197047 homemade flour no yeast Recipes

flour, dry yeast, lukewarm water, honey or 3 tbsp sugar, salt, vegetable oil

unbleached all-purpose flour (15 - 16 1/4 oz), instant yeast (about 2 1/4 tsp envelope), sugar (plus 1 cup for rolling about 2 1/2 oz), salt, whole milk (at room temperature ), eggs (beaten lightly ), unsalted butter (3/4 stick cut into 6 pieces, softened but still cool), vegetable shortening (such as crisco, for frying 40 oz)

all-purpose flour, salt, baking powder, shortening, warm water

all-purpose flour, salt, baking powder, lard, melted and cooled, warm water

all-purpose flour, baking powder, salt , to taste, lard or 1/2 cup shortening, boiling water

all-purpose flour, kosher salt, baking powder, canola oil, very hot water

flour, whole wheat flour, oats, ground flax seeds, quinoa, instant yeast, yeast, sugar, sesame seeds, sunflower seeds

yeast or 1 (1/4 oz) package, warm water, sugar, salt, flour (approximately )

flour, salt, yeast, softened butter, sugar, milk, eggs, dried cranberries or raisins, egg yolk, almonds

all-purpose flour, plus more for kneading, whole wheat flour, salt, lard, cold, unsalted butter, cold, warm water , about 98 to 100 degrees f, special equipment : tortilla press

white flour, baking powder, salt, vegetable oil, warm water

whole wheat flour, cornmeal , as finely ground as possible, teasp. salt, eggs, beaten, oil, water

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)