Not exact matches
Feel free to get
in there with your
hands and knead the
flour in.
A little warm soymilk
in a bowl, the smell of the yeast, the
feel of the
flour in your
hands — it's all kind of unnerving.
The thing about making challah well is knowing that although dough is rather forgiving — too sticky just add
flour, too dry add liquid — is that you have to develop a
feel for it
in your
hands.
What I like about grating frozen butter is that it goes so quickly — it takes maybe 45 - 60 seconds to grate a stick of butter, so it's not possible for it to melt, or even
feel greasy on the
hands (but I start with the
flour / dry ingredients already on the bowl and before I start grating, I dredge the stick of butter
in the
flour mixture so as to create a barrier between me and the actual butter).
If the dough
feels sticky and clings to your
hands, continue to sprinkle
in some additional
flour and continue kneading.
If the dough
feels sticky, work additional
flour into it
in 1/2 teaspoon increments until you can knead it without the dough clinging to your
hands.
After you have everything diced, the beans rinsed and the dressing blended, you'll just throw it all
in a tortilla (I used large
flour tortillas, but
feel free to use any wraps you have on
hand) and eat up.
To get your attention, so he
feels connected again, your child begins play with the
flour in the jar, running it through his
hands.
For anybody who
feels the same way, you'll be happy to know that you work the gluten - free
flours in this cookie dough with your
hands until it ends up ends up
in a pliable ball.