Sentences with phrase «part of the dough»

Remove bottom part of dough from freezer or fridge.

Fold over the other part of the dough and roll it to an even thickness.

Use your palm to press parts of the dough down and away from you, then squeezing it back together with your hands.

Roll the outer 1/2 inch edge to create the crust, then spread cream and onions evenly onto the inner part of the dough.

Now you have the major part of your dough remaining in the bowl.

Use your scissors or bench knife to cut into the bottom part of the dough to shape the legs.

Did you purposely omit saving part of the dough (without the additives) for a future starter?

Drizzle a small amount of olive oil onto the center part of the dough, spread it out with the back of a spoon, up to where you want the crust to be and bake for 5 minutes.

Wash your hands and without drying them grab a side of the dough, lift it up so it stretches with the motion of your hand, fold it over the top of the remaining part of the dough and push down to the middle.

Now take one part of the dough between your wet palms and form round and flat patty.

Repeat with the second part of the dough.

Scientifically this lets heat into the thickest part of the dough and allows room for the loaf to expand.

On a lightly floured surface, with floured hands, divide dough in half and pat one part of dough into a log about 1 inch thick, 2 1/2 inches wide (and about 7 inches long); transfer to one baking sheet.

Split in half and roll one part of the dough around on the flour and then flatten into a disk, about 6 inches in diameter.

Using a spoon or your hands, place tiny heaps of spinach mixture onto the wide part of the dough triangle.

Evenly distribute the filling among the dough triangles, then take the long part of the dough, wrap it over the filling and tuck it underneath.

(I then like to sort of «rough up» the surface of my cookies by making tiny pinches in the top part of the dough.

Sprinkle semolina on the exposed part of the dough before gently removing from your bowls and putting them semolina side down for the baking.

Roll part of the dough out (on wax paper) to a circle at least 3 inches larger than the hand you are printing.

Start shaping the bread by pulling the bottom part of the dough and folding it onto itself (right photo below).

If the part of the dough offered as first fruits is holy, then the whole batch is holy; and if the root is holy, then the branches also are holy.

Most of the recipe I've found include all - purpose flour as part of the dough.

You should be able to see the strands of gluten if you pull on any part of the dough.

The recipe is almost the same; the only difference is that we'll add some cocoa or cacao powder to part of the dough.

Following a recent BBQ invitation meant a sudden increase in demand for fresh Focaccia bread, so we — in an experimental mood — used both fresh yeast for one part of the dough and in parallel dry yeast for the other, to ultimately compare the difference in volume (texture) and taste.