Sentences with phrase «cups of flour»

After adding 3 cups of flour to your starter (about 3 quarts), add flour 1/2 cup at a time until you get the texture you like.

It's probably somewhere around 1 3/4 cups of the flour mix.

Let this sit for a minute and then add 4 cups of flour.

If you're using a flour blend that says it subs 1:1 to all purpose flour, then yes — 1 1/2 cups of flour.

I also cut my recipe in half as it makes quite a lot, this is the whole recipe: 3 1/4 - 4 cups plain flour 1 1/2 cups chilled unsalted butter 2 packages active dry yeast (4 1/2 tsp) 1/2 cup warm water 1/2 cup heavy cream or undiluted evaporated milk 1/2 tsp freshly crushed cardamom seed (optional) 1/2 tsp salt 2 eggs, room temperature 1/4 cup sugar Directions would be the same as mine but start off with 3 1/2 cups of flour and add the eggs with the cream.

I tend to minimize the amount of sugar and only use 1/2 cup of sugar for 2 cups of flour, but some people who are used to very sweet desserts and drinks find it not sweet enough, so please adjust the amount to your liking if you decide to make these brownies.

Make a well in the centre of the potatoes, and add in 1-1/2 cups of flour and the salt.

If the dough feels firm enough after 2 1/4 cups of flour have been added, omit the last 1/4 cup.

I used brown sugar instead of cane sugar though, and I needed ~ 3 cups of flour by the time it was all said and done.

You might consider using a little over half the yeast next time to see if that helps, and we sure you're either measuring your flour by weight with a scale or fluffing and sprinkling it into the measuring cup one spoonful at a time to ensure light cups of flour.

This will help you measure light cups of flour, and the resulting muffins should be tender but hold their shape.

I added 1 1/2 cups... a total of 3 1/2 cups of flour.

Wow, 16 cups of flour!

So to convert grams to cups of flour, divide by 130.

3 Add flour and rosemary: Whisk in 2 cups of flour (either the bread flour or the all purpose, at this stage it doesn't matter which) and the tablespoon of salt.

I had a slight panic when I realized that I read the recipe wrong and used 2 1/2 cups of flour instead of 2 1/4 cups.

This time around, instead of mixing all the flour in the recipe at the same time, I mixed the dough with 2 1/2 cups of flour and incorporated another quarter cup while kneading.

Milk, and two cups of flour.

Meanwhile, stir together 2-1/2 cups of flour, the sugar, salt, and yeast in a large mixing bowl until well - combined.

It is a 1:1 ratio, so you would use 2 1/4 cups of flour!

Next time maybe try using 2 cups of flour.

In a large mixing bowl, add 2 1/4 cups of flour, remaining 3 tablespoons of white sugar, and salt.

And I don't want to waste 3 cups of flour if it won't work!

In a large mixing bowl, combine the remaining 3 cups of flour with the sugar, baking powder, baking soda and salt.

After about 1.5 cups of flour, the dough looked done and baked great.

Remove the cover and add 2 more cups of flour.

In the bowl of a stand mixer fitted with a dough attachment, mix together the olive oil, salt, 3 1/2 cups of the flour and the remaining 1 1/2 teaspoons sugar.

Place 2 cups of flour in a shallow bowl.

Make a sponge by mixing the yeast, the liquid in the recipe, and 1 to 2 cups of flour.

I substituted molasses for yukon and used 3 cups of flour instead, chilled in freezer for one hour and cut into shapes.

To prepare the cookies, whisk together the 1 1/4 cups of flour, cornstarch, baking powder, and salt in a medium bowl.

My spaetzle recipe has fewer eggs (2 per 2 cups of flour)-- i should try more eggs next time.

Also the standard recipe is 3 cups of flour, 4 eggs and a few tablespoons water and salt.

Add 2 1/2 cups of the flour (saving the last half cup for kneading), salt, and olive oil (if using).

This will help you measure light cups of flour that weigh about 4 ounces per cup.

Next time I'd use maybe 2 - 2 1/2 cups of flour instead of 3.

You could always split it down the middle and use 1 1/2 cups of flour and see if you like the consistency.

I prefer to use fresh yeast, and 25g of fresh yeast is the right amount for 3 cups of flour.

3 cups of flour, the salt and the yeast.

On your ingredients it says 2 cups of flour but in the brackets it just says 240g which is only 1 cup.

Mix in 1 1/2 cups of the flour and the yeast mixture.

In the bowl of a stand mixer fitted with a dough hook or in a large mixing bowl, combine 2 1/4 cups of the flour, sugar, and salt.

Stir in two cups of flour and baking soda.

In the past I've substituted one of the three cups of flour with 1 cup of whole wheat pastry flour and made a very simple glaze from Splenda mixed with a 3 TBS of cornstarch.

Then add 3 cups of the flour and all of the salt and malt.

carey — Add the 8 cups of flour and knead it in.

Jessica — How do you measure your cups of flour?

any chance you'll do a test run of the 2 NYT challah recipes from this weekend (though I don't think making one loaf from 9 cups of flour is ever a good idea).

However my second attempt this week I kept adding more 1/4 cups of flour until I reached the right consistency.

On humid days, do you have to use much more than eight cups of flour?