Sentences with phrase «batches of dough»

Make two extra batches of the dough and freeze them after the soaking process.

Or make three different batches of dough?

I still have 3 batches of dough in the fridge.

We'll make two batches of dough — one in light green, and one in dark green, to make the swirl effect.

I made two batches of dough, rolled them out separately and layered them, then rolled them up like cinnamon rolls and cut them into rounds.

Corndog hamantaschen are definitely new in this house, but as I tested different batches of dough, they seemed to disappear as each tray came out of the oven.

Also, the urgency of using a scale instead of cups and spoons became more obvious when making larger batches of dough than people might make at home.

I would start with small batches of dough when experimenting with new flour blends.

Our batches of dough are meant to make 4 loaves, so they won't fit in a bread machine.

Since you'll be making a lot of cookies, I suggest you make 6 batches of the dough and color them individually.

You might want to make two batches of dough depending on how big the batch is.

I like to make 3 or 4 batches of dough then freeze the dough into 8» long rolls.

It took THREE batches of dough to perfect the recipe which is adapted from my vegan sugar cookies recipe!

Nice easy cookie, was thinking of freezing batches of this dough so I can just whip up a batch whenever needed.

I promise you that one speck of this yeast will work its way through the whole batch of dough and change your community completely and forever.

Simply use a teaspoon to scoop up a batch of the dough, then roll it in your hands to form a ball.

Handle one batch of bagels (forming, boiling, baking) while you have the bread machine whipping up another batch of dough.

But honestly it is going to be tough without some kind of mixer that can handle a large batch of dough.

Got my cheri to get a new pack for me and I went off making a new batch of dough.

In fact, another batch of dough is doing its rise in my fridge right now so that I can bring challah to make french toast with when I go visit my parents this weekend:)

(that and my friends Becky's) I of course left the chocolate out of my half of the batch of dough and gladly consumed a cookie -LSB-...]

Whipping up a batch of dough & sauce & chopping a few toppings is way cheaper (& tastier!)

Just last week I made one batch of dough, separated it into two parts, and made half into rolls and half into pizza.

The croissant dough is cut into four pieces, the instructions for this recipe only uses one of those pieces (i.e. one quarter of the entire recipe), meaning you can make loads of different things from making just one batch of dough, yay!

I was wondering, have you have ever made a double batch of dough and made a huge loaf out of it?

I had to make another batch of dough for tomorrow, as I know it will be gone by then!

I'm going to make a batch of this dough first, and THEN make cookies.

Made a double batch of dough last night and added mixed herbs and granulated garlic.

Repeat with the second batch of dough.

And that's 5.66 or 5 2/3 cups per 1.5 pound or 680 grams of flour, 2.2 pounds into 1 kilogram (1000 grams) or 22pounds to 10Kg for larger batch of dough.

You can do this individually or, if you prefer, you can flatten the entire batch of dough onto a nonstick tray, put a sheet of parchment paper on top, roll it with a rolling pin, and then slice the dough into 8 bars.

I usually make a fresh batch of dough for a day while preparing pizzas but sometimes you will get some leftovers and you need to store them properly to reuse it

Hi Laura, you should be able to make a half batch of this dough by simply dividing all of the ingredients by two.

Instead of rolling a batch of dough into a flat pie, I folded it around a chunky, satisfying filling to make a spinach tomato calzone.

I make a double batch of the dough and press it into a medium size pizza pan with parchment paper.

I let out an audible YOU HAVE GOT TO BE KIDDING ME because I didn't have four hours to let another batch of dough chill.

I would add more flour, less flour, butter, shortening instead of butter, spoon the dough out at room temperature and put in the fridge, put the entire batch of dough in the fridge and cook when dough is cooled; etcetera, etcetera, etcetera.

I was not about to make another batch of dough so I continued with the recipe.

And just as a rule of thumb - always feed your starter before mixing up a fresh batch of dough.

I have another batch of dough rising now for my family to enjoy.

I have my first batch of dough rising on the counter.

I baked the batch of dough six at a time for 15 minutes at 350 degrees.

After finishing my first batch of pie dough, I had more filling left so I had to mix up another batch of dough.

I took out my new pink Kitchenaid and mixed up a batch of dough.

Double batch of dough tried to escape mixer bowl so use the flour guard,

I use the bread recipe from artisan bread in 5 minutes a day which let's you keep a batch of dough in your fridge for days to pull off of.

I mean, occasionally I'd make a batch of dough in my bread machine or buy some ready - made dough at the grocery store and threw some stuff on top, but I didn't push myself to find my ultimate dough recipe.

I can hardly wait to get my next batch of dough made (Looks like Sunday after my Hubby's birthday party — got ta get the chocolate Whoopie Pies made on Saturday — YUM!!!

We were thinking of just making a big batch of the dough and using it for multiple purposes?

I made a double batch of dough last night with a few minor alterations for on - hand items - Half brown rice syrup, half SF maple syrup for the real maple syrup, finely minced crystallized ginger for the regular, half Smart Balance 50/50 Blend, half unsweetened creamed coconut for the coconut oil and I added some cinnamon.