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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 ...
1 (3 1/2-lb.) boneless chuck roast. 1 (1-oz.) packet onion soup mix ... preheat to 325°. Pat beef dry with paper towels. Using a spice grinder, mortar and pestle, or zip-top bag and a rolling pin ...
1 pound (lb) = 16 ounces (oz) 1 kilogram (kg) = 1,000 grams (g) = 2.20462262 lb 1 lb = 453.59237 g = 0.45359237 kg 1 oz = 28.3495231 g. In four different English-language countries of recipe and measuring-utensil markets, approximate cup volumes range from 236.59 to 284.1 milliliters (mL).
Yeast viability can be tested by mixing yeast in warm water and sugar, and following a short rest period during which the cells first accommodate to the environment and then begin to grow, a layer of foam is developed by the action of the yeast, a sign of primary fermentation and live yeast. Typically 60 ml (1 ⁄ 4 cup) water at 40–45 °C ...
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.)
1 tablespoon salt, plus more for seasoning. 1 (9-ounce) package fresh fettuccine or homemade tagliatelle. 8 ounces Dungeness or blue crab meat, picked over (about 1 1/2 cups) 1/2 cup crème ...
15th-century woodcut showing a baker and a pastrycook at work, reproduced in the book. The work covered the history of bread-making in England and an examination of each ingredient used. [7]