Stir together then knead on a lightly
floured work surface for 8 to 10 minutes until smooth and cohesive.
When ingredients are well combines, remove dough from bowl and knead it vigorously on
a floured work surface for about 10 minutes or until it is smooth and elastic.
Not exact matches
For crust 2-3/4 cups all - purpose flour plus more for work surface 2 teaspoons granulated sugar 1-1/4 teaspoons kosher salt 2-1/4 sticks (18 tablespoons), cold unsalted butter, cubed 4 to 6 tablespoons ice wa
For crust 2-3/4 cups all - purpose
flour plus more
for work surface 2 teaspoons granulated sugar 1-1/4 teaspoons kosher salt 2-1/4 sticks (18 tablespoons), cold unsalted butter, cubed 4 to 6 tablespoons ice wa
for work surface 2 teaspoons granulated sugar 1-1/4 teaspoons kosher salt 2-1/4 sticks (18 tablespoons), cold unsalted butter, cubed 4 to 6 tablespoons ice water
Remove the dough to a
floured work surface, cover, and let rest
for 10 minutes.
1-1/2 cups all purpose
flour plus more
for work surface 1/2 teaspoon kosher salt 1/4 cup granulated sugar 1/2 cup (1 stick) unsalted butter, cold and cut into cubes 1 egg yolk 1 teaspoon vanilla extract
6 cups all - purpose
flour, plus more
for work surface 1 teaspoon baking soda 1/2 teaspoon baking powder 4 teaspoons ground ginger 4 teaspoons ground cinnamon 1 1/2 teaspoons ground cloves 1 teaspoon finely ground pepper 1 1/2 teaspoons coarse salt 1 cup (2 sticks or 1/2 pound) unsalted butter (at room temperature) 1 cup packed dark - brown sugar 2 large eggs 1 cup unsulfured molasses
Mix until ingredients are combined and knead
for about 5 minutes, I use my mixer but if you don't have one just knead the dough with your hands on a
floured work surface.
Bread 2 1/4 teaspoons (1 standard 1 / 4 - ounce packet) active dry yeast 1/3 cup (79 ml) plus 1 teaspoon honey 1/3 cup (79 ml) neutral oil, plus more
for the bowl 2 large eggs plus 1 large yolk 1 1/2 teaspoons (8 grams) table salt 4 1/4 cups all - purpose (530 grams) or bread
flour (578 grams), plus more
for your
work surface
On a clean
work surface, dusted with
flour, unwrap the dough let sit
for a couple of minutes and then roll the dough into a 13» x 9» rectangle and about 1/8 ″ and 1/4 ″ thin.
Knead the dough
for 5 minutes, then roll it out on a
working surface, using a bit of
flour if it threatens to stick.
Shaping the dough: To cut and shape the dough, divide your
work surface in half; lightly
flour one side (
for cutting) and leave the other half clean (
for shaping).
Before you begin, divide your
work surface in half; lightly
flour one side (
for cutting) and leave the other half clean (
for shaping).
Also, be sure to generously
flour the
surface you are
working on when you gently roll out the dough
for cutting.
500 g (about 4 cups) whole wheat
flour (I used organic King Arthur Flour), plus extra for the work surface and dusting 3 g (3/4 teaspoon) granulated yeast (I used instant (*)-RRB- 7 g (11/2 teaspoons) kosher salt (I used fine sea salt) 25 g (2 tablespoons) extra-virgin olive oil 375 g (1 1/2 cups plus 1 tablespoon) lukewarm
flour (I used organic King Arthur
Flour), plus extra for the work surface and dusting 3 g (3/4 teaspoon) granulated yeast (I used instant (*)-RRB- 7 g (11/2 teaspoons) kosher salt (I used fine sea salt) 25 g (2 tablespoons) extra-virgin olive oil 375 g (1 1/2 cups plus 1 tablespoon) lukewarm
Flour), plus extra
for the
work surface and dusting 3 g (3/4 teaspoon) granulated yeast (I used instant (*)-RRB- 7 g (11/2 teaspoons) kosher salt (I used fine sea salt) 25 g (2 tablespoons) extra-virgin olive oil 375 g (1 1/2 cups plus 1 tablespoon) lukewarm water
3 cups all - purpose
flour, plus more
for work surface (420 gr) 3/4 cup cake
flour (105 gr) 1 1/2 teaspoons salt (7 gr) 4 tablespoons unsalted butter, cut into 1 / 2 - inch pieces, well chilled (60 gr) 1 1/4 cups cold water (295.5 ml) 1 tablespoon all - purpose
flour (14 gr) 1 3/4 cups (3 1/2 sticks) unsalted butter, well - chilled (405 gr) 1 / Make the dough package: In a large mixing bowl, combine both
flours with the salt.
Turn out onto an oiled
work surface and knead
for a few minutes — the dough will be sticky, but be wary of adding any additional
flour.3.
2/3 cup warm water 1/2 teaspoon dry active yeast 1/2 teaspoon granulated sugar 1 teaspoon olive oil plus more
for bowl and brushing pizza 1-1/2 cups bread
flour plus more
for work surface 1/2 teaspoon kosher salt 3/4 cup tomato sauce 4 ounces fresh mozzarella, torn 6 squash blossoms, de-stemmed and petals separated
Once the butter has been chilling
for 25 minutes (cos he's a cool dude, you know), tip the chilled dough out onto a lightly
floured work surface and roll into a 16 ″ x 10 ″ rectangle.
Transfer the dough to a lightly oiled or lightly
floured work surface, and knead it
for 5 to 8 minutes, until it is smooth OR knead it in an electric mixer, using the dough hook,
for 4 to 7 minutes at medium speed.
Transfer the ball of dough to a
floured work surface and knead the dough
for five minutes, adding additional
flour if the dough becomes too sticky to handle.
Ingredients 3 1/2 to 3 3/4 cups unbleached all - purpose
flour, plus more
for dusting the
work surface 2 teaspoons salt 1 cup warm whole milk (about 110 degrees) 1/3 cup warm water (about 110 degrees) 2 tablespoons unsalted butter, melted 3 tablespoons honey 2 1/4 tsp (1 envelope) rapid rise yeast
I shaped the pieces into three round loaves with well
floured hands on a well
floured working surface and let them rise, covered with kitchen towels,
for about 2 hours more until the
surface started to crack.
On a lightly
floured work surface, pat or roll the dough to about 1 - inch thick (1 / 4 - inch thicker than
for my biscuits).
Once the dough has kneaded and has pulled away from the sides of the bowl, remove the dough from bowl to a
floured work surface and, with
floured hands, continue to knead it by hand
for 1 to 2 minutes.
When it becomes too difficult to do by hand, flip out onto a lightly
floured surface and knead with hands
for 10 minutes until it forms a smooth and elastic ball, adding only enough
flour to
work surface and hands to keep dough from sticking.
(Reserve the remaining oat
flour for dusting
work surface).
5 ounces all - purpose
flour plus more
for work surface 5 ounces semolina 1/2 teaspoon kosher salt 3 large eggs 1 teaspoon olive oil 2 tablespoons minced fresh herbs (chives, basil, rosemary, thyme)
* Mix together 75g millet
flour, 75g quinoa
flour, 100g brown rice
flour, 100g cornstarch and 50g tapioca starch /
flour... you'll have extra
flour leftover which is useful
for dusting your
work surface and can be saved
for future baking projects including my amazing pie crust
Turn the dough onto a lightly
floured work surface and knead
for 10 minutes until the dough is smooth and elastic.
For pita: Roll each dough ball to about a 1/4 - inch thickness (about the size of a hockey puck) with a
floured rolling pin on a
floured work surface.
2 cups all - purpose
flour plus more
for work surface 1/2 teaspoon kosher salt 1 cup unsalted butter at room temperature 1 cup granulated sugar 1 large egg 1 teaspoon vanilla extract
The dough will feel very sticky at first, but reach
for non-stick spray instead of more
flour for your hands and
work surface.
Place the pasta sheets on a
floured work surface to dry
for 10 minutes.
Scrape dough onto a well
floured work surface and knead
for about 7 - 10 minutes to make a soft, smooth dough.
Ingredients: 1 1/2 tsp dry active yeast 1 cup warm water, (105 degrees to 110 degrees) 1 tbsp agave nectar 1 1/4 cups rye
flour 1 1/2 cups whole wheat
flour 3/4 cup all - purpose
flour, plus more
for work surface 2 tablespoons caraway seeds 2 teaspoons salt 6 tbsp canola or olive oil 1/4 c soy yogurt
Transfer the dough to the
floured work surface and knead, and then wrap in plastic and refrigerate
for 30 minutes.
5 ounces baby spinach 5 ounces all - purpose
flour plus more
for work surface 5 ounces semolina
flour Pinch of salt 3 large eggs 1 teaspoon olive oil
2/3 cup warm water 1/2 teaspoon dry active yeast 1/2 teaspoon granulated sugar 1 teaspoon olive oil plus more
for bowl and brushing dough 1-1/2 cups bread
flour plus more
for work surface 1/2 teaspoon kosher salt 1/2 cups tomato sauce plus more
for serving 1/2 cup pesto plus more
for serving 1/4 cup shredded Italian cheese blend 1/4 cup finely grated Parmesan 1/4 teaspoon dried thyme 1/4 teaspoon garlic powder
2 - 3 medium beets without greens * (about 6 ounces) 1 tablespoon plus 1 teaspoon olive oil 1-1/2 teaspoons kosher salt 1/4 teaspoon black pepper 3 eggs 2-3/4 cups all - purpose
flour plus more
for work surface
1 cup plus 1 tablespoon old - fashioned oats 1/2 cup honey 2 tablespoons butter 1-1/2 teaspoons kosher salt 2 cups boiling water 1 package dry active yeast (about 2-1/4 teaspoons) 1/3 cup warm water 1/4 cup flaxseed meal 3 cups whole wheat
flour 1-1/2 cups all - purpose
flour plus more
for work surface Vegetable oil
for greasing 2 teaspoons poppy seeds 2 teaspoons sesame seeds 1 teaspoon garlic flakes 1 teaspoon onion flakes 1 teaspoon coarse salt 1 teaspoon water 1 large egg
Transfer the dough to a
floured work surface and knead
for 10 minutes or until the dough is smooth and elastic.
For crust 1-1/2 cups all - purpose flour plus more for work surface 1/2 teaspoon kosher salt 1/4 cup granulated sugar 1/2 cup (1 stick) unsalted butter, cold and cut into cubes 1 egg yolk 1 teaspoon vanilla extr
For crust 1-1/2 cups all - purpose
flour plus more
for work surface 1/2 teaspoon kosher salt 1/4 cup granulated sugar 1/2 cup (1 stick) unsalted butter, cold and cut into cubes 1 egg yolk 1 teaspoon vanilla extr
for work surface 1/2 teaspoon kosher salt 1/4 cup granulated sugar 1/2 cup (1 stick) unsalted butter, cold and cut into cubes 1 egg yolk 1 teaspoon vanilla extract
On a lightly
floured work surface, knead dough with
floured hands
for about 5 minutes, or until smooth and elastic.
Repeat the process two more times (
for four folds total), dusting the
work surface and the dough with
flour each time before rolling out.
Turn the crust out onto a
floured work surface and roll until you have about a 13 - inch round (no need
for perfection.)
The dough can be a little sticky (which is great
for these purposes), so just make sure to
flour your
surfaces and hands well while
working the dough.
Unwrap and let rest at room temperature on a lightly
floured work surface, covered with plastic wrap,
for 2 — 3 hours before shaping.
IngredientsFor the dough1 1/2 cups (6 ounces / 170 grams) glutinous rice
flour1 / 2 cup (3.5 ounces / 100 grams) granulated sugar1 1/3 cups water (8.3 ounces / 245 milliliters) 2 tablespoons (0.7 ounces / 20 grams) black sesame seeds
for finishingCornstarch
for work surface and rollingRed bean paste MethodFor the dough Combine the rice
flour, sugar and water in a heat - proof bowl.
Turn dough out onto a lightly
floured work surface, divide in half, flatten each half into a disk, wrap in plastic wrap, and chill in the refrigerator
for at least one hour.
Tart shells 1 1/2 cup oat
flour; keep 1/2 cup
flour for work surface 1 tbsp organic coconut oil 1 free range egg 3 tbsp water filling 225g cream cheese 10 tbsp plain Greek yoghurt