Add melted butter. Be careful to let the butter cool below 140 degrees so that it will not kill the yeast. Stir with a spatula until the mass starts to stick together. When you cannot comfortably stir any further, dump the dough onto a floured surface and begin kneading. The dough will likely be slightly wetter than you can handle by hand. A tablespoon or so of flour on the counter should make it just right. Do not add too much flour a softer dough will rise better. Knead the dough until it is elastic ten to twelve minutes. Place it in a greased bowl, cover it, and let it rise until doubled about an hour. To mix using a stand type mixer, empty one of the mixes into the mixer bowl or half of one mix if you are baking a single loaf. Add the yeast and the water and mix with your dough hook on medium speed for 40 seconds to start to dissolve the yeast.
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Wearing his publisher’s hat, he makes the stated goal of only releasing only the kinds of books he would value owning himself, which incorporates thought provoking and critical content, and with a wide appeal to readers. His book publishing business CCC Publishing is distributed by Independent Publishers Group. Brad Olsen was interviewed on the hit History Channel series “Ancient Aliens” for two episodes in Season Six, which aired in December, 2013, and appeared on “America Unearthed” in January, 2015. His commentaries have appeared on Coast to Coast AM, National Public Radio, CNN, the X Zone, Buzzsaw and the Travel Channel among other outlets. Brad enjoys public speaking on travel to sacred places, the mystery of esoteric subjects, and extended global explorations. He has also photographed and written the script for over two dozen Visual Travel Tours uploadable travel guide podcasts.