Dissolve yeast in water in a large bowl. Add
Crumble the yeast into the water, add sugar, and let bubble.
Mix and proof (wait till starts to be bubbly) the first 3 ingredients in the mixer bowl.
Add the rest of the ingredients.
Mix on speed 2 for 5 minutes with dough hook.
Place in greased bowl and let rise, covered in a warm spot until about double in bulk.
Punch down, shape and place on greased baking sheet.
Let rise again for about 1/2 hour.
You may glaze with egg yolk and 1 Tbspn of water just before baking.
Bake at 400 for 15-20 minutes.
il and proofed yeast and water. Knead until smooth, adding flour
Mix at room temperature egg yolks, sugar, milk, vanilla extract in big pot and simmer over low flame to melt sugar, mixing continuously.
Add Coco Lopez and continue to mix for about 15 minutes on low flame.
Add Rum and cinnamon sticks with water.
Mix everything on low flame for about 20 minutes.
Let cool and serve.
** Use whisk for a smoother consistency ** if desired.
Place in microwavable bowl and set in microwave.
Do not cover so water can splash all inside.
Cook on High power for 15 minutes. Yields 1 teaspoon boiling water.
(Recipe can be doubled.)
combine 3/4 cup warm water with yeast. Let stand until
Recipe makes 2 loafs.
In
This recipe works best in a big
Load first eight ingredients (water through yeast) into bread machine
n separate saucepans with enough water to cover by 1/2
tart adding additional flour.
Recipe will use approximately 6 cups
br>Finally, add the hot water and stir in.
Set
1/4 cups warm water. Mix thoroughly. Allow to sit
- When I use the Elevated Challah recipe, I divide it into 16
In small bowl, combine water and dry dairy cream and
t with the yeast& warm water (you know you have the
ne cup of water. Add enough cool water to reach 1 1
Soften yeast in warm water.
Heat milk, butter, sugar,
owl combine 3/8c warm water with yeast. Let stand until