Place the dough with seam side down on the lined cookie sheet.
Not exact matches
Dust the baskets generously
with flour before
placing the
dough inside them.
Place the
dough in a lightly oiled bowl and cover
with plastic wrap.
Take the hot baking sheet from the oven, dust it
with flour, and carefully transfer the risen
dough to it by tipping it out of the rising basket, upside down, on to the sheet (or
place the parchment paper on it).
You can see from the photos that after making my
dough I
placed it straight into the baking pan, smushed it down
with my fingers and then flattened it out
with some parchment paper.
1) Sift the flour into a mixing bowl 2) Add the salt to the flour, mixing together 3) Add the olive oil, mixing as you add to ensure the flour envelopes the oil 4) Add warm water bit by bit until
dough reaches the right consistency 5) One the
dough ready, roll it into a ball, and knead well on a cool, flat surface 6) Flatten the
dough with a wooden rolling pin 7) Cut into 10 cm pieces and roll them long enough and evenly 8)
Place the pin - shaped
dough on a well - greased baking tray 9) Bake in oven at 175 deg cel (medium heat for gas ovens) for 20 -30 minutes or until the sticks are ready (test by breaking off a small piece to check that the inside is well cooked) 10) Allow to cool for 5 minutes before serving
Lightly brush the
dough with olive oil if desired and
place in the preheated oven for 5 - 6 minutes, just until lightly browned.
On a cookie sheet lined
with silpat or parchment paper,
place cookie
dough 2 inches apart and bake 7 - 8 minutes until edges begin to brown.
In all cases after the kneading,
place the
dough in an oiled bowl and loosely cover
with plastic wrap.
To form cookies, roll 1 1/2 inch balls of
dough with your hands and
place on an ungreased cookie sheet.
Form the
dough into a smooth ball,
place in a large bowl sprayed
with oil, cover, and set in a warm
place to rise for an hour or until doubled.
Spread over the
dough the tomato's sauce, powder
with oregano,
place the tomatos in slices, add salt and the basil leaves chopped or how you like, and top
with mozarella cheese.
Wrap the ball of
dough with plastic wrap or parchment paper and
place in the refrigerator for at least one hour.
In a a bowl
place the flour, sugar and butter and join well,
with hands or
with a beater, mix well until the
dough is crumbed.
If chilling the
dough,
place the cookie
dough balls on a plate, and cover
with clingfilm.
Cover the bowl
with plastic wrap and allow to rise in a warm, dry
place for 1 1/2 to 2 hours, or until
dough has tripled in volume and is bubbly.
Brush a large baking sheet (or two small ones)
with olive oil,
place the balls of
dough on it and brush the top
with more oil.
Roll your
dough into finger shapes (you can even go as far as shaping them
with knuckles, and slashing them
with a knife to create the knuckle wrinkles), and then
place a whole almond or almond sliver into the
dough where the nail should be.
Place the
dough back into the bowl and cover it
with clingfilm.
•
place dough in a pastry bag fitted
with a star tip.
Cover the
dough tightly
with plastic wrap and
place in the refrigerator for at least four hours.
Place another large piece of wax paper on top of the
dough and roll it out
with a rolling pin.
Sometimes the
dough is
placed in a piping bag
with a fluted tip and then piped into rosettes.
** Example:
Place your left hand under the pie
dough under the wax paper and grab the left side of the wax paper
with your right hand and flip it over onto the filling.
Place the
dough in a 9» cake pan, I like to use my tart pan
with a removable bottom but if you don't have one a cake pan works great.
Form pastry
dough into a ball, wrap
with plastic wrap and
place in refrigerator for at least 30 mins.
Place one ball of Chocolate Almond Filling in center of each circle, and cover completely
with dough.
Place dough in a large bowl that is coated lightly
with 1 tablespoon olive oil.
Classic Potato Salad by Celebrating Family Chili Cheese Burritos by Love Bakes Good Cakes Fruit Spring Rolls
with Key Lime Cheesecake Dip by Body Rebooted Slow Cooker Buffalo Chicken Sliders by Dash of Herbs Mediterranean Seven Layer Dip by The Culinary Compass Chicks in a Blanket with Apricot Sauce by Mom's Messy Miracles Jalapeno Pale Ale Chili by Beer Girl Cooks Jalapeno Popper Pull Apart Bread by The Life Jolie Sausage Pepperoni Pizza Dip by Feast + West Baked Southwestern Egg Rolls by Family Food on the Table Mini Bacon Ranch Cheese Balls by Honey & Birch Cookie Dough Cheese Ball by Bread Booze Bacon Meatloaf Sliders by Foodtastic Mom Wonton Taco Cups by A Mind Full Mom Pancetta and Smoked Mozzarella Arancini by The Secret Ingredient Is Bean and Cheese Taco Bites by The BakerMama Chile Beer Sangria by Cake «n Knife Low Carb Stuffed Crust Pizza by Sustaining the Powers Puff Pastry Pizza Bites by The Mexitalian No Churn Pistachio Baklava Ice Cream by Club Narwhal Roasted Jalapeno Poppers by Off the Eaten Path Buffalo Cauliflower Mac and Cheese by Hello Little Home Jalapeno Popper Chicken Wings by Around My Family Table Gluten Free Bread Sticks by What A Girl Eats Cheesy Beef Dip by Polka Dotted Blue Jay Buffalo Chicken Deviled Eggs by The Crumby Cupcake Greek Meatballs by Two Places at Once Baked Taco Empanadas by Simplify, Live, Love Cheese Sticks by Coffee Love Travel Bacon Wrapped Blue Cheese Meatballs by West via Midwest Puff Pastry Bacon Pizza Twists by 2 Cookin Mamas Skillet Chicken Queso Dip by foodbyjonister Spicy Sausage Rolls by Peanut Blossom Protein Dark Chocolate Truffles by The Creative Bite Chickpea Pepper Cheese Poppers by Bucket List Tummy Maple Cranberry Apple Sangria by Order in the Kitchen Meyer Lemon Shandies by The Speckled Palate Game Day Fried Deviled Eggs with Chow Chow Relish by For the Love of Food Buffalo Chicken Eggrolls by Simple and Savory Pastrami Nachos by A Little Gathering Shrimp Ceviche Dip by Glisten and Grace Football Bourbon Balls + Boozy Lemonade by Culinary Adventures with Camilla Apple Cider Mimosas With A Sparkly Sugar Rim by And She Cooks Easy Pepperoni Rolls by Me and My Pink Mixer Real Boneless Chicken Wings by Macheesmo Califlower Tater Tots by Living Well Kitchen Cheeseburger Naan Pizza by Shaws Simple Swap Crab Rangoon by Brunch - n - Bites Sweet n» Spicy BBQ Popcorn by Life's Ambrosia Buffalo Chicken Rolls by Loves Food, Loves to Eat Crowd Pleasing Steak Fajita Dip by Lizzy is Dizzy Sriracha Hummus Pinwheel Sandwiches by Casa de Crews Simlple Meatball Sub Sliders by Loaves & Dishes Maple - Mustard Bacon Chicken Bites by An Oregon Cottage Soft Pretzels with Beer Cheese & Honey Mustard Dipping Sauces by A Simpler Grace Ricotta Stuffed Sausage Meatballs by A Joyfully Mad Kit
with Key Lime Cheesecake Dip by Body Rebooted Slow Cooker Buffalo Chicken Sliders by Dash of Herbs Mediterranean Seven Layer Dip by The Culinary Compass Chicks in a Blanket
with Apricot Sauce by Mom's Messy Miracles Jalapeno Pale Ale Chili by Beer Girl Cooks Jalapeno Popper Pull Apart Bread by The Life Jolie Sausage Pepperoni Pizza Dip by Feast + West Baked Southwestern Egg Rolls by Family Food on the Table Mini Bacon Ranch Cheese Balls by Honey & Birch Cookie Dough Cheese Ball by Bread Booze Bacon Meatloaf Sliders by Foodtastic Mom Wonton Taco Cups by A Mind Full Mom Pancetta and Smoked Mozzarella Arancini by The Secret Ingredient Is Bean and Cheese Taco Bites by The BakerMama Chile Beer Sangria by Cake «n Knife Low Carb Stuffed Crust Pizza by Sustaining the Powers Puff Pastry Pizza Bites by The Mexitalian No Churn Pistachio Baklava Ice Cream by Club Narwhal Roasted Jalapeno Poppers by Off the Eaten Path Buffalo Cauliflower Mac and Cheese by Hello Little Home Jalapeno Popper Chicken Wings by Around My Family Table Gluten Free Bread Sticks by What A Girl Eats Cheesy Beef Dip by Polka Dotted Blue Jay Buffalo Chicken Deviled Eggs by The Crumby Cupcake Greek Meatballs by Two Places at Once Baked Taco Empanadas by Simplify, Live, Love Cheese Sticks by Coffee Love Travel Bacon Wrapped Blue Cheese Meatballs by West via Midwest Puff Pastry Bacon Pizza Twists by 2 Cookin Mamas Skillet Chicken Queso Dip by foodbyjonister Spicy Sausage Rolls by Peanut Blossom Protein Dark Chocolate Truffles by The Creative Bite Chickpea Pepper Cheese Poppers by Bucket List Tummy Maple Cranberry Apple Sangria by Order in the Kitchen Meyer Lemon Shandies by The Speckled Palate Game Day Fried Deviled Eggs with Chow Chow Relish by For the Love of Food Buffalo Chicken Eggrolls by Simple and Savory Pastrami Nachos by A Little Gathering Shrimp Ceviche Dip by Glisten and Grace Football Bourbon Balls + Boozy Lemonade by Culinary Adventures with Camilla Apple Cider Mimosas With A Sparkly Sugar Rim by And She Cooks Easy Pepperoni Rolls by Me and My Pink Mixer Real Boneless Chicken Wings by Macheesmo Califlower Tater Tots by Living Well Kitchen Cheeseburger Naan Pizza by Shaws Simple Swap Crab Rangoon by Brunch - n - Bites Sweet n» Spicy BBQ Popcorn by Life's Ambrosia Buffalo Chicken Rolls by Loves Food, Loves to Eat Crowd Pleasing Steak Fajita Dip by Lizzy is Dizzy Sriracha Hummus Pinwheel Sandwiches by Casa de Crews Simlple Meatball Sub Sliders by Loaves & Dishes Maple - Mustard Bacon Chicken Bites by An Oregon Cottage Soft Pretzels with Beer Cheese & Honey Mustard Dipping Sauces by A Simpler Grace Ricotta Stuffed Sausage Meatballs by A Joyfully Mad Kit
with Apricot Sauce by Mom's Messy Miracles Jalapeno Pale Ale Chili by Beer Girl Cooks Jalapeno Popper Pull Apart Bread by The Life Jolie Sausage Pepperoni Pizza Dip by Feast + West Baked Southwestern Egg Rolls by Family Food on the Table Mini Bacon Ranch Cheese Balls by Honey & Birch Cookie
Dough Cheese Ball by Bread Booze Bacon Meatloaf Sliders by Foodtastic Mom Wonton Taco Cups by A Mind Full Mom Pancetta and Smoked Mozzarella Arancini by The Secret Ingredient Is Bean and Cheese Taco Bites by The BakerMama Chile Beer Sangria by Cake «n Knife Low Carb Stuffed Crust Pizza by Sustaining the Powers Puff Pastry Pizza Bites by The Mexitalian No Churn Pistachio Baklava Ice Cream by Club Narwhal Roasted Jalapeno Poppers by Off the Eaten Path Buffalo Cauliflower Mac and Cheese by Hello Little Home Jalapeno Popper Chicken Wings by Around My Family Table Gluten Free Bread Sticks by What A Girl Eats Cheesy Beef Dip by Polka Dotted Blue Jay Buffalo Chicken Deviled Eggs by The Crumby Cupcake Greek Meatballs by Two
Places at Once Baked Taco Empanadas by Simplify, Live, Love Cheese Sticks by Coffee Love Travel Bacon Wrapped Blue Cheese Meatballs by West via Midwest Puff Pastry Bacon Pizza Twists by 2 Cookin Mamas Skillet Chicken Queso Dip by foodbyjonister Spicy Sausage Rolls by Peanut Blossom Protein Dark Chocolate Truffles by The Creative Bite Chickpea Pepper Cheese Poppers by Bucket List Tummy Maple Cranberry Apple Sangria by Order in the Kitchen Meyer Lemon Shandies by The Speckled Palate Game Day Fried Deviled Eggs
with Chow Chow Relish by For the Love of Food Buffalo Chicken Eggrolls by Simple and Savory Pastrami Nachos by A Little Gathering Shrimp Ceviche Dip by Glisten and Grace Football Bourbon Balls + Boozy Lemonade by Culinary Adventures with Camilla Apple Cider Mimosas With A Sparkly Sugar Rim by And She Cooks Easy Pepperoni Rolls by Me and My Pink Mixer Real Boneless Chicken Wings by Macheesmo Califlower Tater Tots by Living Well Kitchen Cheeseburger Naan Pizza by Shaws Simple Swap Crab Rangoon by Brunch - n - Bites Sweet n» Spicy BBQ Popcorn by Life's Ambrosia Buffalo Chicken Rolls by Loves Food, Loves to Eat Crowd Pleasing Steak Fajita Dip by Lizzy is Dizzy Sriracha Hummus Pinwheel Sandwiches by Casa de Crews Simlple Meatball Sub Sliders by Loaves & Dishes Maple - Mustard Bacon Chicken Bites by An Oregon Cottage Soft Pretzels with Beer Cheese & Honey Mustard Dipping Sauces by A Simpler Grace Ricotta Stuffed Sausage Meatballs by A Joyfully Mad Kit
with Chow Chow Relish by For the Love of Food Buffalo Chicken Eggrolls by Simple and Savory Pastrami Nachos by A Little Gathering Shrimp Ceviche Dip by Glisten and Grace Football Bourbon Balls + Boozy Lemonade by Culinary Adventures
with Camilla Apple Cider Mimosas With A Sparkly Sugar Rim by And She Cooks Easy Pepperoni Rolls by Me and My Pink Mixer Real Boneless Chicken Wings by Macheesmo Califlower Tater Tots by Living Well Kitchen Cheeseburger Naan Pizza by Shaws Simple Swap Crab Rangoon by Brunch - n - Bites Sweet n» Spicy BBQ Popcorn by Life's Ambrosia Buffalo Chicken Rolls by Loves Food, Loves to Eat Crowd Pleasing Steak Fajita Dip by Lizzy is Dizzy Sriracha Hummus Pinwheel Sandwiches by Casa de Crews Simlple Meatball Sub Sliders by Loaves & Dishes Maple - Mustard Bacon Chicken Bites by An Oregon Cottage Soft Pretzels with Beer Cheese & Honey Mustard Dipping Sauces by A Simpler Grace Ricotta Stuffed Sausage Meatballs by A Joyfully Mad Kit
with Camilla Apple Cider Mimosas
With A Sparkly Sugar Rim by And She Cooks Easy Pepperoni Rolls by Me and My Pink Mixer Real Boneless Chicken Wings by Macheesmo Califlower Tater Tots by Living Well Kitchen Cheeseburger Naan Pizza by Shaws Simple Swap Crab Rangoon by Brunch - n - Bites Sweet n» Spicy BBQ Popcorn by Life's Ambrosia Buffalo Chicken Rolls by Loves Food, Loves to Eat Crowd Pleasing Steak Fajita Dip by Lizzy is Dizzy Sriracha Hummus Pinwheel Sandwiches by Casa de Crews Simlple Meatball Sub Sliders by Loaves & Dishes Maple - Mustard Bacon Chicken Bites by An Oregon Cottage Soft Pretzels with Beer Cheese & Honey Mustard Dipping Sauces by A Simpler Grace Ricotta Stuffed Sausage Meatballs by A Joyfully Mad Kit
With A Sparkly Sugar Rim by And She Cooks Easy Pepperoni Rolls by Me and My Pink Mixer Real Boneless Chicken Wings by Macheesmo Califlower Tater Tots by Living Well Kitchen Cheeseburger Naan Pizza by Shaws Simple Swap Crab Rangoon by Brunch - n - Bites Sweet n» Spicy BBQ Popcorn by Life's Ambrosia Buffalo Chicken Rolls by Loves Food, Loves to Eat Crowd Pleasing Steak Fajita Dip by Lizzy is Dizzy Sriracha Hummus Pinwheel Sandwiches by Casa de Crews Simlple Meatball Sub Sliders by Loaves & Dishes Maple - Mustard Bacon Chicken Bites by An Oregon Cottage Soft Pretzels
with Beer Cheese & Honey Mustard Dipping Sauces by A Simpler Grace Ricotta Stuffed Sausage Meatballs by A Joyfully Mad Kit
with Beer Cheese & Honey Mustard Dipping Sauces by A Simpler Grace Ricotta Stuffed Sausage Meatballs by A Joyfully Mad Kitchen
Once ready, heat up enough oil at 350 degrees in a pot, roll out the
dough, cut the donuts, shapes and sides you like and fry 2 minutes on each side and
place in a sheet
with some towel paper.
Alternatively, I
place my
dough in my small bathroom next to the heater
with door closed.
Once all the
dough has been
placed on your baking sheet, wet your thumb
with some water and press a deep thumbprint into the center of each ball of
dough.
Once all the ingredients are combined,
place the
dough ball on the worktop surface sprinkled
with buckwheat flour.
As we were going to my in - law's
place for the week - end, I decided to take the
dough with me and left it to rise in the furnace room since that's the warmest
place in the house.
With a medium cookie scoop,
place cookie
dough batter onto the prepared cookie sheets 2 inches apart.
Place crackers on a flour dusted surface and repeat
with the remaining pieces of
dough.
With a cookie cutter cut out shapes and
place them on a cookie sheet / Use all the leftover pieces, form smaller disks, refrigerate again if needed, and use every last bit of
dough!
Oil grill rack and
place dough olive oil side down on the grill (
with no toppings on it at this point) and grill, covered, for 2 - 3 minutes or until golden brown on the bottom.
Place the
dough in a large, lightly greased bowl and cover
with greased plastic wrap.
Place the fig newton «log» into the fridge to firm up while you repeat the process
with the second piece of
dough.
Line a baking tray
with parchment paper, scoop out small balls of the
dough and
place with enough space on the baking tray.
Place in the pan and repeat
with the remaining
dough.
Place the
dough in the greased bowl and cover
with a damp cloth.
Place the
dough in a greased bowl and cover
with a clean damp towel.
Remove the parchment
with the
dough from the baking sheets and
place on a flat surface.
Spray the inside of a bowl
with cooking spray,
place the
dough inside, cover, and let rise in a warm
place until doubled, about 1 hour.
Note: If the cookies are soft,
place the baking sheets
with the unbaked cookies in the refrigerator for about 10 to 15 minutes to chill the
dough which prevents the cookies from spreading and losing their shape while baking.
Make balls of ~ 2 T of
dough,
place on cookie sheet and and flatten
with your palm.
Remove the
dough from the refrigerator and
place it on a well - floured work surface,
with one long side of the rectangle facing you and the seam of the
dough on top.
Then
place dough on a baking sheet (along
with the parchment paper) and
place in the refrigerator until cold and very firm (about two hours or even overnight).