LISA CRAWLEY/TSPN
1 yeast cake
1/4 cup lukewarm water
1/4 tsp sugar
1 tbsp hop-flavored malt extract
1 qt boiling water
3 medium potatoes
1/4 cup sugar
A Recipe for
Liquid Hop Yeast
Proust had his madeleines; I am devastated by the scent of yeast bread rising. |
| Bert Greene |
Avoid fruit and nuts. You are what you eat. |
| Jim Davis |
Those who forget the pasta are condemned to reheat it. |
| Author Unknown |
This Recipe for Liquid Hop Yeast is one of thousands in the Recipes-to-go Bread Cookbook.
Proust had his madeleines; I am devastated by the scent of yeast bread rising. |
| Bert Greene |
If you enjoy this Liquid Hop Yeast Recipe - you should enjoy the recipe collections you can find on the websites below:
As a child my family's menu consisted of two choices: take it or leave it. |
| Buddy Hackett |
Never eat more than you can lift. |
| Miss Piggy |
This is a recipe for Liquid Hop Yeast from the recipe cookbook of Recipes-to-go (Bread)
There is a lot more juice in grapefruit than meets the eye. |
| Author Unknown |
Those who forget the pasta are condemned to reheat it. |
| Author Unknown |
Recipe: A series of step-by-step instructions for preparing ingredients you forgot to buy, in utensils you don't own, to make a dish the dog wouldn't eat. |
| Author Unknown |
Food Tip |
Life is uncertain. Eat dessert first. |
| Ernestine Ulmer |
A bagel is a doughnut with the sin removed. |
| George Rosenbaum |
Dissolve yeast cake in lukewarm water, in which 1/4 ts. sugar has been
dissolved. Set aside.
Add malt extract to boiling water.
Scrub potatoes (do not peel). Cut into sm. pieces and add to boiling
water. Boil 10 min. Add 1/4 c sugar, mash, and strain.
When mixture is lukewarm, add the dissolved yeast cake. Let rise, or
"work," in a warm place for 6 hrs. Pour into Mason jar and store in
refrigerator. Makes 1 qt, approx. Keeps for months. Sufficient for 32
loaves. Colonial Cookbook, 1765.
Serves: 1
Liquid Hop Yeast Recipe brought to you by Recipes To-Go