Combine all ingredients according to manufacturer s directions. Process in regular, delayed, or rapid bake cycle. From: [email protected] (Richard F. Matejka). Fatfree Digest [Volume 9 Issue 38] July 29, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Pro

NOTE: You can use Unbleached All Purpose flour in this recipe and up to +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++ ++++ Combine 1 1/2 cups of the flour, the sugar, undissolved yeast and salt thoroughly in a large bowl. Heat the milk and butter tog

1. For the buns, dissolve the yeast in the water. Stir in the salt, and mix in the flour. 2. On a flat surface, knead dough 5 minutes or until smooth and elastic. 3. Place dough in an oiled dish, turn over so the top is coated with oil, cover with a cloth, and let rise in a

Disolve Yeast in warm water in large bowl.When dissolved,add sugar,salt and HALF the flour.Mix well.Add eggs and oil,then slowly stir in most of remaining flour.Dough will be quite heavy,add a little water and beat until dough starts to pull away from sides of bowl.Turn out

Combine all ingredients in the pan in the order listed and select white bread; push start When we make this into Challa, we remove from the breadmaker after the manual mode stops, (first rise); and then braid* and rise again; then put an egg wash over the challa. BAKE i

Place the water, salt, and sugar in the bowl of a heavy duty electric mixer (KitchenAid K5A2 model works best). Stir to dissolve the sugar. Add the yeast and stir to dissolve. Stir in the beaten eggs and the oil. Beat in 5 cups of the weighed out flour to make a batter. Beat

Makes 2 large braids Lightly grease large bowl and baking sheet; set aside. combine first 5 ingredients in mixing bowl and beat until thoroughly blended. Dissolve saffron in water or milk and add to mixing bowl. Beat in 2 1/4 cups flour and yeast. Continue beatng 2

Soften yeast in 1/2 c. of the warm water, adding a little of the sugar to help rise. In a large mixing bowl place sugar, salt, oil and the rest of the water. Stir to combine. Add yeast mixture which has risen and mix. Blend in the eggas and abbout 3 cups of the flour and bea

Dissolve yeast in potato water. Add sugar, and let stand five minutes. Add salt and beaten eggs. Stir in four cups of the flour. Add oil, stirring while adding. Stir in enough remaining flour to make dough that forms a ball and is not sticky. Put dough on a floured boar

For 1 1/2 & 1 loaves. Page 35     strongServings: 1/strong  

Source: Electric Bread This light egg bread represents the manna of the desert in Jewish tradition. For special holidays, the dough can be styled into a variety of shapes. Success Hints     strongServings: 1/strong  br

Electric Bread 1 POUND LOAF     strongServings: 1/strong  

Source: Electric Bread This light egg bread represents the manna of the desert in Jewish tradition. For special holidays, the dough can be styled into a variety of shapes. Success Hints     strongServings: 1/strong  

In large bowl of electric mixer, thoroughly mix undissolved yeast with 1/3 of the flour and all other dry ingredients. In a 2 to 4 cup measure, start with 1 1/4 cups cold water. Add margarine, then add enough water to make 2 cups liquid. Heat liquids with margarine over low

Dissolve the yeast and sugar in lukewarm water (105 degrees F.). (Lukewarm water feels neither hot nor cold when a drop is placed on your wrist.) Let sit for 10 minutes to proof the yeast. If there are no bubbles in the water after this time, the yeast is inactive and you sh

Mix yeast in warm water. Let sit 5 minutes. In a large bowl combine salt, sugar, eggs and oil. Add yeast mixture. Slowly add flour, stirring until not too sticky. When the dough becomes too thick to stir, turn it out onto a floured board and knead, adding flour as necessary.

: Continued from Part 1 NOTES: * Challah (pronounced "hallah") is a type of braided egg bread traditionally eaten on the Jewish Sabbath. It is eaten by tearing off hunks rather than by cutting with a knife. I got this recipe from a housemate a co

Dissolve the yeast with the warm water and sugar. Add the rest of the sugar, butter, salt, honey, raisins and eggs. Add the flour, a cup at a time, until it is hard to stir. Turn out onto a well floured counter and knead until smooth and blistery, adding more flour as n

Using 2 1/2 to 3 inch round cookie cutter, cut each slice of bread into a round. In large bowl combine eggs, 1 tablespoon powdered sygar, milk and orange zest. Place each slice of bread in egg mixture and let soak on both sides. In large nonstick skillet heat oil over mediu

Method: Combine the yeast and sugar in the mixing bowl of a table top mixer and dissolve in 1 1/4 cup tepid water. In a large mixing bowl, sift together the flour and the salt. Add the eggs and melted and cooled butter and 2/3 of the flour mixture to the yeast mixture. Mix a

In a large mixing bowl combine the yeast, 2 cups flour, sugar, salt, and butter or margarine. Gradually add the hot water and beat forcefully by hand or at medium speed using the mixer flat beater, for 2 minutes. Scrape the bowl occasionally. Add the saffron, eggs and egg w

Add 1 Tablespoon sugar and yeast to warm water, stir well and "proof" the yeast (I m old fashioned and still do this). After the yeast proofs, add rest of the sugar, butter/margerine, 3 lightly beaten eggs, and five cups flour. As your stir together, add salt (done br

Frittelli di Chanuka Dissolve the yeast in 1 cup of warm water. Combine flour, salt and anise seeds in a bowl. Gradually add the dissolved yeast and the 2 Tbsp olive oil, mixing until a rather soft dough is formed. Turn out onto a floured working surface. Knead for about 10

Preheat the oven to 425øF. In a mixing bowl, mix the flour and softened butter with a fork until barely blended. Add the sour cream, sesame seeds, and paprika and mix again until barely blended. Spray baking sheets or mini muffin cups with vegetable cooking spray. Drop

Combine milk, shortening, salt and sugar. Cool to lukewarm by adding water. Dissolve yeast as directed on package. Add to milk mixture and stir well. Add flour and mix until a soft dough is formed. Roll out on floured board to 1/4 inch thickness. Cut with a 3 1/2 inch round

1. Heat oven to 425F. Spray 9" square pan with nonstick cooking spray. 2. In a large bowl, combine flour, sugar, baking powder, salt, cornmeal, cheese and dill; mix well.In a small bowl combine egg whites, milk and yogurt; mix well. Add egg white mixture to dry ingredie

Makes 1 loaf Stir cornmeal into boiling water. Add cold water, molasses and 2 tablespoons of the butter. Cool until lukewarm. Reserve. Fit processor with steel blade. Measure 1 1/2 cups of the flour, yeast and salt into work bowl. Process on/off to mix. Ad

Sift the flour, baking powder, and salt together and mix with the grated cheddar cheese. Cut the butter into the dry ingredients, add the milk and mix quickly but thoroughly. The dough should be soft. Turn onto a floured board and knead lightly for a few seconds. Pat to a 3/

Put in pan according to custom. 4/93 Fleischmann s BEST EVER BREADS     strongServings: 1/strong  

Mix Cheddar cheese, unsalted butter, Worcestershire sauce and hot pepper sauce in large bowl until well blended. Add flour and stir until thoroughly combined. Share dough into 10 inch long log. Wrap in plastic and whill at least 3 hours. (Can be prepared 2 days ahead. Keep r

Note: Use all ingredients at room temperature. This recipe was provided with the DAK automatic bread machine. Place all ingredients into bread pan in the order listed. Select "white bread" setting. Push start!!!!     strongServings:

In the order listed, put ingredients in pan, select white bread, and push start.     strongServings: 1/strong  

Place ingredients, in the order listed, into the pan. Select white bread, and press "Start". NOTE: Unless otherwise noted all ingredients should be at room temperature. This can be mixed on manual of the bread machine. After Second kneading, remove dough from mach

Preliminaries: Adjust oven rack to middle position. Preheat oven to 350 degrees. Procedure: In a food processor fitted with the metal blade, blend together the cheese and butter. Add the flour, cornmeal, cumin, cayenne and salt; process until the dough forms a ball. Divide t

Preheat oven to 425F. Line twelve 1/3 cup muffin cups with paper or foil liners. Stir first 6 ingredients in large bowl to blend. Whisk buttermilk, butter and egg in medium bowl to blend. Add to dry ingredients and stir just until combined. Fold in grated cheddar cheese. Div

* The Extra Sharp Cheddar Cheese should be finely grated. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++ ++++ Stir the dry ingredients into a bowl and then cut in the butter to resemble cornmeal. Blend in the cheddar cheese with a fork until well blen

Heat oven to 400 degrees. In a medium bowl, combine all ingredients except butter, eggs, and half and half. Cut in butter until crumbly. Stir in eggs and half and half just until moistened. Turn dough onto lightly floured surface; knead until smooth (1 minute). Divide dough

Mash the cheddar cheese and add the eggs mixing well. Stir in the flour and salt. Drop by TBLS into the rapidly boiling water then cover and boil for 15 minutes. Drain and serve with melted butter and sour cream. Sprinkle with chopped parsley or paprika, if desired. &nbs

Pantry: Sargento 3 Cheese Gourmet Cheddar Recipe Blend In medium bowl, combine flour, baking powder, salt and pepper. Cut in butter with a pastry blender or 2 knives until mixture is size of coarse crumbs. Stir in 1 cup cheese. Add milk; mix just until dry ingredients a

Add ingredients acording to the directions in your BM cookbook.     strongServings: 12/strong