254 topped yeast Recipes

sponge, dry yeast, bread flour, water, dough, dry yeast, bread flour, salt, honey , molasses, or malt syrup, cooking water, honey , molasses, or malt syrup for the water, finishing touches, cornmeal for dusting the pan, sesame seeds , salt, onion, garlic, etc for topping

all-purpose flour , 1, instant yeast or 1 tbsp dry active yeast, baking soda, melted butter, sugar, salt, warm water, milk, for brushing, sesame seeds, for topping

dry yeast, bread flour, salt, dry milk, granulated sugar, olive oil, water, room temperature, tomatoes, for topping (optional), olive oil, for brushing, salt , dry basil, rosemary and thyme for topping

active dry yeast, white bread flour, wheat flour, salt, sugar, chopped fresh rosemary (for bread), egg (for bread), olive oil, water, chopped fresh rosemary (for topping ), beaten egg (for topping )

water, plain yogurt, vegetable oil, oats, wheat germ, unprocessed natural bran, flour, brown sugar, yeast , fast acting, salt, eggs, wheat germ (for topping ) or oats (for topping)

milk, cake yeast, sugar, flour, butter, egg yolks, salt, cardamom, sugar (for topping ), milk (for topping )

warm water (100o to 110o), active dry yeast (about 2 1/2 tsp), sugar, all-purpose flour, cornmeal, sea salt plus more to top bread, olive oil, freshly ground black pepper , to taste, toppings: 1/2 zucchini, thinly sliced (1/4 cup); 1/2 medium purple onion, thinly sliced (1 cup); 1 small green or red pepper, thinly sliced (1/3 cup); 1/2 small eggplant, thinly sliced (1 cup); 2 tsp fresh rosemary; 3 tsp fresh sage

active dry yeast ( check date for freshness ), warm water, flour or as needed for dough, honey, egg, salt, curry powder, beaten egg for topping, poppy seeds for topping ( optional )

sticky bun dough , recipe follows, cinnamon filling , recipe follows, sticky topping , recipe follows, milk , lukewarm, fresh yeast (compressed ) or 1 1/4-oz package active dry yeast, sugar, eggs, at room temperature, salt, all-purpose flour, unsalted butter, unsalted butter, melted, sugar, cinnamon, unsalted butter, dark brown sugar , packed, pecan pieces

butter, sugar, honey, almonds, sugar, cornstarch, egg yolks, milk, unflavored gelatin, water, heavy cream, sugar, vanilla extract, flour, salt, active dry yeast or 1 cake fresh yeast, sugar, warm milk, butter, melted and cooked, egg, caramel topping

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.

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.

grape-nuts cereal, chopped celery (fine, but not too fine ), diced onion, chopped nuts (i use walnuts but you can use what you like), eggs, light soy sauce, white button mushrooms, grated, poultry seasoning (in seasoning aisle in a tin), nutritional yeast (brewers yeast), salt (but i don tsp use it because the soy sauce is y enough even though it s lite), light brown george washington broth (vegetarian seasoning powder ), mushroom gravy , for top when serving

peanut oil, for frying, cinnamon bun dough, see recipe, powdered sugar, for topping, granulated sugar, idaho potato flakes, dry active yeast, warm-hot tap water, nonstick oil spray, granulated sugar, vegetable oil (recommended : mazola), salt, hot tap water, active dry yeast, all-purpose flour (recommended: pillsbury ), butter, brown sugar , plus more if needed, ground cinnamon, chopped pecans, raisins

potatoes (1 lb), milk, dry yeast (or 2/3 oz fresh yeast), all-purpose flour, sea salt, fresh sage leaves, finely chopped, extra virgin olive oil, plus extra for the pan and drizzling over the top, sea salt

zesty bread, parmesan cheese, margarine; softened, all purpose flour, pk yeast, salt, warm water, shortening, in medium bowl, combine all bread dough ingredients. roll dough out kitchen counter. make the dough fairly thin. take a pizza cutter and cut the dough into strips. then cut the strips in half. in a small bowl, combine all ingredients of topping. take the bread strips and twist in the middle then lay them on a cookie sheet. take a basting brush and dip it into the topping mix and brush each piece of bread real good. place into oven and bake for 25-30 min. at 400 degrees.

warm water, active dry yeast, extra virgin olive oil (and extra for tops of bread), parmesan cheese, grated (and extra for sprinkling on top ), pepperoni slices, ground in food processor, garlic salt

dry yeast, lukewarm water, salt, maple syrup, vegetable oil, ground ginger, whole wheat flour (can use half unbleached white flour), milk, for brushing top, poppy seed, for sprinkling on top