Sentences with phrase «if kneading»

(Reserve 1/3 cup flour if kneading by hand.)

If kneading by hand, mix wet ingredients with yeast until thoroughly blended, then add dry ingredients, adjusting flour as needed to give a soft, elastic dough.

@Jess Joseph: Just mixing all the wet ingredients with the dry ingredients if kneading by hand, not much difference from using the breadmaker.

C) If kneading with a stand mixer, 20 minutes are quite enough.

Whisk milk and yeast in the bowl of a stand mixer (or large bowl if kneading by hand).

If using a mixer leave the dough ball in the bowl, if kneading by hand form the dough into a ball and place back into the bowl then cover with a tea towel and leave to rise for 30 minutes or until the dough has double in size.

If you knead your bread by hand, the rule of thumb is to knead your bread for ten minutes.

If you knead your dough well enough, let it proof until double in size, it'd be very soft and fluffy.

If you knead by hand again, that means you'd turn the inside out, and make it stick to your hands.

Not exact matches

The food was there for people who needed it, if they went out to collect it, thresh it, mill it, knead it, and bake it.

Knead for a couple of minutes, add additional flour if it sticks to your hands.

If you wet your hands and knead the dough like a bread dough it will come together perfectly in just a few minutes.

Add flour as needed and fold dough in half in all directions if it will not cooperate enough to knead.

Transfer the dough to a lightly floured surface, and knead until it comes together, 4 to 6 times, adding flour as necessary if the dough is sticky.

You can also knead by hand, if you wish.

Knead marzipan with a drop of food coloring; if it gets too sticky, dip fingers into the powdered sugar.

If you do not have a stand mixer, turn dough out on a heavily floured surface and, using your hands or even a wooden spoon, attempt to knead the dough.

(If you use too much, though, you'll end up with dough that kneads like a rubber ball!)

If the fondant mixture is too crumbly and dry, flatten it out and use a spray bottle and spritz the fondant and continue to knead until it comes together.

The dough is quite sticky; if you have a KA mixer, use it and your bread hook to do the kneading, then use as little flour as you can manage while shaping the dough into rolls.

If you're concerned that you may miss the point at which the dough needs no more kneading, you can test for a «windowpane»: pull off a lump of dough and carefully stretch it with your fingers.

If the dough becomes too thick to stir use knead it with your hands, for about 5 minutes, until you obtain smooth, homogenous dough that is soft and a little sticky.

If the dough becomes too thick to stir, use your hands to knead it together.

Dump the dough onto a lightly floured surfaced and knead a couple of times (using a bit of flour if the dough is too sticky) just to bring the dough together.

If your dough is still sticking to the side of the bowl, add more flour, half a cup at a time, and knead for a minute on medium speed until a ball of elastic, but not sticky, dough forms.

Turn dough out onto a lightly floured surface and knead for 8 minutes, adding more flour if necessary, until the dough is soft and not sticky.

If you haven't made no knead bread before, take a look at my Artichoke and Roasted Garlic Bread Recipe first.

Knead until smooth and elastic, adding more flour if sticky, about 8 minutes.

If you are new to bread making, you may want to read this article: Breadmaking 101: How to Mix and Knead Bread Dough.

Knead the dough together, and slowly add more flour if needed.

If at all possible, I like to let my bread machine to the mixing, kneading, and first rise of the dough; I've written out this recipe with that in mind.

Knead 15 minutes, add small amounts of flour if the dough persists in stickiness.

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.

If using a mixer (or by hand), once dough has been kneaded for 5 minutes (10 by hand) and is soft and pliable, form it into a ball and place it into a lightly oiled bowl, cover, and let rise until doubled, ~ 2 hours.

In a bowl (or in a kneading machine if you have one) combine the flours and the salt.

If you mess up and find that the dough is just too wet to roll out properly, add more coconut flour by the pinch (literally — 1/8 teaspoon) and knead it into the dough, then try again.

Knead the dough for 5 minutes, then roll it out on a working surface, using a bit of flour if it threatens to stick.

I am going to try another similar bread soon and see if I can get my kneading technique down.

If you have a bread machine, you can use it for kneading the bread (you'll find the order in which to add the ingredients to your machine in «Tidbits»).

My question is around the risings: if you're forgoing the apple addition kneading step, should it still have that second rise of 30 minutes?

If it's still sticky, add a few sprinkles of flour with your hands and knead until it's silky smooth.

If necessary, knead the dough with tapioca - floured hands to incorporate all of the cheese.

If you don't have a stand mixer you can knead it by hand for about 5 - 8 minutes.

If your dough is too dry, add more water (the easiest way to do this is wet your hands and knead in the water, repeat as needed)

At this point you're going to transfer the dough to a clean surface and knead for a solid five minutes, even better if you can hold out for ten.

I discovered this bread is better if it is not kneaded too much.

Once it comes together, knead the dough for about 10 minutes to develop the gluten, adding flour 1 tablespoon at a time if your dough is too wet.

If the mixture is too thick to pipe, allow to warm at room temperature for a short while and knead the bag gently.

Mix in the oatmeal, pumpkin, and flours (and vital wheat gluten, if using) without kneading, using a spoon, a 14 - cup capacity food processor (with dough attachment), or a heavy - duty stand mixer (with dough hook).

If you don't have a stand mixer with a dough hook, you can knead the dough by hand for about five minutes.