Sentences with phrase «dough seam side»

Fold and press the edges into the center and place the dough seam side down in a medium bowl covered with a tea towel.

Rest the dough seam side down for a minute.

Not exact matches

Turn your dough into the basket, seam side up and cover with the towel.

Shape the dough into balls and place them, seam - side - up, into small floured, linen - lined bowls or baskets.

Place the dough with seam side down on the lined cookie sheet.

Transfer the dough, seam - side down, to the parchment - lined skillet.

Remove the dough from the refrigerator and place it on a well - floured work surface, with one long side of the rectangle facing you and the seam of the dough on top.

With seam side down, cut dough crosswise with thin sharp knife into 18 equal slices (each about 1/2 to 3/4 inch wide).

Bring the two long sides of dough together so the seam is facing up and pinch them together.

Place the dough, seam side down, into linen - lined baskets that have been generously dusted with the same flour.

Place dough, seam side down, on a generously floured linen towel or a baking sheet lined with floured parchment.

Starting from the long side, roll the dough into a tight log, pinching the seam to seal.

Place three rolled dough with their seams side down into the each prepared pan.

Arrange dough balls seam side down into 5 rows of 3 in prepared dish, cover loosely with greased plastic, and let rise until nearly doubled in size and dough springs back minimally when poked gently with your knuckle, 1 to 1-1/2 hours.

Place ball seam side down on clean counter and, using your cupped hand, drag in small circles until dough feels taut and round.

Sprinkle half the cheese and rosemary on each dough rectangle, leaving a 1/2 inch seam on all sides.

Place the dough in the pan with the seam side down.

Now spray or butter a loaf pan and place the bread roll seam side down into the pan, pressing the dough gently into the sides of the pan.

Pull the side - ends of the dough up and over and seal them along the seam.

Place the dough into a lightly greased bread pan seam side down.

Dust lightly with flour on all sides and place seam - down to rest while you repeat with the second piece of dough.

Transfer the shaped dough to a prepared baking sheet, seam side down.

Place the logs of dough into your pans, seam side down.

With the help of the bench scraper, gently lift and flip the dough into the floured basket, seam - side up.

Place the dough into a prepared loaf pan, seam side down.

Place the dough into a buttered loaf pan, seam side down.

Tightly roll the dough starting at the short side, and transfer it carefully, seam side down, into a greased 7.75 inch x 3.75 inch x 2.75 inch pan.

Do this once more, and then turn the dough over, seam side down and cover with the tea towel.

Try not to handle the dough too much, simply fold each portion (as above) one final time and leave with the seam side down, covered, on the work surface for a further 1 1/2 hours until it doubles in size.

Place the pieces of dough, seam side down, around the pan, angling the pieces slightly so that no piece completely covers the swirl pattern of its neighbor.

Rotate the folded dough so the seam is on your left side and it looks like a book.

Cover the dough with bread crumbs and place it seam side down on a parchment covered oven tray.

Place the log of dough (seam side down) onto a lightly floured baking sheet.

Starting with one long side, roll dough into a log, pinching seam to seal.

Starting with one short side, roll up dough, jelly roll style and pinch seam to seal.

Once you grab the dough at 6 o'clock, pull toward the center and grab 12 o'clock to flip the dough back over so the seam side is now down.

Sprinkle the tops of your dough with a little flour and, working with one loaf at a time, flip it over so the smooth side is down (seam side up).

Roll the dough up like a jelly roll and place seam - side - down on a parchment lined baking sheet.

With the seam side down, cup your fingers and gently roll the dough into a 16» log.

Fold the dough over the pepperoni, like a burrito, and place on a parchment - covered baking sheet seam side down.

Lightly flour top of dough, turn over with bench scraper, and quickly transfer, seam side up, to prepared colander; cover with plastic.

Starting at the short side farthest from you, roll up dough, pinching the seam as you go, to create a tight roll.

Pat and tuck dough into a rough cylinder and place, seam side down, into prepared pan.

Wrap the shaped dough, seam side down, in a generously dusted kitchen towel (no terry cloth).

-RRB-, then flip it over so that it's seam side down and use you hands to cup and roll the dough.

Place on the baking sheet seam side down and continue with the remaining dough.

Then, using your bench knife scoop up your dough and invert it so the seam side is facing up onto the towel with the seed mixture.

You'll stretch the dough down each side and bring the seams together on the underside - leaving the tops smooth, and the seam side down in the 9x13 pan.

Press seam to seal and transfer dough, seam side down, to the loaf pan.