79 country yeast Recipes

yeast, water, all-purpose flour, sugar, baking powder, baking soda, salt, shortening or 1/3 cup lard, buttermilk, wheat chex cereal

warm water, active dry yeast (or 2/3 tsp rapid rise yeast), all-purpose flour, warm water, honey, active dry yeast (or 1 1/3 tsp rapid rise yeast), vegetable shortening , plus, vegetable shortening, all-purpose flour, salt

sugar, salt, active dry yeast, king arthur unbleached all-purpose flour, divided, water, dark molasses, instant coffee, butter, pumpernickel-rye flour, divided, salt, active dry yeast, king arthur premium 100% whole wheat flour, divided, king arthur unbleached all-purpose flour, divided, water, honey, butter, oats, uncooked

water, olive oil, honey, salt, sugar, white bread flour, whole wheat flour, vital gluten, yeast

water, egg, all-purpose flour, nonfat dry milk powder, sugar, salt, olive oil, active dry yeast

water, olive oil, honey, salt, sugar, white bread flour, whole wheat flour, tblsp vital gluten, yeast

water, olive oil, honey, salt, sugar, white bread flour, whole wheat flour, yeast

water, honey, canola oil, salt, bread flour, whole wheat flour, flax seed, sesame seeds, poppy seeds, active dry yeast

yeast, water (110-115), sugar, toasted wheat germ, vegetable oil, honey, rubbed sage, salt, dried rosemary, crushed, ground nutmeg, all-purpose flour

water, vegetable oil or 1 tbsp light olive oil, sugar, bread flour, instant potato flakes, nonfat dry milk powder, gluten, salt, fast rise yeast (or 2 1/2 tsp. bread machine yeast), water, vegetable oil or 1 1/2 tbsp light olive oil, sugar, bread flour, instant potato flakes, nonfat dry milk powder , plus, nonfat dry milk powder, gluten , plus, gluten, salt, fast rise yeast (or 1 tsp. bread machine yeast)

remember-you are working with yeast....and it s alive-so don tsp kill it before it has a chance to do it s job. use baby bottle warm water-not hot. make the sponge starter at least 2 (or as many as 16) hours before you plan to make the bread., stir the above ingredients together to make a thickish pudding-like mixture. cover loosely with plastic wrap and let it sit on your kitchen counter for at least 2 hours (or as many as 16-the longer you let it sit-the more flavor will be enhanced)., all of the sponge starter, warm (not hot) water, sugar (for browning crust-not flavor), salt (i use kosher ), active dry yeast, bread flour, if you prefer, you can use instant yeast-use 1/2 tsp in starter , and 1/2 tsp in dough)

parker house-style frozen yeast rolls, thawed (sister schubert s), butter, melted, sliced country ham, orange marmalade, dijon mustard, brown sugar

fresh yeast or 1 package dry yeast, lukewarm water, salt, coarse wheat flour (graham), ordinary wheat flour, walnuts, vegetable oil (preferably walnut oil)

spring water, dry yeast, bran wheat flour, dried unsweetened cranberries, dry sherry, chopped walnuts, spring water, dry yeast, whole wheat flour, bran wheat flour, sea salt

active dry yeast, warm water (110o to 115o), warm milk (110o to 115o), butter, softened, sugar, salt, ground ginger, eggs, king arthur unbleached all-purpose flour, sesame seeds

bread flour, rye flour, water, caraway seeds, honey, vegetable oil, salt, dry yeast

active dry yeast, warm water (110o to 115o), warm buttermilk (110o to 115o), egg, sugar, butter, melted, coarsely ground pepper, salt, cayenne pepper, cornmeal, divided, king arthur unbleached all-purpose flour, ground fully cooked ham, butter, softened, chopped chives, minced fresh parsley, lemon juice, pepper