Sentences with phrase «shaped your dough lightly»

Once you've shaped your dough lightly spritz the top with a water mister, this helps the seeds stick to the exterior.

Not exact matches

Shape the dough into an even log and place in a lightly greased 9 x 5 - inch loaf pan.

Turn out dough onto a lightly floured surface, and shape into a disk.

On a lightly floured surface, shape the dough into an 8 - inch round (about 1 inch thick).

On a lightly floured surface roll the dough into long teardrop shapes, about 4 - inches wide by 12 -14-inches long and 1 / 4 - inch thick.

Shape into balls, (approximate golf ball size) and place on lightly greased cookie sheets, flatten with a fork (dip fork lightly in flour so the dough doesn't stick) and bake for approximately 10 - 12 minutes.

They're lightly sweet, deliciously fragrant, and perfectly soft, plus the dough itself is a true pleasure to shape.

Transfer the dough on a lightly floured work surface, create a disc shape and wrap in plastic wrap.

When each doughnut shape is cut from the dough, place it onto a small square of wax paper that has been lightly dusted with flour.

(1) To begin kneading, bring the dough into a ball shape on a lightly floured surface.

Shaping the dough: To cut and shape the dough, divide your work surface in half; lightly flour one side (for cutting) and leave the other half clean (for shShaping the dough: To cut and shape the dough, divide your work surface in half; lightly flour one side (for cutting) and leave the other half clean (for shapingshaping).

Using lightly floured hands, gently shape dough into 2 balls, then turn them on to a lightly floured surface.

Remove from fridge, shape into balls and place on parchment paper lined cookie sheets, flatten with a fork (dip lightly in flour, so dough doesn't stick) and bake for approximately 20 - 25 minutes.

Transfer the dough chunks on a lightly floured work surface, combine with your hands and make a round disc shape.

Shape each piece of dough into a ball and lightly coat with olive oil.

Dump the dough out onto a lightly floured work surface, shape into a flat disc, and wrap in plastic.

Transfer the dough on a lightly floured work surface and create a thin disc - shape.

Turn dough out onto a lightly floured surface, shape into a 7 - inch square, then cut into 9 equal - sized pieces.

Use a fork to create the classic peanut butter criss - cross shape by lightly pressing onto cookie dough.

Put the dough on a lightly floured surface, shape into 20 - 23 cm and 2 cm thick disk.

3 Shape the loaf: On a lightly floured work surface, pat the dough into an oval shape approximately 9 inches long with the long side of the oval parallel to the edge of the work surShape the loaf: On a lightly floured work surface, pat the dough into an oval shape approximately 9 inches long with the long side of the oval parallel to the edge of the work surshape approximately 9 inches long with the long side of the oval parallel to the edge of the work surface.

Transfer the dough chunks on a lightly floured work surface and form a disc - shape with your hands.

Roll the dough out onto a lightly floured countertop roughly 1 / 8 - inch thick and cut into gingerbread men (or other desired shapes).

Cut the dough into the desired holiday shapes of trees and Santa's reindeers and place the pieces on greased baking sheet, baking for 8 minutes until they become lightly brown.

Lightly coat hands with cooking spray; shape dough into 60 (1 - inch) balls.

With hands lightly dusted with flour, divide the dough in half, shape each half into a ball, and place one in the center of each piece of foil.

Divide dough in half, shape into a ball, dust lightly with flour, and place in the center of a lightly oiled piece of foil about 10 inches square, shiny side down.

Roll out the remaining two discs of dough on a lightly floured surface into 13 - inch rounds (about 1 / 8 - inch thick) to use for the leaf shapes and lattice.

Start shaping each ball of dough into the shape of a long and thin breadstick, between 6 - 8 inches in length, transfer each breadstick to a baking tray lined with parchment paper, then lightly brush some extra virgin Spanish olive oil on top of each breadstick and top off each one with some coarse sea salt

Lightly wet hands and shape the dough into two loaves approximately 7 inches long x 3.5 inches wide.

For a round loaf, as pictured above, shape the dough into a ball and place it in a lightly greased 3 - to 4 - quart Dutch oven.

Split the dough into 12 equal sized pieces, shape them into balls and place on a lightly oiled and lined baking tray.

Spread out the sesame (and the cheese if using) on a large plate and roll each strip in it till well coated (press lightly while coating so that the seeds stick to it or else they will fall off once baked — however make sure to maintain the shape of the dough) 6.

Shape the dough into a smooth ball and place in a lightly oiled large bowl.

Turn dough onto a lightly floured board and shape into a round loaf.

On a very lightly floured surface, roll out the dough thinly — not quite as thin as you'd roll a pie crust — and cut into shapes.

Shape the dough into a loaf, and place it in a lightly greased 8 1/2» x 4 1/2» bread pan.

You can either roll the dough out and cut into 2 - to 3 - inch circles, gathering up and rolling out remaining dough until used; or divide the dough into 12 or more equal pieces and shape into balls, then flatten each lightly.

Lightly dust your hands with flour and spread out the dough into a round shape with about 1/2 inch thickness.

Shape the dough into a ball lightly cover loosely with a damp cloth and leave for 10 minutes.

Shape dough into a ball and place in a large, lightly greased bowl; turn to coat.

To make shaping easier, once you have rolled the dough out into about a 6 - inch round, transfer it to a lightly oiled piece of unbleached parchment paper.

Turn the dough out onto a clean bench, shape into a ball and place in a lightly - oiled bowl.

In a prepared cookie sheet form your dough into a small balls — half the size of a ping pong ball - press it lightly against your cookie sheet with a fork to form marks on top of it, or if you have a cookie press use it to make the shapes that you like.

Place dough on a lightly floured surface and shape it into a 6 - inch flat round.

Remove the dough onto a lightly floured surface shape the dough into a round cob shape.

Shaping: When ready to pre-shape, turn out your dough on a lightly floured surface.

Shape the dough into a smooth ball and transfer it to a lightly oiled bowl, cover the bowl with oiled plastic wrap once again, and let rise until the dough has relaxed and seems soft and supple.

On a lightly floured surface, gather the dough and shape into a 1cm - thick disk, wrap in cling wrap and chill for at least 2 hours or overnight.

Turn the dough into a lightly floured counter and shape into a tight loaf.