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Before draining, reserve one cup of the potato cooking liquid. Melt your butter and set it to the side. In a bowl, mash the hot potatoes using a fork before adding the melted butter, milk, salt ...
Kifli, kiflice, kifle, or kipferl is a traditional yeast bread roll that is rolled and formed into a crescent before baking. It is a common type of bread roll throughout much of central Europe and nearby countries, where it is called by different names. It is thought to be the inspiration for the French croissant, which has a very similar shape ...
Kaisersemmel or Imperial roll. In the 19th century, for the first time, bread was made only from beer yeast and new dough rather than a sourdough starter. The first known example of this was the sweet-fermented Imperial "Kaiser-Semmel" roll of the Vienna bakery at the Paris International Exposition of 1867. [2]
Dough is a thick, malleable, sometimes elastic paste made from grains or from leguminous or chestnut crops. Dough is typically made by mixing flour with a small amount of water or other liquid and sometimes includes yeast or other leavening agents, as well as ingredients such as fats or flavorings. Making and shaping dough begins the ...
Sprinkle over the top of the dough. Starting at the smallest end, roll tightly into a log. Using a long piece of dental floss, loop under the log of brioche, crisscrossing, and then cut into ½-inch-thick circles. (You can cut the rolls into larger circles if you want bigger rolls.) Put into the baking pan, just until touching (don’t cram ...
In a medium bowl, whisk together yeast, sugar, 1 cup all-purpose flour and milk. Cover with plastic wrap or a towel and let rise until doubled, about 1 hour. Pour 1/2 cup old-fashioned oats into a food processor; pulse until fine-ground. Pour ground oats into a large bowl and add remaining cups of flour and salt; stir to combine.
Pour into a small bowl; whisk in yeast and sugar until yeast dissolves. Let stand 5 minutes until foamy. Meanwhile, in a large bowl or bowl of a stand mixer, combine flours, wheat bran and salt. Cut in butter with fingers or a pastry blender until mixture resembles a coarse meal. Add yeast mixture and 1 egg; stir to combine.
In a large bowl or bowl of a stand mixer fitted with dough hook attachment, combine flour, salt, honey and yeast. Add milk, melted butter, eggs and vanilla and stir until just combined. Remove dough from bowl and knead on a lightly floured surface until smooth and elastic, about 7-10 minutes (or knead on low speed in stand mixer until smooth ...
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