Sentences with phrase «rising like yeast»

Or the temptation is to gorge ourselves on sorrow and anger and victimhood, to fill our hearts and minds only with the tales of hate and evil and horror, until we forget the beauty and peace and justice growing and rising like yeast among us.

Greene - and all of her protagonists - have a penchant for the hazy, vernal beauty of Appalachian summer that she gently depicts through lines like «Myra sounded sleepy, drunk on the feel of the creek lapping at her fingers, running like a cool scarf over her elbow bends, gliding under her heels and between her toes, and all the smells of the blossoms and muck and mottled toadstools risen like yeast in the shade.»

Not exact matches

These Canned - Biscuits Jelly Donut Holes came about because I wanted a fried doughnut without, a) going to Dunkin' Donuts and b) without all the work; like yeast, rising time, rolling... too much work.

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)

I tried a pancake recipe like this, with yeast and let it rise over night in the fridge.

Mari - I like using fast rise yeast in most of my GF yeast breads because you don't want to do the punch - down and second rise with gluten - free yeast doughs, so it works well to use the accelerated rise yeasts that don't need that extra rise time.

It rose beautifully and smelled almost like regular yeast bread.

well then to make it simple — throw the active yeast in with the flour mix all dry ingredients — have butter and milk at room temperature — or at least ideally not fridge cold — mix it all together into a nice dough — let rise about 1 1/2 hours — when you poke a finger into it should feel like a soft memory foam cushion there easy!

I so miss Katz's and the bagels and bialys from NJ and NY I used instant yeast, and reduced it to 1 1/4 Tbsp rose like a charm!

I like the texture of adding the yeast and letting the dough rise.

I also like using carbonated liquids in my yeast bread recipes where you want a higher rise: gluten - free beer, seltzer water or even gingerale work nicely, but know that if the liquid has a taste, it will impart it in the recipe (which is why many people like seltzer water).

Sounds like you had a primary yeast failure — and I assume the raw dough didn't actually rise.

With no wait time for things like yeast or rising, you'll have fresh from the oven monkey bread in just 1 hour.

These kinds of yeast are best reserved for single, quick - rising loaves and don't generally have the staying power to leaven recipes like this one.

And I like using dried egg whites because this works perfectly for a long - rising yeasted dough.

This may seem like a waste but it is through this process that you will be creating a starter that will rise a loaf of bread just as well as commercial yeast.

It's not like this is the first time I've worked with yeast, but it just does not rise very well.

If the dough didn't rise a bit within 1.5 hours, it looks like your yeast wasn't «alive» anymore.

While old school recipes call for cooking rice until it's mushy and then letting it rise with yeast overnight, I like my fritters with distinct grains of rice suspended in a light batter that's leavened with baking powder rather than yeast.

In small amount, fat helps the elasticity of the bread, but if added in larger amounts, just like sugar, it will slow down the action of the yeast, increasing the rising time.

Like any sugar it feeds the yeast which produces gas and helps the bread to rise.

It's kind of gummy, doughy, and provides the «rising» property to things like pizza dough (when it interacts with yeast).

I didn't feel like pulling out my stand mixer, proofing my yeast, waiting for the bread to rise and then waiting another hour while it bakes.

I'm not familiar with RedStar Platinum yeast — is it like a fast - rising / instant yeast?