Mix active and quick-rise yeast with 3 tablespoons water in
owl, combine 2 cups flour, yeast, sugar, salt and cinnamon.
In large bowl put sugar, oil, and salt.
In a quart jar fill with warm, (not boiling) water. Add yeast. In a measuring cup pour 1 c. of the warm water. Set aside. In measuring cup add 2 pkg. quick-rise yeast, 1 tsp. sugar and 1 tsp. flour. Stir with small whisk and set aside until double.
br>Mix together flour, rapid rise yeast and all other dry ingredients
Chocolate Bread Starter: Dissolve yeast in water for 10 minutes;
eaten egg and 1 package quick rise yeast dissolved in 2 tablespoons warm
ups flour. Combine flour, dry yeast, sugar, & salt in a
combine 2 cups bread flour, rolled oats, yeast sugar and salt, mix
Proof the yeast in a bit of warm
Mix together first 4 ingredients. Stir together flour and salt. Pour yeast mixture over flour mixture. Knead well or use mixer with dough hook. Place in bowl sprayed with oil spray. Cover with Saran or Saran quick cover and let rise 10 minutes. Punch down. Rise 10 minutes. Punch down. Rise 10 minutes. Punch down (3 times). Then cut dough into 3 sections. Roll into rectangle and shape into loaf. Place on greased/oil/parchment paper cookie sheet and let rise 20 minutes. Bake at 400\u00b0 for 25 minutes.
ups of flour.
Mix yeast in 1 pint of water
Place ingredients in bread machine container in order directed by manufacturer.
Cycle: white, sweet.
Add mango at the beep(20 min after start).
Setting: Medium.
For those of you who like a softer crust, as soon as it comes out of the bread machine, place in a plastic grocery bag and tie it closed till it cools.
Add the molasses, yeast, water and salt to the oatmeal mix. Add flour gradually.
Knead slightly.
Let rise covered, until doubled in bulk.
Knead thoroughly on floured surface and put in buttered and floured bread pans.
Let rise until double.
(You may use regular or quick rise yeast.)
Bake at 375\u00b0 (preheated) for about 40 minutes.
It feels solid when it is done.
Scald milk.
Add margarine, sugar, salt and beaten eggs.
Cool to lukewarm.
Crumble or sprinkle yeast in milk mixture.
Leave set until bubbly (a few minutes).
Add the liquid mixture to flour in a large bowl.
Add more flour as needed (should hardly be sticky). Add a few raisins.
Let raise until double in bulk.
Then knead bread and divide into sections.
Hand roll sections.
Cut into small pieces.
Roll out and braid.
Let rise again.
Bake at 350\u00b0 for about 30 minutes.
In a large mixing bowl, dissolve yeast in warm water.
Stir in honey; add butter, salt and whole wheat flour.
Beat on low speed until well blended.
Stir in all-purpose flour.
Cover and let rise in a warm place until doubled, about 30 minutes.
Stir 30 strokes with a spoon; pour batter into a greased 8 1/2 x 4 1/2-inch bread pan.
Cover and let rise in a warm place until batter reaches edge of pan, about 30 minutes.
Bake at 375\u00b0 for 30 to 40 minutes.
Cool on a wire rack.
Yield:
1 loaf.
Note:
Use 1 teaspoon quick rise yeast; 1 1/2 teaspoons if using active dry yeast.
Heat water and butter to 125\u00b0 to 130\u00b0.
Add rest of ingredients to make a stiff dough.
Oil top and let rise 30 to 45 minutes.
Punch down and knead for 4 to 6 minutes.
Divide into 3 portions.
Shape into loaves.
Place in greased pans.
Let rise to double.
Bake at 350\u00b0 until done.
In a large mixing bowl, dissolve yeast in warm water.
Stir in honey; add butter, salt and whole wheat flour.
Beat on low speed until well blended.
Stir in all-purpose flour.
Cover and let rise in a warm place until doubled, about 30 minutes.
Coat inside of loaf pan with nonstick cooking spray.
Combine flour, whole wheat flour, sugar, salt and yeast in large bowl. Combine beer, butter and molasses in small saucepan.
Heat to very warm (125\u00b0 to 135\u00b0).
Pour into flour mixture; add egg.
Mix at low speed to blend.
Then beat at medium speed for 2 minutes, scraping down side of bowl as necessary.
Scrape dough down from sides, forming one mass; lightly oil top of batter.
Cover and let rise in warm place for 30 minutes.
Pour boiling water over oats and shortening in bowl.
When lukewarm, add yeast and eggs.
Stir until yeast is dissolved.
Beat in 5 cups flour or a little more, so you can handle it.
Roll into 10 x 14-inch rectangle, about 1/2-inch thick.
Spread with 1/4 cup butter, then sprinkle with 2 1/2 teaspoons cinnamon added to 1 cup sugar.
Roll into loaves.
Bake at 350\u00b0.
After 30 minutes, cover with foil.
Cool in pans 10 minutes, then turn out.