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Old 11-15-2004, 02:12 AM   #11
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Thanks, Michael in FTW. I don't know how old the recipe is. I got it out of a cookbook from the library. It is one in which the rolls are baked in a cast iron skillet and the topping has a quarter cup of bourbon in it. When they come out good, they are to die for. As I said, I didn't know there were different kinds of yeast and different ways to handle it. You learn something everyday!!!

Kenn in Paris(TX)
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Old 11-15-2004, 09:42 AM   #12
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Quote:
Originally Posted by txson93
...I don't know how old the recipe is. I got it out of a cookbook from the library. ... I didn't know there were different kinds of yeast and different ways to handle it. You learn something everyday!!!
The book should have specified the kind of yeast required for that recipe - whether it actually did or not, I don't know.

If, in the future, you have questions about yeast substitutions, amount adjustments and storage, check out this chart http://breaddaily.tripod.com/yeast.htm - a very useful link originally posted by audeo in another DiscussCooking thread.

Do you remember the title and author of the book? I'd like to see if my library has it too - the recipe sounds great.
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