1 cup Corn Flour 1 / 4 cup All Purpose
Flour Water warm as required A Pinch Baking Powder 1 / 4 tsp Salt All Purpose Flour for dusting as required.
Not exact matches
4 cups Oat
Flour 1 cup Maple Syrup Powder 1/2 teaspoon Sea Salt 1/2 cup Coconut Oil 1/2 cup Date Paste 2 tablespoons Vanilla Extract 3 tablespoons Filtered
Water 1 1/2 cup Raisins (plumped in warm water for 30 minutes and dra
Water 1 1/2 cup Raisins (plumped in
warm water for 30 minutes and dra
water for 30 minutes and drained)
1) Sift the
flour into a mixing bowl 2) Add the salt to the
flour, mixing together 3) Add the olive oil, mixing as you add to ensure the
flour envelopes the oil 4) Add
warm water bit by bit until dough reaches the right consistency 5) One the dough ready, roll it into a ball, and knead well on a cool, flat surface 6) Flatten the dough with a wooden rolling pin 7) Cut into 10 cm pieces and roll them long enough and evenly 8) Place the pin - shaped dough on a well - greased baking tray 9) Bake in oven at 175 deg cel (medium heat for gas ovens) for 20 -30 minutes or until the sticks are ready (test by breaking off a small piece to check that the inside is well cooked) 10) Allow to cool for 5 minutes before serving
1/2 cup soft, pitted dates -
Warm water, to cover dates 1/2 cup sifted coconut
flour 1/4 cup gluten - free All - Purpose Flour Blend 1/2 teaspoon baking soda 1/2 teaspoon guar gum or xanthan gum 1/4 teaspoon salt 1/2 cup extra-virgin coconut oil or palm shortening or olive oil 2 eggs 1/4 cup + 2 tablespoons honey or agave nectar 1 teaspoon pure vanilla extract 1 cup semisweet chocolate
flour 1/4 cup gluten - free All - Purpose
Flour Blend 1/2 teaspoon baking soda 1/2 teaspoon guar gum or xanthan gum 1/4 teaspoon salt 1/2 cup extra-virgin coconut oil or palm shortening or olive oil 2 eggs 1/4 cup + 2 tablespoons honey or agave nectar 1 teaspoon pure vanilla extract 1 cup semisweet chocolate
Flour Blend 1/2 teaspoon baking soda 1/2 teaspoon guar gum or xanthan gum 1/4 teaspoon salt 1/2 cup extra-virgin coconut oil or palm shortening or olive oil 2 eggs 1/4 cup + 2 tablespoons honey or agave nectar 1 teaspoon pure vanilla extract 1 cup semisweet chocolate chips
Combine
warm water (like bath
water, or 110 *), yeast, salt and
flours in a large mixing bowl and stir.
1) 250g of
flour 2) 100 ml of olive oil 3) 150 ml of
warm water 4) 1 teaspoon of of salt 5) 1 teaspoon of herbs (oregano, tomillo, dried garlic, whatever you like)
2 teaspoons active dry yeast 1 cup (235 ml)
warm milk 1/3 cup (80 ml)
warm water 1/4 cup (grams) honey 1/4 cup (60 ml) melted butter 1 1/2 teaspoons salt 1 1/2 cups (180 grams) oat
flour * 2 cups (255 grams) bread
flour
Mix the
warm water, 1/2 cup of bread
flour and 2 tablespoons of sugar in a bowl.
1 cup white rice
flour 3/4 cup brown rice
flour 1/2 cup tapioca starch 1/2 cup potato starch 1/4 cup cornstarch 1 teaspoon salt 2 tablespoons sugar 1/2 cup dry milk powder or dry potato flakes, optional 1 tablespoon xanthan gum or guar gum 1 tablespoon yeast 3 large eggs, room temperature 1/2 cup
water or cranberry liquid,
warm to touch 1/2 cup mayonnaise, yogurt or dairy - free yogurt 1/2 cup canned whole berry cranberry sauce, drained with 1/2 cup liquid reserved 1/4 cup shredded Swiss cheese or dairy - free Swiss cheese, optional
Dough all of the above starter 180 g
warm milk (
water can be used instead, for a less rich dough) 370 g bread
flour 1 egg yolk 2 tablespoons of melted butter 1 tablespoon of sugar 6 g salt
3 Cups Rye
Flour 1 teaspoon fine grain sea salt 1 Cup
warm water 1/3 Cup extra virgin olive oil About 1 Tb.
Broa Dissolvify: -2 t yeast -0.5 c + 2T
warm milk (or something else: — RRB --0.75 c.
water (at end of 5 min) Meanwhile, mix up: -1.25 c. yellow cornmeal -2.25 c.
flour (unbleached, all purpose)-1.5 t. salt Combine all the above with: -2 T. olive oil.
Add 1/2 cup of spelt
flour and 1/2 cup of all - purpose
flour to a bowl, also add 1/2 teaspoon of sea salt and the minced spinach mixture, add 2 tablespoons of extra virgin Spanish olive, 3 tablespoons of luke
warm water and mix everything together until you form a dough, knead it inside of the bowl for about 30 seconds and then form it into a ball
For the pizza dough: 2 1/4 teaspoons rapid rise yeast 1 cup
warm water Pinch of sugar 1 3/4 cups semolina
flour 1 3/4 cups all - purpose
flour 1 teaspoon salt 1 tablespoon olive oil Corn meal - for spreading on pizza peel For the balsamic reduction: 1 cup balsamic vinegar Pizza toppings: 2 tablespoons olive oil 8 ounces fresh mozzarella - sliced 4 peaches - thinly sliced 1/2 cup freshly chopped basil
2 3/4 — 3 1/2 cups bread
flour or all - purpose
flour 1/4 cups sugar 1/2 teaspoon salt 1 tablespoon active dry yeast 5 tablespoons butter, softened 2/3 cup
warm water 1 egg, at room temperature Cornmeal 1/4 cup of butter, melted
1) 330g of pizza bread
flour (the kind that already come with yeast in it) 2) 320 ml of
warm water 3) 1 teaspoon of table salt 4) 1/3 teaspoon of sugar 5) 20g of melted butter 6) 1 small onion 7) 1 clove of garlic
1) Put
flour, salt, sugar and melted butter in a mixing bowl 2) Pour in
warm water bit by bit, and knead dough until it achieves a homogenous, smooth and soft texture 3) Roll the dough into a small ball and place it in a bowl, covering it with transparent film, and allow the dough to rise for 30 minutes 4) Chop onions and garlic finely, and saute onions in a pan until onions are caramelized, then add chopped garlic 5) After 30 minutes is up, press the dough to get rid of the gas created by the yeast 6) Add the sauteed onions and garlic to the dough, and knead well so that ingredients are dispersed homogeneously in dough 7) Shape the dough in any way you like and then leave it on a greased baking tray for 30 minutes (during which the dough should double in size) 8) After the 30 minutes of waiting time, bake in pre-heated oven at 180 — 200 deg cel for around 20 to 25 minutes (or until the crust is golden brown)
2 teaspoons active dry yeast 1 cup barely
warm water 1/4 cup honey + 1 tablespoon, divided 1 teaspoons salt 1 egg 3 cups all - purpose
flour, plus extra if necessary 1 tablespoon butter, melted
Make the dough: Stir the whole wheat
flour,
warm water, honey, and yeast together in the bowl of a stand mixer.
1/2 cup whole wheat
flour 3/4 cup
warm water (about 100 °F) 1 tsp honey 2 1/4 tsps (1 pkt) active dry yeast 1 1/2 cups all - purpose
flour 3 tbsps olive oil 1 1/2 tsps salt vegetable oil for greasing the bowl
for the dough 1 tsp active dry yeast 3/4 cup
warm water (104 - 110 °F) 2 cups all purpose
flour 1 cup cornstarch 5 tbsp white granulated sugar 1/4 cup canola or vegetable oil 2 1/2 tsp baking powder
add the dry ingredients to the batter very slowly, alternating 1/4 -1 / 2 c
flour mixture, followed by a few tbsp of
warm water.
Add the molasses to the
warm water, then add the liquid mixture to the
flours, and stir until a thick sludgy batter is formed.
Ingredients 5 cups of Bluebird Einka ®
Flour 1 3/4 cups
warm water 1/4 tsp dry active yeast 1 tsp salt 2 tbsp honey (optional) Method In small bowl add honey to
warm water, stir until honey liquidates.
-2 cups Bubble Girl's gluten free
flour mix (see recipe here) 3/4 cup beet sugar (or non-refined sugar of choice) 2 chai tea bags (contents only - discard bags) 1 package quick rise yeast 1 teaspoon cinnamon 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup
warm water (110 ̊ -115 ̊) 6 tablespoons palm oil shortening, melted 1/4 cup applesauce, unsweetened 1 tablespoon vanilla
Compliments of: June Pagan — Private Chef and Menu Developer 310.659.4235 This is a great Imitation of a Sourdough Jewish Rye, if you happen to be miles away from a deli Ingredients 1/2 Cup
Warm Water 2 Packages Dry Yeast 1 Cup Plain Yogurt,
warmed 1 Cup Bluebird Rye
Flour 2 1/2 Cups - 3 Cups All... Continued
The ingredients: 392grams white all - purpose
flour 2tablespoons yeast 1tablespoons sugar 3teaspoons salt 2cups
warm - hot
water 1⁄4 cup olive oil Let's bake it: Mix the yeast, sugar in a hot
water and leave it in
warm place -LSB-...]
Add the yeast mixture, along with 375 ml
warm water and olive oil into the
flour mixture and stir well to combine.
1 cup vegan pesto 1 medium yellow onion 1 bell pepper — any color 2 small yellow squash and / or zucchini 1 large stalk of broccoli 1/2 cup Daiya Pepperjack shredded cheese 3 Tbsp
flour 2 Tbsp olive oil 1 1/2 tsp Ener - G Egg Replacer Powder + 2 Tbsp
warm water 2 Tbsp soy milk salt black pepper olive oil cornmeal Pizza Dough
I usually don't follow much of a ratio: I pour
flour (s) in a big bowl, add whatever liquid I have around (non dairy milk,
water, cold broth, maybe a little bit apple cider, or some beer too, which gives lightness to the crêpes), some flax gel (1 Tbsp ground flax seeds + 3 TBSP
warm water), some salt or maybe a little sugar, sometimes spices like curcuma and black pepper, or tandoori spice powder etc, stir until the consistency pleases me, adding more liquid if necessary, let it sit for a few hours on my counter, and voilà.
1/2 cup
warm water (105 ° -110 ° F) 2 teaspoons sugar 1 package (2 1/4 teaspoons) Red Star Active Dry Yeast 2 cups brown rice
flour 1/2 cup potato starch (not potato
flour) 1/2 cup tapioca starch /
flour 1/2 cup sugar 1 tablespoon xanthan gum 1 teaspoon salt 3 tablespoons vegetable oil or melted butter 3 large eggs 1/2 cup
warm milk or milk of choice
1 1/3 cup
water 2/3 cup Kaniwa (baby quinoa) 3 cups brown rice
flour 1 1/2 cups tapioca starch 3/4 cup potato starch 1 Tbsp xanthan gum 1 Tbsp quick rise yeast 1 1/2 cup
warm water 2 Tbsp white sugar 3 Tbsp canola oil 1/2 tsp salt 1 large egg
Ingredients 1 1/2 cups
warm water (about 110 degrees) 1 tablespoon active dry yeast 2 tablespoons sugar 2 tablespoons canola oil 1 1/4 teaspoon salt 2 cups bread
flour 2 cups
flour (white or whole wheat)
1 1/2 cups high - gluten bread
flour 2 tbsp sugar 1/2 package (or 1 1/8 tsp) active dry yeast 1 pinch salt 2 eggs 1/4 cup plus 1 tbsp
warm water 1/2 cup (1 stick) unsalted butter, cut into small pieces and at room temperature
1/2 cup (1 stick) Earth Balance, softened 1 cup granulated sugar 1/2 cup natural peanut butter (smooth or crunchy) 1 Ener - G egg 1T ground flaxseed + 3T
warm water 1 cup whole wheat pastry
flour 1/3 cup cocoa powder 1 tsp baking powder 1/2 tsp baking soda Pinch of salt 1/2 cup peanut butter and / or chocolate chips
1 (1 / 4 - ounce) package active dry yeast (2 1/2 teaspoons) 1 teaspoon honey 1 1/4 cups
warm water (105 — 115 degrees F), divided 2 cups bread
flour or high - gluten
flour, plus additional for kneading 1 cup whole - wheat
flour 1/4 cup extra-virgin olive oil 1 teaspoon salt Cornmeal for sprinkling baking sheets
1 -LRB-.25 oz) package (2 1/4 tsp) active dry yeast 1 cup
warm water 2 cups whole wheat (pastry)
flour 1/4 cup wheat germ 1 tsp salt 1 Tbsp honey
1 1/2 cups
water, room temperature or
warmed to 110 °F 3 large eggs, lightly beaten 3 tablespoons safflower oil or other vegetable oil 3 tablespoons molasses 1 tablespoon cider vinegar 1 cup rice
flour 1 cup potato starch (not
flour) 1/2 cup sorghum
flour 1/2 cup teff
flour 1/2 cup tapioca starch /
flour 1/2 cup low - fat powdered milk, whey or dairy - free milk powder 1/4 cup gluten - free cornmeal 2 tablespoons unsweetened cocoa 1 tablespoon xanthan gum 2 teaspoons instant coffee powder 1 1/2 teaspoons salt 1 tablespoon active dry yeast
Classic Chocolate CakeIngredients — 1 1/4 cups all purpose
flour — 1/2 cup unsweetened cocoa powder — 1 1/4 teaspoons baking soda — 1/4 teaspoon baking powder — 2 teaspoons instant espresso powder — 1/2 teaspoon salt — 1/4 cup + 1 tablespoon canola oil — 1 cup sugar — 1 egg + 1 egg yolk — 3/4 teaspoon vanilla extract — 3/4 cup milk — 1/2 cup
warm water 1.
So I thought, I should probably share my gram measurements for your recipe with others who don't get the hang of cups and ounces: 16g dry yeast or one cube (42g) of fresh yeast) 125g
warm water 450 (works for me)-500 g
water 85g molasses 62g apple cider vinegar 50g butter 28g dark unsweetened chocolate (seems to be nonexistant in Germany, I used 90 % cocoa) 100g whole wheat
flour 375g dark rye
flour (I used homeground, so pumpernickl for the Americans, medium rye might pack denser) 385g bread
flour (German Type812 didn't have other, should correspond to American AP or light bread
flour) 120g bran 10g carraway 3g fennel 1 double shot of espresso (didn't want to buy powder, so no grams here, sorry) half a small shallot, chopped 14g salt
After it
warms up to room temperature, I feed it with a little
water and the same
flour mix as is used in the bread.
1 -LRB-.25 ounce) package active dry yeast 1 cup
warm water 1/4 cup white sugar 3 tablespoons milk 1 egg, beaten 2 teaspoons salt 4 1/2 cups bread
flour 2 teaspoons minced garlic (optional) 1/4 cup butter, melted
2 packages (1 1/2 tablespoons) active dry yeast Pinch of sugar 1/2 cup
warm water (105 to 115 degrees) 2 cups
water 1/4 cup molasses 1/4 cup apple cider vinegar 4 tablespoons unsalted butter 1 ounce unsweetened chocolate 1/2 cup whole - wheat
flour 3 cups medium rye
flour 3 cups unbleached, all - purpose or bread
flour 1 cup bran 2 tablespoons caraway seeds 1/2 teaspoon fennel seeds 1 tablespoon salt 1 tablespoon instant espresso powder 1 tablespoon minced shallots 1/4 cup cornmeal (optional) 1 tablespoon unbleached all - purpose
flour (optional) 1 teaspoon caraway seeds (optional)
(You can add it directly to the
flour mixture just by making a well in the middle, add sugar and yeast and a splash of
warm water then wait about 3 - 4 minutes before mixing it and adding more
water.)
2/3 cup
warm water 1/2 teaspoon dry active yeast 1/2 teaspoon granulated sugar 1 teaspoon olive oil plus more for bowl and brushing pizza 1-1/2 cups bread
flour plus more for work surface 1/2 teaspoon kosher salt 3/4 cup tomato sauce 4 ounces fresh mozzarella, torn 6 squash blossoms, de-stemmed and petals separated
2 tsp instant yeast 1 1/2 cups
warm water 2 Tbsp brown sugar (they called for non-diastatic malt powder, but I couldn't find it) 1 cup pumpernickel
flour (whole rye
flour) 2 1/4 cups unbleached all purpose
flour 1/4 cup potato
flour 1 1/2 tsp salt 2 - 3 tsp of caraway seeds.
If you're interested in making the recipe, make sure to collect the following ingredients: Russet potatoes (enough for 10 cups of sliced potatoes), cooking spray, two cups of
warm water, Cabot Two Percent Plain Greek Yogurt (or you can go with Cabot Plain Greek Yogurt, if you're looking for a richer yogurt), Cabot Salted Butter, King Arthur
flour, minced garlic, thyme leaves, salt, ground black pepper, and Cabot Extra Sharp Cheddar or Cabot Seriously Sharp Cheddar.
Active Dry Yeast 1/2 cup
warm water 2 large beaten eggs 1/4 cup white granulated sugar 1 1/2 tsp salt 1 tsp nutmeg 4 2/3 cup all purpose
flour + extra for dusting surface Canola Oil (3» of oil in your pan)
1 flax egg (1 tablespoon ground flax + 3 tablespoons
warm water) 1 cup unsweetened almond milk 1/2 cup pumpkin puree 1/2 tablespoon apple cider vinegar 1 teaspoon vanilla extract 2 tablespoons coconut oil 1 teaspoon cinnamon 1/2 teaspoon ginger 1/2 teaspoon nutmeg 1/4 teaspoon cloves 2 tablespoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon sea salt 1 1/2 cups oat
flour
(makes 1 loaf) Ingredients 2 cups
flour 1/4 cup cream of wheat 1 1/2 teaspoons yeast 1 teaspoon salt about 2 cups
warm water