, sugar, and salt. With the motor running (at low speed for a stand ...
For example, in a recipe that calls for 10 pounds of flour and 5 pounds of water, the corresponding baker's percentages are 100% for the flour and 50% for the water. Because these percentages are stated with respect to the weight of flour rather than with respect to the weight of all ingredients, the sum of these percentages always exceeds 100%.
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