1252 instant yeast Recipes

milk, butter , cut into pieces, unbleached all-purpose flour, sugar, salt, instant yeast, eggs, vanilla extract

skim milk, butter, cut into 8 pieces, unbleached all-purpose flour (10 oz), sugar, salt, instant yeast, eggs, vanilla extract

instant yeast, warm water, skim milk , lukewarm, sugar, crisco, melted (or oil ), salt, all-purpose flour, wheat germ, vital wheat gluten, butter , for top of bread

active dry yeast, warm water (110 degrees f/45 degrees cup), buttermilk, white sugar, vegetable oil, self-rising flour, butter

adapted from: the king arthur flour baker s companion: the all-purpose baking cookbook ) italics mine..., makes about 16 round doughnuts plus doughnut holes, salt, nutmeg, sugar, instant yeast, unbleached all purpose flour, egg, milk, butter, melted, vanilla extract, vegetable oil or shortening (2 1/2 lbs), for frying (i used a smaller pot and used less oil), glaze:(i made my own glaze using less amounts since i also made a chocolate glaze as well...but you can just do plain ), milk, sugar, vanilla extract, chocolate glaze, whipping cream(heated to almost boiling), chocolate bar (or use chips about 1/2 cup), add more chocolate if the glaze is too thin, add hot whipping cream over chopped chocolate ...let sit until chocolate is melted and then stir., coconut , chopped nuts, powder sugar, sprinkles if you like, etc., whisk together the dry ingredients. in a separate bowl, combine the egg, milk, butter and vanilla and stir into the flour mixture, mixing until well combined., let the dough rest for 5 minutes, then knead for 6 to 8 minutes by hand or mixer until you have a smooth, soft dough. place the dough in a buttered bowl, turn it over to grease the top, and let it rise, covered, in a warm place for 1 1/2 to 2 hours, until doubled in bulk., deflate the dough and turn it out onto a lightly floured surface. gently roll the dough out to 1/4 inch(i would do them a quite a bit thicker next time) thickness and cut with a round cutter., cover loosely with greased plastic wrap (i didn tsp bother) and let rise again for about 1 hour(side note: i thought 1 hour was a bit too much...if you let the dough rise too much it will become too soft and in turn absorb too much oil...i would let it rise till almost doubled 20-30 minutes. this of course means that it is rising in a warm environment!), until doubled again., place oil or shortening in a heavy pan or deep skillet and heat to 350of.(this is were you need to get the temp. just right or it will burn the doughnuts if the oil is too hot.) place the doughnuts in the oil, two or three at a time, and fry until golden brown., turn over and cook the second side. this should be no more than a minute(or less...they brown very quickly) on each side. overcooking will make the doughnuts tough. drain on paper towels.to make the glaze, stir the milk into the confectioners sugar until it is smooth, then add the vanilla.when the doughnuts are cool enough to handle (but still warm), dip the tops of the doughnuts into the glaze, then place on a rack so the glaze will drip down.

flour, whole wheat flour, instant yeast, allspice, ground flaxseed, vital wheat gluten (optional), warm , full-fat coconut milk, vanilla, pureed, roasted carrots, pineapple jam, brown sugar, salt, shredded unsweetened coconut

wet ingredients, boiling water, cornmeal, finely ground, molasses , regular, vegetable oil, granulated sugar (to your taste ), dry ingredients, whole wheat flour, bread flour, scant 1/3 cup) rye flour, fine, vital wheat gluten---don tsp skip this , can be found at health food stores, dry milk powder, instant yeast, cocoa powder, kosher salt, extra bread flour

whole wheat flour (11.5 oz), water (lukewarm), instant yeast, whole wheat flour (16.5 oz), salt (0.5 oz), sugar, powdered milk, egg (1.75 oz, room temperature ), vegetable oil (2 oz), instant yeast (0.5 oz, instant )

poolish, bread or all-purpose unbleached flour, water, instant yeast, dough, all of the poolish, bread or all-purpose unbleached flour, herbes de provence, instant yeast, salt, liqueur such as beauchant , grand marnier, or orange curacao, water , as necessary

flaxseed meal, water, vanilla soy milk, natural, smooth almond butter, brown sugar, icing sugar, non-dairy creamer powder, whole wheat bread flour, all-purpose flour, instant yeast, unsweetened cocoa powder, instant coffee powder, wheat germ, salt, ground almonds

flour, baking soda, baking powder, sugar, salt, instant yeast, warm water, eggs, oil, vanilla, buttermilk

dark raisin, golden raisin, unbleached white bread flour (2 1/4 cups) or 11 1/4 oz unbleached all-purpose flour, plus more as needed (2 1/4 cups), rye flour (1 cup) or 5 oz whole wheat flour (1 cup), anise seeds, instant yeast or 1 1/2 tsp fast rising yeast or 1 1/2 tsp bread machine yeast, table salt, ground ginger, ground cinnamon, ground allspice, clover honey (or other mild honey), grated orange zest, ice water , plus more if needed, diced crystallized ginger (diced into 1/8-inch pieces), flavorless oil , for coating dough top, clover honey (or other mild honey), water

instant yeast, water, flour, baking powder, baking soda, salt, sugar, shortening, buttermilk (or milk with 1 tbsp. vinegar added)

milk, vegetable shortening, approximately 1/3 cup, instant yeast, warm water (95 to 105 degrees f), eggs, beaten, sugar, salt, freshly ground nutmeg, all-purpose flour , plus more for dusting surface, peanut or vegetable oil, for frying (1 to 1/2 gallons, depending on fryer)

whole milk (your choice ) or 1 3/4 cups low-fat milk (your choice) or 1 3/4 cups skim milk (your choice), unsalted butter, cut into 8 pieces (1 stick or cube ), all-purpose flour, pure vanilla extract, granulated sugar, salt, instant yeast, eggs, pure vanilla extract

instant yeast (2 envelopes ), warm water (about 110 f), granulated sugar (3 1/2 oz), eggs, milk, vanilla extract, unbleached all-purpose flour (21 1/4 oz), salt, unsalted butter , cut into 1-inch pieces and softened but still cool (2 sticks), cream cheese , softened but still cool, granulated sugar (1 3/4 oz), all-purpose flour, salt, grated lemon zest (from 1 lemon), egg, vanilla extract, light brown sugar (2 1/3 oz) or 1/3 cup dark brown sugar (2 1/3 oz), granulated sugar, all-purpose flour (2 1/2 oz), ground cinnamon, salt, cold unsalted butter, cut into 8 pieces, sugar , sifted (3 oz), milk, vanilla extract, egg, heavy cream (preferably ) or 1 tsp whole milk

bread flour (white ), water, yeast (sourdough), bread flour (white ), water, malt extract (optional), salt, instant yeast (plus a lttle)

fresh corn kernels (about 3 small cobs), instant yeast, kosher salt, sugar, bread flour (about 2 1/2 cups), unsalted butter, olive oil, for greasing bowl, cornmeal , for dusting