Mix it to combine then let the yeast activate,
before adding to the flour mixture.
I used active dry yeast which I proofed with warm water
before adding to the flour and I also used all bread flour.
If using active dry yeast you will have to activate it first in the lukewarm milk until foamy
before adding it to the flour.
Also... sorry forgot to include in my last question... When using Active Dry Yeast (as opposed to Instant) don't you have to bloom it in water
before adding it to the flour, etc?
Water should be mixed with food color and scent (or powder in second dough)
before adding to flour mixture.
Not exact matches
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 serv
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 serv
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 serv
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 serv
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
I've never had that with the recipe - sometimes the
flour sinks
to the bottom of the mixture a little so the first one can be too runny so make sure
to stir just
before pouring or you could try
adding a little but more buckwheat
flour!
If you do this, remove it from the fridge 20 minutes
before cooking, stir well, and
add a tablespoon or two of milk
to restore it
to its original consistency (rice
flour soaks up moisture as it sits).
Heidi: Years
before cornmeal pizza crust became trendy, I desperately
added cornmeal
to eke out the inadequate
flour in a pizza dough (silly me, the yeast was ready when I discovered I was short).
These biscotti are also great with a 1/4 cup finely chopped crystallized ginger
added to the batter
before stirring in the
flour.
And you can
add the yeast directly
to the
flour and salt
before adding all the other «wet» ingredients
to make the dough.
Before baking, check the ingredients in your own gluten - free
flour blend and if it doesn't contain xanthan gum (or another binding ingredient such as guar gum or psyllium husks), I recommend
adding 1/2 teaspoon of xanthan gum
to ensure success.
Great tip
to toss the berries with
flour before adding them
to the batter!
Next, the shredded cheeses are
added to the
flour mixture and stirred in
before the liquid is
added.
- I used w [filtered] wheat pastry
flour instead of all purpose
flour - I used demerara sugar (3/4 cup inside the recipe as with a w [filtered] cup it's too sweet) and sprinkled extra on the top towards the end of baking
to add a little crunch - I
added 1 cup chopped pecans - If you want
to decorate the tops,
before baking place 3 small slivers of banana... enjoy!
You can stir in the berries at this point (coating them in a bit of
flour before adding to the batter will prevent bleeding) or set them aside and drop them on top of the pancakes while cooking.
I recommend tossing them in a bit of
flour before adding them
to the cake if they were frozen so that they don't bleed and make the whole thing purple.
Wow, just found this recipe and have just completed it
to the stage
before adding butter &
flour, as we are actually having it for lunch tomorrow.
If you decide
to use more than one kind of
flour make sure you mix dry
flours in a separate bowl
before adding them
to the starter and salt water solution.
Add them, but dust them with
flour before adding to the batter, ok?
Tossing a fresh banana into the batter
before you cook the pancakes can
add additional sweetness, though you may want
to increase your
flour content.
I adjusted it a little
to be more eggy by beating it in all 5 eggs (and taking out a 6th for the wash) and I
add a small bit more salt, cut the sugar a little and
add in honey
before mixing in the
flour.
However, when kneading by hand,
before adding more
flour, I like
to rest the dough for a few minutes, maybe 10, under plastic, and come back
to it.
As it cools, you whip together butter, sugar and vanilla until they are light and fluffy
before adding the butter mixture
to the cooled
flour mixture and whipping until it resembles fluffy whipped cream.
(You can
add it directly
to the
flour mixture just by making a well in the middle,
add sugar and yeast and a splash of warm water then wait about 3 - 4 minutes
before mixing it and
adding more water.)
You can also
add in chocolate chips, or frozen blueberries
to make blueberry waffles — just make sure
to coat them with a little bit of
flour before folding them into your completed batter.
For those who can tolerate white
flour: I
added 1 level tablespoon of self rising
flour to the dry ingredients
before mixing and this small amount of SR
flour gave the pancakes a little more body and rise without changing the wonderful flavor.
Will make this again, but will wait for the cooked
flour milk mixture
to cool
to room temp
before adding in butter.
3 Tablespoons (or more) vegetable oil 1 chicken, cut up 1 large onion, chopped 3 cloves of garlic, minced 1/2 cup
to 1 cup chicken stock 2 Tablespoons tomato paste 1/2 cup dry white wine 2 Tablespoons hot paprika) If not available,
add regular paprika and 1 teaspoon cayenne) pinch of thyme 1/2 cup sour cream Thickening: 1 cup milk and 2 Tablespoons
flour in a covered jar; shake hard
before pouring into the sauce.
In neighboring states, chile powders are used as a seasoning for beef or chicken broth - based «chili gravies,» which are thickened with
flour or cornstarch
before they are
added to, say, enchiladas.
I am
adding more bench
flour to the second loaf
before I bake it and it seems
to help.
I cheat a little bit and use pre-shredded cheddar cheese so that I don't have
to toss the cheese with
flour before adding to the eggs / milk mixture and also omitted the recommended nutmeg from the recipe.
Take a forequarter, make several incisions between the ribs, and stuff it with rich forcemeat; put it in a pan with a pint of water, two cloves of garlic, pepper, salt, and two gills of red wine, and two of mushroom ketchup, bake it, and thicken the gravy with butter and brown
flour; it must be jointed, and the ribs cut across
before it is cooked, or it can not be carved well; lay it in the dish with the ribs uppermost; if it be not sufficiently brown,
add a little burnt sugar
to the gravy, garnish with balls.
Well, i have read thru the comments on this a couple of times, and while i have made a few loaves, I seem
to have the same problem each time — it's not as «tall» as yours, so I hope
adding a bit less water and more yeast will help — also, i have regular yeast — a whole jar full — and
added it
to the
flour before adding it
to warm water — so I hope by
adding warm water
to not cold yeast will help.
Although I have never made these with a
flour substitute
before you can use AP
flour instead of cake
flour however for each 1 cup AP
flour you measure, you will want
to remove 2 tablespoons and
add in 2 tablespoons cornstarch if you have that handy.
Stir in
flour, 1 tablespoon at a time allowing
flour to dissolve
before adding more until sauce thickens.
2) Also I have learned that preheating the oven is an absolute necessity
before baking; and 3) I have learned
to customize my
flour blends and that one size does not fit all recipes when
adding the xanthan gum
to a recipe.
Whenever I make gnocchi I never serve them on the same day, I actually prefer
to freeze them ahead of time and for some reason I think they cook up better from the frozen state, but one very important thing that I do
before I freeze them is
to boil up a couple just
to make sure they don't come apart, if they do, I'll
add a little more
flour to the dough, just a little at a time.
I never use frozen, but try a) putting them in frozen at the last minute so no time
to thaw and b) toss them in
flour before adding to the batter.
3) alwAys
add the acid which triggers the baking soda
to the whites and whip
to soft peak 4) whip egg yolks with any sugars
to get it airy and light
to get that butter color 5) fold in the
flours gently into yolks and lastly the whipped whites 6)
before you see the last bit of
flour disappear, gently fold in any additional nuts and seeds like I
added sunflower seeds and flax and pumpkin seeds.
Here were my variations: - mixed all dry ingredients together first; - did the almond
flour substitute for the coconut
flour; - made a well in the middle, and
added all wet ingredients; - increased egg count by 1; - increased vanilla twofold
to increase liquids and because, well, vanilla; - mixed all liquids together in the dry - ingredient well prior
to mixing in the dry stuff gradually, folded nothing, and let sit for about 10 minutes prior
to pouring into greased pan and setting into the preheated 375 degree oven; - baked for about 30minutes, and let cool about 10 minutes in the turned - off oven
before taking out of the oven.
«My excitement for freshly made ravioli starts as soon as the prep begins,» says Vagasky, who
adds semolina
flour to the dough for a smooth consistency
before kneading it and running it through a hand - crank machine
to roll the pasta into an ideal thickness.
1) Pre-heat oven
to 200 deg cel (400 deg farenheit) 2) Mix sugar and cooking oil together till the mixture is light and fluffy, and
add in ground cinammon 3) Add in egg, mashed bananas, oatmeal and nuts, mixing well 4) Add in self - raising flour to mixture in step 3 and mix well 5) Drop cookie dough by teaspoon onto a greased baking tray, making sure each cookie is 2 inches apart 6) Bake in oven at 200 deg cel for 15 minutes or until cookies are slightly brown 7) Cool for 10 minutes before storing in a closed contai
add in ground cinammon 3)
Add in egg, mashed bananas, oatmeal and nuts, mixing well 4) Add in self - raising flour to mixture in step 3 and mix well 5) Drop cookie dough by teaspoon onto a greased baking tray, making sure each cookie is 2 inches apart 6) Bake in oven at 200 deg cel for 15 minutes or until cookies are slightly brown 7) Cool for 10 minutes before storing in a closed contai
Add in egg, mashed bananas, oatmeal and nuts, mixing well 4)
Add in self - raising flour to mixture in step 3 and mix well 5) Drop cookie dough by teaspoon onto a greased baking tray, making sure each cookie is 2 inches apart 6) Bake in oven at 200 deg cel for 15 minutes or until cookies are slightly brown 7) Cool for 10 minutes before storing in a closed contai
Add in self - raising
flour to mixture in step 3 and mix well 5) Drop cookie dough by teaspoon onto a greased baking tray, making sure each cookie is 2 inches apart 6) Bake in oven at 200 deg cel for 15 minutes or until cookies are slightly brown 7) Cool for 10 minutes
before storing in a closed container
Whisk together potato
flour with the wheat
flour in your recipe
before adding it
to the rest of the ingredient — if you
add potato
flour directly
to liquid, it will clump and form lumps.
Once the butter has melted and the ingredients in the saucepan are well combined,
add the milk and egg mixture
to the
flour, stir gently
before adding the mixture from the saucepan.
Lately I have been
adding teff
flour to the dry mix
before adding the water.
I squeezed out the excess juice, then lightly coated them in
flour before adding them
to the batter.
The most common mistake for the ones that haven't tried a tsoureki recipe
before is that once the dough is mixed, it resembles a little sticky, so most just
add more
flour, which result Greek Easter bread
to lose its fluffiness.
It would be really good
to see the consistency of your dough as mine was really wet, I had
to add quite a bit of extra
flour before I put it in the oven.
You can use plain
flour, but you will need
to sieve it first with baking powder
before adding to the cake batter.