606 from mix yeast for Recipes

  • Saffron Bun
    yeast, sugar , plus, sugar and
    14 More
    yeast, sugar , plus, sugar, half-and-half, scalded and cooled to warm, flour, egg, beaten, egg yolks, beaten, egg yolk, beaten with, milk, unsalted butter, melted and cooled slightly, saffron thread (crushed and diluted in 2 tsp warm milk), vanilla, rum extract, raisins, candied fruit (or mixed dried fruit), sliced almonds, sugar
    33 min, 17 ingredients
  • Homemade Buns
    yeast, sugar, water, sugar, salt, water, oil, vinegar and
    2 More
    yeast, sugar, water, sugar, salt, water, oil, vinegar, flour (white , whole wheat or a mix of each), wheat germ (optional)
    25 min, 10 ingredients
  • German Stollen
    mixed chopped candied fruit, golden raisin, currants and
    14 More
    mixed chopped candied fruit, golden raisin, currants, halved candied cherry, diced citron (see note below ), dark rum, active dry yeast (5 1/2 tsp), all-purpose flour, sugar, salt, milk, unsalted butter, chilled and cut into pieces, eggs, beaten, unsalted butter, melted, granulated sugar, sugar, brandy or 2 -3 tbsp rum
    1 hour 30 min, 17 ingredients
  • Banana Nut Bread
    yeast, flour, salt, sugar, butter, mashed ripe banana and
    8 More
    yeast, flour, salt, sugar, butter, mashed ripe banana, egg (to be beaten and measured with the water), water, chopped mixed nuts, butter, softened, icing sugar (confectioners sugar), cocoa, vanilla extract, milk
    25 min, 14 ingredients
  • Real Homemade Soft Pretzels
    yeast, sugar, warm water, flour, flour, mixed with and
    4 More
    yeast, sugar, warm water, flour, flour, mixed with, salt , more flour if needed, egg, water, coarse salt
    2 hour 15 min, 9 ingredients
  • Homemade Baguettes
    you will need : makes 2 large baguettes or 4-5 smaller lo... and
    30 More
    you will need : makes 2 large baguettes or 4-5 smaller loaves(12 inches), sponge, bread flour, warm water(110 degrees ), instant or rapid rise yeast, dough, bread flour, instant or rapid rise yeast, warm water (110degrees), salt, glaze, egg beaten with 2 tbsp water, directions: this recipe requires 2 days... so plan ahead ., day 1, make the sponge. in a medium bowl, stir all of the ingredients until combined. you will need to cover the bowl with plastic wrap. let it sit at room temp until the sponge has risen and fallen at least 6 hours and up to 24 hours. i made mine in the late afternoon and started on it in the morning., day 2, in a mixer bowl, fitted with the dough hook, combine 3 cups of the flour and yeast. on low speed, add water and mix until the dough comes together. it will be about 2 minutes. stop the mixer and cover the bowl with a plastic wrap. let it sit at room temp for 20 minutes. after the 20 minutes. remove the plastic wrap and add the sponge from the previous day. add the salt and knead the dough on medium-low for about 8 minutes. after about 4 minutes, if the dough is still sticking to the sides if the bowl, add the remaining 1/2 cup flour, 2 tbsp at a time. the dough should not stick to sides only to the bottom of the bowl. complete kneading the dough for the additional 4 minutes. you should have kneaded the dough for a total of 8 minutes., turn the dough on a lightly floured counter top. form into a nice ball ., place the dough into a large , lightly oiled bowl. cover tightly with greased plastic wrap. let rise in a warm place. like with all my breads i let it rise in a cozy oven. (i turn on the oven for about a minute and then turn it off. ...it should feel just cozy, not hot or too warm.)let rise 1 hour., after the initial 1 hour rise time , you will need to turn the dough 2 times slide a bench scraper under 1 side of the dough. gently lift and fold 1/3 of the dough toward the center., repeat with the other side. finally, fold the dough in half perpendicular to the first folds. this should be a rough square. let it rise for 30 minutes . the process of turning and folding. cover the bowl with plastic wrap. let rise for an additional 30 minutes. this process stretches the dough gently and ensures that the sheets of gluten in the bread provide the proper structure and strength. top a large rimless(or inverted) baking sheet with parchment paper. turn the dough onto a lightly floured counter top. divide it into 2 loaves(i divided mine in 4-5 pieces as my baking stone is too small)., shape each piece into a baguette and lay each piece seam side down. space them about 4-5 inches apart., shaping the baguettes, work with 1 piece at a time. gently pat the dough into a rectangle., gently fold the bottom third of the dough up to the center. press to seal. bring the bottom of the dough up to the top and seal., flour your hand and create a large crease down the middle., top and the bottom of the dough together making sure it is secure ., gently roll the baguette back and forth to make a long log. lay each piece seam side down unto a parchment lined baking sheet., remember to space them. mist the baguettes with vegetable oil and cover loosely with plastic wrap.( i didn tsp cover them with plastic wrap). let rise in a warm place till doubled about 1 hr to 1 1/2 hr., after about 40 minutes of rising time prepare your oven. adjust your oven rack to the lower-middle position. place a baking stone on the rack and heat the oven to 500 degrees. let the baking stone heat for 30 minutes but no longer than 1 hour. after the baguettes have doubled in size, score them with 1/2 inch slashes. use a very sharp knife or a sharp blade. brush the breads with egg-water mixture. carefully slide the breads and parchment paper unto the baking stone. immediately reduce the oven to 425 degrees. don tsp forget this step. bake until golden and center of bread registers at 210 or about 25 minutes. rotate loaves halfway to ensure even browning. i don tsp think i bothered with turning them. let cool for about 30 minutes. this bread is amazing for steak sandwiches. delicious, recipe was adapted from america s test kitchen baking cookbook .
    30 min, 31 ingredients
  • Gluten-Free Sandwich Buns
    brown rice flour (stone ground) and
    12 More
    brown rice flour (stone ground), tapioca flour (or potato starch), xanthan gum, sugar (white ), instant yeast (or bread machine yeast), salt (fine table , or kosher), eggs (or equivalent substitute), lukewarm milk (about 100 f) or 1 1/2 cups soy milk (about 100 f), lukewarm water (mix 1/4 cup hot tap water with 1/4 cup cold tap water to get lukewarm about 100 f temperature), vegetable oil, cider vinegar, egg white, beaten (or equivalent substitute), poppy seeds or 2 tsp sesame seeds
    2 hour 30 min, 13 ingredients
  • Friendship Cake and Starter
    sliced peach, drained and cut up, pineapple chunks and
    11 More
    sliced peach, drained and cut up, pineapple chunks, maraschino cherries, sugar, dry active yeast , plus, dry active yeast, sugar, peaches, nuts, chopped, yellow cake mix (not the pudding kind), instant vanilla or 1 (3 1/2 oz) package instant lemon pudding mix, eggs, oil
    720 hour 50 min, 13 ingredients
  • Soft Pretzels Soft Pretzels
    yeast ,(3 tsp) check the date for freshness and
    5 More
    yeast ,(3 tsp) check the date for freshness, warm water , this should be very warm not scalding, salt, sugar, flour & 2 tbsp brown sugar mixed in (optional), pretzel salt , butter, cinnamon sugar, garlic powder what ever topping flavoring your want or combination.
    15 min, 6 ingredients
  • Gluten Free Pita Gluten Free Pita
    yeast, warm water, sugar, brown rice flour, tapioca flour and
    5 More
    yeast, warm water, sugar, brown rice flour, tapioca flour, sorghum flour, xanthan gum, salt, warm water, egg , or 1 tsp. ground flaxseed mixed with 3 tsp. warm water
    6 min, 10 ingredients
  • Onion Soup Yogurt Bread (Abm) Onion Soup Yogurt Bread (Abm)
    yeast, all-purpose flour, vital wheat gluten, baking soda and
    7 More
    yeast, all-purpose flour, vital wheat gluten, baking soda, egg, plain yogurt, butter, water, dry onion soup mix, poppy seed, to top, sesame seeds, to top
    26 min, 11 ingredients
  • Pain Francais (Emeril Lagasse) Pain Francais (Emeril Lagasse)
    yeast, salt (about 2 tbsp), sugar (about 2 tbsp) and
    3 More
    yeast, salt (about 2 tbsp), sugar (about 2 tbsp), water (about 4 cups), flour sufficient to make a smooth dough (about 8 to 10 cups), eggwash : 1 egg mixed with 1 tsp water
    30 min, 6 ingredients
  • Dinner Roll Wreath (Sandra Lee) Dinner Roll Wreath (Sandra Lee)
    yeast rolls , frozen dough, butter, melted and
    3 More
    yeast rolls , frozen dough, butter, melted, ranch-style dressing mix, chopped fresh herbs (thyme, rosemary, parsley), fresh herbs, for garnish
    25 min, 5 ingredients
  • Schnitzbrodt (German Fruit Bread) Schnitzbrodt (German Fruit Bread)
    mixed dried fruit, dried apples, dry yeast and
    13 More
    mixed dried fruit, dried apples, dry yeast, lukewarm water (115o - 120o), sugar, lukewarm scalded milk (115o - 120o), flour , unsifted, butter, sugar, eggs, well beaten, salt, cinnamon, raisins, currants, nuts, chopped ,if desired, flour , more as needed
    3 hour , 16 ingredients
  • Cheese Danish Pastries (Delkelekh) Cheese Danish Pastries (Delkelekh)
    yeast, milk, at room temperature and
    16 More
    yeast, milk, at room temperature, eggs, at room temperature, unsalted butter, at room temperature, sour cream, sugar, salt, all-purpose flour , sifted, farmer cheese, sour cream, sugar, flour, vanilla, egg yolk, lemon , finely grated zest of, flour , for dusting, egg (mixed with 1 tbsp water), sugar (optional)
    1 hour , 18 ingredients
  • Friendship Cake Starter Amish Friendship Cake Starter Amish
    sliced peaches -- chopped, sugar -- divided, dry yeast and
    27 More
    sliced peaches -- chopped, sugar -- divided, dry yeast, pineapple -- crushed, maraschino cherries, fruit cocktail -- cut, do not drain fruit. combine peaches and 2-1/2 cup sugar and yeast in a 1-gallon glass or crockery jar with a loose fitting lid, stir to mix. stir daily for 10 days., on the 10th day , add pineapple and 2-1/2 cup sugar. stir daily for another 10 days. add cherries, fruit cocktail and remaining sugar and stir daily for 10 more days., drain fruit , reserve juice for the next batch. makes enough fruit, day 31, you are ready to make your cakes., you need, duncan hines butter recipe cake mix (for three mixings), instant vanilla pudding mix, doz. eggs, wesson oil (2/3 cup. each for three mixings), (you may substitute), raisins (white or dark ), walnuts, pecans, coconut, you may add red and green cherries, if you desire), preheat oven to 300., drain fruit in colander over large bowl for about 15 min or until fruit has stopped draining. this juice is your new starters. fruit cake must be started within three days after receiving new starters., separate mixings, pour 1 box cake mix , 1 box pudding mix, 4 eggs, 2/3 cup oil and 1 1/2 cup of fruit into a bowl and stir with spoon (do not use a mixer). add 1 cup raisins, 1 cup chopped pecans, 1 cup chopped walnuts, 1 cup coconut, and mix thoroughly with wooden spoon., grease and flour either bundt pan or your loaf pans (i prefer four 2 lb loaf pans for each mix.), bake bundt pan or tube pan for approximately 1 1/2 hrs., pans take from 1 hr to 1 hr 15 min-until nicely brown depending on your oven., cakes can be frozen. they are easier to cut in slices, if cut when frozen. thaws quickly.
    1 hour 30 min, 30 ingredients
  • Alison Holst's Hot Cross Buns Alison Holst's Hot Cross Buns
    active dry yeast , e.g. surebake active yeast mixture and
    16 More
    active dry yeast , e.g. surebake active yeast mixture, flour, brown sugar, salt, milk, cold, boiling water, butter, melted, egg, mixed fruit, mixed spice, cinnamon, flour, flour, oil, water , to taste, water, sugar
    1 hour , 17 ingredients
  • Bread For The Soul Bread For The Soul
    sponge, dry yeast (or 2 package of yeast), warm milk and
    11 More
    sponge, dry yeast (or 2 package of yeast), warm milk, flour (white or whole wheat), oats (any type will do), flaxseed (optional), grain mixture : 2 1/2 cups combination of any of the following: cornmeal (polenta), barley, couscous, bulgur, millet, whole wheat berries, cooked rice, crumbled rye crackers (you get the picture!), olive oil, salt, warm water, eggs, beaten (optional), wheat germ, olive oil, whole wheat flour mixed with 5 cups white flour
    40 min, 14 ingredients




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