Sentences with phrase «like kneading»

«When I mix the stuff together, it's very much like kneading bread,» she says.

Cats scratching and kneading, like kneading bread, can be both annoying and destructive.

If you don't like kneading it for approximately 5 minutes you can wait 30 minutes and let the salt do the work for you.

If you don't feel like kneading your dough for ten minutes, there is another way you can achieve proper gluten development.

I'm with you on not wanting to clean the food processor, and I often don't feel like kneading for 10 minutes either.

Not a fan of making bread because you don't like kneading?

There is just nothing like kneading away on some dough then reaping the benefits once the fresh, moist loaf comes out of the oven!

We loved them — highly recommended for those days you don't feel like kneading (or working much at all).

His huge canvases remind me a little of a Brothers Grimm fairytale or something shaggy, like no knead bread before you bake it.

A true sculptor, Cameron Jamie massages earth like he kneads history in a continuous cycle of construction and deconstruction.

Not exact matches

But I'd grown overconfident, so the fact that I'd never in my life used a pastry blender or a rolling pin didn't stop me from going right ahead and whisking together some flour, sugar, and salt, cutting in two sticks of butter, adding some water, and then kneading it all together to form two disks that looked exactly like the picture on page 438, thank you very much.

For those with crumbly dough, for sure the trick is wet hand and kneading the rest of the flour into the dough like you would bread dough.

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

I've never made a pull - apart bread before and the thought of kneading dough the day after Thanksgiving sounded like a major no - no.

As the 5 minutes nears an end, we start filming again so you can see what the dough looks like at the end of the first 5 minutes of kneading.

I worried about a number of other things during the process, too, like not having warm enough water, so the pre-ferment didn't ferment as much as I needed, or not knowing exactly how much to knead the dough or knowing when it would be kneaded properly.

And, like I always say, kneading bread dough (which you don't need to do with this bread) is sooooo therapeutic!

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

I like to knead it a little bit before rolling it out.

Two, I'd like to knead the dough using the hook attachment on the Kitchen Aid stand mixer.

This recipe requires a bit of kneading, but it still looks like something I would like to try.

Mixing flour, water, salt and yeast is the first pleasure of making bread — I like my hands in the dough and always finish the kneading by hand (I'm not a fan of the no - knead bread — it diminishes both fun and flavor; but then again, I have a mixer to do most of the labor).

The gist of gnocchi goes like this: a) usually a mixture of flour, eggs, and potatoes (though in this case, pumpkin) mixed together and kneaded into a light dough, 2) rolling out the dough and cutting the gnocchi into cubes, 145) using a special tool to give the gnocchi ridges for the sauce to cling on to.

I made a no knead bread this weekend and it came out looking like «the blob» lol..

1) Sift self - raising flour into a large mixing bowl 2) Cut the butter into small cubes and mix it with the flour, using two knives to mix the butter and flour together 3) Once the dough achieves a sand - like mixture, use your hand to compact the dough and knead very gently 4) Sprinkle a cool, flat surface with flour, and flatten the dough with a rolling pin until it reaches a 1 cm thickness 5) Pre-heat oven to 190 — 200 deg cel 6) Use a round cookie cutter (or a champagne glass) to cut out small circles of dough 7) Place dough circles on a greased and floured baking tray 8) Bake scones for 15 to 20 minutes or until they have turned golden brown on top 9) Once scones have cooled, cut them sideways into half 10) Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chives

When I first started making pizza, I'd knead it by hand for 15 - 20 minutes like recipes said but I just got tired of doing that.

1) Put flour, salt, sugar and melted butter in a mixing bowl 2) Pour in warm water bit by bit, and knead dough until it achieves a homogenous, smooth and soft texture 3) Roll the dough into a small ball and place it in a bowl, covering it with transparent film, and allow the dough to rise for 30 minutes 4) Chop onions and garlic finely, and saute onions in a pan until onions are caramelized, then add chopped garlic 5) After 30 minutes is up, press the dough to get rid of the gas created by the yeast 6) Add the sauteed onions and garlic to the dough, and knead well so that ingredients are dispersed homogeneously in dough 7) Shape the dough in any way you like and then leave it on a greased baking tray for 30 minutes (during which the dough should double in size) 8) After the 30 minutes of waiting time, bake in pre-heated oven at 180 — 200 deg cel for around 20 to 25 minutes (or until the crust is golden brown)

After about 20 to 30 minutes of kneading and rinsing, which to me seems like a considerable amount of time, the resulting 2 or so cups of stretchy gluten is evident.

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.

My favorite bread memory is baking about 20 loaves of bread at a time with my dad... We had a huge bread bowl that we had to put on the floor to knead the dough we made all sorts of things like buns, cinnamon bun, dough dads, and of course bread

Just remember, the gluten free rolls aren't kneaded or shaped by hand, their batter's texture is more like a dense muffin batter.

When the dough starts to gather in large clumps, pack it like a snowball and knead gently, three or four times, on a lightly floured surface.

I think I was a little too careful not to incorporate too much flour during the kneading, because the dough was a little on the soft side and the braid kind of melted together more than I would have liked.

I would gradually add them while kneading, until you feel like the dough is he right consistency.

● Melt butter in hot milk ● Add to yeast mixture ● Add flour 1 cup at a time until comes away from sides of the bowl ● Knead until soft and smooth ● Let sit (it says 5 - 6 minutes but I left it for 15 minutes ● Shape dough by forming a 12X8 rectagle and fold / roll and pinch the dough up on it's self lengthwise ● Butter and sprinkle cornmeal on a cookie sheet ● Place dough on sheet let double (I left mine for about 2 hours since I went to dinner but the directions say 50 - 60 minutes, but more times means more air which I like) ● Bake in preheated oven at 425F for 30 - 40 minutes.

Grab a bunch of kale then begin to rub the leaves together like you are kneading dough.

I don't like to precisely follow recipes, and with sourdough pretty much being a difficult math equation I never managed to solve, when I saw Beth's no - knead country loaf on Food52, I knew I found my kind of recipe.

It feels like I am doing meditation for the whole 10 minutes of kneading and I don't feel any irritation.

Progressing to this recipe from my usual loaves was quite interesting because the dough, when kneaded before rising, is like a rich paste, and takes much longer to rise.

However, when kneading by hand, before adding more flour, I like to rest the dough for a few minutes, maybe 10, under plastic, and come back to it.

I halved the recipe because I like to do the first knead in my bread machine.

I used half bread flour and half all - purpose and made sure to knead the dough a long time to really develop the gluten, and it created the most beautiful, long, pull - apart strands of bread — almost like string cheese — exactly what I'd been looking for last time I made challah and didn't get.

I didn't knead mine... (That'll just make it more brioche - like, I suppose...)

My hands and my trusty wooden spoon are doing everything in a matter of 5 minutes, however, if you have trouble mixing it with the wooden spoon, using something like KitchenAid with kneading attachment wouldn't hurt.

I have a 6qt kitchen - aid which handled the dough fine, although once I get to the last cup of flour, I usually like to hand knead it in.

Seems like a really short rise time for no - knead.

In a mixer, I like to mix for 5 minutes, let the dough rest for 5 minutes, and then knead for 5 to 10 minutes, or until the dough is smooth and well developed.

While I love banana bread and other types of cake - like loaves there is an undeniable specialness about kneading, proofing, and baking bread from scratch in your own home.

I've never liked to actually bake in a bread machine, but for kneading it can be handy sometimes.

Maybe one day when I am unable to knead a dough, I will invest in something like KitchenAid, but for now, I really enjoy working with my hands.