Sentences with phrase «of unbleached parchment»

In addition to oiling the pan, I like to cut 2 strips of unbleached parchment paper and overlap them in a cross to cover the interior of the bread pan.

Slide the parchment with the cookie dough on it off of the pizza pan, cover with another piece of unbleached parchment paper, and roll out the dough between the parchment until it is a round about 1/2 inch thick, about 10 inches in diameter.

Here it is right after it was turned out onto a sheet of unbleached parchment paper.

Roll the dough between two sheets of unbleached parchment paper into a round a bit less than 1 / 3 - inch thick.

To form crust in muffin tins: cut 15 strips of unbleached parchment paper about 5 «x 2».

Divide it equally among two large pieces of unbleached parchment paper or plastic wrap.

To make shaping easier, once you have rolled the dough out into about a 6 - inch round, transfer it to a lightly oiled piece of unbleached parchment paper.

Place another piece of unbleached parchment paper on top of the dough, and roll out into a rectangle that is about 1 inch thick.

Turn out the dough onto a lightly floured piece of unbleached parchment paper and press into a disk.

I line it with a sheet of unbleached parchment paper and then, yes, put the bread in there unwrapped — cut side down (rule # 10).

Cover the baking sheet with another sheet of unbleached parchment paper, and place another quarter sheet pan on top of the top sheet of parchment paper.

Place the dough on a lightly oiled piece of unbleached parchment paper and sprinkle the top with flour.

Grease an 8 - inch x 8 - inch baking sheet, line with crisscrossed sheets of unbleached parchment paper, both sheets long enough to overhang the sides of the pan and greased in between.

Place on a large piece of unbleached parchment paper and top with another large piece of parchment paper.

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).

Roll one piece of dough out between two sheets of unbleached parchment paper a square that is about 8 - inches all around, and about 1 / 4 - inch thick.

Not exact matches

The simple masa dough is soft enough to be pressed into almost an ideal thickness with one motion of the press, and then I quickly roll it a bit thinner between two sheets of thick plastic or unbleached parchment paper, cut it with a cake cutter, and into the skillet it goes.

This time, I took unbleached parchment paper and cut it to fit the length of the pan and drape over the long sides of the pan.

Regardless of how many strands you are braiding, flour a sheet or unbleached parchment paper and place 10 - inch - long stands of dough length-wise on the paper.

Preheat the oven to 375 degrees F. Line an 8 x 4 inch loaf pan with unbleached parchment paper, allowing a 2 - to 3 - inch overhang on the two 8 - inch sides of the pan.

Grease and line an 8 - inch square baking pan with unbleached parchment paper that overhangs the sides of the pan, and set it aside.

With a spatula press evenly into the bottom of a 8x8 - inch square baking pan previously lined with unbleached parchment paper.

Line a 9 x 5 inch loaf pan with unbleached parchment paper, leaving a bit of overhang to aid in removing the bread.

The subtlety of the perfectly pleated unbleached parchment paper was clearly lost on him.

HS: I buy unbleached parchment paper by the roll at Whole Foods, but I also have a supply of waxed parchment baggies I brought back from Japan.

I like to use squares of good natural parchment paper rather than cupcake cases for muffins (but if I do use cups I like these ones for being unbleached and eco friendly!).

Place cheesecloth or unbleached parchment paper over the top of the jar, and then seal tightly with metal lid.