87 knead bread dry yeast Recipes

whole wheat flour, vital wheat gluten, active dry yeast, active dry yeast, warm water, salt, nonfat dry milk powder

unbleached bread flour, dry yeast, salt, warm water, flour , for dusting and shaping in addition to the 1 kilo

active dry yeast, luke warm water, shortening, salt, sugar, boiling water, eggs, all-purpose flour

bread dough, high grade flour (bread flour ), wholemeal flour, salt, caster sugar, instant dry yeast, milk, tangzhong (water roux starter), high grade flour : 250ml water ), melted butter

bread flour, whole wheat flour, oats, wheat germ, sunflower seeds, flax seed, salt, dry yeast, sugar, warm water (not hot ), flour , for kneading, sesame seeds (optional)

dry yeast, warm water, sugar, salt, flour, dried rosemary, plus more for topping, olive oil , corn meal, & coarse salt

yeast, lukewarm water, all-purpose flour, sugar, salt, dried herbs (optional)

dry yeast, water , lukewarm, honey, whole wheat flour, molasses, water , lukewarm, salt, wheat germ, water , lukewarm, butter (for greasing the pan ), sesame seeds

water (note -- there s an error with this line, should be 7/8 cup ), salt, honey, eggs, butter, melted, all-purpose flour, active dry yeast, milk, for brushing on the top (optional), sesame seeds (optional)

flour divided, wheat germ, active dry yeast, salt, very warm water, tablespooons butter or margirine- softened, molasses, make variation, at start can add 1/4 to 1/2 cup onion chopped or instant onion flakes, make this an onion bread, method can be adjusted to make in bread machine, preheat oven : 375, use 1 1/2 quart casserole greased

whole wheat flour, white flour, dry milk,(powdered milk ), salt, dry yeast, harvested fresh raw honey, warm water, whole bran, egg, butter ,softend

bread flour, plus extra for shaping, active-dry yeast, kosher salt, filtered water, cornmeal

flour (either wholemeal, ryemeal, white or combination), dried yeast, honey, molasses, salt, warm water

non-hydrogenated butter substitute (i use smart balance light buttery spread), cultured low-fat buttermilk, bakers superfine sugar, baking soda, vital wheat gluten flour (i use bob s red mill brand), salt, all-purpose flour, & more for kneading, active dry yeast, warm water (100 -110 f), vegetable oil or 3 -4 tbsp olive oil

remember-you are working with yeast....and it s alive-so don tsp kill it before it has a chance to do it s job. use baby bottle warm water-not hot. make the sponge starter at least 2 (or as many as 16) hours before you plan to make the bread., stir the above ingredients together to make a thickish pudding-like mixture. cover loosely with plastic wrap and let it sit on your kitchen counter for at least 2 hours (or as many as 16-the longer you let it sit-the more flavor will be enhanced)., all of the sponge starter, warm (not hot) water, sugar (for browning crust-not flavor), salt (i use kosher ), active dry yeast, bread flour, if you prefer, you can use instant yeast-use 1/2 tsp in starter , and 1/2 tsp in dough)

dry yeast (1/4-oz), warm milk (100 to 115 degrees ), sugar, melted butter, salt, flour plus for kneading, dried mushrooms, ground to a fine dust