Type what you have

Ingredients

• ✓ fresh yeast
• milk
• all-purpose flour
• water
• salt
• white sugar
• shortening
• egg
• shortening

Instructions

1. 1 Scald milk in a medium saucepan. Add cold water to scalded milk. Remove 1/4 cup liquid; mix yeast into liquid when cooled to lukewarm. To liquid in saucepan, add salt, sugar, shortening, and eggs. Add dissolved yeast to saucepan. Mix well.
2. 2 Sift and measure the flour into a large bowl. Make a well in the flour, and pour the liquids into the well. Stir with a large wooden spoon until liquid disappears.
3. 3 With one hand, mix dough in bowl using swinging rotary motion. Gradually form dough into smooth ball, then knead in bowl for 2 minutes. Brush top with melted shortening. Cover, and allow dough to rise at room temperature until doubled in bulk, about 2 hours.
4. 4 Punch down dough. Use dough for any sweet bread recipe.

By Carol

Ingredients

• ✓ fresh yeast
• buckwheat flour
• all-purpose flour
• buttermilk
• sugar
• baking soda
• salt
• water

Instructions

1. 1 Combine buckwheat and all-purpose flours in a mixing bowl. Add buttermilk and yeast. Stir with a spoon until batter is smooth. Add more buttermilk, one tablespoon at a time, if batter is too stiff.
2. 2 Cover the bowl with a dinner plate and let stand in a draft-free place, 8 hours to overnight.
3. 3 Add sugar, baking soda, and salt after the overnight rest. Mix in enough hot water to give batter a thin, pourable consistency.
4. 4 Heat a lightly oiled griddle over medium heat.
5. 5 Drop batter by large spoonfuls onto the griddle and cook until bubbles appear and edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Reserve some batter as a starter for the next batch.

By Scott Magee

Ingredients

• ✓ fresh yeast
• milk
• butter
• egg
• salt
• sugar
• all-purpose flour
• milk
• cornstarch
• egg
• white sugar
• vanilla extract
• egg
• confectioners' sugar
• water
• cocoa powder

Instructions

1. 1 Dissolve yeast in the warm milk in a small bowl; allow to stand for a few minutes until it becomes foamy. Whisk together the butter, 2 eggs, salt, 2 teaspoons sugar, and yeast mixture until the sugar has dissolved. Stir in flour to form a smooth dough. Cover with a cloth and allow to rise in a warm place until doubled in bulk, about 30 minutes.
2. 2 Meanwhile, whisk together 1 cup of milk with the cornstarch in a small saucepan. Cook over medium heat until very hot and steaming, but not quite simmering. Whisk 2 eggs together with 2 tablespoons sugar in a bowl until well beaten. Slowly whisk in half of the hot milk mixture, adding it about 2 tablespoons at a time until incorporated. Stir the egg mixture into the saucepan of milk, and cook gently until thickens and begins to bubble. Remove from heat and stir in vanilla extract. Set the filling aside to cool.
3. 3 Preheat oven to 425 degrees F (220 degrees C), and line 2 baking sheets with parchment paper.
4. 4 Punch down the dough, and divide it into two pieces. Roll each piece into a 12x12 inch square, and cut each square into 9 equal pieces about 4 inches on a side. Place about 1 tablespoon of the filling into the center of each piece, and fold a corner across over the filling. Fold the opposite corner across and seal the corners over the filling. Fold the two remaining corners across the filling and seal to make a tidy packet enclosing the filling.
5. 5 Place the filled buns, folded sides down, on the prepared baking sheets, and brush each bun with beaten egg. Bake in the preheated oven for 15 minutes, until the buns are golden brown, and let cool.
6. 6 Stir together the confectioners' sugar, hot water, and cocoa powder in a bowl, and spread the icing onto each bun. Refrigerate leftover buns.

By mobygirl

Ingredients

• ✓ fresh yeast
• water
• white sugar
• butter
• egg
• salt
• milk
• all-purpose flour
• orange zest
• ground ginger
• mace
• all-purpose flour
• raisin
• candied mixed fruit peel
• egg yolk
• milk
• almond
• confectioners' sugar

Instructions

1. 1 Make the sponge: Dissolve yeast in warm water.
2. 2 Cream sugar and butter with an electric mixer in a large bowl. Add beaten egg and salt. Stir in cooled milk, then yeast mixture. Sift in flour and beat until smooth. Cover and let rise until doubled in size, about 1 hour.
3. 3 Make the dough: Stir orange zest, ginger, and mace into sponge. Add flour and mix until a soft dough forms. Transfer dough to a lightly floured board and knead until smooth and elastic. Knead in raisins and candied peel. Place dough into a well-oiled bowl and turn once to coat the surface. Cover and let rise until doubled in size, about 2 hours.
4. 4 Divide dough into 10 parts. Roll dough into ropes of desired length (make sure they are equal); let rise for 15 minutes.
5. 5 Preheat the oven to 375 degrees F (190 degrees C). Generously grease a baking sheet.
6. 6 Place 3 ropes dough onto the prepared baking sheet. Starting at the center and working toward each end, loosely braid ropes; pinch ends together to seal. Twist 2 more ropes together and place on the base of the braid. Repeat this process to form a second loaf with remaining dough.
7. 7 Whisk egg yolk and milk together in a small bowl. Brush egg wash over each loaf and sprinkle with almonds. Let rise for about 45 minutes.
8. 8 Bake in the preheated oven for 45 minutes. Remove from the oven and transfer loaves to a wire rack. Cover with a tea towel to make a soft crust; let cool completely.
9. 9 Sprinkle cooled loaves with confectioners' sugar.

By Carol Ponec-Nemec

Ingredients

• ✓ fresh yeast
• water
• water
• white sugar
• salt
• shortening
• bread flour

Instructions

1. 1 In a small bowl, dissolve yeast in warm water. Let stand 10 minutes.
2. 2 In a very large bowl, combine hot water, white sugar, salt and shortening. Stir to dissolve shortening; let cool to lukewarm. Add the yeast mixture and 6 cups of flour; beat well. Stir in the remaining flour, 1 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 15 minutes.
3. 3 Lightly oil two large bowls Divide the dough in half and place each half in a bowl; turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
4. 4 Deflate dough, form into rounds and let rise again until doubled, about 30 minutes.
5. 5 Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into six equal pieces and form into loaves. Place the loaves into six lightly greased 9x5 inch loaf pans. Cover the loaves and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
6. 6 Bake in preheated oven for 35 to 40 minutes, until loaves are golden brown and bottoms sound hollow when tapped.

By Annaxena

Ingredients

• ✓ fresh yeast
• water
• sugar
• egg
• all-purpose flour
• salt
• butter
• milk
• egg

Instructions

1. 1 In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2. 2 In a medium bowl, beat 6 eggs and the sugar together until light and fluffy. Sift the flour and salt into a large bowl. Stir in the dissolved yeast, the egg and sugar mixture and the cooled, melted butter. Slowly add the milk to the flour mixture until the dough is of working consistency. Turn dough out onto a lightly floured surface. Knead until the dough is soft and elastic, about 15 minutes. Place into a well oiled bowl, and cover with a damp cloth. Set aside to rise overnight.
3. 3 The next morning, preheat oven to 400 degrees F (205 degrees C). Grease two 10 inch round cake pans. Divide dough in half, shape into round loaves, and place into prepared pans. Brush the tops with beaten egg.
4. 4 Bake at 400 degrees F (200 degrees C) for 15 minutes, then lower temperature to 350 degrees F (175 degrees C) and bake for another 40 minutes, or until the top is golden brown and the loaves sound hollow when tapped on the bottom.

By Pat

Ingredients

• ✓ fresh yeast
• milk
• pumpkin puree
• white sugar
• butter
• salt
• bread flour

Instructions

1. 1 Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm.
2. 2 In a large bowl, combine milk, pumpkin, sugar, butter, salt, yeast and 2 cups flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
3. 3 Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
4. 4 Divide the dough into four equal pieces, divide each of these pieces into four pieces and then divide each of these 16 pieces in half to make 32 pieces. Form each piece into a round and place on lightly greased baking sheets. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
5. 5 Bake in preheated oven for 10 to 15 minutes, or until golden brown.

By Karen Rummer

Ingredients

• ✓ fresh yeast
• caster sugar
• ginger
• water
• caster sugar
• ground ginger
• white sugar
• water
• water
• lemon juice

Instructions

1. 1 In a sterile 2 quart jar, blend together the yeast, 2 teaspoons of castor sugar, and 2 teaspoons of ground ginger. Stir in the cold water until well blended. Cover with a clean cheesecloth, and let sit in a convenient corner at room temperature where it will be out of the way for the next seven days.nn
2. 2 Every morning for the next seven days, feed the yeast mixture by stirring in 1 teaspoon of castor sugar, and 1 teaspoon of ground ginger.nn
3. 3 On the eighth day, give the mixture a good stir, then strain it through a clean tea towel into a large new plastic bucket, bin, or glass carbuoy. Wring all of the liquid out of the cloth, and set aside. You will be dealing with this later.nn
4. 4 Dissolve the white sugar in 5 cups of boiling water by stirring vigorously. Pour the cold water into the bucket with the ginger juice, then stir in the sugar syrup and lemon juice.nn
5. 5 Siphon the mixture into sterile screw top bottles, filling to within 2 inches of the top. Old cleaned out soda bottles will do. Screw on the tops tightly. Store the bottles of ginger beer in a cool dark place where they can remain undisturbed for 7 days. Be very careful upon opening as the beer is very fizzy.nn
6. 6 Go back to the cloth now. The residue looks disgusting! However, lay the towel out flat with the disgusting side up. Use a knife to scrape the stuff to the center, then divide in half, and place each half into a separate sterile jar. Top each jar with 2 cups of cold water, and you are ready to go again. Twice! Begin with step 2 for subsequent batches. Unless you are very thirsty, I suggest you give one of them away.nn

By SUEB34

Ingredients

• ✓ fresh yeast
• water
• shredded wheat cereal biscuit
• salt
• shortening
• molasses
• water
• all-purpose flour
• vegetable oil

Instructions

1. 1 In a large bowl, pour the boiling water over the biscuits Stir in salt, shortening and molasses. Cool to lukewarm.
2. 2 In a small bowl, dissolve yeast in warm water. Add this to the lukewarm biscuit mixture. Stir in the flour, 1 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 2 hours.
3. 3 Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into three equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Brush tops of loaves with 1 tablespoon vegetable oil. Cover the loaves with a damp cloth and let rise until doubled in volume, about 1 hour. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
4. 4 Bake in preheated oven for 45 minutes, until bottom of loaves sound hollow when tapped.

By Allegro

Ingredients

• ✓ fresh yeast
• all-purpose flour
• salt
• shortening
• egg
• evaporated milk
• white sugar
• walnut
• white sugar
• cinnamon
• margarine
• egg
• milk
• white sugar

Instructions

1. 1 In a large bowl, stir together flour and salt. Add shortening, 4 beaten eggs, evaporated milk, yeast and 1/4 cup sugar. Mix as much as you can in the bowl, then turn out onto a floured surface and knead until smooth, about 5 minutes. Place into an oiled bowl, cover and chill overnight.
2. 2 To make the filling: Melt margarine and stir in sugar. Mix in the cinnamon and walnuts; remove from heat and set aside to cool. When the nuts are cooled, stir in the egg and just enough of the milk to moisten the filling.
3. 3 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Roll out dough to 1/4 inch in thickness. Sprinkle some of the remaining sugar over the dough. Cut into small triangles about 3 inches long and 2 inches at the base. Put a teaspoon of filling at the base of the triangle and roll towards the point. Roll in sugar and place 2 inches apart onto the prepared cookie sheets.
4. 4 Bake for 10 to 15 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.

By Gravey

Ingredients

• ✓ fresh yeast
• sugar
• milk
• butter
• white sugar
• egg
• bread flour
• salt
• butter

Instructions

1. 1 Crumble the compressed yeast into a small bowl, and mix in 2 teaspoons of sugar. Set aside. In a small saucepan, heat milk until a skin forms on the top. Remove from heat, and set aside to cool slightly.
2. 2 Place 1 cup of butter and remaining 1/2 cup of sugar into a large bowl. Pour the hot milk over them, and stir until butter is melted. Let the mixture cool to just above body temperature. Beat in the eggs, one at a time mixing well after each one, then stir in the yeast mixture. Add 3 cups of flour, and mix until well blended. Gradually mix in the remaining flour, mixing as well as you can. The dough will be sticky. Cover the bowl with a towel, and let rise in a warm place until doubled in size, about 1 hour.
3. 3 After the dough has risen, punch down, cover, and refrigerate overnight.
4. 4 Divide the dough into four pieces. Use one piece at a time, leaving the rest in the refrigerator. On a lightly floured surface, roll the piece of dough out into a 12 inch circle. Spread about 2 tablespoons of butter over the surface. Cut into 8 wedges, as you would a pizza. Roll each wedge starting at the wide end, and ending at the point. Place onto a lightly greased cookie sheet, and bend the ends so that they are crescent shaped. Cover with a towel, and let rise in a warm place until doubled. This will take about 2 hours because the dough is cold.
5. 5 Preheat the oven to 375 degrees F (190 degrees C). Bake for 15 minutes in the preheated oven, or until golden.

By CPSC

Ingredients

• ✓ fresh yeast
• milk
• all-purpose flour
• salt
• egg
• currant
• raisin
• granny smith apple
• vegetable oil
• confectioners' sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Break up compressed yeast and stir into warm milk. Let stand for a few minutes to dissolve.
3. 3 Sift flour and salt into a large bowl. Stir in yeast mixture and egg until smooth. Fold in currants, raisins, and apple.
4. 4 Cover the bowl and set in a warm place to rise until doubled in volume, about 1 hour.
5. 5 Heat oil in a deep fryer or heavy pot to 375 degrees F (190 degrees C).
6. 6 Use two metal spoons to shape scoops of dough into 12 balls.
7. 7 Drop them carefully into the hot oil and fry until golden brown, about 8 minutes. Remove doughnuts with a slotted spoon and drain on paper towels.
8. 8 Dust warm doughnuts with confectioners’ sugar, transfer to a serving platter, and sprinkle with more sugar just before serving.

By FlourGirl

Ingredients

• ✓ fresh yeast
• milk
• butter
• quark
• sour cream
• saffron
• sugar
• salt
• all-purpose flour
• raisin
• egg

Instructions

1. 1 Heat the milk and butter in a small saucepan until the butter has melted and the temperature has reached 100 degrees F (38 degrees C). Crumble the yeast into a bowl, then pour in the warm milk. Stir well until the yeast dissolves.
2. 2 Stir in the quark, saffron, sugar, salt, and 7 cups of the flour. Mix the dough in the bowl until it becomes shiny and silky, adding more flour as needed until it begins to come away from the sides of the bowl. Cover, and let rise for 40 minutes.
3. 3 Prepare 2 or 3 baking sheets by covering each with a sheet of parchment paper. Lightly flour a work surface, punch down the dough, then divide into 35 pieces. Roll each piece into a rope, 5 to 6 inches long. With the rope lying flat on the work surface, roll each end towards the center, in opposite directions, creating a curled S-shape. Place the buns on the prepared baking sheets, and garnish with raisins if desired. Cover with a towel, and allow to rise for an additional 30 minutes while you preheat oven to 425 degrees F (220 degrees C).
4. 4 Gently brush each bun with beaten egg, then bake in the oven until puffed and golden, 5 to 10 minutes.

By CAMILLAAA

Ingredients

• ✓ fresh yeast
• water
• sugar
• salt
• clarified butter
• all-purpose flour
• bacon
• sour cream
• egg
• caraway seed
• nutmeg
• salt
• pepper
• sauerkraut

Instructions

1. 1 Crumble the yeast into a small bowl. Pour in the sugar and water, and stir with a fork until the yeast has dissolved. Allow to sit for 15 minutes, then stir in the salt and clarified butter.
2. 2 Pour the flour into a large bowl and make a well in the center. Stir in the yeast mixture, then knead until the dough is smooth and elastic, about 12 minutes. Return dough to the bowl, cover with a cloth, and let rise in a warm place until doubled in bulk, about 1 hour.
3. 3 While dough is rising, cook bacon in a skillet over medium heat until nearly crispy; drain off fat. Mix together the sour cream, eggs, caraway seed, nutmeg, salt, and pepper in a bowl until smooth. Set aside.
4. 4 Preheat oven to 350 degrees F (175 degrees C).
5. 5 Roll out the dough into a rectangle to fit a baking sheet. Place the dough onto the baking sheet and sprinkle with bacon. Evenly cover the dough with well drained sauerkraut, then drizzle the sour cream and egg mixture over the sauerkraut.
6. 6 Bake on the middle rack of the preheated oven for 40 minutes, or until bread is browned on the top and underneath. Let cool slightly, then cut into squares to serve.

By Catrin