Reserve 1/4
cup flour mixture.
Combine reserved 1/4
cup flour mixture and 1/2 cup coconut; sprinkle over cherry preserves.
Toss together reserved 1
cup flour mixture and pecans.
Whisk 1/2
cup flour mixture into yeast mixture until smooth.
Not exact matches
Each
cup of Better Batter
flour on it's own should weigh 140 grams; below you will replace a small portion of the
flour with cornstarch to lighten the
flour mixture.
3 large ripe - to - over-ripe bananas 1 large egg 1/3
cup (80 ml) virgin coconut oil, warmed until it liquefies, or olive oil 1/3
cup (65 grams) light brown sugar 1/4 to 1/3
cup (60 to 80 ml) maple syrup (less for less sweetness, of course) 1 teaspoon (5 ml) vanilla extract 1 teaspoon (5 grams) baking soda 1/4 teaspoon table salt 1 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg Pinch of ground cloves Salt 1 1/2
cups (180 grams) white whole - wheat
flour (or
flour mixture of your choice, see Note up top) 1/4
cup (50 grams) uncooked millet
Cream room temperature butter and brown sugar together for 5 — 8 minutes / Add egg & milk
mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add
flour and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir in 2 — 3
cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and
flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with care.
Streusel Topping: Melt the remaining 2 tablespoons (28 grams) butter and stir into the reserved one
cup (150 grams) of
flour mixture until it is crumbly and looks like coarse meal.
Whisk the remaining
cup of reserved lobster stock into the
flour vegetable
mixture.
Added an extra 1/2
cup of
flour, again to bring the
mixture more to the consistency of a quick bread batter.
Line muffin pan with paper liners - In the bowl of an electric mixer, whisk together the coconut milk, sugar, oil, and vanilla extract - In a separate bowl, sift together the
flour, almond meal, cocoa powder, baking soda, baking powder, and salt - With the mixer on low - speed, slowly add the dry ingredients to the wet until
mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling
cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool completely
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 ball
In a large mixing bowl, combine milk
mixture with yeast, egg, and 2
cups of the
flour and the salt; beat well.
Slowly add in one
cup of
flour until a
mixture of fine crumbs forms.
Add one
cup of the
flour mixture, and blend until incorporated.
I had to add a bit over half a
cup of coconut
flour to get the
mixture to a state that it can be scooped out of the bowl in and still hold some sort of shape on a cookie tray.
Using a rubber spatula, gently fold in the
flour mixture and the 1
cup cheese, then fold in the remaining 6 tablespoons butter *.
Spoon two - thirds of apple
mixture into a greased and
floured 14 -
cup Bundt pan.
In measuring
cup, whisk buttermilk with egg and vanilla; pour over
flour mixture.
In small bowl or
cup add masa
flour, then slowly add water while stirring, to get a
mixture that's thick but still pours (kind of like the texture of a thick salad dressing).
Transfer the milk
mixture to a mixing bowl, and add the eggs, yeast, 4
cups of the
flour, and the potato
flour and mix to form a shaggy dough.
Using rubber spatula or a wooden spoon, fold in egg
mixture and remaining
cup blueberries into
flour mixture until just moistened.
Sprinkle 1/2
cup all - purpose
flour over the
mixture and mix just until the
flour disappears.
add 2
cups flour mix for 2 minutes repeat and then add 1/2
cup at a time untill the
mixture stops sticking
In a large bowl whisk together
flour and sugar, add butter and with a pastry blender mix until
mixture becomes crumbly, set aside 1/2
cup.
● Melt butter in hot milk ● Add to yeast
mixture ● Add
flour 1
cup at a time until comes away from sides of the bowl ● Knead until soft and smooth ● Let sit (it says 5 - 6 minutes but I left it for 15 minutes ● Shape dough by forming a 12X8 rectagle and fold / roll and pinch the dough up on it's self lengthwise ● Butter and sprinkle cornmeal on a cookie sheet ● Place dough on sheet let double (I left mine for about 2 hours since I went to dinner but the directions say 50 - 60 minutes, but more times means more air which I like) ● Bake in preheated oven at 425F for 30 - 40 minutes.
Add about 3 1/2
cups of the
flour mixture to the wet ingredients.
Reserve 3 tablespoons
cup left - over
flour mixture and discard the remainder.
Mix them into the yeast
mixture starting with 4
cups of
flour and then adding more if necessary.
Add the butter, lemon zest and 1
cup of the buttermilk to the
flour mixture.
I put 2 eggs and added 3/4
cup od rice
flour, 1/2
cup od chesnut
flour and 1/4 of coconut
flour, the
mixture was not so runny because of coconut
flour that absorb it but it turned good after baking.
Add the
flour mixture, one
cup at a time, to the wet
mixture.
Then add
flour mixture in 3 parts, alternating with 1/3
cup of milk.
Add milk
mixture to
flour mixture, and stir just until combined; divide batter among prepared muffin
cups.
Add 3/4
cup of streusel
mixture back into
flour mixture and stir until streusel is just distributed throughout batter.
Using your fingers, begin to squeeze together
flour mixture as you slowly add 1
cup of cold water.
I combined a
cup of toasted pecans, a
cup of coconut
flour, salt, pepper, and a pinch of cayenne in the food processor and processed until a homogenous grainy
mixture formed.
In a medium bowl, whisk together 1/2
cup cream and the eggs; pour over
flour mixture, and pulse until some large clumps begin to form, 25 to 30 times.
When you have a sticky, uniform looking
mixture, start adding the rest of the
flour 1/2
cup at a time.
Stir the oil, sweetener, gluten, salt, 1
cup flour, and the 8 - grain mix into the yeast - water
mixture, mixing until well combined (by hand or using a mixer with the dough hook attachment).
When you have a sticky, uniform looking
mixture, start added the rest of the
flour 1/4
cup at at time.
One question though... I just combined 2
cups of Bob's Red Mill brand whole grain buckwheat
flour (pre ground) & 2
cups of cultured buttermilk, but my
mixture is super thick!
Mix in 1 1/2
cups of the
flour and the yeast
mixture.
Add remainig sugar, 1 1/2
cups flour, lukewarm milk, mashed avocado, salt and risen yeast
mixture into a medium bowl.
Hi David, I just wanted to let you know that I tried a gluten - free version of your muffins using a
mixture of buckwheat
flour (1
cup) and oat
flour (1
cup), which turned out really well.
In the bowl of a standing mixer, use the paddle attachment to combine the butter, eggs, 1/4
cup of sugar, vanilla, orange zest and 1
cup of
flour with the yeast
mixture until smooth and combined.
Add milk
mixture, 1/2
cup chocolate, and 1/4
cup nuts to
flour mixture; stir to combine.
Add 1
cup all - purpose
flour and 1/2 tsp salt Beat on high until
mixture is thoroughly blended.
Ingredients: Crust 300g (2
cups) plain
flour 200g chilled butter, chopped 45g (1/4
cup) icing sugar
mixture 35g (1/3
cup) cocoa powder 4 - 5 tbs milk
1
cup gluten - free
flour — I used a gluten - free mix, but you could use rice
flour, buckwheat
flour, tapioca
flour or a
mixture of all three