Sentences with phrase «yeast mixture until»

Stir melted butter, sugar, and salt into flour - yeast mixture until blended.

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 pumpkin and yeast mixture until dough forms.

In the bowl of a standing mixer, use the paddle attachment to combine the butter, eggs, 1/4 cup of sugar, vanilla, orange zest and 1 cup of flour with the yeast mixture until smooth and combined.

Whisk the butter, vanilla and eggs into the yeast mixture until evenly blended; set aside.

Whisk 1/2 cup flour mixture into yeast mixture until smooth.

Stir in water / yeast mixture until you form a loose dough.

Not exact matches

Add yeast mixture and mix on medium speed until dough begins to come together.

Once the sugar has dissolved, mix in the yeast and set aside the mixture until it's frothy (should take about 1/2 an hour).

Sprinkle yeast over milk mixture and let sit for 5 minutes until bubbly.

Add the flour mixture to the yeast mixture and mix until combined into a rough mass.

Add the oil, vinegar, and yeast mixture and mix until it comes together into a sticky dough that holds together.

Add the yeast and whisk gently until dissolved; the mixture should foam slightly.

In the bowl of an electric mixer fitted with the hook attachment, mix the flour, milk, butter, egg yolks, sugar, salt, cinnamon, nutmeg and yeast mixture on low speed until dough comes together.

Pour yeast mixture into stand mixer bowl and slowly combine until everything starts to come together.

● Melt butter in hot milk ● Add to yeast mixture ● Add flour 1 cup at a time until comes away from sides of the bowl ● Knead until soft and smooth ● Let sit (it says 5 - 6 minutes but I left it for 15 minutes ● Shape dough by forming a 12X8 rectagle and fold / roll and pinch the dough up on it's self lengthwise ● Butter and sprinkle cornmeal on a cookie sheet ● Place dough on sheet let double (I left mine for about 2 hours since I went to dinner but the directions say 50 - 60 minutes, but more times means more air which I like) ● Bake in preheated oven at 425F for 30 - 40 minutes.

Add the cashew cream, stock, nutritional yeast flakes, and thyme, reduce the heat to medium - low, and gently simmer until thick, 35 to 40 minutes; stir occasionally to make sure the cream mixture doesn't stick and burn on the bottom of the pan.

Add the yeast mixture to the egg mixture and whisk until combined.

Then add the egg and yeast mixture to the dry ingredients and stir with a wooden spoon until the liquid has been absorbed.

Pour the yeast mixture into the flour mixture and stir until well - combined.

In a bowl combine water and yeast and let sit for 5 minutes until yeast has dissolved and mixture is frothy.

Pour milk and yeast mixture into the dry ingredients and mix until dough forms a sticky ball.

Stir together flour and remaining 3 tablespoons sugar in a bowl, then stir in yeast mixture (do not add baking powder yet) with a fork until a dough forms.

With food processor running, pour yeast - oil mixture through feed tube, and process dough until it pulls away from sides of bowl.

Using a dough scraper, stir in yeast mixture and beaten egg until a dough forms.

Stir the oil, sweetener, gluten, salt, 1 cup flour, and the 8 - grain mix into the yeast - water mixture, mixing until well combined (by hand or using a mixer with the dough hook attachment).

Add yeast mixture and buttermilk, stirring just until dry ingredients are moistened.

To proof your yeast, simply mix it into warm water until it dissolves and let the mixture sit.

Add yeast mixture and mix on low until most of the flour has been mixed in.

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!

Pour the yeast mixture into the flour and mix until well combined and a ball of dough forms.

Add the drained cashews, apple cider vinegar, chipotle, paprika and yeast flakes and blend until the mixture is thick and creamy.

Make a well in the centre and pour in the liquid + yeast mixture, and stir with a wooden spoon until it comes together in a shaggy dough.

I sliced the tortillas, pan sauteed them in a little oil, crumbled in some tofu and spices which I sauteed until the tofu began to turn the barest hint of golden brown, added the veggies with a little salsa and nutritional yeast, and sauteed the whole mixture until heated through.

Add the liquid and yeast mixture to the dry ingredients and mix on low speed for 1 minute and then on medium speed for 3 minutes until well combined.

Add 4 1/4 ounces (1 cup) all - purpose flour and starter to the yeast mixture and stir in until relatively smooth.

In a small bowl, combine ingredients for the yeast mixture, stir and let stand for 5 - 10 minutes until it is foamy and bubbly.

Add yeast mixture and, still using your hands, combine until a shaggy dough is formed and water is absorbed.

Pour the yeast mixture, followed by the eggs, oil and honey and stir until combined.

In a bowl of a stand mixer, add the flour, butter and yeast mixture and stir on low speed until combined.

Turn on the bread hook for a couple stirs, then let the yeast mixture site for 10 minutes, until it gets nice and foamy.

Add flour mixture and butter to yeast mixture, and stir together first with a wooden spoon and then with your hands, until it forms a dough.

Pour yeast onto mixture and let it sit for approx. 10 minutes until foamy and bubbly.

Pour the warm water (not too hot) over the yeast mixture and let it sit for about 10 minutes, or until nice and bubbly.

In a mixing bowl, mix the rosemary, flours, and salt until combined, then stir in the water and yeast mixture.

Pour in the yeast mixture and mix just until a dough is formed.

Stir to combine and let the mixture stand until the yeast is activated and begins to foam, 5 minutes.

Add the yeast mixture and process until a ball of dough forms.

Combine flour, salt, and coconut oil until crumbly, then stir in the proofed yeast mixture.

Add butter and 4 tablespoons of the sugar to the yeast mixture and beat until smooth.