Sentences with phrase «white bread dough»

This basic white bread dough recipe is a fantastic base to work from whether you want to create thin crust crispy pizzas, freshly baked rolls or home cooked loaves.

They're just little poles of white bread dough cooked until golden brown then smeared in good flavors.

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

Otherwise, it's just a basic white bread dough.

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

Not exact matches

The castle's bakery boasts a one - of - a-kind cheese bread made with hand - rolled white egg dough laced with aged Wisconsin cheddar cheese.

Buttery little bundles of dough are tucked into muffin pans and bake up into a tender roll, reminiscent of a French croissant in taste but with the velvety crumb of a traditional rich, white bread roll.

I made three layered, simple bread with white dough embedded in the green and orange layers.

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

From white bread to sour dough to cinnamon rolls and everything in between.

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.

Not only did I make two loaves of this super-duper good bread, but I also made a white pizza with homemade pizza dough, which I totally can't wait to share with you guys, because it's also awesome.

Too many eggs have the paradoxical effect of making bread dry, as the egg white has a tendency to remove moisture from the dough.

Dough: 200 grams active levain (float tested: see below) 900 grams white bread flour 100 grams whole wheat flour 700 grams warm water, plus 50 grams (divided) 20 grams salt 315 grams walnuts (toasted and roughly chopped) 180 grams dried cranberries (I refreshed mine in hot water so they plumped up a bit) Grated zest of 2 oranges

Levain: (Night before mixing dough) 1 tablespoon mature starter (fed / refreshed within 8 hours) 100 grams white bread flour 100 grams whole wheat flour 200 grams warm water

Four ingredients mixed into a dough go through two fermentations and then bake into a soft, satisfying boule — basically the most addictive white bread you'll ever eat.

Place the ingredients in your bread machine in the order recommended by the manufacturer, and program the machine for white or basic bread, or for the dough cycle.

Here are the ingredients: DOUGH (4 PIZZAS) 600 g white bread flour 2 tablespoon fine sea salt 7 g package of dried yeast 1 tablespoon of sugar 2 1/2 cups of warm water (more or less) Tomato Sauce: 1 clove of garlic 1 bunch -LSB-...]

(since I can't remember what a non GF piece would taste like) she said it reminds her of sour dough - I got the white bread.

For the dough add 1 1/2 cups of bread flour (you can use all - purpose flour) to a bowl, 1/2 teaspoon of sea salt, 2 tablespoons of extra virgin Spanish olive oil, 1/3 cup of white wine, and mix everything together

Here's the recipe; Ingredients: 2 cups onion 1 cup green bell pepper 1 tablespoon garlic 1 cup celery 1/4 cup olive oil 1/2 cup water 1 (14oz) can tomato puree 1 (14 oz) can tomato paste 2 tablespoons oregano flakes 4 pounds blue crab claw meat, fresh or frozen Oil for deep - frying For the dough: 2 loaves white bread 2 loaves Cuban bread 3 tablespoons crushed red pepper Vigo bread crumbs -------------------------------------------------------------------------------- Directions: Finely dice and coarsely mix first four ingredients in blender.

If you're interested in making whole wheat bread, swap 25 % of your white flour for whole wheat to start, and increase as you become more skilled at kneading a wet dough.

I tried the half whole wheat half white bread flour and the dough did not rise well - probably needed 1 part whole wheat 2 parts reg flour.

Starter 90 g white wheat flour (bread flour) 20 g powdered brown sugar 25 g active sourdough starter 40 g water Dough 500 g white wheat flour (bread flour)(100 %) all of the above starter (appr.

Ingredients: Starter 100 g water 100 g white wheat flour (bread flour) 1 tablespoon of your (active) sourdough starter Dough all of the above starter (appr.

Ingredients: Starter 200 g water 200 g white wheat flour (bread flour) 1 tablespoon of your active sourdough starter (I used rye starter) Dough 380 g mashed baked pumpkin (I used hokkaido pumpkin)- * see the note below 300 g white wheat flour (bread flour) 100 g whole grain spelt flour 150 g water 10 g salt Other Bran for coating rolls Butter for greasing the pan 10 ice cubes to create steam in the first minutes of baking * My mashed baked hokkaido was very dry.

100 g) 225 g whole grain rye flour 225 white wheat flour (or bread flour) 2 tablespoons of roasted rye malt * 350 g water - 77 % hydration dough (pay attention to the water level, adjust it to your flour's absorbance - if you flour absorbs less water, add less water in the beginning, it is easy to add it more later if necessary) 9 g fine sea salt Fruit soaker 40 g dry apples, chopped to small pieces 100 g dry prunes 50 g rum Other 60 g chocolate chips (I used these) orange zest of 2 organic oranges 70 g roasted hazelnuts, chopped (roast them for 8 - 9 minutes at 230 °C / 446 °F) * if you don't have roasted rye malt at hand, substitute it for cocoa powder but make sure you add some (appr.

This variety also uses bread made from refined white flour, dough conditioners, and quite a lot of other ingredients I can not even pronounce and would never cook with at home.

Food manufacturers use white flour for bread, bagels, pasta, pizza dough, pretzels, English muffins, pastries and a host of other foods.

The bran and germ are often removed and sold separately, when Mother Nature intended that they be eaten together with the carbohydrate portion; they're baked as quick rise breads so that antinutrients remain; synthetic vitamins and an unabsorbable form of iron added to white flour can cause numerous imbalances; dough conditioners, stabilizers, preservatives and other additives add insult to injury.

I swapped half the white flour for whole wheat flour, which made my batter turn into a thick dough... so I added about 1/4 cup of mango juice which literally made this banana bread perfect!

While plain white bread is usually fine for many dogs, if you're in the habit of making fresh pizza or your own bread, it's easy to forget and just leave kneaded dough on the counter to rise.

It can bake Normal (white), French, Whole Wheat and Sweet bread, prep dough for pizzas or bagels, and make jam, too.