Not exact matches
I've expressed my «fear» of
cooking with
yeast before, so any
breads that don't require it AND are out of the oven faster so I can munch on them are my favorites.
Want to slow
cook yeast or quick
bread in a loaf pan?
I would steer you towards my
yeast - free
bread recipe in my
Bread Ebook or also found in Free for All
Cooking, and make that recipe in bun pans or English Muffin rounds.
It was an Oatmeal
Bread (that is to say, a
yeast bread containing oatmeal as well as all purpose wheat flour) from the Joy of
Cooking cookbook.
Yeast breads have long been a major source of
cooking intimidation for me and I only recently started trying to learn (I gained more confidence when I finally conquered my other fear — pie crust — thank you JoC and thank you Ms Deb!).
I used regular
yeast, putting it in warm water first, 2 cups
bread flour, one cup white whole wheat, and
cooked it in my pampered chef deep covered stone baker.
1 medium butternut squash (about 2 pounds) 1 tablespoon refined coconut oil 3 cloves of garlic, coarsely chopped 1 3/4 cups nut milk * 1/2 cup nutritional
yeast 1 tablespoon arrowroot powder 1/4 teaspoon smoked paprika 2 tablespoons fresh squeezed lemon juice 1 tablespoon white miso 1 teaspoon salt 1/4 teaspoon pepper 1 pound elbow pasta (I used a GF quinoa variety) 2 cups
cooked vegetables (such as steamed spinach, broccoli, or peas) 1/2 cup hulled raw sunflower seeds (or
bread crumbs, or panko crumbs)
Method: Pre heat the oven to 400 degrees F
Cook lentils according to the package, typically 3 cups of water to 1 cup of lentils Meanwhile, toast the walnuts for 5 - 7 minutes and set aside Sauté the onions and mushrooms until the onions are translucent Add the nuts, lentils, onion mixture into a food processor and pulse until combined Add the salt, nutritional
yeast and gf
bread crumbs and continue to pulse until a crumble texture is formed Spoon out a scoop of the lentil and nut mixture and roll with your hands to form a ball, continue until all the mixture is used, placing about 2 inches apart on a baking tray Bake for 25 - 30 minutes until a slight crust forms Serve over pasta, top with your favorite sauce!
For
bread 3/4 cup milk 3/4 cup warm water 2 packages (4-1/2 teaspoons) dry active
yeast 1 tablespoon sugar 1/3 cup olive oil 1 tablespoon kosher salt 4 cups
bread flour plus more for dusting Non-stick
cooking spray 1 large egg 1 teaspoon water
2 1/4 teaspoons instant
yeast 6 cups
bread flour 1/4 cup sugar 1 large russet (baking) potato,
cooked 3/4 cup milk 1/4 cup butter, melted and cooled 2 teaspoons kosher salt 2 large eggs 1 cup sourdough starter, room temperature
A popular choice for traditional Southern recipes, these can also be soaked or
cooked and added to a variety of
yeasted breads for more texture and flavor.
Serves 4 For the meatloaf: 1 cups diced onions 1 cups celery, minced 1/2 cup carrot, shredded 4 cloves garlic minced 1/8 cup tamari zest of 1/2 lemon 3 Tablespoons psyllium husk 1 Tablespoons chopped thyme 1 Tablespoons dried oregano 1 Tablespoons diced chive 1 cups GF
bread crumbs * or gluten free oats 1/2 cup water 1 Tablespoons nutritional
yeast 2 1/2 cups chickpeas,
cooked or canned 2 1/2 cups lentils,
cooked Salt to taste 1/2 cup BBQ sauce (you can use store bought or we love this recipe from Oh She Glows!)
I bought this for my teenage daughter who likes to
cook and she is enjoying making
yeast bread with it whenever she wants to.
The key to
cooking this
yeast - risen, yogurt - enriched Indian flat
bread at home is a hot cast iron skillet.
I LOVE when my
cooking works out that way!There might seem like more ingredients for this type of
bread than traditional
yeast breads, but in fact it comes together much more quickly with little chance of error.
2 large avocados (about 12 ounces), peeled and, pitted, and diced into 3⁄4 - inch chunks 1 1⁄2 tablespoons freshly squeezed lime juice 1⁄4 teaspoon sea salt Freshly ground black pepper 2 1⁄2 tablespoons nutritional
yeast 1 red bell pepper, seeded and chopped 1 large carrot, grated (about 1⁄2 cup) 1⁄3 cup diced red onion 1⁄2 cup minced fresh parsley 1 cup
cooked black beans 8 lettuce or cabbage leaves 4 slices sprouted - grain
bread (optional) 1.
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Yeast Breads, Rolls Quick
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2 large avocados (about 12 ounces), peeled and, pitted, and diced into 3⁄4 - inch chunks 1 1⁄2 tablespoons freshly squeezed lime juice 1⁄4 teaspoon sea salt Freshly ground black pepper 2 1⁄2 tablespoons nutritional
yeast 1 red bell pepper, seeded and chopped 1 large carrot, grated (about 1⁄2 cup) 1⁄3 cup diced red onion 1⁄2 cup minced fresh parsley 1 cup
cooked black beans 8 lettuce or cabbage leaves 4 slices sprouted - grain
bread (optional) 1.
2 1/4 teaspoons instant
yeast 6 cups
bread flour 1/4 cup sugar 1 large russet (baking) potato,
cooked 3/4 cup milk 1/4 cup butter, melted and cooled 2 teaspoons kosher salt 2 large eggs 1 cup sourdough starter, room temperature
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Next, keep in mind that olive oil is not good for baking as much as it is good for drizzling on already
cooked foods such as
breads, steamed veggies, salads, soups, and popcorn (yes it is delicious with organic sea salt and nutritional
yeast).
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A quick review of grain recipes from around the world will prove our point: In India, rice and lentils are fermented for at least two days before they are prepared as idli and dosas; in Africa the natives soak coarsely ground corn overnight before adding it to soups and stews and they ferment corn or millet for several days to produce a sour porridge called ogi; a similar dish made from oats was traditional among the Welsh; in some Oriental and Latin American countries rice receives a long fermentation before it is prepared; Ethiopians make their distinctive injera
bread by fermenting a grain called teff for several days; Mexican corn cakes, called pozol, are fermented for several days and for as long as two weeks in banana leaves; before the introduction of commercial brewers
yeast, Europeans made slow - rise
breads from fermented starters; in America the pioneers were famous for their sourdough
breads, pancakes and biscuits; and throughout Europe grains were soaked overnight, and for as long as several days, in water or soured milk before they were
cooked and served as porridge or gruel.
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Yeast Breads, Rolls Quick
Breads Cakes, Cookies, Pies, Pastries Crackers and Salty Snacks Pancakes, Waffles, Other Grain Products Pastas,
Cooked Cereals, Rice Other Cereals Fruits Citrus Fruits, Juices Dried Fruits Other Fruits Non-Citrus Juices and Nectars Vegetables White Potatoes and Starchy Vegetables Dark Green Vegetables Deep Yellow Vegetables Tomatoes and Tomato Mixtures Other Vegetables Oils and Salad Dressings Fats Oils Salad Dressings Sugars, Sweets and Beverages Sugars and Sweets Nonalcoholic Beverages Alcoholic Beverages Browse Diabetes Resources or Diabetes Software.
Filed Under:
Bread, Breakfast,
Cooking, Recipes Tagged With:
bread, breakfast, Chocolate, dough, malt, Sweet Rolls, Twelve Loaves, vegetarian,
Yeast
Because the risk diminishes after the dough is
cooked and the
yeast has fully risen, pets can have small bits of
bread as treats.