1752 yeast brown flour Recipes

water, milk, butter, brown sugar, cinnamon, salt, oat bran flour, wheat flour, white bread flour, yeast, chopped pecans

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.

olive oil, chopped onion, sugar, divided, dry yeast (about 4 1/2 tsp), warm brown beer (100o to 110o), plain low-fat yogurt, white vinegar, caraway seeds, salt, egg, lightly beaten, all-purpose flour, divided (about 12 1/3 oz), stone-ground rye flour (about 4 1/2 oz), such as bob s red mill, water, egg white, lightly beaten

leftover brown rice (or 1/3 cup uncooked , if you don tsp have leftovers), olive oil, water (approx. 80-110 degrees f), bread flour (all-purpose also works), sugar, salt, active dry yeast, vital wheat gluten (optional)

milk, butter, softened, eggs, white sugar, brown sugar, all-purpose flour, salt, baking soda, active dry yeast, ripe bananas, sliced, chopped walnuts

water, yeast, sugar, salt, whole wheat flour, cinnamon, brown sugar, cinnamon, water, egg white

yeast, brown sugar, salt, warm water, flour (all-purpose), bread flour (i used italian flour because i didn tsp had ), warm water, baking soda, melted butter, kosher salt

flour, active dry yeast, brown sugar, warm water, unsalted butter, eggs, cinnamon, allspice, salt, raisins, warm water, flour (or a little more), salt, sugar, water, light corn syrup

dry yeast, sugar, warm water (105o to 115o), all-purpose flour, whole wheat flour, instant nonfat dry milk powder, sugar, salt, shortening, warm water (105o to 115o), cooked warm brown rice, all-purpose flour

yeast, warm water (110 f), dark brown sugar, salt, olive oil, unbleached white flour, whole wheat flour, rye flour

unsalted butter, light brown sugar, honey, heavy cream, water, kosher salt, basic brioche dough , recipe follows, light brown sugar, granulated sugar, ground cinnamon, pecan halves, toasted and chopped, unbleached all-purpose flour , plus more if needed, bread flour, active dry yeast or 1-oz (28 g) fresh cake yeast, sugar, kosher salt, cold water, eggs, unsalted butter, at room temperature, cut into 10 to 12 pieces

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)

flour, sugar, salt, nutmeg or 1/2 tsp cardamom, active dry yeast, milk, water, butter, eggs, dried apricots, finely chopped, water, brown sugar, orange juice, nuts, coarsely chopped, powdered sugar (optional), milk (optional), prunes, cooked, chopped, sugar, lemon juice, honey, margarine, melted

all-purpose flour, divided, whole-wheat flour, cooked brown rice, sugar, salt, dry yeast, very warm water (120o to 130o), margarine, melted, vegetable cooking spray, egg white, lightly beaten

yeast, water, flour, vanilla, almond flavoring, baking powder, margarine, melted, anise seeds (optional), raisins or 1/4 lb currants or 1/4 lb candied fruit, chopped, water, egg, milk, salt, brown sugar, flour, shortening, brown sugar, water

water, milk, brown sugar, cinnamom, salt, oat bran, bread flour, yeast, chopped pecans

brown rice flour, oat flour (rolled oats, ground up), tapioca starch, ground flax seeds, sugar, sea salt, guar gum, yeast, eggs, water, olive oil, cider vinegar

water , lukewarm, white sugar, bakers yeast, rolled oats, salt, butter, water, boiling, molasses, whole wheat flour, white flour