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1 (1/4-oz) package active dry yeast (2 1/2 teaspoons), 2 tablespoons warm water (105115°F), 3 1/4 cups all-purpose flour plus additional for sprinkling and rolling out dough, 1 cup whole milk at room temperature, 1/2 stick (1/4 cup) unsalted butter, softened
3/4 teaspoon active dry yeast (from a 1/4-ounce package), 6 tablespoons warm whole milk (105-115°F), 1 cup plus 2 tablespoons all-purpose flour, plus more for dusting, 1 large egg, 1 1/2 tablespoons unsalted butter, softened
3 tablespoons warm water (105-115°F) plus 2 teaspoons water at room temperature, 1 (1/4-ounce) package active dry yeast (2 1/4 teaspoons), 1/2 cup plus 1 teaspoon sugar, 5 to 5 1/2 cups unbleached all-purpose flour, 2 teaspoons salt
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1 1/4 cups unsalted butter, softened, plus additional for buttering pans, 3/4 cup dried cranberries or 3/4 cup dried sour cherries, 3/4 cup chopped mixed candied fruit, fine-quality candied fruit such as pears, citron, and candied orange peel (1/4 lb), 1/4 cup port wine, 1 1/4 cups walnuts (4 1/4 oz)
2 1/2 sticks (1 1/4 cups) unsalted butter, softened, plus additional for buttering pans, 3/4 cup dried cranberries or dried sour cherries, 3/4 cup chopped mixed fine-quality candied fruit such as pear, citron, and candied orange peel (not a supermarket brand; 1/4 lb), 1/4 cup Port, 1 1/4 cups walnuts (4 1/4 oz)
1/2 cup sugar, 2 teaspoons unsweetened cocoa powder, 2 teaspoons ground cinnamon, 1/2 cup sugar, 6 tablespoons all purpose flour
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