1 package active dry yeast
From The Bread Book by Lena Sturges. Dissolve yeast in water. Heat
milk until almost simmering. Into large bowl measure sugar, mustard,
salt, pepper, 2 Tbsp instant minced onion and shortening. Stir in
milk until sugar dissolves and shortening melts. Cool to lukewarm.
Stir in about 2 cups flour and beat until smooth. Beat in yeast. Stir
in enough additional flour to make a moderately stiff dough.
Onto lightly floured surface, turn out dough and kenad until
smooth and satiny, 5 to 8 minutes. Shape into ball and place in
lightly greased bowl, turning to grease all sides. Cover and let rise
in warm place until doubled, about 1 1/2 hours. Punch down. Divide
dough into 2 equal portions; shape into balls. Let rest 10 minutes.
Meanwhile, grease two large baking sheets.
Roll or pat each half of dough into a 9-inch square. Using sharp
knife, cut each into 9 squares. Tuck corners under to form buns.
Place on baking sheet and flatten with palm of hand. Let rise in warm
place until doubled, about 30 minutes. Combine 2 Tbsp instant minced
onion and 1/4 cup water; allow to stand 5 minutes. Just before
baking, sprinkle buns with onion and poppy seeds, 25 to 30 minutes or
until golden brown. Yield: 18 sandwich buns.
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This one is best served slightly warm. It s another one of those loaves that smells especially tantalizing as it bakes. dry yeast* dry yeast* Place the ingredients in the bread pan, insert it into the machine and press "start". Ú ³CRU (Upload by user)
Mix hot water and syrup. Sprinkle yeast into water and let "proof" while preparing onions. Saute onions in oil until golden, 5 7 minutes, sitrring frequently. Stir in yeast mixture, then all of the remaining ingredients. Knead 5 8 minutes; place in greased, covered br (Upload by user)
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Melt butter in heavy large Dutch oven over medium high heat. Add onions and cook until soft and golden, stirring frequently, about 20 minutes. Add stock and simmer 30 minutes. Add wine and simmer 5 minutes. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer (Upload by user)
The day before you wish to make this bread, place the onions in a small bowl with the starter. Cover the bowl and leave at room temperature for 12 hours. Fit the kneading blade firmly on the shaft in the bread pan. Carefully measure the dry ingredients and transfer to the pa (Upload by user)
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TO ASSEMBLE: 30 dumpling or gyoza skins Sesame oil for coating steamer 1/2 cup minced scallion greens Lightly chop the ground pork until fluffy. Place in a mixing bowl and add the remaining filling ingredients. Stir vigorously in one direction with your hand or a wooden (Upload by user)
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These spinach and cheese filled crackers can be made ahead, ready to pop into the oven at show time. For an even more artistic presentation, tie up with chives. The phyllo dough can be cut on the diagonal and the edges ruffled up. In non stick skillet, melt butter; cook (Upload by user)
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This will make a 1 1/2 lb loaf. Use the whole wheat setting on your machine. We love this bread, but I m not a big fan of all whole wheat, so I usually use 1 1/2 cups of BREAD flour and just 1/2 cup Whole wheat. strongServings: 1/strongb (Upload by user)
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Add ingredients in the order listed. All ingredients must be at room temperature, unless otherwise noted. Select whole grain and baking control for light. Press start. Tent a piece of aluminum foil, shiny side down, over glass dome at start of baking. Remove when cooling beg (Upload by user)
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an easy low rising bread 7/9 grain cereal may be found at your HFS. ~ Flour Equivalent 3 cups Posted by "Rob Ryerson" <RYERSONRA@compctr.ccs.csus.edu> to the Fatfree Digest [Volume 11 Issue 7], Oct. 7, 1994. FATFREE Recipe collections copyrighted by M (Upload by user)
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~ GLAZE: 1/4 c. orange juice 3/4 c. sugar 1 tsp. vanilla 1/2 tsp. almond extract Mix all batter ingredients in a large bowl. Pour batter into 2 well greased and floured loaf pans. Bake at 350 degrees for 1 hour. Let cool 5 minutes. Blend orange glaze ingredie (Upload by user)
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