Knead with your hands if necessary to bring the dough together.Roll the dough between two sheets of
unbleached parchment paper into a round a bit less than 1 / 3 - inch thick.
I don't like using plastic though and I don't have a glass container the right size, so I wrapped it
in unbleached parchment paper, so that could be interesting too!
Line a 8 by 8 inch square pan with a piece of
unbleached parchment paper so that the paper hangs over the long edges (you can use any other size square pan you may have).
Roll one piece of dough out between two sheets of
unbleached parchment paper a square that is about 8 - inches all around, and about 1 / 4 - inch thick.
Unbleached parchment paper.
Preheat oven to 375 degrees F, line 9 × 13 baking dish with
unbleached parchment paper and spray with cooking spray.
Line 2 large and 2 small rimmed baking sheets with
unbleached parchment paper and set them aside.
Preheat your oven to 325 ° F. Grease a 9 inch square baking pan, line it with
unbleached parchment paper, and set it aside.
Divide the dough in half, and place one piece on a large sheet of
unbleached parchment paper.
Cover with a second sheet of
unbleached parchment paper and press or roll the pieces of dough into rounds about 1 / 4 - inch thick.
Line a large rimmed baking sheet with
unbleached parchment paper, place a wire rack on top and spray the rack light with cooking oil to grease.
Place the first ball of dough between two sheets of
unbleached parchment paper, and roll into a rectangle about 1 / 8 - inch thick (about the thickness of a nickel).
Grease well an 8 1/2 by 4 1/2 - inch loaf pan, line it with
unbleached parchment paper, and set it aside.
Place on a large piece of
unbleached parchment paper and top with another large piece of parchment paper.
With a rolling pin roll out the dough and transfer the rolled dough onto the pizza stone, or baking sheet previously lined with
unbleached parchment paper or any other pizza baking tray you are using.
Line large rimmed baking sheets with
unbleached parchment paper and set them aside.
Sprinkle some tapioca flour on a piece of
unbleached parchment paper, and scrape the dough onto it.
Grease an 8 - inch x 8 - inch baking sheet, line with crisscrossed sheets of
unbleached parchment paper, both sheets long enough to overhang the sides of the pan and greased in between.
You will need a food processor, any dish that will hold an approximately 6 × 6 ″ base (does not have to be oven proof), pan to heat oil, unbleached parchment paper
Place the dough on a lightly oiled piece of
unbleached parchment paper and sprinkle the top with flour.
Cover the baking sheet with another sheet of
unbleached parchment paper, and place another quarter sheet pan on top of the top sheet of parchment paper.
Line a rimmed baking sheet with
unbleached parchment paper, and place the coconut chips on it in an even layer.
I line it with a sheet of
unbleached parchment paper and then, yes, put the bread in there unwrapped — cut side down (rule # 10).
Turn out the dough onto a lightly floured piece of
unbleached parchment paper and press into a disk.
Line large baking sheets with
unbleached parchment paper and set aside.
Regardless of how many strands you are braiding, flour a sheet or
unbleached parchment paper and place 10 - inch - long stands of dough length-wise on the paper.
On baking day, line a rimmed baking sheet with
unbleached parchment paper and set it aside.
Line a couple baking sheets with
unbleached parchment paper or a Silpat mat, and place the large - grain sugar in a small bowl.
Alternatively you can line the bottom with
unbleached parchment paper.
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.