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Recipe: crumpets

MONSANTO
Source: Flickr


Crumpets
These are British griddle cakes, most delicious when they are served piping hot.

1 package active dry yeast
1/4 cup warm water (105 to 115 degrees F)
1/2 cup lukewarm milk (scalded, then cooled)
1 tablespoon butter or margarine
1 teaspoon granulated sugar
3/4 teaspoon salt
1 egg
1 cup all-purpose flour

Dissolve yeast in warm water in medium-size bowl. Stir in remaining ingredients; beat until smooth. Cover; let rise in warm place until double, 40 to 60 minutes.

Grease griddle or heavy skillet and insides of 4 to 6 (3-inch) flan rings or crumpet rings.* Place rings on griddle over medium heat until hot. Pour about 2 tablespoons batter into each ring. Cook until tops form bubbles and bottoms are golden brown, 1 to 2 minutes. Remove rings; turn crumpets to brown other side, 1 to 2 minutes. Repeat with remaining batter, greasing insides of rings each time. Serve with butter and jam or marmalade.

Makes 12.

* 6 1/2-ounce tuna, minced clam or shrimp cans, tops and bottoms removed, can be substituted for the flan rings.

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Recipe: russian easter bread (kulich)

aviary_1446917006067
Source: Flickr


Russian Easter Bread (Kulich)
Baked in coffee cans to achieve the traditional cylindrical (church-tower) shape, these frosted loaves are an important part of the Russian Orthodox Easter celebration, often served with a pyramid-shape cheese mixture called pashka.

4 1/2 to 5 cups unsifted all-purpose flour
2 packages fast-rising yeast
1/2 cup granulated sugar
1 teaspoon salt
1/2 cup (1 stick) butter or margarine
1 cup water
3 large eggs
1/2 cup dark seedless raisins
1/4 cup chopped, blanched almonds
1 tablespoon grated lemon peel

Combine 3 1/2 cups flour, yeast, granulated sugar and salt.

Melt butter; add water and heat. Beat hot liquid and eggs into flour mixture until smooth. Stir in raisins, almonds and lemon peel. With hands, gradually mix in enough of remaining flour to make dough stiff enough to leave side of bowl. Knead dough 5 to 10 minutes. Place in a lightly greased, large bowl; cover and let rise until almost double, 30 to 45 minutes.

Grease well 3 (1-pound) coffee cans. Divide dough into 3 equal parts; shape each part into a smooth ball. Place each ball in a can. Cover; let dough rise until double in bulk and slightly above tops of cans, 45 to 50 minutes.

Preheat oven to 375 degrees F. Bake loaves on lowest rack of oven 30 to 35 minutes, or until golden brown. Place on wire racks; cool 5 minutes.

Remove from cans; finish cooling on wire racks.

Icing
1 cup confectioners’ sugar
3 to 4 teaspoons lemon juice
1 tablespoon multicolor decorations

Combine confectioners sugar and enough lemon juice to make mixture smooth and spoonable. Spread icing over tops of warm loaves; drizzle some down sides. Sprinkle with decorations.

To serve, cut each loaf crosswise into 15 (1/2-inch) slices. Nice served with whipped butter.

Makes 3 loaves.

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Homemade Cinnamon Rolls from Scratch (in 2 hours or less!)

Homemade Cinnamon Rolls from Scratch (in 2 hours or less!)

Yeast for Moonshine
Source: Flickr


If I’ve heard it once, I’ve heard it a dozen times: “Make homemade cinnamon rolls?
From scratch? Are you crazy? That takes all day! “
Actually, it depends upon the recipe.
I have several recipes for homemade cinnamon rolls that do, indeed, take at least all afternoon, if not all day — scald the milk and let it cool to room temperature (30 minutes); mix the dough and let it raise for an hour (1.5 hours); punch down the dough and let it raise for another hour (1 hour); shape into cinnamon rolls and let raise for another hour (1.5 hours); and then, finally, bake the cinnamon rolls (30 minutes) — for a grand total of 5 hours from start to finish.
But it doesn’t have to be that way. You really can make homemade cinnamon rolls from scratch in two hours or less.
Here’s my recipe:
2 cups of warm water
1/2 cup sugar
4 teaspoons dry yeast (or two packages of dry yeast)
2 eggs
1 teaspoon salt
1/3 cup Canola oil (I use Canola, but you can use any kind of cooking oil) (you can also use shortening, if you prefer)
6 to 7 cups of flour
Dissolve the yeast in the warm water. Let sit for a minute or two. Add the sugar and salt. Mix. Add the cooking oil (or shortening), 2 eggs, 2 cups of flour and beat until smooth.
Stir in 3 more cups of flour. Begin kneading the dough, adding the final cup of flour. If the dough seems too sticky, knead in more flour, a quarter to a half cup at a time.
Let the dough “rest” for 15 to 20 minutes. (I leave it sitting on the counter and use the time to wash up the bowl and other utensils and to clean off the counter top. )
Roll the dough into a rectangle that’s 24 to 30 inches long by about 16 inches wide. Spread with soft butter and sprinkle with cinnamon and sugar. Starting at the wide end, roll into a log.
Cut the cinnamon rolls into equal sized slices (approximately one inch wide each or slightly more) and place into two greased 9×13 pans. Put in a warm place to rise for 45 minutes.
Bake at 350 degrees for 25 minutes (or until the cinnamon rolls are golden brown).
Allow to cool for 5 minutes and then turn out of the pans.
This recipes makes two dozen cinnamon rolls. If you want REALLY BIG cinnamon rolls, cut into 12 equal pieces 2 inches wide.
Total amount of time needed from start to finish (including time to bake) is about 2 hours.
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Recipe: sandwich bread

Yeast là gì? Hướng dẫn sử dụng men nở (yeast) trong làm bánh
Source: Flickr


Sandwich Bread
1 cup warm water (105 to 115 degrees F)
1 teaspoon granulated sugar
2 envelopes dry yeast
2 cups warm water (105 to 115 degrees F)
1/2 cup granulated sugar
1/2 cup vegetable oil
1 tablespoon salt
9 cups (about) all-purpose flour

Lightly grease a large bowl and set aside. Combine 1 cup warm water and 1 teaspoon sugar in another large mixing bowl. Sprinkle with yeast and stir until dissolved. Let stand in warm area until foamy ? about 10 minutes.

Stir in remaining water and remaining sugar with oil and salt. Beat in flour, 1 cup at a time, until dough begins to hold together but is still sticky. Turn dough out onto a lightly floured surface and knead until smooth and elastic, adding more flour as necessary. Form dough into a ball. Transfer to lightly greased bowl, turning to coat entire surface. Cover bowl with plastic wrap, then with warm damp towel. Let stand in warm area until doubled in bulk, about 1 1/2 hours.

Lightly grease four 8 x 4-inch loaf pans. Punch dough down. Turn out onto lightly floured surface and knead briefly. Divide dough equally into fourths. Shape each into a loaf and transfer to prepared pans. Cover pans with plastic wrap and then with a warm damp towel. Let stand in a warm area until doubled, about 1 1/2 hours.

Preheat oven to 400 degrees F. Bake until loaves are golden brown and sound hollow when tapped on the bottom, about 20 minutes. Turn out onto wire racks and let cool completely.

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Recipe: Savory Sunset

Savory Sunset

scan0484
Source: Flickr

INGREDIENTS:

Serves 2

3 tomatoes

pinch of oregano

1 beet

tsp. honey

2 garlic cloves

pinch of basil

1/2 onion

pinch of thyme

1 tsp. Good Tasting Yeast

pinch of sea salt

1/2 tsp. freshly ground pepper

tsp. simulated chicken base (optional)

PREPARATION:

Blend tomatoes till liquid. Add remainder of ingredients and blend for one minute. Heat for four minutes then add finely chopped vegetables of your choice. Example, green beans, celery, red pepper, or carrots. Cook at low heat for additional 10 minutes. A hardy filling soup under 100 calories per serving. The enzymes will be destroyed because of cooking over 120 degrees but vitamins and minerals will be intact because of short cooking time. This is a beautiful soup because of the bright red color. It has a rich look and taste and is completely fat free!