Sentences with phrase «floured work surface until»

Mix by hand on a floured work surface until the dough comes together.

If you prefer, you can pull and stretch the dough directly on a lightly floured work surface until it is an even thickness.

After your dough has chilled, turn it out onto a well floured work surface until about 1 / 8th inch thick.

When the dough is ready, roll out onto your floured work surface until it is about 1/4» thick.

Not exact matches

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.

Transfer dough to lightly floured work surface (you may need the help of a scraper) and knead until smooth and elastic, about 5 minutes.

On a lightly floured work surface, using a rolling pin, roll out discos until 1/2» larger in diameter.

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.

Either turn dough out onto a floured surface and knead, working in just enough flour to keep dough from sticking, or use a stand mixer fitted with the dough hook and on low speed to knead until dough is smooth and elastic, about 8 - 10 minutes.

Tip the contents out onto a clean work surface and knead until you've incorporated all the flour (this should only take about 2 minutes).

Knead dough on floured work surface 3 to 4 times until dough is smooth.

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.

Turn the dough out onto a generously floured surface and knead (with very floured hands) until the dough has been worked into a ball; about 6 - 7 times should do it.

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.

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.

Lightly flour a work surface and, using a rolling pin, roll out your dough until about half a centimetre thick.

Turn the dough out onto a well - floured work surface, and knead until the dough is thoroughly mixed, but still sticky, 5 to 8 minutes.

Place dough on a floured work surface and knead until a ball of dough with even distribution of ingredients forms.

Stir together then knead on a lightly floured work surface for 8 to 10 minutes until smooth and cohesive.

On a lightly floured work surface, roll out the dough until it is about 1 / 4 - inch thick.

Flour your work surface and rolling pin and roll out the dough until about 1/4 ″ thick.

Turn dough out onto a floured work surface; knead until smooth and elastic, 5 to 10 minutes.

Turn the dough onto a lightly floured work surface and knead for 10 minutes until the dough is smooth and elastic.

Turn onto lightly floured work surface and knead until the dough is smooth and elastic, about 8 - 10 minutes.

Scrape dough onto floured work surface, knead the dough until smooth and slightly sticky.

Remove to a floured work surface and knead gently until the dough forms a ball.

Dump dough onto a lightly floured work surface and lightly knead until it comes together.

Transfer the dough to a floured work surface and knead for 10 minutes or until the dough is smooth and elastic.

Transfer the dough to a lightly floured work surface and knead until smooth, adding more flour if necessary.

Transfer the dough to a lightly floured work surface and knead until elastic and smooth (about 5 minutes).

Remove the dough to a floured work surface and knead until smooth and pliable.

Turn the mixture out onto a lightly floured work surface and knead a few times just until smooth.

Transfer dough to a work surface and knead, lightly dusting with additional flour as necessary, until smooth and elastic, 8 to 10 minutes.

Flour your work surface and rolling pin and roll out the pastry until it is thin.

On a lightly floured work surface, knead dough with floured hands for about 5 minutes, or until smooth and elastic.

Transfer dough to working surface and knead until smooth and elastic, adding more flour as needed.

Working with one piece at a time, stretch dough until 1 / 4 - inch thick on a lightly floured work surface.

Turn out dough to a work surface and continue to knead, adding 1/4 cup flour as needed if dough sticks to surface (you may not use all flour), until smooth and supple.

Transfer dough to a lightly floured work surface and knead until mostly smooth, about 1 minute.

Turn the crust out onto a floured work surface and roll until you have about a 13 - inch round (no need for perfection.)

Once the dough has doubled in size, tip it out onto a work surface dusted with flour and knock back by folding it over inwards over and over until all the air has been knocked out.

Mix with a wooden spoon until a shaggy dough forms; turn out onto a work surface and knead dough, dusting with all - purpose flour as needed, until dough is smooth, firm, very elastic, and no longer sticky, 8 — 10 minutes.

The dough should be soft to touch and once no longer sticky, use the remaining flour to dust your work surface to knead lightly until it comes together in a ball.

Pour onto a very well flour surface and work the remaining 1/2 cup flour into the dough until it is no longer stick.

Turn Dough out onto lightly floured work surface, and knead 4 to 5 minutes, or until smooth.

Dump the dough onto a floured work surface and quickly knead dough a few times until it comes together.

Turn the dough out onto a floured work surface and knead until smooth.

Knead until smooth, either in a bowl or on a floured work surface.