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Recipe1M+
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Food scientist deconstructs cooking by component — water, fat, starch
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Light brown sugar — chocolate chip cookies, brown butter, sauces
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Food scientist deconstructs cooking by component — water, fat, starch
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Light brown sugar — chocolate chip cookies, brown butter, sauces
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dissolve yeast in warm water in large bowl. stir in brown sugar, oil, salt and 1 cup of the rye flour. beat until smooth. stir in enough all-purpose flour to make the dough easy to handle. turn dough onto surface that has been sprinkled with the remaining rye flour. cover; let rest 10 to 15 minutes. knead until smooth and elastic, about 5 minutes. place in greased bowl; turn greased side up. cover; let rise in warm place until double, about 1 hour. dough is ready if indentation remains when touched. punch down dough; shape into a round, slightly flat loaf. place in greased 9 x 1 1/2-inch round pan. cover; let rise until double, about 1 hour. preheat oven to 375 degrees f. bake until loaf sounds hollow when tapped, 40 to 50 minutes. immediately remove from pan. brush top of loaf with butter; cool on wire rack. note: yeast equivalents are one package = 2 1/4 teaspoons = 1/4 ounce.