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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 ...
The next day, when ready to bake, preheat the oven to 350 degrees. 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.
Add water and stir to combine (add more water as needed until dough forms, up to 1/2 cup total). Knead dough with dough hook in stand mixer on medium speed for 3 minutes (or by hand on a lightly floured surface for 5 minutes) or until dough is smooth and elastic. Shape dough into a ball; place in a well-oiled bowl.
Shape dough into a ball and place in a lightly greased bowl. Cover with plastic wrap and let rise until doubled, about 1 hour. Punch down risen dough and divide into 20 equal pieces. Roll each piece into a ball and place in lightly greased cups of a mini-muffin pan.
In order of merit, the bread made from refined [thoroughly sieved] flour comes first, after that bread from ordinary wheat, and then the unbolted, made of flour that has not been sifted". [21] The essentiality of bread in the diet was reflected in the name for the rest of the meal: ópson , "condiment", i.e., bread's accompaniment, whatever it ...
A flour tortilla ( / tɔːrˈtiːə /, /- jə /) or wheat tortilla is a type of soft, thin flatbread made from finely ground wheat flour. Made with flour- and water-based dough, it is pressed and cooked, similar to corn tortillas. [1] The simplest recipes use only flour, water, fat, and salt, but commercially-made flour tortillas generally ...
Media: Corn tortilla. In North America, a corn tortilla or just tortilla ( / tɔːrˈtiːə /, Spanish: [toɾˈtiʝa]) is a type of thin, unleavened flatbread, made from hominy, that is the whole kernels of maize treated with alkali to improve their nutrition in a process called nixtamalization. A simple dough made of ground, dried hominy, salt ...
Knead dough for 3 minutes, or until elastic, then shape into 2 loaves. Place loaves in a large saucepan or dutch oven with remaining 4 cups broth, diced onion, and crushed garlic. Add enough water ...
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