Sentences with phrase «half cup of flour»

For example, if a neighbour came to borrow a cup of flour from you on the Sabbath, you were allowed to help him, but your hand was not to move outside the door frame.

Mix in 2 cups of flour.

Knead in one cup of flour at a time until all of the flour is kneeded in.

Sift together 1 cup of flour, the baking soda, baking powder, and cheese sprinkles in a larger bowl.

Combine yeast, cream cheese, 1/4 cup of water and about 1/2 cup of flour in the bowl of an electric mixer (paddle attachment is best).

I used one cup of flour and 2 eggs, and we had PLENTY of ravioli.

- Shape the dough into a ball (if the dough is still sticky add a half cup of flour and remix until a firm ball of dough can form).

In a separate bowl, sift together 3/4 cup of flour, salt, baking powder, baking soda, and coriander.

Keep in mind a cup of butter weighs much more than a cup of flour!

The last time I made them was this past Saturday, and the ratios included 6 cups of flour, etc..

Incorporating the last cup of flour may make you nervous.

The second batch i added half a teaspoon of baking soda and about 1/2 cup of flour to make it rise and not so heavy.

Totally my fault, but it's a little annoying to have the flour units in ounces instead of cups... just put 4 1/2 cups of flour into the recipe:P Maybe change that to cups or change all the others to ounces as well!

Sprinkle a couple tablespoons of the reserved flour over the dough and work it in until the dough can be handled without sticking, then turn it out onto a floured board, being sure to reserve 1/4 cup of the flour for later.

Add in the rest of the water, the salt, the dried dill and about 1 1/2 cups of flour.

While the cherries are cooking, combine the 1 cup of flour, 1/4 cup sugar (I used a mix of white and brown), 3/4 teaspoon baking powder, 1/4 teaspoon baking soda and 1/4 teaspoon salt into a large mixing bowl.

Guar gum has the same purpose as xanthan, so you can just add 1/4 -1 / 2 tsp extra per cup of flour.

Just sub in an all - purpose gluten - free flour, and 1/2 teaspoon xanthan gum per cup of flour (unless your flour already contains xanthan gum, like Better Batter does): http://www.epicurious.com/recipes/food/views/Fish-and-Chips-109011.

It was suggested to add xanthan per cup of flour for some things.

Dough: Stir down the sponge with one or two rotations of the beater, then add the sugar, butter, milk powder, 1-1/2 cups of the flour, and the salt.

I've been using your recipes (and LOVE them, as does my family), and wondered if maybe it might be easier to sub if I knew the weight of one cup of the flour mix you use.

I have always heard just one teaspoon per cup of flour.

Made these for the grandkids this weekend and they were a BIG hit!!!! The batter was very thin and added almost an extra cup of flour.

My flour mix recipe uses just over 2/3 tsp per cup of flour, so the additional puts you at about 1 1/4 tsp gum per flour in this recipe.

Yeah, I went with a relatively small amount of dough on this one, since it can easily be doubled, and it still makes a nice amount of crackers with just 1 cup of flour.

Sooo... I think between the vanilla, bourbon (yum)... and the very wet ingredients of applesauce & yogurt... I shoulda added another 1/2 cup of flour.

Add the final 1 cup of flour and continue to knead until the dough comes together and no longer sticks to the sides of the bag.

I did substitute one cup of the flour with white whole wheat flour and they still came out wonderful.

Place 2 cups of the flour into a gallon - size zip - top plastic bag and add the yeast, sugar, and salt.

I like using four bananas, olive oil instead of butter, 1/2 cup of brown sugar with a couple swirls of honey, and subbing 1/2 cup of the flour with whole wheat flour.

I also swapped out 1/2 cup of the flour for 1/2 cup oat flour because I love oats in my bread, and love how healthy they are.

I only did 1/4 tsp for the whole thing when it should have been 1/4 per cup of flour as you said.

Added an extra 1/2 cup of flour, again to bring the mixture more to the consistency of a quick bread batter.

I hope the extra cup of flour worked out okay for recipe.

Add half the milk and the orange extract, mix for a minute, and add another cup of flour.

Fortunately, it is the methodical, scripted process that I need right now — the swift leveling of a cup of flour, the tension of stirring a thick batter with a wooden spoon — and not the finished product.

Twelve hours later, 1 cup of water and 2 cups of flour.

Add another cup of flour to the dough, and knead on medium speed for 5 minutes.

In a large mixing bowl, combine milk mixture with yeast, egg, and 2 cups of the flour and the salt; beat well.

Combine 1/4 cup of the flour, the sugar, the salt, and the yeast in a large mixing bowl.

Then I add 1/2 cup of flour (that was sifted and spooned into the 1/2 cup measure) and stir vigorously again.

So, my next feeding is 1/2 cup of water and 1 cup of flour.

Slowly add in one cup of flour until a mixture of fine crumbs forms.

Add one cup of the flour mixture, and blend until incorporated.

but hopefully someone else will benefit... I have had good luck in almost all cases replacing almond flour with: 1/2 tapioca flour (a bit more than half) 1/2 coconut flour (a bit less than half) 2 extra eggs per 1 cup of flour

Now the volume of starter is where you want it, so every 12 hours pitch half the starter and feed the remaining starter another 1/4 cup of water and 1/2 cup of flour - or about 50 grams of each.

Add in remaining 1 cup of flour and continue to pulse till thoroughly combined (about 4 - 6 pulses).

Gradually stir in about 2 1/2 cups of the flour.

Better yet, always leave the last 1 / 2 - cup of flour aside when making bread.

Get a heavy wooden spoon and use that to mix in that last cup of flour.