Combine waffle mix, water, and vegetable oil
Place all ingredients in a large mixing bowl and combine until well blended.
Allow batter to rest 5 minutes before using.
Use in your Belgian Waffle Maker according to manufacturer's suggestion.
Start the night before. Mix dry ingredients and sift. Add remaining ingredients except for eggs. Cover the bowl with plastic wrap and leave out overnight. Room temperature.
Come morning, beat in egg yolks to yeast mixture. Beat egg whites with whisk until stiff peaks are made. Fold the egg whites into the mixture with a spoon. Cook for 3 minutes in preheated deep waffle iron.
Sprinkle
yeast
over
warm
milk and stir to dissolve. Beat egg
yolks\tand
add to yeast mixture with vanilla.
Sift together the
flour, salt and sugar, then add to liquid ingredients.
Stir in\tmelted butter and combine thoroughly.
Beat the egg
whites until stiff.
Carefully fold into batter.
Let mixture stand
in a
warm
place about 45 minutes or until it doubles in
bulk. Cook
in
waffle iron.
(Sprinkle with powdered sugar after baking, if you want.) Very good.
reheat and lightly grease waffle iron.
Whisk Belgian waffle mix, eggs, vegetable
Melt butter in microwave.
Combine dry ingredients.
Beat eggs and water together with mixer, slowly add to dry ingredients.
When mixed add butter and beat with mixer.
Dough will be stiff.
Use Belgian waffle iron - makes 8 waffles.
Soften butter in a mixing bowl.
Add brown and white sugar and mix until smooth.
Slowly add the eggs, one at a time, until combined.
Sift all other ingredients together and add to butter and egg mixture.
Mix until smooth and cool in refrigerator for two hours.
Place 2 ounces of mix in the center of a preheated Belgian waffle iron or machine.
Close lid and cook until dough comes loose from the waffle iron.
Remove and let cool.
Sprinkle with powdered sugar and serve.
hange the ingredients in this recipe I can't guarantee it
In a large bowl, dissolve yeast in water. Add the flour
br>Cook's notes: This recipe has no salt in it. Because
he next day.
NOTE: Recipe can be made ahead; use
Mix together ingredients in large bowl, cover with plastic wrap.
Put in refrigerator overnight.
Dough should have risen by morning.
Take plastic wrap off and spoon dough into muffin pans, spray with Pam (dough will be sticky).
Let rise 3 hours in muffin tins.
Bake at 350\u00b0 for 20 minutes.
Best never fail recipe you'll ever find!
highly recommend shaping this no yeast pizza dough before freezing. That
Dissolve yeast in cup of warm water; set aside.
Scald milk, sugar, salt and oil.
Let cool.
Mix yeast mixture and cooled milk mixture.
Stir in flour until well mixed.
Cover, let rise double in bowl, about 45 minutes.
After rising, stir dough a half minute.
Place dough in greased 1 1/2-quart casserole.
Cover, let rise double in size, 1 hour.
Bake at 400\u00b0 for 25 to 30 minutes. Brush with oleo.
Makes 1 loaf.
Dissolve yeast in barely warm water and set aside.
Cream next 3 ingredients with a fork.
Add egg and cream again.
Add dissolved yeast to this mixture.
Then add flour and mix until all blended.
Pat in a small ball in the mixing bowl.
Put a little oil on the mixing bowl sides and turn dough to coat.
Put a cloth over bowl and let rise to double thickness (about 2 hours).
toring the dough: Mix the yeast, salt, eggs, honey, and melted
Dissolve yeast in warm water in large bowl.
Add sugar, salt, oil and eggs; mix well.
Add flour; mix well.
Place in greased bowl.
Chill, covered, for 2 hours or longer.
Shape into rolls. Place on greased baking sheet.
Let rise for 1 1/2 to 2 hours or until doubled in bulk.
Bake at 375\u00b0
for 15 to 20 minutes or until golden brown.
May store dough in refrigerator for up to 5 days.
Mix
flour and Crisco like pastry, set aside.
Mix yeast and sugar
to
warm
water,
set
aside until it foams, about 3 minutes.
Whip
eggs, add to yeast mixture.
Blend all together slowly, add
more
flour
to
form a ball of dough.
It will be slightly soft.
Coat side of bowl and dough with butter.
Cover and set
to
rise once.
Punch down.
Roll out and shape or cut as desired,
coat
with
butter.
Place in pan or cookie sheet. Let rise.
Bake at 350\u00b0 to 400\u00b0 until brown.
Dissolve yeast in warm water in a medium bowl and add rest of ingredients.
Beat vigorously 20 strokes and let rest 10 minutes.
Press dough onto greased 11x17\" baking sheet and add topping ingredients of your choice.
Bake at 425\u00b0 for 15 to 20 minutes or until done.
3/4 c flour, yeast, sugar & salt together.
Add