Sentences with phrase «smooth elastic dough»

Mix and knead the dough - by mixer for about 5 minutes, adding more flour as necessary to make a smooth elastic dough.

Gradually add flour and knead for approximately 8 - 10 minutes until you have a soft, smooth elastic dough.

Add the olive oil, flour and salt, with the hook attachment start to combine on low speed, scrape the hook and then raise to medium speed and knead for approximately 5 - 7 minutes or until you have a smooth elastic dough (scrape the hook halfway through kneading).

Not exact matches

Mix until dough can be kneaded (8 - 10 minutes until smooth and elastic), dusting in more flour as required to make a soft dough.

I've kneaded into two loafs but they are still quite sticky (not the usual smooth elastic bread dough) Do I need to knead it for long before letting rise for another 3 hours?

Tip dough out onto a lightly floured surface and knead for 15 - 20 minutes, resting it for 1 minute every 2 - 3 minutes, until smooth and elastic.

Add the rest of the liquid and mix on number 2 speed for 8 to 10 minutes until your dough is smooth and elastic.

Turn the dough out onto a lightly floured surface and knead for about ten minutes until smooth and elastic.

If using a mixer, mix with the dough hook until the dough is very smooth, soft and elastic.

Continue kneading for 5 to 10 minutes, or until the dough is very smooth and elastic.

When ingredients are well combines, remove dough from bowl and knead it vigorously on a floured work surface for about 10 minutes or until it is smooth and elastic.

Add the eggs gradually while beating until dough is elastic and smooth.

The dough should be smooth and elastic.

Mix on the lowest setting until dough comes together, then increase to medium speed and mix until dough is elastic and smooth, about 8 minutes.

Transfer dough to lightly floured work surface (you may need the help of a scraper) and knead until smooth and elastic, about 5 minutes.

Then mix the dough on medium speed until it is smooth and elastic.

Turn dough onto a well floured surface and knead for 7 minutes until dough is smooth and elastic.)

Once combined, turn to medium speed for 2 minutes, or until dough is smooth and elastic.

Keep kneading till the dough is smooth and uniform in texture, but do not over-knead it since it will make the dough elastic, and we don't want that because then it will shrink a lot when baking.

Knead dough for 3 - 5 minutes until elastic and smooth.

Once the dough is smooth and elastic, place it in a lightly oiled bowl.

Add the reserved cup of flour a little bit at a time, working it into the dough, until it is very smooth and elastic, about 10 minutes.

Turn dough out onto a floured counter and knead it into a smooth, elastic dough, about 5 to 8 minutes.

Turn out the dough onto a lightly floured surface and knead the dough until smooth and elastic, about 8 minutes.

Conversely, if you get a good - feeling, smooth, elastic dough that isn't tacky with less less than the extra cup of flour, then that's okay, too.

Lower the speed and let the dough hook knead the dough for 5 minutes, until smooth, elastic and a little sticky.

Knead with the dough hook until the dough is smooth and elastic.

Knead the dough until it is smooth, supple, and elastic, 8 to 10 minutes.

Mix in a stand mixer with a dough hook attachment or by hand, kneading until the dough is smooth and elastic, about 5 - 10 minutes depending on what method you use.

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.

Either turn dough out onto a floured surface and knead, working in just enough flour to keep dough from sticking, or use a stand mixer fitted with the dough hook and on low speed to knead until dough is smooth and elastic, about 8 - 10 minutes.

Knead on a lightly floured surface for 5 minutes or until smooth and elastic, adding a little flour to the dough if it becomes too sticky — avoid adding too much flour or the dough will become tough.

butter one piece at a time, until dough is smooth, elastic, and very tacky but pulls away from sides of bowl, about 10 minutes.

Knead the dough until all of the flour is incorporated, and the dough is smooth and elastic.

Turn the mixer off and let the dough rest 15 minutes (autolyze) and then mix the dough again at about speed 3 until it completely cleans the sides of the bowl, and is smooth and elastic.

Transfer onto a work surface and knead well for 10 minutes till the dough is smooth and elastic.

Knead the dough for 5 minutes to form a smooth, firm, elastic ball.

On a lightly floured surface remove dough from the bowl and knead until dough is smooth and elastic approximately 10 minutes (if dough is really sticky add a little extra flour).

As you turn and rest the dough, it should also become more cohesive and elastic and smooth.

Add flour bit by bit, kneading to form a smooth and elastic dough.

Scrape dough onto clean, well - floured counter and knead, scooping dough up, slapping it on counter and turning it, until smooth and elastic, 8 to 10 minutes.

However, you will need considerably more flour, added 1/4 cup at a time, until dough is smooth and elastic, but slightly sticky.

Or, knead with standing mixer on low for 5 - 6 minutes, or until the dough is smooth and elastic.

Knead for 5 minutes with oiled hands or until the dough is smooth and elastic, but slightly sticky.

Remove dough from bowl — it should be smooth and elastic.

Add water and 1 teaspoon olive oil and beat for 2 - 3 minutes on medium - low until dough is smooth and elastic; or process just until the dough forms a smooth ball; or knead 5 minutes with oiled hands or until smooth and elastic, but slightly sticky.

Instructions: Mix all the ingredients in a mixing bowl (or the bowl of your stand mixer using the paddle attachment), then knead the dough by hand (or in your stand mixer with the dough hook) to make a smooth, elastic dough, about 5 to 10 minutes.

The result should be nearly smooth and somewhat elastic; press on the dough; it should slowly bounce back, with a light impression of your finger remaining.

Turn the dough out onto a floured surface and knead about 10 minutes or until smooth and elastic, sprinkling with just enough additional flour, if necessary, to keep it from sticking.

, you need a mixer to knead the dough until it's smooth and elastic.