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raven(1)(dictionary)
raven(encyclopedia)
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raven(2)(dictionary)
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raven 1, noun(dictionary)

raven(1) (iou) and Sweet Yeast Dough (recipes)


raven(1) (iou)



raven noun1 & adjective1.

A. noun.
A large black bird of the crow family, Corvus corax, widely distributed in the northern hemisphere, feeding chiefly on carrion and having a raucous croaking call. Also, any of various Other large birds of the genus Corvus. OE.
night-raven: see NIGHT noun. white-necked raven: see WHITE adjective.
Sir T. Browne Ravens are ominous appearers..presignifying unlucky events.
a. Hist. (The image of a raven on) the flag of the Danish Vikings; fig. Viking military power. LOE.
b. Heraldry. A representation of a raven as an armorial bearing. E17.
(Raven.) The constellation Corvus. rare. LME.
Comb.: raven-duck, raven's duck [German Rabentuch] a kind of canvas; raven-stone (poet.) the place of execution, the gallows; raven-tree: in which ravens build their nests.
b. attrib. or as adjective. Of the colour of a raven; glossy black; intensely dark or gloomy. M17.
raveness noun (rare) a female raven E17.
raven-like adjective resembling (that of) a raven E19.

Sweet Yeast Dough (recipes)






Ingredients:



4to 4-1/4 cups all-purpose flour, divided

1/2cup granulated sugar

2packages active dry yeast

1teaspoon salt

3/4cup milk

1/4cup butter

2eggs

1teaspoon vanilla









Preparation:





1.Combine 1 cup flour, sugar, yeast and salt in large bowl; set aside.2.Combine milk and butter in 1-quart saucepan. Heat over low heat until mixture is 120° to 130°F. (Butter does not need to completely melt.)3.Gradually beat milk mixture into flour mixture with electric mixer at low speed. Increase speed to medium; beat 2 minutes, scraping down side of bowl once.4.Reduce speed to low. Beat in eggs, vanilla and 1 cup flour. Increase speed to medium; beat 2 minutes, scraping down side of bowl once. Stir in enough additional flour, about 2 cups, with wooden spoon to make soft dough.5.Turn out dough onto lightly floured surface; flatten slightly. Knead dough about 5 minutes or until smooth and elastic, adding remaining 1/4 cup flour to prevent sticking if necessary.6.Shape dough into a ball; place in large greased bowl. Turn dough over so that top is greased. Cover with towel; let rise in warm place 1-1/2 to 2 hours or until doubled in bulk.7.Punch down dough. Knead dough on lightly floured surface 1 minute. Cover with towel; let rest 10 minutes.







Refrigerator Sweet Yeast Dough:

Prepare Sweet Yeast Dough as directed in steps 1 through 6, except cover with greased plastic wrap; refrigerate 3 to 24 hours. Punch down dough. Knead dough on lightly floured surface 1 to 2 minutes. Cover with towel; let dough rest 20 minutes before shaping and second rising. (Second rising may take up to 1-1/2 hours.)





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