Sentences with phrase «use bread dough»

Great idea to use bread dough instead of pastry — a healthier twist?

Hi Christine, I have been making bread using this bread dough recipe for a couple of times already.

-- using a bread dough rather than pastry?

Not exact matches

If you're really in a hurry, use prepared or frozen / defrosted white bread dough or pizza dough.

O made this bread last night but as a lot of other people have stated below, after nearly 2 hours in the oven it was still raw I followed all the processes step by step and I would say the mixture was firm definitely not runny, so am really confused as t what has gone wrong, I even turned up the oven temperature to over 200 for the last half an hour as was getting a bit desperate............... perhaps ella you may be able to post a picture of the dough just before it goes in the oven so we can see what you mean by firm as that may be where it goes wrong OR should I just try with using less water?

I'd made the pita bread dough earlier in the week and kept it in the refrigerator (I used this recipe), so all I needed to do was let it come to room temperature and roll it out.

The dough is quite sticky; if you have a KA mixer, use it and your bread hook to do the kneading, then use as little flour as you can manage while shaping the dough into rolls.

I used my bread machine on dough setting and added just a touch more flour because it was very very wet.

Whisk the bread, wheat, and rye flours in the bowl of a stand mixer (you can also use a bread machine to make the dough).

Dough all of the above starter 180 g warm milk (water can be used instead, for a less rich dough) 370 g bread flour 1 egg yolk 2 tablespoons of melted butter 1 tablespoon of sugar 6 gDough all of the above starter 180 g warm milk (water can be used instead, for a less rich dough) 370 g bread flour 1 egg yolk 2 tablespoons of melted butter 1 tablespoon of sugar 6 gdough) 370 g bread flour 1 egg yolk 2 tablespoons of melted butter 1 tablespoon of sugar 6 g salt

As opposed to bread dough, the dough was definitely still sticky after kneading, and kneading was a bit difficult... but I'll just have to get used to it:)

I used the dough cycle on the bread machine — did the warm liquids and yeast first to sit a few minutes, cut the butter into small chunks and threw everything else in.

I love my 11 - pound Oxo Good Grips scale and often use it several times a day for weighing everything from onions and potatoes to bread dough and postage.

I used the dough hook twice to make a light yeast bread (using 500 grams white flour).

Meanwhile, using thawed out bread dough pull approximately 1/2 inch strips.

Make the dough using a bread machine or traditionally.

This is a really easy vegan focaccia bread to make using only 4 simple ingredients once you've made your homemade dough - roma tomatoes, onions, rosemary and olive oil.

Their recipe calls for a pound of frozen bread dough, but I made my pizza dough instead and measured out a pound to use for this.

Knead the dough — using your hands, a stand mixer, or your bread machine set on the dough cycle — until it's smooth.

Mari - I like using fast rise yeast in most of my GF yeast breads because you don't want to do the punch - down and second rise with gluten - free yeast doughs, so it works well to use the accelerated rise yeasts that don't need that extra rise time.

The pizza base was a scone - like dough that used store - cupboard ingredients, which I was very happy to see, because I've never quite got the hang of yeasted breads.

My favorite bread memory is simply baking bread, I used to love kneading the dough, that springy tension in the mix!

Also, I used organic bread flour and the dough was very sticky and a little challenging.

You could use frozen bread dough, but could not freeze the unbaked roll.

You can use 1 pound of store - bought pizza dough instead of making your own bread dough.

On a lightly floured surface, knead your risen dough 15 times (try not to use the flour in excess or your bread will be dry).

Then, the dough is kneaded — again, either by hand or machine (using a dough hook with a stand mixer or bread machine)-- for several minutes until it takes on a soft, smooth appearance.

Transfer the dough to a parchment - covered heavy baking sheet or baker's peel (if you'll be using a bread stone).

Try to use as little flour as necessary when kneading the dough; you don't want to toughen the bread.

Please note that this bread dough will be sticky but very elastic and spongy and it is better to knead the dough using a breadmaker or an electric mixer with hook attachment, not by hand.

To make the first bread, using flour - dusted fingers, gently spread a big dollop (or divide the dough into 6 equal portions) of dough onto a small (19 cm) frying pan.

You can make the bread dough, freeze it, and then thaw it out when you're ready for use (then you'd follow the rising and cooking instructions in the recipe).

I use part bread flour in this dough and that might help too.

Remove dutch oven from oven, and lift the dough out using the edges of the parchment paper and allow the bread to cool 30 minutes before slicing.

They really love to use a 5 quart plastic container to mix their bread doughs.

The dough was so spongy and wonderful to use!!!! I've never made challah bread and I was scared it wouldn't work but it did and it tastes amazing!!!

This is no kneaded bread, I just use a wooden spoon to combine and mix the dough.

I used half bread flour and half all - purpose and made sure to knead the dough a long time to really develop the gluten, and it created the most beautiful, long, pull - apart strands of bread — almost like string cheese — exactly what I'd been looking for last time I made challah and didn't get.

When the bread machine finished doing its thing after 1 1/2 hours, I noticed that the color of the dough was funny... turns out that I used King Arthur's white whole wheat flour instead of regular white flour.

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 used my bread machine to make the dough.

Lacking a bread machine, dump all the ingredients into the bowl of a stand mixer, and using the dough hook, mix at low speed 4 - 5 minutes.

Using the hook attachment, «knead» the bread until a smooth ball of dough forms, about 5 minutes.

I only used 10g of yeast and made the dough in a bread machine.

For the full bread - making experience, I mixed up the dough by hand, though you can certainly use a stand mixer or food processor.

It can be used by itself or mixed with other gluten - free flours to make delicious breads, pizza dough, cakes, pastries, etc..

I suspect you can use it for the mixing / kneading / dough prep part (though you'll still need to proof the yeast outside the machine because it's active dry and not instant or bread machine yeast, which does not need pre-proofing, hm, yes, I believe this is why I never use bread machines: by the time you've done all that, you could have had two doughs made and kneaded!).

Use a bread machine to knead the dough, if you wish.

In 1980, the HoSangs used their earnings to purchase a nearby bakery, which they named Royal Caribbean Bakery, and started baking Jamaican favorites such as bulla, coco bread, sugar buns, spice buns, hard dough bread and Jamaican fruitcakes.

Another revenue source is its dough line used to make traditional favorites such as pizza, calzones and bread sticks.