54 mix yeast dough Recipes

instant yeast, all-purpose flour (4 1/4 oz / 121g), salt, sugar, olive oil, warm water, dried oregano or 1 tsp dried basil or 1 tsp mixed italian herbs, pizza sauce, your favorite, mozzarella cheese, chicken or 1/4 cup ham or 1/4 cup sausage, etc,cooked, parmesan cheese, freshly grated (you can use 3/4 cup total of any topping you like)

beer (non-alcoholic if desired), salt, honey, white flour, wheat flour, parmesan cheese, mixed seeds, bread machine yeast

fresh minced rosemary, fresh garlic cloves minced, salt, bread flour, quite warm water, yeast, olive oil, mix master with dough attachement/bread machine/or by hand

water, water, olive oil (vegetable oil works too), garlic clove, minced (optional), all-purpose flour, sugar, salt, mixed italian herbs, parmesan cheese (grated ), active dry yeast

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.

this is suitable for making by hand or bread machine. simply add ingredients to you machine in the serving instructed in the manual. set the machine to dough or pizza setting but you must rest the dough for 45 minutes further or more if you have time. or if making by hand, see below, dried yeast powder, strong white flour (ideally strong bread flour), white granulated sugar, butter, milk powder (this is trick (i) to make it rise & airy), salt, luke warm water, choose between, fresh basil , oregano, parsley, dill: or, italian mixed dried herbs, low fat spread or butter for blending with the herb topping, garlic granules or 3 crushed & diced garlic cloves

ingredient a, high protein flour 250g, sugar 35g, salt 1/4 tsp., plain yogurt 80g (i used my homemade yogurt), yeast 3g, water , 80g, ingredient b, unsalted butter 20g (melted ), sweet butter skin dough, unsalted butter 40g, icing sugar 30g, whole egg 15g, plain flour 55g, milk powder 10g, butter dough method, soften butter at room temperature , add icing/powdered sugar, whole eggs and mix well., add flour and milk powder; stirring with a rubber spatula to a smooth dough-like., wrap with plastic film, refrigerate butter skin for 20 minutes before shaping into rectangle shape.

poolish (starter ), cool water , about 65of, king arthur unbleached all-purpose flour, a pinch) inst nt ye st, such s s f, dough, cool water , about 65of, king arthur unbleached all-purpose flour, instant yeast (remainder of yeast packet, if using 1), salt, egg white mixed with 1 tbsp water, sesame seeds

active dry yeast, warm water, white sugar, flour, salt, lard or vegetable oil, baking powder, shrimp and green onion filling, recipe follows, lettuce or cabbage leaves, for lining steamer tray, vegetable oil, ginger, chopped, green onions, chopped, raw shrimp, finely chopped, canned bamboo shoots, drained and chopped, white sugar, soy sauce, sesame oil, cornstarch mixed with 2 1/2 tbsp water

unsalted butter, water, sour cream, sugar, salt, flour, active dry yeast, chopped celery, chopped red bell peppers or 1 cup green bell pepper, chopped green onion, butter, bacon, cooked and crumbled, shredded cheddar cheese, salt and pepper

dough mix for 30 ciarduna, flour - 3 cups, sugar, strutto* (click here for defintion), vanila, active yeast, ammonia baking powder* (ammonium bicarbonate ), homogenized milk as needed for kneading dough preperation, crushed almonds (roast in oven whole - chill, and then blend finely when cooled), icing sugar (when decorating the tops of the ciarduna s)

dough, unbleached all-purpose flour, sugar, instant yeast, butter, salt, milk, vanilla, rum extract (optional), butter, melted, light brown sugar mixed with 1 tbsp cinnamon

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

yeast rolls , frozen dough, butter, melted, ranch-style dressing mix, chopped fresh herbs (thyme, rosemary, parsley), fresh herbs, for garnish

directions here are for mixing the dough in a bread machine, but baking it in your oven. if you need different directions, just message me and i will send them to you. (am using my bread machine as kitchenaide is out of commission right now)., way i added more nutrition & flavor to this loaf was by soaking my grains overnight, then adding them to machine (original recipe does not call for added grains). using a 1 cup measuring cup, i filled it 3/4 of the way full with a mixture of brown rice flour, quinoa and barley flakes (looks like oatmeal)-i dumped that into a dish and added 1/2 cup of warm water, stirred it around, and let it sit (covered) overnight so that the grains could absorb the water. i ve been reading a lot about grain (and whole grain flour soaking) and so far, this seems to have served me well. you can use any combination of whole grains-this is just what i used. next day when i was ready to make bread, i did this, i set my machine on the dough (or manual) cycle and layered these ingredients in the bread machine in the following serving, warm water, molasses, sugar, kosher salt, lemon juice (bottled ok-it helps the yeast and helps crumb be less tender), oil, whole grain mix i created, rye flour, vital wheat gluten (flour), bread flour (i usually use just a speck over 2 & 1/2 cups), active dry yeast (yes, 6 tsp), also need, egg wash to brush on top (1 egg, beaten well with a pinch of salt and a tsp of water) & oat bran to sprinkle on top & make it pretty., once the ingredients are in , press start and let your machine run thru the dough cycle., once that s complete , remove dough divide it in half, shape it freeform (i just make a round loaf), place shaped loaves on parchment lined baking sheet. cover dough with plastic wrap and let it rise until almost double in size (about an hour in my kitchen). when dough nears the end of it s rising time, preheat the oven to 375o (i bake it at 365o, but i m a bit neurotic about bread)., once oven is heated , brush loaves with egg wash, dust them with oat bran, score/slash them about 1/4 deep and load them into oven., bake 375o for about 30-35 minutes until loaf sounds hollow when bottom is tapped (or for 38-40 minutes at 365o)., cool on wire rack .

recipe basic pizza dough, my marinara sauce, mixed exotic mushrooms (shiitake, oyster, any wild mushrooms available), chopped, olive oil, garlic cloves, roasted, gruyere cheese, parmesan cheese, grated, swiss cheese, grated, basic pizza dough, yeast, sugar, warm water, all-purpose flour, salt, olive oil, onion, diced, garlic cloves, minced, red bell pepper, diced, olive oil, mushroom pieces, drained, whole tomatoes, chopped , juice reserved, fresh tomatoes, diced, ripe olives, diced, tomato paste, sugar, salt, freshly ground black pepper, dried oregano, dried basil, bay leaves

instant yeast (2 1/2 tsp, or 4 oz), honey, warm water (divided ), bread flour (plus additional for dusting the work surface), whole wheat flour, kosher salt, extra virgin olive oil, cornmeal for sprinkling the baking pans, special equipment : baking pans or cookie sheets, pizza stone (optional), makes eight 6-7 inch pitas, procedure, combine the two flours in a medium bowl., whisk in 1/2 cup of the flour mixture and keep whisking until the mixture is very smooth. cover with plastic wrap and let sit in a warm place for 45 minutes to an hour, or until doubled and bubbly., stir the salt into the remaining flour mixture ., mix in the remaining flour , 3/4 cup water, and olive oil. stir until a shaggy dough forms., turn out dough onto a lightly floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic., lightly spray a large, clean bowl with cooking spray (or coat with olive oil). place the dough in the bowl and turn to coat in the oil. let sit in a warm spot for at least an hour, or until the dough has doubled in size., punch down the dough (it s fun) and cut into 8 fairly even pieces., lightly flour a work surface ., roll each dough piece into a ball between your hands. flatten 1 of the dough balls , then roll out on your floured work surface to 6-7 inches in diameter. transfer the pita to the cornmeal-dusted baking sheet. repeat with each dough ball., let the dough rest, loosely covered with a clean kitchen towel, for 30 minutes., if you are baking your pita on a pizza stone , place the stone on the oven floor, and remove the middle oven rack (move the second oven rack to the top position, out of the way). if you don tsp have pizza stone, remove the top oven rack, and place the second rack in the lower middle position., preheat the oven to 500of., transfer the pitas , two at a time, to the pizza stone or oven rack. bake for 2 minutes on 1 side, gently flip with tongs or a long spatula, and bake on the other for 1 minute., pita to a cooling rack. cool for 1-2 minutes, then stack to keep warm.

doughnut, cake flour, salt, sugar, dried yeast, dried orange peel (optional), cinnamon, ground ginger, mixed spice, ground cardamom, egg, butter or 75 g margarine, lukewarm milk (and water mixed ,enough to make a soft dough as for bread), oil (for deep frying), syrup, sugar, boiling water, cinnamon stick (optional), flaked coconut (or more )