59719 rich bread basic variations Recipes

lukewarm milk (put in microwave for about 30 seconds), egg, shortening, flour (bread is best), sugar, salt, yeast

bread flour, table salt, instant yeast, cool water , at 55f to 65f

bread flour, sugar, salt, unsalted butter, milk, warm water (using to dissolve dry yeast), dry yeast

bread flour, sugar, dry yeast, very warm water (120 to 130)

basic ingredients, miso paste, dashi or wakame sea weed + hot water or vegetable soup stock, scallions, other things you can add, mushrooms, cubed tofu, water chestnuts, somen noodles, egg plant, potatoes, radish ), pork slices (this would make the soup tonjiru), carrot

basic mashed potatoes, russet potatoes, peeled and diced, yukon gold potatoes, peeled and diced, butter, heavy cream, salt and ground black pepper, to taste, place both varieties of potatoes in a large pot ., add enough cold water to cover the potatoes by about 1 inch., bring to a boil over high heat, then lower to medium-high to maintain a low boil., cook until tender , about 25 minutes., meanwhile , during the final 5 to 10 minutes of cooking, in a small saucepan over medium-low heat, combine the butter and cream. once the butter melts, mix well and set aside., drain the potatoes. if you have a potato ricer , use it to rice the potatoes into the cooking pot. alternatively, use a large spoon to force the potatoes through the holes in the strainer, or return them to the pot whole and use a masher., season the potatoes with salt and pepper., use an electric mixer or whisk to lightly beat the potatoes. whip in half of the butter and cream mixture, then continue adding more to reach desired consistency., season with salt and pepper.

bread pudding, whole milk (or 2 cups half & half), butter, brown sugar (light or dark , depending on taste preference), eggs, cinnamon, ground nutmeg, vanilla extract, salt, bread , torn into small pieces (french works best), raisins (optional, yuck , but i did think dried cranberries might be good!), bread pudding , sauce, whole milk, butter, granulated sugar, vanilla, flour, salt

bread, butter , to apply to the bread, milk, sugar, eggs, vanilla essence, raisins, water, cinnamon

bread , torn into bite-size pieces, raisins, cinnamon, nuts, sugar, eggs, milk, vanilla

bread or 1 loaf brioche, butter, melted, vanilla, whole eggs, sugar, salt, milk, heavy cream, sultanas (your choice ) or raisins (soaked in alcohol, your choice)

bread flour (i use all-purpose flour), canola oil, active dry yeast, white sugar, salt, warm water

sandwich bread, white wine, prosciutto, mozzarella cheese, olive oil

bread flour, sourdough starter , recipe follows, salt, warm water (110 degrees f), active dry yeast, sugar, all-purpose flour

bread flour, sugar, dry yeast (2 1/2 tsp), very warm water (120o to 130o)

basic bacon spread, by just happy on september 29, 2011, reviews, prep time : 20 mins, total time : 3 hrs 20 mins, serves: 30, yield: 1 batch, basic bacon spread recipe from skillet street food , by chef josh henderson - i have modified the steps and cooking times for personal preferences., smoked bacon, diced, yellow onions, diced, balsamic vinegar, fresh ground black pepper, coarse sea salt