16825 theodore kyriakou warm pureee aubergine Recipes

warm water, all purpose white flour, recipe #2 (i have used this 1 and it was successful), active dry yeast, warm water, all purpose white flour, recipe #3 (i have not used this 1 but it sounded interesting .), milk, all purpose white flour, recipe #4 (i have used this 1 and it was successful), active dry yeast, granulated white sugar, warm water, all purpose white flour, recipe #5 (this is the 1 i am using at this time ), active dry yeast, granulated white sugar, warm water, all purpose white flour, organic apple cider vinegar, recipe # 6 (i have not tried this 1, organic grapes, white bread flour, water, a gl ss bowl, a wooden spoon, a towel, a strainer

warm water (110 degrees f/45 degrees cup), white sugar, active dry yeast, baking soda, warm water (110 degrees f/45 degrees cup), warm milk (110 degrees f/45 degrees cup), salt, bread flour, cornmeal

warm water (110 degrees f/45 degrees cup), white sugar, active dry yeast, baking soda, warm water (110 degrees f/45 degrees cup), warm milk (110 degrees f/45 degrees cup), salt, bread flour, cornmeal

warm water, brown sugar, yeast, warm water, warm water, cooking oil, honey, dry milk, salt, white flour, wheat flour

warm water, corn syrup, active dry yeast, warm water (yes, another 1), warmed 1% milk, brown sugar, flour, whole wheat flour, cinnamon, gluten flour, salt, skor toffee bits, chopped pecans, corn syrup (for boiling )

thick slices of stale bread , i use a sort of large french baguette, warm milk + 1/2 cup warm water, powdered cinnamon, eggs, beaten, suger mixed with 1 tbsp powdered cinnamon

warm water, honey, active dry yeast (2 1/4 tsp), warm coconut milk, warm water, canola oil, sugar, eggs, flour, whole wheat pastry flour, salt, pineapple jam or preserves, splenda granulated (or sugar ), cornstarch, water, coconut extract, toasted unsweetened shredded coconut

warm milk or warm water (110o to 115o), active dry yeast, king arthur unbleached all-purpose flour, divided, butter, softened, sugar, eggs, salt, grated lemon peel, raisins, chopped blanched almonds, chopped candied fruit, butter, melted, sugar, lemon juice, vanilla extract

warm milk (70o to 80o), warm water (70o to 80o), warm sour cream (70o to 80o), sugar, butter, softened, grated parmesan cheese, salt, minced garlic, dried basil, garlic powder, king arthur unbleached bread flour, active dry yeast

warm water (110 degrees f/45 degrees cup), warm milk, egg, butter, softened, white sugar, salt, all-purpose flour, active dry yeast, butter, softened

warm water, active dry yeast, bread flour, white sugar, quick cooking oats, whole wheat flour, warm water, salt, brown sugar, vegetable oil, bread flour

warm water, active dry yeast, warm milk, honey, vegetable oil, salt, all-purpose flour, whole wheat flour

warm water (110 degrees f/45 degrees cup), white sugar, active dry yeast, warm milk, plain yogurt, room temperature, melted butter, unbleached all-purpose flour, salt, baking powder, poppy seeds

warm water (100 to 110 degrees f/40 to 45 degrees cup), active dry yeast, white sugar, milk , lukewarm, vegetable shortening, white sugar, salt, eggs, all-purpose flour, vegetable oil for frying, warm water, vanilla extract, sugar , sifted

warm water (95-105 f), fresh yeast, sourdough starter, all-purpose flour, whole wheat flour, salt, warm water (95-105 f), fresh yeast, buttermilk, plain yogurt, all-purpose flour, semolina flour, unwashed medium red grapes, sourdough starter (from stage 1), all-purpose flour, semolina flour, fresh yeast, warm water (95-105 f)

fast rising yeast, warm water, sugar or 1 1/2 tsp splenda substitute, warm water, cracked wheat flour, whole wheat flour, brown sugar or 1/3 cup splenda blend, salt, warm milk, white flour, margarine, pam cooking spray

warm water (warm to touch not hot), dry yeast, sugar (just enough to proof the yeast), vital wheat gluten, egg yolks (the lecithin conditions the dough), honey, olive oil, buttermilk (warmed ), salt, white whole wheat flour, grain cereal (7-grain)

warm water (real warm to almost hot - 130 degrees, but not hotter), yeast (or 2 1/4 tsp from jar), pour water into small bowl and add yeast - stirring to dissolve well. add a pinch of white granulated sugar and stir to proof the yeast. let sit for about 5 minutes till yeast bubbles and at least doubles in size. then add yeast to these next ingredients, lukewarm milk, sugar, salt, egg (room temp ), shortening, flour, mix until smooth. add enough additional flour (up to an additional 1 1/2 or 2 cups) to handle easily and mix with your hands. turn onto lightly floured board and knead until smooth and elastic (about 5 minutes). round up in greased bowl, greased side up and cover with a damp cloth to let rise. rise in a warm place until double in size - about 1 1/2 hours. punch down and let rise again about 30 to 45 minutes., roll dough into oblong 15x9 shape. spread soft butter all over and then sprinkle the following over the dough, white sugar, brown sugar, cinnamon, raisins, chopped pecans, roll up dough longwise seam-side down. then bring ends together to form a circle and pinch edges together. make cuts 2/3 of the way into the ring every 1 inch around. turn each section onto its side. let rise again about 30 to 45 minutes., bake at 375 for 25 to 30 minutes., spread top with icing, confectioners sugar, cream, vanilla extract, mix to a spreading consistency and drizzle over warm ring.