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4 teaspoons active dry yeast 2 large eggs 5 cups (about 21 1/4 ounces) bread flour ... and set aside.Stir together 1/2 cup warm water, yeast, and remaining 1/2 tablespoon sugar in bowl of a stand ...
Two 1/4-ounce packets active dry yeast. ... warmed. 8 tablespoons (1 stick) salted butter, melted and cooled, plus softened butter for the dough and pans. ... 1/2 pound (2 sticks) salted butter ...
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Heat 1 cup vegetable broth in a 1-quart saucepan over medium-high heat to a boil. Add half the dried mushrooms. Remove the saucepan from the heat and let stand for 15 minutes or until the mushrooms are rehydrated. Drain and coarsely chop the mushrooms. Heat 1 tablespoon oil in a 1-quart saucepan over medium heat.
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Reserve 1 1/2 tablespoons mixture for the dressing. Sprinkle the salmon with the remaining seasoning mixture. Cover the salmon and refrigerate for 6 hours. 2. Lightly oil the grill rack. Heat the grill to high. Brush the salmon with 1 tablespoon oil. Grill for 8 minutes or until the salmon flakes easily when tested with a fork. 3.
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Butter may be measured by either weight (1 ⁄ 4 lb) or volume (3 tbsp) or a combination of weight and volume (1 ⁄ 4 lb plus 3 tbsp); it is sold by weight but in packages marked to facilitate common divisions by eye. (As a sub-packaged unit, a stick of butter, at 1 ⁄ 4 lb [113 g], is a de facto measure in the US.)