Sentences with phrase «than a dough made»

Also, doughs made with all - purpose or bread flours will have more tolerance than doughs made with whole grain wheat or rye flours.

A dough made with yellow wheat flour will need much less water than a dough made with regular all - purpose flour.

Not exact matches

A bakery is a challenging business: you'll need to be able to make more than one kind of dough rise.

And even though I don't like dates, I thought the crust was really yummy; as if it were made from dough rather than nuts.

I've just made a batch and there's a lot more dough than I was expecting.

This recipe is for 1 tube of crescent roll dough or 8 pastries, but I highly recommend making a double batch since no one consumed less than two.

Use fingers to make a small well in the center of the balls and place the fifth dough ball in the center, sitting slightly higher than the others.

Even though this recipe is quick and easy and can be made in less than 30 minutes, the dough can be frozen up to 1 month ahead of baking for an even easier cookie prep.

The result was a revelation, and although it's been years since I made pizza dough, I think I never again made it with less than a third to a half corn meal substituted for the flour.

sherri, I would make a guess that it's your dry (compared to our humid, rainforest - like humidity) air, the flour is sucking up lots more liquid than mine, I think... that might explain Ruhlman's slack dough, since Cleveland is more humid, even, than up here... add more water until you get a dough that feels right to you, the starter should have plenty of power to make it rise!

The next tricks are to make the dough balls slightly taller than wide, to reduce spreading, and finally — underbake!

This pizza dough is so much easier than making from scratch & it tastes good too!

It's so much easier than making batches of cookies, waiting for the pans to cool, and baking more batches until the dough is gone.

Make two dents in the dough with your knuckle to record how many turns you have completed, then wrap and return it to the refrigerator for at least 1 hour (if resting more than an hour, let dough sit out 10 minutes before rolling again).

Making the dough is a different process than most sugar cookie recipes.

If it's the blender than it should work fine as well as you make sure the cashews are very tender first, if it's the mixer, it won't work as that is more for making doughs and batters.

To make rolls: Follow the directions above, but divide the dough into six pieces, rather than three.

You start by making the dough which takes less than 10 minutes.

Then the dough has to chill for 30 minutes and in the meantime you can make the jam (also less than 10 minutes!).

Smaller pieces of wrapped dough will chill more thoroughly than if it were halved, and therefore make cookies easier to roll and cut.

The dough makes more than what you might need for one tart or severl Napoleons, but it is easier to work a large quantity of puff pastry and refrigerate or freeze what you don't use.

I am on the first rise of this bread and the dough seems a bit drier than other breads I've made, is that normal with challah?

While the slow cooker is preheating, make the English Muffin Bread dough, but rather than covering the dough and allowing it a first rise, scrape the dough right into the prepared loaf pan and smooth the top with a wet spatula.

Sure you can make the dough from scratch, but I'm usually too exhausted the day after Thanksgiving for any cooking that requires more than 30 minutes of hands - on time.

Similarly, you can use dates rather than maple syrup to sweeten the vegan cookie dough, which will make it softer and stickier, which is can never be a bad thing with cookie dough.

Proper crunchy peanut butter cookies are made with a dense cookie dough that has more peanut butter than anything else.

Marshmallows and chocolate chips make up the simple yet amazingly satisfying middle layer and a chewy perfectly salty bottom layer is more of a cookie dough base than a crust.

It makes rolling the dough way harder than it should.

I've made these several times, but yesterday was the first time I followed the recipe and used light brown sugar instead of dark brown — I think I like the intensity of the dark brown better:) Used my bench scraper / dough cutter to cut them, and it worked much better than the oiled knife (or maybe I just made them a more workable goonies this time?).

No meal will be made that takes more than 15 minutes, no homemade dough will be kneaded from scratch, it's straight to the pantry to look for a quick dinner.

Yes, you can but the enzymes in un-scalded milk can break down gluten and prevent the bread dough from rising, resulting the breads to have denser crumbs than the breads that are made with scalded milk.

Pizza dough is one of those things that once you make it yourself, you'll eat even more pizza than you already do.

I found the dough to be very wet and sticky even after I added all the flour (I used all - purpose rather than bread flour, don't know if that made a difference).

Made it more than once and tried adding grated orange peel to the dough which tasted wonderful in the finished product.

There was no secret that it was whole wheat pizza dough, but I like the nuttiness of whole grains and I like knowing that I served a much healthier meal than when I would make pizza with good old white flour.

Remove the dough from the fridge and divide in half, making sure one ball is about one - third larger than the other.

If you don't have a problem dealing with large amounts of dough, than follow the recipe as written, but if you are a crust - newbie, try cutting the ingredients in half and make it in two batches.

Oh, my goodness!!!! I've made homemade bread for years, but it never had that lovely sour - dough taste, or the chewy, crispy crust, and it was a whole lot more work than this!

Excited to try this, especially as my BlendTec doesn't have a tamper, and I need something a little quicker to make than the yucca dough.

I find this method easier than trying to make a layer of dough and cutting the cookies individually.

The combination of rice syrup and almond butter make these bars less sweet, with a toothsome, more substantial savory quality than most other versions, which are more often than not merely sweet cookie dough made even sweeter with jam.

Truth be told, Bertucci's signature item (other than its pizza) is its rolls, which are baked fresh daily and made from dough that each restaurant produces in the true artisan bread fashion.

I been making this bread for a while and also if I may suggest, do invest on clay pots, no cleaning needed ever (they are cheaper than cruisets) just throw some corn meal on the bottom before you dump the dough in, pyrex works as well... always when in doubt... throw the corn meal in the bottom, no harm done in there.

I immediately compared your pictures and noticed that the perogies made with the flour were drier than the one using your dough which has me leaning toward using your dough recipe for most of your recipes.

Nilla: There are a number of German and Scandinavian breads that are dense and made with a batter, more than a dough.

I used your all purpose flour, weighed rather than measured the flour, and made the dough in the bread machine.

I made the gnocchi from dough I had frozen in the freezer since I made more than we could eat the last time.

Roll up your pie crust making a circular dough about 18 ″ in diameter and about a little less than a 1/4 ″ inch thick.

So, I just made the dough, but rather than raisins, I added some Michigan dried sour cherries.

The Baguettes and other loaves that we make from this dough generally have a chewier crust and more irregular interior structure than their counterparts made from our regular Sweet Ddough generally have a chewier crust and more irregular interior structure than their counterparts made from our regular Sweet DoughDough.