Sentences with phrase «inch thick rectangle»

Roll the dough out on a lightly floured surface into a 1 / 8 - inch thick rectangle.

Pat the dough into a 3/4 to 1 - inch thick rectangle.

Gather the dough scraps, smooth them out (lightly knead if necessary), and pat the remaining dough into another 3/4 to 1 - inch thick rectangle or circle.

Pat the dough into a 1/2 inch thick rectangle.

Pat out dough onto a lightly floured surface and form it into a 1 - inch thick rectangle (about 9 inches long and 3 inches wide).

Roll out the dough into a 1/4 to 1/2 inch thick rectangle (mine measured about 18 inch x 14 inch).

Press into a 1 - inch thick rectangle, wrap in plastic wrap, and chill for 45 minutes.

Turn the dough out onto a floured surface and flatten with your hands into a 1 - inch thick rectangle.

Flatten into a 1 / 2 - inch thick rectangle once again using well - floured hands.

Working quickly, take your dough and mold it into an 1 / 2 - inch thick rectangle on a well - floured surface using your well - floured hands.

On a lightly floured surface roll dough into a 1/2 - inch thick rectangle.

Fold the rectangle in half lengthwise, dust again lightly with flour, and roll the dough out again into a 1 / 2 - inch thick rectangle.

Once the dough has chilled, flour your work space with arrowroot flour, and roll the dough out to about 1/4 inch thick rectangle.

Pat the dough into a 1 - inch thick rectangle (for square or triangle biscuits) or any random shape if you will be using cookie cutters like I did.

Spoon the wafer mixture onto the prepared baking sheet and use the back of the spoon to form it into a 1 / 4 - inch thick rectangle approximately 8 inches by 9 inches.

Divide dough into 10 equal pieces, and roll each piece out into a 1/4 inch thick rectangle.

Flour your fingertips and pat the dough into a 1 / 2 - inch thick rectangle.

Roll out one color of dough to 1 / 4 - inch thick rectangle on a lightly floured non-stick baking mat or wax paper.

The dough should make a large 1/8 — 1/4 inch thick rectangle.

Pat it back into a 1/2 to 3 / 4 - inch thick rectangle.

Divide the dough into 4 equal portions and roll out into a 1/4 inch thick rectangle.

Flour your fingertips and pat the dough into a 1/2 to 3 / 4 - inch thick rectangle.

Not exact matches

Transfer dough to a floured work surface and pat to flatten bubbles and form into a slightly rounded rectangle of dough about 5 × 10 inches and about 1/2 inch thick.

Pat the dough out into a rectangle about 1 / 4 - inch thick on a parchment - lined baking pan.

Turn it out onto a lightly floured surface and pat it into a long rectangle about 1/2 inch thick.

Using a pastry cutter, cut 3/4 inch thick strips the long way of the rectangle.

Pat the dough out into a long, thin rectangle about 1/2 inch thick.

Dust lightly with all purpose flour and roll the dough into a 12 - inch x 5 - inch rectangle, a bit more than 1 / 8 - inch thick (no thinner), sprinkling lightly with flour as necessary to prevent sticking.

Roll dough out on floured work surface to form 10 - inch round or a 12x4 - inch rectangle, about 1/4 inch thick or less.

Using a rolling pin, roll 1/3 of the dough into a rectangle 1/4 -1 / 2 inch thick.

Turn the dough onto the surface, and use your fingertips to pat it into a rectangle that is 1/2 to 3 / 4 - inch thick.

Divide the dough in half, and roll each half into a rectangle about 1 / 4 - inch thick.

On a lightly floured surface, pat the risen dough into a large yet still thick rectangle — about 10 x 15 inches.

Jellyroll — Flour your rolling pin and roll the dough into a rectangle 14 inches by 10 inches and 1/4 inch thick.

Place the first ball of dough between two sheets of unbleached parchment paper, and roll into a rectangle about 1 / 8 - inch thick (about the thickness of a nickel).

Knead a few times (dough should be somewhat sticky), then transfer to baking sheet and pat into a rectangle about 1 / 2 - inch thick.

Flour the work surface again and roll the large piece of brioche dough into an 8 - by -12-inch rectangle about 1/4 inch thick.

Flatten the dough with your hands and roll out into a 1 / 2 - inch - thick rectangle.

Slice the tofu longways into rectangles, about 1/2 inch thick, then smaller into cubes.

Once the dough is firm, remove it from the refrigerator, flour the outside and once again, with a long side of the folded dough facing you, roll away from you and into a long rectangle about 1/2 inch thick.

Place it on a lightly floured surface, sprinkle it with extra flour and roll it out into a rectangle about 14 - inches long x 10 - inches wide, and a bit more than 1 / 8 - inch thick.

Roll from the center out until the dough rectangle measures about 9 or 10 inches by 11 or 12 inches and is about ⅛ inch thick.

Using chef's knife, trim edges and slice dough into 1 / 4 - inch - thick rectangles.

On lightly floured parchment or pastry cloth, roll dough with floured rolling pin into 9 1/2 x 14 1/2 - inch rectangle, about 1 / 8th inch thick.

Shape one piece into a disk 3/4 - inch thick and the other into a 4 × 6 - inch rectangle.

Cut tofu into little rectangles of about 1/2 inch thick, 1/2 inch wide and 1 inch long.

Turn the dough onto a surface well - floured with flour and pat the dough into a rectangle about 1 inch thick.

Sprinkle an even layer of flour onto the work surface and roll the dough into a long rectangle, about 1/8 inch thick.

For the filling: On a lightly floured surface, roll the dough into a large rectangle about 1/4 inch thick and slightly bigger than the baking dish.

Turn out the dough onto a floured working surface and gently roll or pat the dough into a 1 - inch - thick rectangle (it should measure about 6 x 8 inches).