13 knead soft soft Recipes

sponge, pkt active dry yeast, warm water, warm milk ( or buttermilk ), bread flour, egg beaten, margarine or other shortening softened, sugar, all purpose flour, baking powder, nutmeg, cinnamon, salt, soft raisins, icing, powdered sugar, softened butter or margarine, vanilla or almond extract, few tsp milk

doughnuts, active dry yeast (1/4 oz, 1 packet), milk, warmed to about 100f, unsalted butter at room temperature, sugar, eggs, salt, flour (i used 5 1/2 this time, you want a soft dough, but not so soft that you cannot knead it...so you might need a bit more or a bit less ), oil for frying (i used a vegetable oil), alton brown s chocolate doughnut glaze, unsalted butter, whole milk, warmed (i did not have whole milk so i used half heavy cream half 1% milk), light corn syrup, vanilla extract, bittersweet chocolate, chopped, sugar , sifted

at the time when christianity was accepted in serbia , many families were baptised and chose their own saint. this is why saint nicholas is celebrated by so many families on the 19th of december. for the orthodox families st. nicholas is a special day with special rituals and prayers, to others it only means a day to be with your family and enjoy lots of food., this st. nicholas bread is traditionally made in orthodox families for the feast of st. nicholas. i heard that in other families a coin is put in the bread and the person who gets the piece with the coin will be rich in the future. i do not believe that this is part of a religious ritual, but i can be wrong., ingredients for the bread, sugar, fresh yeast or 1 package dry yeast (7 g), lukewarm milk, kilo flour (all purpose), salt, sugar, butter, egg yolks, grated lemon peel and some lemon juice, ingredients for the braid, flour, water, little bit salt, how to make the bread, put the (fresh ) yeast in a small bowl together with a tsp sugar and a little bit lukewarm milk. mix and set aside so the yeast can start to work. yeast usually activates between 25 and 28 degrees celsius., take another bowl and beat the egg yolks, add the rest of the milk and stir well., put the flour , sugar, salt, lemon peel and a bit of lemon juice together in a bowl. add the softened butter in small pieces and knead until the mixture has a fine texture., mix the yeast mixture with the milk/egg mixture and add it to the flour. knead everything well until the dough becomes a ball (leaving the bowl clean). put the dough into another bowl, cover it with a damp cloth and put it on a warm place. let the dough rise for 2 hours., after these two hours knead the dough again (shortly) on a floured surface. make a ball again and let the dough rise again for 1 hour., form a round bread and put it on a greased baking tray or use greased baking paper. you can also use a round baking pan, don tsp forget to grease it, make the dough for the braid by mixing 250 g flour, 180 ml water and a pinch of salt together in a bowl. make a soft dough, divide it in three pieces and form 3 rolls. make a braid twice the diameter of the bread. cut the braid in half and form a cross on the bread, use a water/egg mixture to glue it on the bread., bake the st. nicholas bread in a preheated oven on 180 degrees celsius for about 60 minutes.

cake flour (not self-rising), all-purpose flour plus additional for kneading, egg yolks, extra-virgin olive oil, salt, water, unsalted butter, chopped garlic, salt, black pepper, arugula, trimmed, grated fresh lemon zest, soft mild goat cheese (4 1/2 oz), ricotta (preferably fresh ; 4 1/2 oz), unsalted butter, pine nuts (1 1/2 oz), chopped garlic, black pepper, salt, fresh lemon juice, extra-virgin olive oil, chopped arugula

light brown sugar, water, active dry yeast, vegetable oil, flour, flour , for kneading, baking soda, egg, beaten with, water, coarse salt or flaky salt, for sprinkling

warm water (110 to 115 degrees ), active dry yeast, soft shortening (margarine ), salt, sugar, all-purpose flour

warm water, active dry yeast, soft shortening, salt, sugar, flour

milk, active dry yeast, light brown sugar , packed, all-purpose flour, plus more for kneading, unsalted butter, plus more for greasing, fine salt, baking soda, warm water, coarse salt

all-purpose white flour, whole wheat flour, salt, fast rising yeast, water, room-temperature, vegetable oil, unsalted butter, melted, sugar, powdered milk, egg, at room temperature, all-purpose white flour, all-purpose white flour

french market beignets, dough has to chill for a while so plan ahead., active dry yeast, warm water (105* to 115*f / 40* to 45*cup), evaporated milk, granulated sugar, salt, egg, all-purpose flour, vegetable oil, powdered sugar, stir together yeast and 1 cup warm water in a 2-cup glass measuring cup; let stand 5 minutes, stir together yeast mixture , evaporated milk, and next 3 ingredients in a large bowl until blended. gradually stir in enough flour to make a soft dough. cover and chill 8 hours., turn dough out onto a well-floured surface ; knead 5 or 6 times. roll dough into a 15 x 12 1/2-inch rectangle; cut into 2 1/2-inch squares., pour oil to depth of 3 or 4-inches into a dutch oven; heat to 375*f (190*cup). fry 3 or 4 beignets at a time, 1 minute on each side or until golden. drain on paper towels; sprinkle with powdered sugar., makes 2 1/2 dozen .

ten-grain bread mix (use yeast packet that is included), olive oil, warm tap water, flour , for kneading, soft butter, sugar, ground cinnamon, apple butter, warm water , to seal, honey, butter, cinnamon (optional), vanilla extract