Mix 1 package of Red Star yeast and 1 cup of warm water.
(Let stand 10 minutes.)
Then, mix in the following: self-rising flour, sugar, corn oil and buttermilk.
Mix all together.
Pinch out in biscuit size and place on a greased baking sheet.
Bake at 350\u00b0 for 15 to 25 minutes.
Grind beans and grains into a fine flour.
Mix water, yeast and honey; let sit 5 minutes.
use warm water for dry yeast). Pour scalded milk over shortening
Pour the warm water into a large mixing bowl. Add the yeast. Let stand a few minutes. Stir to dissolve. Add half the flour, the sugar, salt and soft shortening. Add egg. Start the mixer at medium speed or beat by hand until smooth. Stop mixer. Add rest of flour and stir by hand until flour disappears. Scrape batter from sides of bowl. Cover with wax paper. Let rise in warm place for 30 minutes. Drop in greased muffin pan. Let rise to top, about 20 minutes. Bake in hot oven (425\u00b0).
Heat sugar, milk, oleo and salt together on stove to just a boil.
Take off stove and cool to lukewarm.
Add eggs, beaten in yeast cup (yeast dissolved in warm water).
While milk mixture cools.
Add together and add flour (small amounts at a time).
Let raise on stove in warm place until doubled in size.
Knead down; let raise again and then knead and make into shapes (bread or rolls).
Let raise and bake until golden brown at 400\u00b0 for 15 to 20 minutes.
Butter when hot.
Combine 1/2 pound lard, sugar and salt with boiling water. Set aside.
Combine yeast in medium bowl with cold water.
Set aside and allow to dissolve.
Beat 2 eggs and add to first mixture, then add yeast mixture.
Combine with flour.
Set in fridge at least 2 hours or overnight.
Roll out chilled dough on floured surface; spread with cinnamon and sugar mixture and raisins.
Roll and cut 3/4-inch slices.
Let stand covered one hour.
Bake at 350\u00b0 for 20 to 25 minutes.
Heat milk until lukewarm.
Add yeast mix.
Mix rest of ingredients, then add to yeast mix.
Mix dough well.
Let dough rise until double in size.
Divide into 18 parts.
Roll out one at a time.
Fill with Nut Mixture.
Bake at 350\u00b0 until golden brown.
Dissolve yeast in 1/4 cup lukewarm water.
Place 1 cup boiling water, shortening, salt and sugar in mixing bowl.
When water, add beaten egg and dissolved yeast.
Add 2 1/2 cups flour gradually and beat vigorously after each addition.
When all flour is added, it will have a glossy look.
Add 1 more cup of flour and beat. Cover with lid; keep warm and let stand until light.
Work down and let rise.
Pour boiling water over 2/3 cup sugar and salt; cool to lukewarm.
Dissolve the yeast in a small amount of warm water and 1 tablespoon sugar.
Mix these 2 parts together.
Add 3 cups flour, beaten egg and the shortening; stir.
Add remaining flour, kneading in the last part.
Let rise to double in bulk, then punch it down.
Let rise again and put into pans.
Let rise again and bake at 375\u00b0.
If this recipe is used for bread, use only 1/3 cup sugar and bake at 350\u00b0.
Bake at 375\u00b0 for buns.
Makes 2 loaves.
Preheat oven to 350\u00b0.
Dissolve yeast in water; add sugar, salt, eggs and flour.
Mix well.
Add cheese.
Cover and set away from draft to raise until double in bulk (about 1 hour).
Divide and knead on floured board.
Place in well-greased and floured loaf pans.
Cover and let rise to top of pan.
Bake 35 minutes. Wrap in foil.
Bread freezes well.
Soften yeast in warm water.
Combine in mixing the bowl 1/2 cup margarine or butter, sugar, scalded milk and salt.
Stir to melt butter or margarine to lukewarm.
Add unbeaten eggs, beating after each.
Gradually add flour to form stiff ball of dough. Knead for 5 minutes on floured surface.
Scald sweet milk long enough to melt 1/3 cup shortening or butter.
Let cool.
Soften yeast in warm water.
In large mixing bowl combine 1/3 cup sugar, 2 teaspoons salt and eggs.
Beat with spoon.
Stir in milk and shortening.
Gradually add flour to form stiff dough.
Knead on floured surface until smooth and satiny, about 5 minutes.
Place in greased bowl; cover.
Let rise in warm place until doubled in size, about 1 1/2 hours.
Measure wet ingredients into large bowl.
Add salt, yeast, rice, oats, corn meal, rye, optional ingredients, 2 cups white flour and 2 cups whole wheat flour; stir with wooden spoon.
Add 2 to 3 cups more whole wheat flour and stir until threads form on side of bowl.
Turn wet dough onto floured counter and knead in remaining flour; use bench knife to keep counter dry.
Work slowly to avoid too-dry dough (about 40 minutes).
Combine yeast and 1/2 cup warm water; set aside to dissolve.
ny of the roasted red bell pepper recipes posted on this site
Soften yeast in warm water in mixing bowl.
Strain soup.
Add sugar, shortening, salt, egg and strained soup to softened yeast. Gradually add flour to form a soft dough, beating well.
(For first additions of flour, use mixer).
Cover.
Let rise in warm place (85\u00b0 to 90\u00b0F) until light and doubled in size, 45 to 60 minutes.
Add the yeast to the water in a
ups bread flour, rolled oats, yeast sugar and salt, mix well
issolved. Gently stir in the yeast. Wait 5 minutes for the
Place the cabbage, mulled (or red) wine, star anise and a pinch of