In a large mixing
bowl add warm water, oil, yeast and sugar.
In a small
bowl add warm water.
In a large
bowl add warm water.
Not exact matches
If you're doing it in a cup or
bowl, you may want to
add just a few drops of
warm water to it first.
If you're using masa harina, pour it into a
bowl and
add 2 cups
warm water.
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
Tofu Prep: In a large
bowl add about 3 cups of
warm water and 2 tbsp Salt (I used sea salt); Stir.
In a large mixer
bowl,
add warm water and meringue powder.
Add 1/2 cup of spelt flour and 1/2 cup of all - purpose flour to a bowl, also add 1/2 teaspoon of sea salt and the minced spinach mixture, add 2 tablespoons of extra virgin Spanish olive, 3 tablespoons of luke warm water and mix everything together until you form a dough, knead it inside of the bowl for about 30 seconds and then form it into a b
Add 1/2 cup of spelt flour and 1/2 cup of all - purpose flour to a
bowl, also
add 1/2 teaspoon of sea salt and the minced spinach mixture, add 2 tablespoons of extra virgin Spanish olive, 3 tablespoons of luke warm water and mix everything together until you form a dough, knead it inside of the bowl for about 30 seconds and then form it into a b
add 1/2 teaspoon of sea salt and the minced spinach mixture,
add 2 tablespoons of extra virgin Spanish olive, 3 tablespoons of luke warm water and mix everything together until you form a dough, knead it inside of the bowl for about 30 seconds and then form it into a b
add 2 tablespoons of extra virgin Spanish olive, 3 tablespoons of luke
warm water and mix everything together until you form a dough, knead it inside of the
bowl for about 30 seconds and then form it into a ball
I take about 3/4 cup
warm water and
add it to a
bowl, drop in about 2 teaspoons yeast and a pinch of sugar let it activate for about 10 minutes.
1) Put flour, salt, sugar and melted butter in a mixing
bowl 2) Pour in
warm water bit by bit, and knead dough until it achieves a homogenous, smooth and soft texture 3) Roll the dough into a small ball and place it in a
bowl, covering it with transparent film, and allow the dough to rise for 30 minutes 4) Chop onions and garlic finely, and saute onions in a pan until onions are caramelized, then
add chopped garlic 5) After 30 minutes is up, press the dough to get rid of the gas created by the yeast 6) Add the sauteed onions and garlic to the dough, and knead well so that ingredients are dispersed homogeneously in dough 7) Shape the dough in any way you like and then leave it on a greased baking tray for 30 minutes (during which the dough should double in size) 8) After the 30 minutes of waiting time, bake in pre-heated oven at 180 — 200 deg cel for around 20 to 25 minutes (or until the crust is golden bro
add chopped garlic 5) After 30 minutes is up, press the dough to get rid of the gas created by the yeast 6)
Add the sauteed onions and garlic to the dough, and knead well so that ingredients are dispersed homogeneously in dough 7) Shape the dough in any way you like and then leave it on a greased baking tray for 30 minutes (during which the dough should double in size) 8) After the 30 minutes of waiting time, bake in pre-heated oven at 180 — 200 deg cel for around 20 to 25 minutes (or until the crust is golden bro
Add the sauteed onions and garlic to the dough, and knead well so that ingredients are dispersed homogeneously in dough 7) Shape the dough in any way you like and then leave it on a greased baking tray for 30 minutes (during which the dough should double in size) 8) After the 30 minutes of waiting time, bake in pre-heated oven at 180 — 200 deg cel for around 20 to 25 minutes (or until the crust is golden brown)
In the
bowl of a stand mixer fitted with the dough hook attachment,
add the
warm water and yeast.
Ingredients 5 cups of Bluebird Einka ® Flour 1 3/4 cups
warm water 1/4 tsp dry active yeast 1 tsp salt 2 tbsp honey (optional) Method In small
bowl add honey to
warm water, stir until honey liquidates.
Add 1 cup of the
warm water into a mixing
bowl with the yeast and agave.
In the
bowl of an electric stand mixer fitted with the dough hook,
add warm water, yeast and maple syrup.
Cover with oiled wax paper and let rise in a
warm, moist place for 30 minutes (an oven preheated to 200 F, then turned off, with a
bowl of
water in the oven to
add moisture, is a good option).
Fill a medium - size
bowl with
warm water,
add the rice paper skins, and soak for 2 minutes to soften.
I usually don't follow much of a ratio: I pour flour (s) in a big
bowl,
add whatever liquid I have around (non dairy milk,
water, cold broth, maybe a little bit apple cider, or some beer too, which gives lightness to the crêpes), some flax gel (1 Tbsp ground flax seeds + 3 TBSP
warm water), some salt or maybe a little sugar, sometimes spices like curcuma and black pepper, or tandoori spice powder etc, stir until the consistency pleases me,
adding more liquid if necessary, let it sit for a few hours on my counter, and voilà.
Retrieve the
bowl with the
warm water and flax seed and
add oil and sugar.
Take a
bowl and
add the
warm water and sugar and
add the pack of yeast.
In small
bowl add honey to
warm water, stir until honey liquidates.
Place a glass
bowl over
warm water and whisk the coconut oil and cacao,
adding the coconut syrup, agave, rice or maple syrup to make a glossy mixture.
Add the yeast and
warm water to a large
bowl.
In a large
bowl or stand mixer,
add warm water, sugar, and yeast.
Add remaining 1/2 cup + 2 tablespoons milk alternative,
warm water, oil, vanilla and egg replacer and beat on medium - low speed until smooth, about 2 minutes, scraping down sides of
bowl as needed.
Dissolve the cocoa powder in 2 tbsp
warm water, then
add to the other
bowl along with the yogurt.
Just put flour salt and yeast in
bowl,
added cold
water because didn't realize I should use
warm but it still worked just fine.
Directions In the
bowl of a standing mixer, fitted with a paddle attachment,
add the
warm water and yeast.
microwaveable
bowl;
add 1 cup
warm water (enough to cover the potstickers).
Add one tablespoon at a time more of
warm water until your dough begins to come together into a ball in the
bowl of the processor as it's running.
With motor running,
add water and remaining oil, knead until smooth and elastic (6 - 8 minutes), then transfer to a lightly oiled
bowl, turn to coat, cover and rest in a
warm place until doubled in size (30 - 45 minutes).
Place
warm water in a glass
bowl,
add honey and yeast.
For the pizza dough:
Add the
warm water in a small
bowl and sprinkle over 1 teaspoon of the sugar and the yeast; set aside so the yeast can proof.
In a large mixing
bowl fitted with a dough hook
add warm water, honey and 1 package active dry yeast.
To soak the sunflower seeds, place in a
bowl and
add 2 cups (500 mL)
warm water.
To the
bowl of a stand mixer (or a large
bowl if you don't have a stand mixer)
add warm water, yeast, sugar and 3 tbsp olive oil.
3) Pre-heat oven to 450 deg Fahrenheit (230 deg cel) 4) Meanwhile, prepare the pizza dough but combing the tapioca flour, salt, 1/3 cup coconut flour in a medium - sized
bowl 5) Pour in oil and
warm water and stir well (mixture will be slightly dry) 6)
Add in the whisked egg and continue mixing until well combined (mixture will be quite liquid and sticky) 7)
Add in 2 — 3 tablespoons of coconut flour (one tablespoon each time) until the mixture is a soft but somewhat sticky dough 8) Coat your hands with tapioca flour, then using your hands, turn the dough out onto a tapioca - flour sprinkled flat surface and gently knead it until it forms a ball that does not stick to your hands.
1) Mix flour, butter and icing sugar in a
bowl using two knives to cut the butter until the mixture resembles fine breadcrumbs 2)
Add in the egg yolks and vanilla extracts and mix well, then add iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side of whipped cream or ice cream (option
Add in the egg yolks and vanilla extracts and mix well, then
add iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side of whipped cream or ice cream (option
add iced
water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve
warm, with a side of whipped cream or ice cream (optional)
Meanwhile,
add the ground flaxseeds to a small
bowl with 3 tbsp of
warm water and set aside to thicken.
Put flaxseed meal in a big
bowl and
add 1 1/2 tbsp of
warm water.
To make the sponge,
add yeast to
warm water in a mixing
bowl.
directions In a small
bowl,
add yeast,
warm water, and 1 teaspoon of sugar.
Add the yeast to the
warm water in a medium size mixing
bowl and set aside for 5 minutes.
Add 1/2 cup of spelt flour and 1/2 cup of all - purpose flour to a bowl, also add 1 teaspoon of baking powder, 1 teaspoon of sea salt, 1/2 teaspoon of white sugar, 1 tablespoon of extra virgin Spanish olive oil, 1/3 cup of luke warm water and start mixing everything together, once all the ingredients are mixed together, get in there with your hand, continue to mix until you form a dough, then knead inside of the bowl for a couple of minutes and form the dough into a b
Add 1/2 cup of spelt flour and 1/2 cup of all - purpose flour to a
bowl, also
add 1 teaspoon of baking powder, 1 teaspoon of sea salt, 1/2 teaspoon of white sugar, 1 tablespoon of extra virgin Spanish olive oil, 1/3 cup of luke warm water and start mixing everything together, once all the ingredients are mixed together, get in there with your hand, continue to mix until you form a dough, then knead inside of the bowl for a couple of minutes and form the dough into a b
add 1 teaspoon of baking powder, 1 teaspoon of sea salt, 1/2 teaspoon of white sugar, 1 tablespoon of extra virgin Spanish olive oil, 1/3 cup of luke
warm water and start mixing everything together, once all the ingredients are mixed together, get in there with your hand, continue to mix until you form a dough, then knead inside of the
bowl for a couple of minutes and form the dough into a ball
In a large mixing
bowl add the eggs, sugar, coconut oil, vanilla and
warm water with the expresso powder dissolved in it and mix with a wire whisk.
Stir together the yeast and
warm water and
add into the large mixing
bowl.
Place flour mixture in the
bowl of an electric mixer fitted with a dough hook;
add the sultanas, peel,
warm water and egg; beat, about 10 mins on low speed, until it forms a soft and slightly sticky dough.
Gradually,
add the
warm water to the
bowl and mix everything together — I start of by
adding 1/3 of the
water.
You can also do this with a pan of
warm water on the stove;
add the smaller
bowl to a pot of
water that you have
warmed.
Add warm water to a large glass
bowl.