Sentences with phrase «reserved flour»

Slowly sprinkle in 1 cup reserved flour mixture and salt while machine is running and process for 2 - 3 minutes more.

Add the broth and the 2 tablespoons of reserved flour.

Remove the dough from the refrigerator and use the remaining reserve flour to dust a rolling surface.

Try not to add too much reserved flour; the dough should be soft and a bit moist.

Add remaining sugar, reserved flour mixture, vanilla, and eggs and process until incorporated, about 2 minutes.

Add butter and let melt, then sprinkle in reserved flour.

Combine raisins, walnuts and currants with reserved flour; toss until each piece is coated with flour.

Dust with a little reserved flour, then knead in bowl for 1 minute, incorporating any stray bits of dry dough.

Stir in broth, tomatoes, herbes de Provence and reserved flour mixture.

Turn dough onto work surface dusted with reserved flour.

Remove the dough from the refrigerator and use the remaining reserved flour to dust a rolling surface.

Fit a dough hook onto stand mixer and add only enough of the reserved flour to make a soft dough.

Sprinkle a couple tablespoons of the reserved flour over the dough and work it in until the dough can be handled without sticking, then turn it out onto a floured board, being sure to keep 1/4 cup of the reserve flour for later.

Sprinkle a couple tablespoons of the reserved flour over the dough and work it in until the dough can be handled without sticking, then turn it out onto a floured board, being sure to reserve 1/4 cup of the flour for later.

Sprinkle a board with the reserved flour, turn out the dough onto the board, and knead the dough until it is smooth and elastic and a little tacky but not sticky.

Whisk in the reserved flour mixture.

I usually need 6 tablespoons of the reserved flour to achieve the desired consistency.

Add the reserved flour and broth mixture; cook, stirring constantly, until smooth and thickened, 1 to 3 minutes.

Stir in the reserved flour mixture (since I was using oat flour without gluten, I wasn't worried about over-mixing.

For each biscuit, dip a 1 - to 1 1/4 - inch biscuit cutter into the reserved flour and cut out the biscuits, starting at the outside edge and cutting very close together, being careful not to twist the cutter.

Lightly sprinkle a board or other clean surface using some of the reserved flour.

Flour the work surface very lightly and incorporate the reserved flour into the mixture.

knead the dough for 5 minutes, adding as little of the reserved flour as possible.

Stir in the reserved flour mixture (since I was using oat flour without gluten, I wasn't worried about over-mixing.

Add the reserved flour and broth mixture; cook, stirring constantly, until smooth and thickened, 1 to 3 minutes.

With the mixer on low speed, add half of the reserved flour mixture and mix until just incorporated.