Sentences with phrase «knead dough»

Lightly knead the dough a few times until all the dough can gather into a ball.

Simple and easy to use, the Gourmia GKM9000 kitchen machine will: cook pasta, rice, vegetable dishes, soups, and sauces; prepare herbs and vegetables; steam vegetables and fish; blend mayonnaise and creams; puree baby food; chop fruits and vegetables; grind nuts; knead dough; whip cream; grate vegetables, hard cheese, and chocolate; prepare smoothies or cocktails; crush ice; powder sugar; and more.

Alternatively, using the dough hook on a stand mixer, knead the dough for 7 - 10 minutes, or until elastic.

Using your hands, gently knead dough until smooth.

Knead the dough in the bowl until it's smooth and supple.

Knead the dough for 5 - 7 minutes on low speed until it becomes nice and elastic.

Do not knead the dough longer than this; you just want it to come together and smooth out a little bit.

Knead the dough in the bowl for 2 minutes.

Using your hands, knead the dough.

With your hands knead the dough until the bowl has been wiped clean of all the flour.

Knead dough until smooth and form into a ball.

Knead the dough: Lift the dough with both hands, stretching it a few inches above the bowl, and slap it back down in the bowl, and fold the dough on itself to create a bundle.

Knead dough with the heel of your hand for 3 - 5 minutes, dusting with flour if dough seems very sticky.

Knead the dough and add just as much flour as you need to keep the dough from sticking to the counter.

After 20 minutes, knead the dough — by hand, mixer, or bread machine — to make a smooth, elastic, somewhat sticky dough.

Knead dough on floured surface until smooth, adding more flour if very sticky, about 6 minutes.

Using one hand, knead the dough in the bowl about 8 times, folding it over on itself, until it is rough but holding together.

Increase your mixer speed to 2nd speed and continue to knead the dough for about 4 - 6 minutes or until the dough cleans the bowl and is smooth, elastic, and not very sticky.

Knead the dough for 10 minutes (adding more flour if necessary).

Add the butter and continue to knead the dough, on 2nd speed, for another three to five minutes or until the dough cleans the bowl and is smooth and elastic.

Using your hands, knead the dough together until soft.

Increase the speed slightly and knead the dough until smooth and elastic, about 3 - 4 minutes.

If your dough has felt stiff and heavy in the past, try using slightly less flour next time and knead the dough for longer to help develop the gluten.

Cover and process on low for just a few minutes to knead the dough, adding just enough of the remaining flour as needed until a soft, smooth, satiny and only slightly sticky dough forms.

I made use of the very efficient stand mixers we have here in the cooking lab, but you could equally knead the dough by hand.

To make the dough add 1 cup of all - purpose flour into a bowl, also add 1 teaspoon of baking powder, 1/4 teaspoon of white sugar, 1/2 teaspoon of sea salt, 1/2 teaspoon of garlic powder and 1/2 teaspoon of dried oregano, mix all the dried ingredients until well mixed, then add 1 tablespoon of extra virgin Spanish olive oil and a generous 1/3 cup of water, mix everything together until you form a dough, then knead the dough inside of the bowl for 2 - 3 minutes and shape into a ball

Mix all the ingredients and knead by hand until a soft dough firms or put all the ingredients in a bread baking machine or kitchen machine and let the machine knead the dough for you.

Transfer dough to a floured countertop and knead the dough by hand just until it forms a ball.

Knead the dough by pushing against it in a forward motion with the heels of your hands.

Knead dough until smooth and satiny and put in greased bowl; turn over to grease top.

Knead the dough for about 5 minutes, until smooth and well integrated, cover with a towel, and allow to rest on the counter for 30 minutes.

Once the dough has rested, mix in 1 1/2 tsp salt and knead the dough on medium - low speed until the dough is smooth and elastic and pulls away from the sides of the bowl, leaving them clean (this took about 15 minutes for me).

On a lightly floured surface, knead the dough to soften it.

To make the outer layer soft, use milk instead of water to knead the dough.

Put a little water and knead dough like chapati flour.

Knead the dough for 6 minutes, then place it in a greased bowl, cover and let rise for 45 minutes to an hour; it will almost double in size and look puffy.

Next you knead the dough while adding a bare minimum of additional flour.

When ready to use, knead the dough so you are able to roll it.

I will gladly plan the day before so I can avoid having to knead the dough, I hate doing that!

Knead dough by folding and gently pressing for 10 — 12 strokes, or until dough is nearly smooth.

Knead dough with hands until it comes together.

Knead the dough — by mixer or bread machine set on the dough cycle — to make a stiff, but fairly smooth dough.

Pour this mixture into the flour and let the mixer knead the dough together for around 3 - 4 minutes.

Knead the dough for about 7 minutes at medium speed of a stand mixer, until it's smooth.

Switch to the dough hook and knead the dough on low speed until smooth and elastic about 5 minutes.

Switch to the a dough hook and knead the dough until smooth and elastic (10 minutes).

My no - knead dough always comes out too sticky and I'm just not motivated to start the process of figuring out just how much extra flour I need to add.

Lightly oil the worktop then knead the dough on it for 10 seconds.

Knead the dough onto a lightly floured surface until just smooth.

Knead the dough on medium speed for 5 - 7 minutes until smooth and elastic.