Sentences with phrase «so kneading»

On top of all of that, cats have scent glands in their paws that they use to mark their territory, so kneading you is another way of marking you as belonging to them.

Instead, it's more on the crumbly side, so kneading it will help incorporate all the ingredients, including the chocolate chips, and form them into a ball.

Also, keep in mind that there is such thing as «over kneading», so knead for about 8 minutes then stop.

I don't have a bread maker so I kneaded the dough my hand The dough was incredibly sticky for both loafs and I ended up adding about one cup extra bread flour so I could knead the dough.

I also didn't have a bread machine so I kneaded the dough for 30 minutes by hand.

I didn't have a bread maker so I kneaded it by hand.

Not exact matches

After a while it will be impossible to stir, so turn the dough out onto a floured surface and begin kneading in the rest of the flour.

But I'd grown overconfident, so the fact that I'd never in my life used a pastry blender or a rolling pin didn't stop me from going right ahead and whisking together some flour, sugar, and salt, cutting in two sticks of butter, adding some water, and then kneading it all together to form two disks that looked exactly like the picture on page 438, thank you very much.

As the 5 minutes nears an end, we start filming again so you can see what the dough looks like at the end of the first 5 minutes of kneading.

The dough should be so thick that you need to knead the chocolate and nuts in with your hands.

I worried about a number of other things during the process, too, like not having warm enough water, so the pre-ferment didn't ferment as much as I needed, or not knowing exactly how much to knead the dough or knowing when it would be kneaded properly.

I kneaded them in my KitchenAid, so I didn't have to add any additional flour except to my hands to roll them into balls for the second rise.

I just kneaded each of the buns separately so they did not need much flour.

I have been baking for a while and thought this was a very stiff dough when I was kneading it, so yes, I did sneak a little extra water into it.

I used my Kitchen aid to knead (it was SO sticky I don't think I could have done it by hand).

After refrigerating the dough it was totally hard, so I had to wait a few hours before I could knead it a bit to soften.

I mix mine in the Kitchenaid so it's easy to knead w / o adding any more flour.

Anyhow, after seeing so many people posting about «no knead» bread and seeing all the beautiful, yummy pictures, I knew I to try.

I'm eager to revisit this recipe because it was so delicious and, of course, an original «no knead» bread.

1) Put flour, salt, sugar and melted butter in a mixing bowl 2) Pour in warm water bit by bit, and knead dough until it achieves a homogenous, smooth and soft texture 3) Roll the dough into a small ball and place it in a bowl, covering it with transparent film, and allow the dough to rise for 30 minutes 4) Chop onions and garlic finely, and saute onions in a pan until onions are caramelized, then add chopped garlic 5) After 30 minutes is up, press the dough to get rid of the gas created by the yeast 6) Add the sauteed onions and garlic to the dough, and knead well so that ingredients are dispersed homogeneously in dough 7) Shape the dough in any way you like and then leave it on a greased baking tray for 30 minutes (during which the dough should double in size) 8) After the 30 minutes of waiting time, bake in pre-heated oven at 180 — 200 deg cel for around 20 to 25 minutes (or until the crust is golden brown)

After about 20 to 30 minutes of kneading and rinsing, which to me seems like a considerable amount of time, the resulting 2 or so cups of stretchy gluten is evident.

To unite the mixture well with a little time of having kneaded, remember that we are avoiding to heat the mixture and to activate the gluten, loves and take it to the refrigerator during one hour or more so that it cools down and the butter relaxes.

: (so I never thought I'd be able to make real bread (because I couldn't knead it).

Lightly flour a clean surface, and knead the dough by continually folding half of it over itself and pushing down, rotating the dough slightly each time so that a different portion is folded over.

Was my first time using the mixer to knead but the bread still bounced back before I put it in the bowl so I think it got enough manipulation....

Knead for a minute or so to bring it all together (this isn't a traditional bread recipe, so you don't need to knead it for long — just enough time to bring everything togetKnead for a minute or so to bring it all together (this isn't a traditional bread recipe, so you don't need to knead it for long — just enough time to bring everything togetknead it for long — just enough time to bring everything together).

This is a no - knead dough, so it's okay that the dough is stickier and wetter than a kneaded dough would be.

The hydration of this dough is roughly 80 % (by weight) so it will feel really wet and sloppy to start with but the more you knead it, the better the texture becomes.

And so I did and then mixed, then kneaded it, then let it rise....

At the point where the apples would have been added, I took it out, kneaded it a bit more, and let it rest for 20 more minutes, but I think my bread over proofed, so I think next time I'll skip right to the 4 ropes step.

In bread making, kneading the dough also develops the gluten strands in the flour so it adequately holds in the gases released by the leavener (yeast) to produce a bread with good volume and texture.

It's a couple more weeks before they're in season here (Chicago) so in the meantime I will be plotting... my husband thought maybe dehydrating the grapes a little at a low temp in the oven before kneading them in to the dough to prevent the runniness?

Once you have a handle on baking with yeast, have learned to knead and so on, it's time to move on to sourdough baking.

I don't have either the patience nor the skills to work with sourdough, so this no - knead recipe with yeast is the perfect choice for me too Thank you Aysegul, for your nice words!

Hi Tasha, no typo here — this bread doesn't involve any kneading so it needs time for the raising chemistry to occur I think it works with extra buckwheat instead of rye, but bread is always unpredictible, so I can't tell it for sure.

I kneaded by hand, so I guess I won't worry about that.

i just tried the recipe and it came out SO dry I could not get it to hold together enough to even begin to knead.

Seemed odd that it would be so far off what you said it would be, but that's when the dough held together and started whispering «please knead me!»

Knead the dough until well combined and place in the fridge for about half an hour so it will be easier to cut out the shapes when the dough is a bit harder.

11:35 — The dough ended up very stiff so I didn't even need bench flour to hand knead.

I think my stand mixer would allow for 4 cups, which means I'd have to add the rest while kneading and am not sure how to incorporate that - thanks so much!

My hands are slightly arthritic, so this is a compromise that allows me to punch down and knead for the second rising, and still be «hands on.»

It is so much easier than kneading by hand.

So this Wild Mushroom Lasagna took center stage along with a salad of greens, fennel, grapefruit and avocado, a loaf of homemade no - knead bread, wine.

These pictures are so helpful to understand the right consistency after kneading.

I always have this problem with challah: when i'm kneading it is SO sticky half of it ends up on my hands.

After some mild panic (my biggest bowl is not quite big enough for comfortable hand - mixing of that much dough, and it was making things difficult to judge, so I was a little light - handed on the flour before trying to begin kneading I think) because the dough was so wet it was just smearing / sticking to my board, I managed to knead in enough extra flour that I could get it into an oiled bowl.

I'm pretty obsessed with sweet potato noodles right now so I'm saving this one for later:) Natalie Tamara @TheTofuDiaries recently posted... No - Knead Bread with Sweet Potato and Pine Nuts Vegan

Slowly add enough water to the flour mixture to make a soft but manageable dough, mixing and kneading as you do so - you will need anything from 175 ml to all of the gingery water.

If you still feel it needs more flour, I'd recommend only adding 2T extra at a time, kneading it in and letting the dough rest (so it absorbs) for a full 10 minutes before adding any more.