225 french bread yeast bread Recipes

instant yeast, warm water (110 degrees f/45 degrees cup), whole wheat flour, warm water, instant yeast, unbleached bread flour, kosher salt, cornmeal for dusting

warm water, divided (110 degrees f), active dry yeast, active dry yeast (or use two .25-oz packages yeast), sugar, bread flour (more if needed), salt, sugar, vegetable oil (or use canola oil, do not substitute butter or shortening for the oil it will affect the texture)

soymilk, vanilla extract, flour, sugar, nutritional yeast, vegan egg replacer powder, cinnamon, salt, day-old french bread

all-purpose flour, divided (about 1 1/4 cups), active dry yeast, salt, warm water (100o to 110o), warm water (100o to 110o), active dry yeast, all-purpose flour (about 2 cups), bread flour (about 2/3 cup), salt, cornmeal

flour , plus for your kneading surface (bread or ap works well.), yeast, salt, luke warm water, water , for oven

water, salt, bread flour, parmesan cheese, garlic powder, active dry yeast, cornmeal, vegetable oil, egg white, water, sesame seeds

vinegar , in place of same quantity of warm water (optional), warm water, strong white bread flour, butter or 13 g firm margarine or 1 tbsp sunflower oil, salt (i use lo- without any problems) or 1 tsp (i use lo- without any problems), bread machine yeast (1 very slightly raised tsp)

water, warm, yeast, sourdough starter, bread flour, sugar, salt, baking soda, bread flour

hot tap water, amish starter, oil, salt, bread flour, active dry yeast (feel free to put the entire little packet in)

instant yeast (dry yeast must be dissolved in water below) or 1 1/2 tsp dry yeast (dry yeast must be dissolved in water below), warm water ( 100 degrees , not so warm that it kills yeast), unbleached white flour (i sub about 2 cups whole wheat flour to make it healthier, but i find that more than 30-40% whole wh), salt (i use real or sea )

water (at room temperature. bottled spring preferred but room-temperature tap ok too), vitamin cup powder (a.k.a. ascorbic acid powder, optional but strongly recommended), firm margarine or 1/2 tbsp vegetable oil (about 3g) or 9 g butter, salt (about 4g or 5g of standard table . preferably lo- or other reduced-sodium equivalent), strong white flour, bread machine yeast (about 3g, standard , if using sachets, not quite a full sachet)

water (70o to 80o), dried minced onion, sugar, salt, king arthur unbleached bread flour, active dry yeast, cornmeal, egg yolk, lightly beaten

water, water, butter, softened, bread flour, sugar, salt, bread machine yeast

active dry yeast, whole milk, warm, bread flour, sugar, salt, eggs, lightly beaten, unsalted butter, at room temperature, brioche bread (from recipe above), egg, milk, vanilla (optional), cinnamon (optional), sugar (optional), margarine or 1 cup butter, foie gras , medallions 1-inch-thick each, raw, fresh (never frozen), salt, fresh ground black pepper, butter, shallots, minced, assorted wild mushrooms, trimmed and wiped clean, port wine, duck stock or 1 cup chicken stock, fresh thyme leave, salt , to taste, fresh ground black pepper , to taste, minced black truffle, butter, diced wild mushroom, asparagus, late harvest riesling vinegar, dry red wine, salt , to taste, fresh ground black pepper , to taste, mache, washed, black truffle oil, brioche bread, fresh truffle , shavings (optional), coarsely ground high-quality sea salt

active dry yeast, warm water (105o to 115o), bread flour, divided, sugar, vegetable oil, salt, cornmeal, egg white, water

dry yeast (2 1/2 tsp), warm water (105o to 115o), bread flour, salt, water, egg white