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  • * [[Yeast|yeast]]. ''a 1/4 [[Ounce|oz]] package in the grocery store makes about 2 12" pizz * [[Sugar|sugar]]. ''you need very little for the yeast, but about 1 [[Tablespoon|tablespoon]] per pizza tastes good,''
    3 KB (616 words) - 14:05, 9 May 2012
  • | [[Cuisine of Sweden|Swedish recipes]] * 60 g [[Yeast|yeast]]
    1 KB (176 words) - 17:45, 9 May 2012
  • *[[Soy Sauce|soy sauce]] (20ml) or [[Yeast extract|yeast extract]] **[[Stock|vegetable stock]] (1-5g) (salt, yeast extract, corn flour, [[Sunflower Oil|sun flower oil]], onions, [[carrot|car
    5 KB (763 words) - 15:33, 10 May 2012
  • ...oatcake'' or ''Potteries oatcake''. These use [[Flour|flour]] and [[Yeast|yeast]], whereas other oatcakes do not. When pre-cooked, they are a form of fast * 1/2oz fresh yeast
    2 KB (272 words) - 17:42, 9 May 2012
  • * 30g (1oz) of fresh yeast # Put on the blender the milk and the rest of the ingredients, including the yeast. Mix it for a few seconds until it is homogeneous.
    2 KB (311 words) - 16:36, 9 May 2012
  • * 1 tablespoon active dry yeast * 2 tablespoons fresh rosemary, chopped
    1 KB (203 words) - 16:23, 9 May 2012
  • |Category = New Zealand recipes * 8g [[Yeast|fresh yeast]]
    2 KB (321 words) - 18:33, 9 May 2012
  • {{recipesummary|Bread recipes|1 pound|Prep ½ hour<br>Rise 1 hour<br>Bake ½ hour|3}} * 2 packages dry [[Yeast|yeast]]
    2 KB (324 words) - 14:13, 9 May 2012
  • {{recipesummary|Cake recipes|14 inch cake|2 hours|3}} * ¾ oz/20g [[ yeast|yeast]]
    3 KB (504 words) - 15:29, 10 May 2012
  • {{recipesummary|Pizza recipes|8 slices, 4 servings|90 minutes, including rising dough|3| [[Image:Pepperon *1 [[teaspoon|tsp]] active dry [[Yeast|Yeast]] (fast rising yeast is acceptable)
    8 KB (1,274 words) - 07:03, 15 January 2013
  • * 1/4 teaspoon of dried yeast Disolve the yeast in water and let is stand for a few minutes till there's a froth on the top
    3 KB (454 words) - 16:36, 15 August 2012
  • *1/4 tsp [[Yeast|yeast]] (ordinary baker's yeast, either fresh or dry) ...solve the yeast in it and then mix it back. Just dropping a crumb of fresh yeast into the container will also work.
    5 KB (904 words) - 18:51, 6 November 2012
  • *1/2 cup (200g) frozen or fresh garden [[Pea|peas]] *1 dessert spoon (2.5 teaspoons) yeast extract spread ([[Marmite|Marmite]])
    3 KB (517 words) - 17:28, 9 May 2012
  • ...yeast and lacto-bacteria that together form the flavor of sourdough. The yeast however is the leavening, and thus more important for cooking. ...fans often trade batches with locals every few months, to get a flavor or yeast action that cannot be had locally.
    9 KB (1,590 words) - 16:35, 9 May 2012
  • {{recipesummary|Flatbread recipes|4|2 hours|3|Image=[[Image:Naan shiva.jpg|Naan|200px]]}} * 1 tsp dried active yeast
    3 KB (518 words) - 18:32, 9 May 2012
  • |Category=Fermented food recipes ...n may have live culture), or a teaspoonful of [[Kefir|kefir]]. Just bread yeast will not make for good flavour, as bacteria are needed also.
    6 KB (1,085 words) - 23:28, 1 February 2013
  • ...wich tastes better than the flavor of the bread, so make sure the bread is fresh and flavorful (preferably one from a bakery). Using a store-bought bread y * fresh sliced cucumber
    4 KB (679 words) - 15:32, 10 May 2012
  • |Category = Dumpling recipes ...nd water dough. White flour is generally preferred, and sometimes a little yeast or baking soda is added to give a more 'doughy' texture to the finished pro
    4 KB (581 words) - 17:41, 9 May 2012
  • {{recipesummary|Fermented food recipes|5|prep: 5 minutes<br/>ferment: 24 hours|1}} | [[:Category:Fermented food Recipes|Fermented food recipes]]
    7 KB (1,158 words) - 15:32, 9 May 2012
  • |Category = Flatbread recipes ...the tandoor, whereby it gets puffy quickly and starts to colour and emit a fresh bread smell that draws the early morning throngs of people. The baker then
    3 KB (477 words) - 04:43, 4 October 2012

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