Sentences with phrase «of wheat flour dough»

My first experiences with seitan involved rinsing and massaging a big ball of wheat flour dough for a half hour or so to isolate the wheat gluten, which was a huge pain in the butt.

Not exact matches

«Not all wheat is created equal,» said Bill Lapp, the president of consulting firm Advanced Economic Solutions in Omaha, Nebraska, and a former chief economist for Conagra Brands Inc. «Pizza dough and bagels will be up significantly, wheat flour not as much.»

I made the dough vegan and with spelt flour instead of wheat.

Take soft dough of wheat flour and make 6 small balls and also divide brown chickpeas sattu mixture stuffing into the same number of parts

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

Continue adding the flour (both wheat and bread flour) until the dough clears the sides of the bowl and is soft and smooth, it may leave a slight residue on your fingers which is ok but shouldn't be so sticky that you have crazy dough covered fingers.

Whisk the bread, wheat, and rye flours in the bowl of a stand mixer (you can also use a bread machine to make the dough).

Add the whole wheat flour, and 1 cup white flour and stir to form a dough that pulls away from the sides of the bowl.

The dough for these bars is a mix of quick rolled oats, wheat flour, brown sugar, cinnamon, plus light butter and Greek yogurt.

I used AP flour with a Tablespoon of vital wheat gluten added for good measure, and beat the dough with the KA mixer paddle attachment for three minutes.

Make the dough: Stir the whole wheat flour, warm water, honey, and yeast together in the bowl of a stand mixer.

I did tweak the dough part of the recipe, and used 1 1 / cups of white flour and 1 1/2 cups of whole wheat flour.

For this one, I bumped the overall proportion of whole grain flour up to about 75 % by using whole grain flours (equal parts spelt, wheat, and rye) instead of white flour in the final feeding of the starter, and increasing the amount of whole grain flour in the final dough as well.

Stretch out your favorite pizza dough onto a lightly oiled baking sheet (I love this pizza dough — I use a little bit of whole wheat flour and freeze half the dough for our next pizza night).

I worked the dough completely by hand and, like others, found I needed to add almost an additional cup of flour (1/2 C. rye, 1/2 C. ap, 2t whole wheat) to get the dough to a workable consistency.

When the bread machine finished doing its thing after 1 1/2 hours, I noticed that the color of the dough was funny... turns out that I used King Arthur's white whole wheat flour instead of regular white flour.

Take a large portion of the dough, dust it lightly with dry wheat flour and roll it into a large thin sheet with a rolling pin.

There was no secret that it was whole wheat pizza dough, but I like the nuttiness of whole grains and I like knowing that I served a much healthier meal than when I would make pizza with good old white flour.

The high - protein dough made with unbleached wheat flour and filtered water gives the pizza dough its balance of flavor and chewy crust.

Tortillas are basically a combination of corn or wheat flour, water, shortening, and salt that are made into a dough, rolled out, and dry - fried on a skillet or comal.

This year at the festival I spoke about sprouted wheat and other sprouted grains (sprouted grain is my big theme these days), and made two types of sprouted flour loaves using cooked grain in the dough.

I use a mixture of whole wheat and bread flour for the dough, and my favorite toppings lately are, in fact, Greek style!

I made it with whole wheat pastry flour (170g), and after adding 4 tablespoons of ice water the dough already seemed pretty wet, so I stopped there.

The term meteil in French bread baking refers to a blend of flours used to make the dough, generally wheat and rye flour.

«This dough, with its addition of whole wheat flour for a nutty taste and tender texture, is a must in your baking repertoire.»

Our buckwheat meteil dough is a levain - leavened bread, comprising a blend of Organic wheat, whole wheat, rye, and buckwheat flour.

Made this recipe for the fourth time tonight and used whole wheat PASTRY flour instead of all - purpose whole wheat and the consistency of the dough was so much better, just like ordinary cookie dough!

Seitan, also known as «wheat meat», is made by washing wheat flour dough with water until all the starch is gone, leaving behind an elastic dough of gluten.

It must be combined with wheat flour in order to attain the properties of gluten elasticity necessary for yeast dough to properly rise.

peanut butter and jam sandwich (harvest wheat bread [water, enriched flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), cracked wheat, whole - wheat flour, sugar, fully refined soybean oil, yeast, dried wheat sourdough, wheat flour, 2 % or less of: canola oil, enzymes, salt, wheat gluten, dough improver (malted wheat flour, enzymes, ascorbic acid)-RSB-, peanut butter [peanuts, salt], strawberry jam [sugar, strawberries, lemon juice, fruit pectin, citric acid]-RRB-, apples (apple, calcium ascorbate), greek yogurt ranch dressing (nonfat greek yogurt [cultured skim milk, milk protein concentrate, cornstarch, tapioca starch, carrageenan gum, locust bean gum], canola oil, water, salt, cider vinegar, distilled vinegar, egg yolk, natural flavors, dried garlic, lactic acid, gluconic acid, spices, dried onion, acacia gum, xanthan gum, dried chive), carrots (carrots, calcium ascorbate), low moisture part - skim mozzarella string cheese (pasteurized part - skim milk, cheese culture, salt, enzymes), cucumbers, chocolate - covered raisins (milk chocolate [sugar, whole milk, cocoa butter, cocoa mass, soy lecithin, vanilla], raisins, sugar, tapioca syrup, tapioca dextrin, confectioner's glaze).

Pizza Dough: I usually like to make my pizza dough using 3 cups of all - purpose white flour, but I only had a cup left in the cupboard and had to substitute with 2 cups of whole wheat flour for the Dough: I usually like to make my pizza dough using 3 cups of all - purpose white flour, but I only had a cup left in the cupboard and had to substitute with 2 cups of whole wheat flour for the dough using 3 cups of all - purpose white flour, but I only had a cup left in the cupboard and had to substitute with 2 cups of whole wheat flour for the rest.

Hello — if you use whole wheat flour, you will have to make a dough and rinse it and rinse it (that's the original, old - fashioned way), to get rid of the starch, otherwise it won't work.

Dough: 200 grams active levain (float tested: see below) 900 grams white bread flour 100 grams whole wheat flour 700 grams warm water, plus 50 grams (divided) 20 grams salt 315 grams walnuts (toasted and roughly chopped) 180 grams dried cranberries (I refreshed mine in hot water so they plumped up a bit) Grated zest of 2 oranges

Then we add a touch of ascorbic acid (vitamin C) to enhance the dough and a hint of white whole wheat flour to add yeast nutrients.

The wheat flour adds a bit of flavor as does some apple cider vinegar (approximately 1tsp) in the water if you are looking for a more robust sour dough taste.

You may need to add 1 - 2 tablespoons of additional liquid if the dough feels dry, as whole wheat flour absorbs more water than all - purpose flour.

I do think you could successfully substitute a gluten - free all - purpose flour blend for the buckwheat and sweet rice flours, however, or a gluten - full flour (AP, whole wheat, spelt, or rye — in this case, skip the step of beating the dough for 20 seconds).

for the final dough: Half of the levain above (about 140g) 375g water 50g spelt flour 150g whole - wheat flour 300g bread flour 10g salt dissolved in 15g water

Made it as written... used all purpose flour for the sponge, and 1 cup of whole wheat pastry flour and 1 3/4 cup bread flour for the dough.

Add an additional 2 teaspoons water per cup of whole wheat flour to prevent the dough from being too dry.

I used whole wheat flour instead of oat (I was out when the craving struck), and ended up need 1/2 cup instead of 1/4 (the dough was runny with only 1/4 c).

Enriched Flour (Bleached Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Shortening (Soybean Oil and Hydrogenated Soybean Oil), Contains 2 % or less of Leavening (Sodium Bicarbonate, Sodium Aluminum Sulfate, Sodium Aluminum Phosphate), Dough Conditioners (Mono - and Diglycerides, Calcium Sulfate, Enzymes, L - Cysteine Monohydrochloride), Vital Wheat Gluten, Sodium Propionate (Preservative), Fumaric Acid, Salt, Potassium Sorbate (Preservative), Cornstarch, Soy Flour, Cellulose Gum, Wheat Starch, Canola Oil, Xanthan Gum, Microcrystalline Cellulose.

Put the wheat flour in a bowl, mix with salt, and make a well in the middle, pour about half cup of water and simply mix with your hand adding more water to make it into a dough.

Enriched Flour (Bleached Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Masa Flour (Ground Yellow Corn, Trace of Lime), Shortening (Soybean Oil and Hydrogenated Soybean Oil), Contains 2 % or less of Leavening (Sodium Bicarbonate, Sodium Aluminum Sulfate, Sodium Aluminum Phosphate), Dough Conditioners (Mono - and Diglycerides, Calcium Sulfate, Enzymes, L - Cystenie Monohydrochloride), Vital Wheat Gluten, Toasted Corn Germ, Sodium Propionate (Preservative), Fumaric Acid, Salt, Potassium Sorbate (Preservative), Cornstarch, Soy Flour, Cellulose Gum, Wheat Starch, Xanthan Gum, Canola Oil, Microcrystalline Cellulose.

Roll one half of the wheat dough out on a lightly floured surface until it is about a 12x8 rectangle.

Enriched Flour (Bleached Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Shortening (Soybean Oil and Hydrogenated Soybean Oil), Contains 2 % or less of Leavening (Sodium Bicarbonate, Sodium Aluminum Sulfate, Sodium Aluminum Phosphate), Dough Conditioners (Mono - and Diglycerides, Calcium Sulfate, Enzymes, L - Cystenie Monohydrochloride), Vital Wheat Gluten, Sodium Propionate (Preservative), Fumaric Acid, Salt, Potassium Sorbate (Preservative), Cornstarch, Soy Flour, Cellulose Gum, Wheat Starch, Canola Oil, Xanthan Gum, Microcrystalline Cellulose.

Making this cookie, sometimes, I have experienced that the dough could be a bit dry because of the use of whole wheat flour.

Place the chilled dough disk on a piece of parchment paper, and using a rolling pin, roll out the dough into a 12 - inch round, dusting with wheat flour as needed to prevent sticking.

Also, I had to add a lot of flour (whole wheat pastry) to get the dough to be workable, but in the end, it was crazy good.

I would recommend using one of these or another fine flour like oat flour for kneading - the wheat bran in whole wheat flour can cut up the gluten strands and make it more difficult for a moist dough like this to rise properly.