Tag: instant yeast


| April 14, 2015 | 0 Comments

YEAST BAKING Know-How: Part 2 When working with yeast mixtures, be sure to read the recipe, as there are 3 different methods to mixing the dough. Each leads to entirely different product in texture and appearance. Here is a summary of the 3 methods. THREE BASIC MIXING METHODS: Traditional Dough Method: Ingredients are added into […]

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Yeast Baking Know-How — 2-Hour Buns

| April 13, 2015 | 0 Comments

Buns, Bread, Coffeecakes and All Things Yeast-Leavened I love to bake yeast-leavened products – whether dinner rolls, whole wheat buns, delicious coffeecakes or the seed bread that I baked yesterday to go with our borscht at supper last night. What I especially love is that it is so easy to add our own personal touch […]

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ZWIEBACK – Mennonite Double Buns

| April 8, 2015 | 6 Comments

Zwieback – Mennonite double butter buns All About Zwieback Zwieback, as described by Norma Jost Voth in her book, “Mennonite Foods & Folkways from South Russia Volume 1”, are considered by the author to be the hallmark of Mennonite cooking. The history of Zwieback goes back to the early 16th century in the Netherlands. In Mennonite communities, Zwieback were always […]

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