68519 currant bread brith made yeast Recipes

currants or 1 cup raisins, water, instant yeast (1 package), warm water (110-115 degrees f), honey, butter or 2 tbsp margarine, melted and cooled, whole wheat flour, all-purpose flour, wheat germ, salt, walnut pieces, toasted, cornmeal, egg white, lightly beaten

bread flour, water, yeast, bread flour, wheat flour, salt, flax seed, flax seed, sesame seed, poppy seed, yeast, water, honey, yeast

bread flour, wheat flour, instant yeast, honey, water, room temp (70-90 degrees ), bread flour, instant yeast, salt

water, butter, dry milk, sugar, salt, dried parsley, garlic powder, bread flour, dry yeast

evaporated milk, water, butter, melted, egg, salt, bread flour, sugar, yeast, white sugar, brown sugar, cinnamon, butter

bread flour (4 cups), salt (1tsp), yeast , 1 (1/4 oz package), warm water (1 1/2 cups), water , for spraying oven walls

bread flour, more, bread flour , for dusting, instant yeast, salt, cornmeal or wheat bran, as needed

bread flour , plus, instant yeast, salt, cinnamon, water, hot 120-130 degrees, honey, sugar-free maple syrup, raisins, oil, wheat flour, oatmeal

warm milk, egg, sugar, salt, soft butter, bread flour, dry yeast

all-purpose flour, fresh yeast cakes, butter , cut into pieces (3/4 lb), dried currants , soaked in hot water for 15 minutes and drained, seedless white raisins , soaked in hot water for 15 minutes and drained, dark raisin , soaked in warm water for 15 minutes and drained, chopped mixed candied fruit peel, grated nutmeg or 1/4 tsp ground allspice, salt, brown sugar, lukewarm milk, eggs, well beaten, dark molasses, mixed with, tepid water

bread flour, whole-wheat flour, basic sponge (at room temperature ), rye flour, oats, water, salt, currants, bread flour, dried rosemary

bread flour, water, yeast, bread flour, wheat flour, rye flour, salt, yeast, water

bread flour, instant yeast, water , lukewarm, bread flour, instant yeast, water , lukewarm, salt, butter (optional)

bread flour (about 2 cups), instant yeast, water, room temperature, bread flour, plus extra for working (about 3 cups), instant yeast, water, room temperature, salt

rogue hazelnut brown nectar ale, bread flour, dry yeast, sugar, salt, dried, spent grain (optional), spent grain can be acquired from you local microbrewery or homebrewer, often free of charge. it is simply the left over husks of the malted barley used in brewing. it is not necessary for this bread to be delicious, but it lends a very nice character and consistency to the final product. note that before using you will need to dry it out over low heat in an oven until all of the moisture is removed.

water, vegetable oil, molasses, gluten, sugar, salt, caraway seeds, unsweetened cocoa powder, rye flour, bread flour, dry yeast

lukewarm water, vegetable oil, room temperature, molasses, wheat gluten, salt, caraway seeds, cocoa powder, rye flour, bread flour, sugar, yeast for bread machines

warm water (110 degrees f.), champagne, warmed, olive oil, salt, sugar, bread flour, instant yeast, cornmeal (optional for dusting pan ), poppy seeds (optional for top of loaf)