Sentences with phrase «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.

Knead with your hands if necessary to bring the dough together.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».

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

Line a 8 by 8 inch square pan with a piece of unbleached parchment paper so that the paper hangs over the long edges (you can use any other size square pan you may have).

We wrap our bars in a layer of unbleached parchment paper to ensure freshness, and in an additional layer of wax - lined unbleached freezer paper to protect against moisture and to offer a rustic, old - world appeal.

Lay another piece of unbleached parchment paper over top and press out any lumps.

Divide the dough in half, and place one piece on a large sheet of unbleached parchment paper.

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

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

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.

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.

Cover with a second sheet of unbleached parchment paper and press or roll the pieces of dough into rounds about 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).

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

Sprinkle some tapioca flour on a piece of unbleached parchment paper, and scrape the dough onto it.

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.

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.

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

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

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.

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

Transfer the round of dough to a piece of unbleached parchment paper.

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

Once the wafer cookies are cool, place two cookie squares on criss - crossed sheets of unbleached parchment paper and place each back in a cooled 8 - inch square baking 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.

Cover loosely with a piece of unbleached parchment paper and a damp towel and allow to stand for 48 hours at 60 - 65 degrees.