Typically, when working with yeast-raised dough’s there is always a fermentation time for the yeast. Yeast need fuel to grow, and the sugar and water gives them a great place to start their magic, dissolving the sugar in the water first, then adding the yeast gives them the energy they need to come alive.
Entries Tagged as 'Bread'
Herbed Crusty Cloverleaf Rolls
February 23rd, 2010 · 13 Comments
Tags: Baking · Bread · Recipes
Mountain Christmas Cabin Adventures
December 28th, 2009 · 12 Comments
I did find a good recipe for Jell-O shots and proceeded to make several batches of these over the next few days. Monique made her key lime pie and a batch of rice crispy treats too. I will post recipes of the pie and Jell-O shots too.
Tags: Bon Vivant · Bread · Breakfast · Desserts · Entrees · Holidays · Recipes
Guest Blog Post: Ingeborg Simpson
December 16th, 2009 · 17 Comments
The Scottish Empire Biscuits traditionally have maraschino cherries on top (either halved or quartered, and usually made a bit bigger), however, I didn’t have any maraschino cherries, and quite frankly, I don’t like it too much, as the cherry liquid, even after drying them, always gets into the icing.
Tags: Baking · Bread · cookies · Desserts · Guest Blog Post · Holidays · Recipes
Monkey Bread
October 5th, 2009 · 19 Comments
Monkey Bread that consists of refrigerated dough rolled into small balls and coated with butter, herbs and spices then layered in a Bundt pan and baked until done.
