Sentences with phrase «rectangle about an inch thick»

Not exact matches

Transfer dough to a floured work surface and pat to flatten bubbles and form into a slightly rounded rectangle of dough about 5 × 10 inches and about 1/2 inch thick.

Pat the dough out into a rectangle about 1 / 4 - inch thick on a parchment - lined baking pan.

Turn it out onto a lightly floured surface and pat it into a long rectangle about 1/2 inch thick.

Pat the dough out into a long, thin rectangle about 1/2 inch thick.

Roll dough out on floured work surface to form 10 - inch round or a 12x4 - inch rectangle, about 1/4 inch thick or less.

Divide the dough in half, and roll each half into a rectangle about 1 / 4 - inch thick.

On a lightly floured surface, pat the risen dough into a large yet still thick rectangle — about 10 x 15 inches.

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).

Knead a few times (dough should be somewhat sticky), then transfer to baking sheet and pat into a rectangle about 1 / 2 - inch thick.

Flour the work surface again and roll the large piece of brioche dough into an 8 - by -12-inch rectangle about 1/4 inch thick.

Slice the tofu longways into rectangles, about 1/2 inch thick, then smaller into cubes.

Once the dough is firm, remove it from the refrigerator, flour the outside and once again, with a long side of the folded dough facing you, roll away from you and into a long rectangle about 1/2 inch thick.

Place it on a lightly floured surface, sprinkle it with extra flour and roll it out into a rectangle about 14 - inches long x 10 - inches wide, and a bit more than 1 / 8 - inch thick.

Roll from the center out until the dough rectangle measures about 9 or 10 inches by 11 or 12 inches and is about ⅛ inch thick.

On lightly floured parchment or pastry cloth, roll dough with floured rolling pin into 9 1/2 x 14 1/2 - inch rectangle, about 1 / 8th inch thick.

Cut tofu into little rectangles of about 1/2 inch thick, 1/2 inch wide and 1 inch long.

Turn the dough onto a surface well - floured with flour and pat the dough into a rectangle about 1 inch thick.

Sprinkle an even layer of flour onto the work surface and roll the dough into a long rectangle, about 1/8 inch thick.

For the filling: On a lightly floured surface, roll the dough into a large rectangle about 1/4 inch thick and slightly bigger than the baking dish.

Turn out the dough onto a floured working surface and gently roll or pat the dough into a 1 - inch - thick rectangle (it should measure about 6 x 8 inches).

Sprinkle the dough again lightly with flour, replace the parchment paper and roll out the dough once again into a rectangle about 1 inch thick.

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

On a lightly floured surface, roll the piece of dough into a rectangle about 1/8 to 1 / 4 - inch (3 - 6 mm) thick.

Once the dough has chilled, flour your work space with arrowroot flour, and roll the dough out to about 1/4 inch thick rectangle.

Flour the counter and your hands well, and pat the dough into a 6 x 9 - inch rectangle about one - half inch thick.

Use your hands to press it down into a large rectangle, about 1 - inch thick.

Flatten into rectangles about 1 1/2 inches thick, then wrap with plastic wrap.

On a lightly floured surface, roll dough into an 8x6 - inch rectangle about 1/4 inch thick.

Repeat the process once more or until the dough seems smoother, finally rolling out the dough into a rectangle that's about 1 - inch thick.

Roll the dough into a large rectangle about 1/3 inch thick.

Form batter into a large rectangle, about an inch thick.

Roll dough into 15 x 11 - inch rectangle, about 1/4 inch thick.

After combining the ingredients, gently and quickly make the dough into a rectangle about 1 - inch thick.

Prepare the biscuit dough, rolling it out into a rectangle about 1 / 2 - inch thick.

Working with one piece of dough at a time, shape into a rectangle about 1 / 3 - inch thick.

On two parchment - lined sheet pans, form the dough into rectangles about 1/2 inch thick.

Form it into a rectangle, and gently roll out until it's about a half inch thick.

Roll out the dough into a 1/4 to 1/2 inch thick rectangle (mine measured about 18 inch x 14 inch).

Spread the mixture onto the parchment paper so that it resembles a rectangle and is about one - half inch thick.

Pat out dough onto a lightly floured surface and form it into a 1 - inch thick rectangle (about 9 inches long and 3 inches wide).

On a lightly floured surface with a floured rolling pin roll out pastry dough into a 20 - by 6 - inch rectangle (about 1/8 inch thick).

Then roll or mash the dough down with your hands until it was basically a rectangle about 1/2 inch thick.

Roll the dough into a rectangle about 2 inches thick, fold into thirds, and roll again.

Transfer dough to a lightly floured surface and form into a 9x6 - inch rectangle about 1 - inch thick.

Roll out the dough, adding more flour as needed to prevent sticking, until about a 1/16 -1 / 8th inch (2 millimeters) thick rectangle.

Turn the dough out onto a lightly floured surface, dust the top with flour, and pat into a rectangle about 1/2 inch thick.

Knead 5 - 7 times, and then roll out into a rectangle to about 1/4 inch thick.

Spread half the meat mixture onto the prepared plastic wrap, and press it into a rectangle approximately 8 inches x 12 inches in dimension, and about a half - inch thick.

Press each pieces into a rectangle about 1 inch thick and no longer than 9 inches long.

Then shape the dough into a small rectangle that's about 1 - inch thick.