Mix active and quick-rise yeast with 3 tablespoons water in
owl, combine 2 cups flour, yeast, sugar, salt and cinnamon.
eaten egg and 1 package quick rise yeast dissolved in 2 tablespoons warm
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.
large mixer bowl, combine yeast, 2 cups flour, sugar and
Combine flour, yeast, sugar and salt.
Heat water and milk together in microwave until they are hot, but not boiling (about 3 minutes).
Heat shortening until soft or partially melted.
Fold water, milk and shortening into flour mixture.
Let rise 30 minutes.
Make into rolls and let rise again 20 minutes.
Bake at 375\u00b0 for 17 minutes or until light brown.
Brush tops with melted margarine.
Dissolve yeast and 1/2 teaspoon sugar in water.
Beat egg; add to milk.
Combine yeast and milk.
Add butter and dry ingredients. Allow to stand for 15 minutes.
Shape in half the size you want the finished roll to be.
Let rise in pan to double in size.
Bake for 15 minutes at 375\u00b0 or until golden brown.
Dissolve yeast in milk, add sugar and mix well.
Mix flour, baking powder, salt and shortening together.
Add yeast mixture to flour mixture; stir to mix.
This is real sticky to start with so knead on well floured board by working more flour into dough until it is of rolling consistency.
Roll out 1/4-inch thick and cut in desired shape.
Dip in melted butter.
Stack 2 biscuits together. Let rise until double in size.
Bake at 400\u00b0 for 12 minutes or until brown.
cup of the flour, yeast and salt. Add water and
Mix 1 1/4 cups flour, sugar, yeast and water.
Stir well.
Add shortening, egg, salt and remaining flour.
Cover for 30 minutes in bowl.
Stir down and put in muffin pan.
Let rise.
Heat oven to 375\u00b0.
Bake 15 to 20 minutes or until lightly brown.
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.
Dissolve sugar and yeast in warm water in small bowl.
Set aside until rises.
Add to dry ingredients, along with buttermilk. Mix until blended well and kind of sticky.
Set aside in warm place.
Mixture will rise twice its bulk.
Punch down and let rise second time.
Then cut or squeeze off biscuits.
Bake in 400\u00b0 oven until brown, 10 to 12 minutes.
Combine warm water and yeast; stir until dissolved.
Next, mix remaining ingredients in mixing bowl.
Add water and yeast mixture. Knead a few times.
You may add extra flour if needed.
Pour oil in pan.
Put dough balls in pan.
Turn over to coat with oil.
Let rise until double.
Bake at 350\u00b0 for 30 minutes.
br>Mix together flour, rapid rise yeast and all other dry ingredients
Sift flour and sugar in large bowl.
Mix warm water and yeast together.
Add to flour/sugar mixture with buttermilk and shortening.
Mix thoroughly.
Knead and put in greased bowl. Cover with plastic wrap and refrigerate overnight.
Roll out biscuits and bake at 400\u00b0 until brown.
Combine first 4 ingredients in a large bowl.
Make a well in center of mixture.
Combine water and oil; add to flour mixture. Stir until mixture forms a ball.
Turn dough out onto a lightly floured surface.
Knead until smooth and elastic, about 10 minutes.
Place the dough in a large bowl coated with cooking spray, turning to coat top.
Cover and let rise in a warm place (85\u00b0), free from drafts, until double in bulk.
lour with baking powder Add quick rise yeast and Add cardamom and mix
In large mixer bowl combine flour, yeast, sugar and salt.
Mix well.
In saucepan, heat milk, water and butter until very warm (120\u00b0 to 130\u00b0; butter does not need to melt).
Add to flour mixture.
Add eggs.
Blend at low speed until moistened; beat 1 minute at medium speed.
Cover bowl with plastic wrap and foil; refrigerate several hours or overnight.
Stir down batter.
Bake on waffle iron on medium heat.
Serve hot with butter and toppings.
Yields 6 to 8 waffles.
(Can keep for a week in refrigerator.)
ups bread flour, rolled oats, yeast sugar and salt, mix well
medium bowl. Sprinkle with yeast. Let stand for 5 mins