Pizzadillas — All the gooey and cheesy pizza toppings inside
of warm flour tortillas.
In Sinaloa flour tortillas are king and Chilorio is most typically served with a thick stack
of warm flour tortillas but of course you could use corn tortillas and make it into tacos or serve with steamed rice some hunks of avocado, and a slaw or salad on top.
Not exact matches
1) 250g
of flour 2) 100 ml
of olive oil 3) 150 ml
of warm water 4) 1 teaspoon
of of salt 5) 1 teaspoon
of herbs (oregano, tomillo, dried garlic, whatever you like)
Mix the
warm water, 1/2 cup
of bread
flour and 2 tablespoons
of sugar in a bowl.
I tried this recipe, but instead
of putting ingredients into a blender I dumped the tapioca
flour in a pot with the
warm milk and oil mixture.
3 large ripe - to - over-ripe bananas 1 large egg 1/3 cup (80 ml) virgin coconut oil,
warmed until it liquefies, or olive oil 1/3 cup (65 grams) light brown sugar 1/4 to 1/3 cup (60 to 80 ml) maple syrup (less for less sweetness,
of course) 1 teaspoon (5 ml) vanilla extract 1 teaspoon (5 grams) baking soda 1/4 teaspoon table salt 1 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg Pinch
of ground cloves Salt 1 1/2 cups (180 grams) white whole - wheat
flour (or
flour mixture
of your choice, see Note up top) 1/4 cup (50 grams) uncooked millet
3 tsp (15 ml) active dry yeast 3 cups (680 ml) whole milk (3.25 per cent fat),
warmed to a temperature
of 97ºF (36ºF) 2 1/2 tsp (12.5 ml) salt 2 tsp (10 ml) butter, melted 5 1/3 cups (750g) whole wheat bread
flour, + 1/2 cup (75g), for working the dough 2 tbsp (30 ml) butter, for the loaf pan
Dough all
of the above starter 180 g
warm milk (water can be used instead, for a less rich dough) 370 g bread
flour 1 egg yolk 2 tablespoons
of melted butter 1 tablespoon
of sugar 6 g salt
Broa Dissolvify: -2 t yeast -0.5 c + 2T
warm milk (or something else: — RRB --0.75 c. water (at end
of 5 min) Meanwhile, mix up: -1.25 c. yellow cornmeal -2.25 c.
flour (unbleached, all purpose)-1.5 t. salt Combine all the above with: -2 T. olive oil.
Add 1/2 cup
of spelt
flour and 1/2 cup
of all - purpose
flour to a bowl, also add 1/2 teaspoon
of sea salt and the minced spinach mixture, add 2 tablespoons
of extra virgin Spanish olive, 3 tablespoons
of luke
warm water and mix everything together until you form a dough, knead it inside
of the bowl for about 30 seconds and then form it into a ball
For the pizza dough: 2 1/4 teaspoons rapid rise yeast 1 cup
warm water Pinch
of sugar 1 3/4 cups semolina
flour 1 3/4 cups all - purpose
flour 1 teaspoon salt 1 tablespoon olive oil Corn meal - for spreading on pizza peel For the balsamic reduction: 1 cup balsamic vinegar Pizza toppings: 2 tablespoons olive oil 8 ounces fresh mozzarella - sliced 4 peaches - thinly sliced 1/2 cup freshly chopped basil
2 3/4 — 3 1/2 cups bread
flour or all - purpose
flour 1/4 cups sugar 1/2 teaspoon salt 1 tablespoon active dry yeast 5 tablespoons butter, softened 2/3 cup
warm water 1 egg, at room temperature Cornmeal 1/4 cup
of butter, melted
1) 330g
of pizza bread
flour (the kind that already come with yeast in it) 2) 320 ml
of warm water 3) 1 teaspoon
of table salt 4) 1/3 teaspoon
of sugar 5) 20g
of melted butter 6) 1 small onion 7) 1 clove
of garlic
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)
It's quickly made with all the staple ingredients we adore such as butter, milk, vanilla extract, eggs and
flour and topped with sliced apples and a simple mixture
of cinnamon, sugar and
warm spices.
(I didn't need to add extra
flour because you work so much in when you
flour your surface) I just suggest chilling the dough properly so that your house shapes keep the right form, and then trimming the edges when they're
warm our
of the over so the icing adheres better.
1 cup (237 ml) milk,
warmed (105 to 110 degrees) 1 1/8 teaspoons (half
of one envelope i.e. 1/8 ounce or 3 1/2 grams) active dry yeast 1 tablespoon (13 grams or 1/2 ounce) sugar 1 teaspoon table salt 2 tablespoons unsalted butter, melted plus additional for greasing pan 2 cups (250 grams or 8 3/4 ounces) unbleached all - purpose
flour
Make the dough: Stir the whole wheat
flour,
warm water, honey, and yeast together in the bowl
of a stand mixer.
add the dry ingredients to the batter very slowly, alternating 1/4 -1 / 2 c
flour mixture, followed by a few tbsp
of warm water.
With chillier weather, longer hours at work, and lots
of garbanzo bean
flour at my disposal, I was inspired to make a savory dish with
warming spices to soothe and comfort my soul and palate.
Ingredients 5 cups
of Bluebird Einka ®
Flour 1 3/4 cups
warm water 1/4 tsp dry active yeast 1 tsp salt 2 tbsp honey (optional) Method In small bowl add honey to
warm water, stir until honey liquidates.
-2 cups Bubble Girl's gluten free
flour mix (see recipe here) 3/4 cup beet sugar (or non-refined sugar
of choice) 2 chai tea bags (contents only - discard bags) 1 package quick rise yeast 1 teaspoon cinnamon 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup
warm water (110 ̊ -115 ̊) 6 tablespoons palm oil shortening, melted 1/4 cup applesauce, unsweetened 1 tablespoon vanilla
Compliments
of: June Pagan — Private Chef and Menu Developer 310.659.4235 This is a great Imitation
of a Sourdough Jewish Rye, if you happen to be miles away from a deli Ingredients 1/2 Cup
Warm Water 2 Packages Dry Yeast 1 Cup Plain Yogurt,
warmed 1 Cup Bluebird Rye
Flour 2 1/2 Cups - 3 Cups All... Continued
Champurrado is a chocolate - flavored version
of atole, a
warm, drinkable pudding
of sorts made from sweetened milk and corn
flour.
1 cup vegan pesto 1 medium yellow onion 1 bell pepper — any color 2 small yellow squash and / or zucchini 1 large stalk
of broccoli 1/2 cup Daiya Pepperjack shredded cheese 3 Tbsp
flour 2 Tbsp olive oil 1 1/2 tsp Ener - G Egg Replacer Powder + 2 Tbsp
warm water 2 Tbsp soy milk salt black pepper olive oil cornmeal Pizza Dough
I usually don't follow much
of a ratio: I pour
flour (s) in a big bowl, add whatever liquid I have around (non dairy milk, water, cold broth, maybe a little bit apple cider, or some beer too, which gives lightness to the crêpes), some flax gel (1 Tbsp ground flax seeds + 3 TBSP
warm water), some salt or maybe a little sugar, sometimes spices like curcuma and black pepper, or tandoori spice powder etc, stir until the consistency pleases me, adding more liquid if necessary, let it sit for a few hours on my counter, and voilà.
Note: If the dry yeast is added directly to the
flour, the liquid that is added is
warmer than usual because the whole mass
of dry ingredients, as opposed to just the yeast, must be
warmed in order to activate the yeast.
1/2 cup
warm water (105 ° -110 ° F) 2 teaspoons sugar 1 package (2 1/4 teaspoons) Red Star Active Dry Yeast 2 cups brown rice
flour 1/2 cup potato starch (not potato
flour) 1/2 cup tapioca starch /
flour 1/2 cup sugar 1 tablespoon xanthan gum 1 teaspoon salt 3 tablespoons vegetable oil or melted butter 3 large eggs 1/2 cup
warm milk or milk
of choice
In the spirit
of warm, comforting foods making their way into Fall days, gingerbread spices, pumpkin puree, sweet potato, and coconut
flour totally hit the spot.
1/2 cup (1 stick) Earth Balance, softened 1 cup granulated sugar 1/2 cup natural peanut butter (smooth or crunchy) 1 Ener - G egg 1T ground flaxseed + 3T
warm water 1 cup whole wheat pastry
flour 1/3 cup cocoa powder 1 tsp baking powder 1/2 tsp baking soda Pinch
of salt 1/2 cup peanut butter and / or chocolate chips
A little
warm soymilk in a bowl, the smell
of the yeast, the feel
of the
flour in your hands — it's all kind
of unnerving.
So I thought, I should probably share my gram measurements for your recipe with others who don't get the hang
of cups and ounces: 16g dry yeast or one cube (42g)
of fresh yeast) 125g
warm water 450 (works for me)-500 g water 85g molasses 62g apple cider vinegar 50g butter 28g dark unsweetened chocolate (seems to be nonexistant in Germany, I used 90 % cocoa) 100g whole wheat
flour 375g dark rye
flour (I used homeground, so pumpernickl for the Americans, medium rye might pack denser) 385g bread
flour (German Type812 didn't have other, should correspond to American AP or light bread
flour) 120g bran 10g carraway 3g fennel 1 double shot
of espresso (didn't want to buy powder, so no grams here, sorry) half a small shallot, chopped 14g salt
2 packages (1 1/2 tablespoons) active dry yeast Pinch
of sugar 1/2 cup
warm water (105 to 115 degrees) 2 cups water 1/4 cup molasses 1/4 cup apple cider vinegar 4 tablespoons unsalted butter 1 ounce unsweetened chocolate 1/2 cup whole - wheat
flour 3 cups medium rye
flour 3 cups unbleached, all - purpose or bread
flour 1 cup bran 2 tablespoons caraway seeds 1/2 teaspoon fennel seeds 1 tablespoon salt 1 tablespoon instant espresso powder 1 tablespoon minced shallots 1/4 cup cornmeal (optional) 1 tablespoon unbleached all - purpose
flour (optional) 1 teaspoon caraway seeds (optional)
(You can add it directly to the
flour mixture just by making a well in the middle, add sugar and yeast and a splash
of warm water then wait about 3 - 4 minutes before mixing it and adding more water.)
I melt butter, sprinkle in a little
flour and cook it off, then bit by bit add a half - and - half mixture
of warm milk and decanted cooking liquor from the boiling pot.
2 tsp instant yeast 1 1/2 cups
warm water 2 Tbsp brown sugar (they called for non-diastatic malt powder, but I couldn't find it) 1 cup pumpernickel
flour (whole rye
flour) 2 1/4 cups unbleached all purpose
flour 1/4 cup potato
flour 1 1/2 tsp salt 2 - 3 tsp
of caraway seeds.
1 cup + 3 tablespoons (9 1/2 fluid ounces)
warm milk (11 to 11 1/2 ounces if using gluten free pastry
flour in place
of bread
flour) **
Transfer the dough to a lightly oiled bowl or proofing bucket, and cover with an oiled piece
of plastic wrap (or the oiled top to your proofing bucket) and set it in a
warm, draft - free location to rise for about 45 minutes or until it is about 150 %
of its original size (if using pastry
flour, the dough will rise less).
If you're interested in making the recipe, make sure to collect the following ingredients: Russet potatoes (enough for 10 cups
of sliced potatoes), cooking spray, two cups
of warm water, Cabot Two Percent Plain Greek Yogurt (or you can go with Cabot Plain Greek Yogurt, if you're looking for a richer yogurt), Cabot Salted Butter, King Arthur
flour, minced garlic, thyme leaves, salt, ground black pepper, and Cabot Extra Sharp Cheddar or Cabot Seriously Sharp Cheddar.
Active Dry Yeast 1/2 cup
warm water 2 large beaten eggs 1/4 cup white granulated sugar 1 1/2 tsp salt 1 tsp nutmeg 4 2/3 cup all purpose
flour + extra for dusting surface Canola Oil (3»
of oil in your pan)
(makes 1 loaf) Ingredients 2 cups
flour 1/4 cup cream
of wheat 1 1/2 teaspoons yeast 1 teaspoon salt about 2 cups
warm water
This one is made using a base
of flour and zucchini and tastes best
warm.
One, my husband left the heater on that night so it was
warmer than usual in the house; two, I did not have plastic wrap so I used a damp cloth (I was told this might work) but it dried up completely due to the heat; and three, it could have just been the type
of flour.
I put it in 1/4 cup
warm (100 degree) water until it was all foamy, then poured in the
flour along with the rest
of the water (lessened accordingly to 1.25 cup).
Try this insanely delicious combination
of Jalapenos and cheese inside the
warm and soft
flour tortillas; you might never know, your kids might ask for second servings.
3 cups
of whole wheat
flour (I used King Arthur Whole Wheat) 1.5 teaspoon
of yeast 1 teaspoon sea salt 2 tablespoons
of honey (I used raw) 1 tablespoon + 1 teaspoon
of olive oil 1 cup + 4 teaspoons
of warm water (separated)
Well, i have read thru the comments on this a couple
of times, and while i have made a few loaves, I seem to have the same problem each time — it's not as «tall» as yours, so I hope adding a bit less water and more yeast will help — also, i have regular yeast — a whole jar full — and added it to the
flour before adding it to
warm water — so I hope by adding
warm water to not cold yeast will help.
If your dough seems a bit on the dry side (usually based on the type
of flour you use) add 1 Tbsp
warm water to soften.
Fennel seed and onion loaf slightly adapted from the always gorgeous Australian Gourmet Traveller 1/4 cup + 2 tablespoons (90 ml) olive oil, divided use 1 onion, finely chopped 2 teaspoons fennel seeds, plus extra for dusting 3 1/2 cups (490g) all purpose
flour, plus extra for dusting 4 teaspoons (12g) dried yeast 2 teaspoons superfine sugar 3/4 teaspoon salt 1 cup (240 ml)
warm water milk, for brushing crushed coarse salt or sea salt, for sprinkling — I used Maldon Heat 1/4 cup (60 ml)
of the olive oil in a small saucepan over medium heat, add onion, sauté until very tender (6 - 8 minutes), stir through fennel seeds, cook until fragrant (1 minute), remove from heat, season to taste and cool.
5 tbsp
of a mix
of chia seeds & ground flax seed (or just one or the other) mixed into 3/4 cup
warm water, Mix well, let sit for 10 minutes or so to gel, then mix with almond
flour and spices.