Crumble yeast cakes into large bowl. Stir in water. Let mixture stand until foamy, about 5 minutes. Scald milk. Add butter and salt and stir until ...

Cream butter and sugar until light and fluffy. Cream the eggs one at a time. Add flour, baking powder and salt; 2 tablespoons at a time until all ...

In a large mixing bowl soften yeast in warm water. Add 2 cups flour, shortening and salt. Beat at low speed of electric mixer for 1/2 minute, ...

These small oval breads are baked in a tandoor, the stove of the region -- sometimes buried in the ground as it is in India. The Afghan oven is above ...

In a bowl whisk together the flour, the baking powder, and the salt, stir in the water, and knead the mixture on a floured surface until it forms a ...

Preheat the oven to 325 F. Wrap pancakes in foil and place in oven to warm, about 8 minutes. Heat sesame oil in a wok or large skillet until very ...

1. Preheat oven to 400F. Grease cookie sheet with nonstick spray. 2. Lightly spoon flour into measuring cup; level off. In a large bowl, combine all ...

Dissolve the yeast in 1/4 cup of the lukewarm water. Stir in the sugar. Set aside in a warm place. Leave it until it begins to rise up and foam. This ...

Sponge: 1 pkg active dry yeast 1 c warm water 3 c rye flour Dough: 1 Tbsp salt 1 c warm water 1 Tbsp Blue Ribbon Malt Ground caraway seeds (optional) ...

Cream the shortening with the sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the molasses and ...