Mix the coconut oil into
the foamy yeast mixture until you can't see any solids and then mix in the remaining 1/2 cup of warm water.
Add in the melted coconut oil and
the foamy yeast mixture.
Not exact matches
Once you see the
yeast start to become
foamy, you can add it to the dry
mixture, along with the remaining milk and butter (warmed to 110 - 115 degrees F), and continue with the instructions.
Once the
yeast is
foamy, add in the egg
mixture, stirring to combine.
In a small bowl, combine ingredients for the
yeast mixture, stir and let stand for 5 - 10 minutes until it is
foamy and bubbly.
Turn on the bread hook for a couple stirs, then let the
yeast mixture site for 10 minutes, until it gets nice and
foamy.
Pour
yeast onto
mixture and let it sit for approx. 10 minutes until
foamy and bubbly.
One
foamy, add the
yeast mixture, egg, coconut oil (I use The Natural Empire) and almond milk and mix everything together for at least 3 minutes until everything is combined.
In the bowl of an electric mixer fitted with the paddle attachment proof the
yeast with the sugar in the water for 5 minutes, or until the
mixture is
foamy, add the flour, the salt, 3 tablespoons of the oil, and 1/2 cup of the Parmesan, and combine the dough well.
(If the
yeast mixture doesn't become
foamy, it means that the
yeast has probably expired.
Mix well and then let the
yeast mixture sit for 5 minutes in a warm, draft - free place until the
yeast mixture is
foamy.
In a small bowl mix
yeast, honey / sugar with warm water and let it rest for 10 - 12 minutes or until
mixture becomes
foamy.
Once the
yeast and milk
mixture is all
foamy, add it to the large bowl to the flour.
Once you've combined the milk
mixture and
yeast, let it sit until
foamy, about 5 minutes.
Combine
yeast, sugar, and water; let stand until
foamy, 4 to 6 minutes (if
mixture does not foam, discard and start again).