Try this Yeast Cakes (Easy To Make and Good) recipe, or contribute your own.
Suggest a better descriptionSoften 1 home-made yeast cake in 1 cup luke-warm water. Add about 1 cup flour, or enough to make a sponge dough. Set in a warm place to rise until double in bulk; then stir in enough cornmeal to stiffen. Cover board with a thin layer of cornmeal. Onto this dump the mixture. Form into a long roll about 1 1/2 inches in diameter, and cut into cakes about 1/2 inch thick. Dry in shade; then store in a flour sack, hung in a cool dry place. The keep for a month or longer. -- HOW TO USE COMPRESSED YEAST: In using compressed yeast you may use double or even tripple the quantity of yeast given in your recipe in order to shorten time of fermentation. Be sure not to let your dough get too light at any stage of the procedure. (In other words, dont let the dough go for too long a rise. If you use this procedure and watch your dough texture/height, there is no reason why this should not work, and want the joy of doing it yourself.) -- >From: Katie E Green
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Serving Size: 1 Serving (238g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 651 | ||
Calories from Fat: 18 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2g | 3 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 6.8mg | 0 % | |
Potassium 204.2mg | 5 % | |
Total Carbohydrate 136.9g | 40 % | |
Dietary Fiber 5.2g | 21 % | |
Sugars, other 131.7g | ||
Protein 17.6g | 25 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 651
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