Sentences with phrase «than bread dough»

Since this is a quick bread, the consistency should be more like cake batter, rather than bread dough, so it should feel more liquid.

Not exact matches

Despite weighing carefully, my base was more like bread crumbs than a dough and the chocolate topping seemed to split, floating in the oily cacao butter, although admittedly I may have got the maple syrup amount wrong (how come there are» ml» of syrup in the base but much more vague «tablespoons» in the chocolate??)

STEP 4: There are a few advantages to baking gluten free bread, which you will find in this recipe: There is no need for a second rise, you don't have to knead or take much time to shape the dough, and the dough rises quicker than your traditional bread.

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

That's a good idea, because the flat breads are much easier to handle than raw pizza dough for the kids.

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?

I did notice that the preparation was more of a thick dough (like bread dough) than a batter, though I suspect that this is in part because here in France there is only farine de maïs, which is much more finely ground than regular cornmeal.

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.

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).

I can tell by the pics that this dough is supposed to be softer than white bread dough, but this really seemed too wet.

The dough should be firm, stiffer than French bread dough, but still pliable and smooth.

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!

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.

This bread machine kneads yeast dough more thoroughly, with less effort, than anything else, from hands to food processor to mixer.

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.

When shaping the dough, GF dough is much less elastic than reg bread dough, so I shaped it a little more flat than round.

Please remember that gluten - free bread dough is stickier and much more fragile than its conventional counterparts, so don't add too little water in an effort to create dough that can be rolled, for example, without benefit of plastic wrap.

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.

My husband likes making yeast breads so he makes dough (rather than buying some) and we use regular mozzarella instead of smoked.

The dough will be very thick (much more like regular wheat flour bread dough than you may be used to with gluten free); however, if the dough seems too thick to spread into a loaf pan, gradually mix in more yogurt, one tablespoon at a time, until the dough is still thick, but able to be smoothed with a spatula.

This batter - style gluten free yeast bread dough is more like a loose cookie dough than it is conventional bread dough.

Not sure how experienced you are with baking bread, but the more you do it you get to learn how the dough should feel before baking, and maybe it should be more sticky than dry for the way yours is coming out.

Does it get any easier or faster than that when making bread dough?

I find it's easier to make GF pizza dough with my mixer than in a bread machine.

Sometimes when you add gluten free flours together to make a bread, the mixture is more like a batter than a dough, but it shouldn't be a soup!

Like one of the bakers in the comment section above, I was also a little worried since the dough seemed to be a little gummier than the typical sweetbread dough (like banana bread), but it baked beautifully!

And, she pointed out, it takes less time than regular bread because you don't have to knead gluten - free dough.

The dough will be very thick (much more like regular wheat flour bread dough than you might be used to with gluten free); however, if the dough seems too thick, gradually add more yogurt, one tablespoon at a time while the bread machine is mixing, until the dough is still thick, but able to be smoothed with a spatula.

@Anonymous: I tried with both of my stand mixer and bread maker, and found that bread maker performed much better than stand mixer in kneading this tangzhong dough.

I do think it would work though since this is a gluten - free dough and it's more «liquidy» than typical bread flour.

This dough will be a little bit more sticky than many bread doughs.

Even if you don't make your dough from bread, perhaps you feel willing and able to make a slightly larger contribution to our charity, which even at the highest level works out to less than # 9 a month.

When baking yeast breads, carefully watch that the dough does not rise more than double its bulk.

I made these sweet buns today and I really enjoyed making it.The dough was so easy to work with, not sticky at all (I usually have problem when making breads, they get too sticky and I end up using more flour than what recipe says).

These sharp granules can slice through protein chains, shredding gluten and making bread doughs crumbly, rather than elastic and chewy.

* Note: If you don't have a silicon loaf pan, a regular bread pan will do, however, I recommend combining the ingredients in a bowl rather than the bread pan, and coating the pan with some coconut oil or lining with parchment paper (which makes for easy lifting of the bread) before pouring in the dough.

-- using a bread dough rather than pastry?

It contains a mixture of proteins (more than 100) that gives dough made with gluten - containing grains its elastic texture, which is why it is so valuable in foods such as bread and pasta.

The dough seemed wetter than it should have been, which might be why mine looks more like soda bread than your beautiful boule.

I don't usually like super soft bread, but when you describe this as sour dough slightly softer than the usual, I'm intrigued.

The dough should be stickier than you would want for working with bread but still pull away from the sides of the mixing bowl.

I would definitely reduce the amount of liquid as my dough was quite sloppy and made a flatter than normal bread.

Fully refrigerated wet dough is less sticky and easier to work with than dough at room temperature, but whatever you do, do not punch down the dough — this is unnecessary with gluten - free bread baking.