Sentences with phrase «transfer dough»

Transfer dough to working surface and knead until smooth and elastic, adding more flour as needed.

Transfer dough to a floured surface and with floured hands knead until smooth and elastic, about 10 minutes.

Transfer dough to prepared loaf pan and smooth out the top surface.

Using a fork combine everything together, then transfer dough to a working surface and hand knead a few times.

Transfer the dough to a baking sheet.

Transfer dough and press carefully into the pan; be careful not the stretch the dough!

Lightly flour the work surface and transfer the dough to it.

Transfer the dough to a lightly floured worksurface and knead 4 - 5 times.

Transfer the dough to a large mixing bowl and stir in the cacao nibs.

Sprinkle some rice flour on your hands and very gently transfer the dough into the Dutch oven.

Transfer the dough pieces to the muffin wells, and shape them to fit.

Use a bench scraper to carefully transfer the dough into your skillet.

Transfer dough to a bowl and knead.

Transfer the dough round, with its parchment paper, to a baking sheet.

Transfer dough to a work surface and knead, lightly dusting with additional flour as necessary, until smooth and elastic, 8 to 10 minutes.

Transfer the dough balls to a baking sheet covered in parchment paper sugar side up (sticky, non-sugar side down) about 2 inches apart.

Transfer dough to lightly greased parchment (or wax paper) and press into discs with 1/2 inch thickness.

Transfer the dough to a lightly oiled bowl or proofing bucket large enough for the dough to rise to double its size, and cover with an oiled piece of plastic wrap (or the oiled top to your proofing bucket).

Transfer the dough to a well - floured board.

Carefully transfer the dough into the mini tart pans and ensure that it's snug with the sides of the tart pans.

Transfer dough to prepared pie dish and press dough onto bottom and up sides of dish, allowing overhang to extend over sides.

Carefully transfer the dough to the pan and trim the excess.

Transfer the dough to prepared pan and press firmly and evenly into the bottom of the pan.

Transfer the dough to a lightly floured work surface and knead until elastic and smooth (about 5 minutes).

When ready to bake pizza, pull out pizza stone and sprinkle it with a little flour or cornmeal, transfer pizza dough using pizza peel, cookie sheet or carefully place it on with your hands (note this dough is a bit stretchy so make sure what ever you are using to transfer dough to hot stone is well floured.

Transfer the dough to a lightly floured work surface and knead until smooth, adding more flour if necessary.

Transfer the dough to a lightly floured surface and divide in half.

Transfer the dough from the parchment paper directly to the hot pizza stone or lined baking sheet and bake for 20 minutes.

Transfer dough to a work surface, flatten into a disc, then wrap in plastic and freeze for 10 minutes.

Transfer dough to cake pan and flatten to fill pan.

Punch down the dough to remove bubbles and transfer the dough to a lightly floured surface.

Transfer the dough to a well floured counter and roll into a log shape, about 12 inches (30 cm) long and 3 1/2 inches (9 cm) wide.

Transfer the dough to a floured work surface and knead for 10 minutes or until the dough is smooth and elastic.

Transfer the dough to a lightly floured worksurface.

Transfer the dough to a clean surface and cover with a damp kitchen towel.

Transfer the dough to a clean floured surface.

Transfer the dough to a lightly floured surface and shape into a disk.

Transfer the dough pieces into a parchment paper lined baking sheet.

Transfer the dough to the baking sheet.

Transfer dough to an oiled bowl.

Transfer dough to pan and press into bottom and up sides of pan.

Transfer dough to an oiled bowl, cover and keep for 30 minutes in a warm place.

Transfer dough to a large parchment - lined rimmed baking sheet (most galettes will spring a leak at the creases of the pastry, even for pros).

Transfer the dough to your baking surface, and with a sharp knife, score a large X about 1 / 2 - inch deep all the way from end to end (see photo in post).

Transfer the dough to the kneading plate, punch, and stretch with the heels of your palm and knead for 3 to 5 minutes.

Transfer dough to a large buttered mixing bowl, cover with plastic wrap and allow to rest in a warm place free from draft until double, about 1 1/2 hours.

Transfer the dough onto the hot pizza stone.

Transfer the dough to a work space lined with plastic wrap and form into a ball.

Transfer the dough to a lightly floured benchtop and knead the dough for about 2 minutes until smooth and elastic.

Transfer the dough to an oiled bowl.