2624 flour dough Recipes

flour, brown sugar, white sugar, butter (very soft but not melted ), vanilla, milk or 2 tbsp water, chocolate chip (or use m&m s mini candies)

flour (high gluten pref but regular will work), warm water (110 degrees ), salt, active dry yeast (i use 7 g or 1 pckg ady for a lighter crust), sugar (optional)

bread flour (for water roux starter ), water (for roux starter ), bread flour (for dough), sugar (for dough), salt (for dough), active dry yeast (for dough), egg (for dough), water, warmed (for dough), butter (for dough), unsalted butter (for topping ), icing sugar (for topping ), egg (for topping ), dried milk (for topping ), bread flour (for topping ), egg yolk (for brushing )

cupcake batter, unsalted butter, melted, self-rising cake flour, white sugar, brown sugar, eggs, vanilla extract, baking powder, milk, semi-sweet chocolate chips, cookie dough batter (eggless), all-purpose flour, salt, unsalted butter, melted, brown sugar, white sugar, vanilla extract, milk, semisweet mini chocolate chips, cookie dough frosting, eggless cookie dough batter, heavy cream

active dry yeast, all-purpose flour (use 2 1/2 cups all-purpose and 1/2 cup pastry flour for more authentic dough), water, sea salt

bread flour, flour (for working the dough), warm water, yeast, mixed herbs (for pizza, oregano, parsley, etc.), chopped sun-dried tomato, salt

fourteen in 1 cookies, fourteen in 1 cookies (master recipe), makes: about 7 dozen 2 1/2-inch cookies, simplicity itself. we love this recipe , especially at holiday time, because from just 1 easy cookie dough, you can make fourteen kinds of cookies. putting the sugar through a food processor gives these cookies a wonderful lightness and fineness of texture. have all ingredients at room temperature, 68 to 70of., in a large bowl, beat on medium speed until very fluffy and well blended, unsalted butter, at room temperature, sugar , processed in a food processor for 30 seconds, or superfine, salt, add and beat until well combined, egg, vanilla extract, reduce the speed to low and beat in just until combined: 2 1/2 cups all-purpose flour, divide the dough in half and wrap in plastic. refrigerate until firm, at least 1 hour., dough can be refrigerated for up to 2 days or it can be double-wrapped and frozen for up to 1 month.), bake , position a rack in the upper third and another in the lower third of the oven. preheat the oven to 375of. remove 1 disk of dough from the refrigerator and cut in half. return the unused portion to the refrigerator. either: scoop the cookie dough into 1-tbsp balls with a small ice cream scoop and roll each ball between your palms until smooth. place the dough balls on parchment-lined cookie sheets, spacing about 2 inches apart. using the bottom of a smooth, flour-coated glass, flatten each dough ball to about 1/8 inch thick. or: lightly flour the work surface. roll the dough to 1/8 inch thick, using an offset spatula to loosen the dough. sprinkle the surface lightly with flours as needed to keep the dough from sticking. cut the dough into desired shapes. place the dough shapes on parchment-lined cookie sheets, spacing about 1/2 inch apart. get as many dough shapes as you can out of each sheet, because the dough should be rolled only 2 times. discard any leftover dough after the second rolling, or form the leftover dough into balls and flatten them to about 1/8 inch thick., bake , 2 sheets at a time, until the cookies are evenly golden brown, 6 to 8 minutes, rotate the sheets halfway through baking for even browning. using a thin-bladed spatula, immediatel transfer the cookies to racks to cool to room temperature. decorate the cooled cookies, if desired, and transfer to an airtight container.

tomatoes, chopped very finely, garlic cloves, minced, olive oil, oregano, tomato paste, sugar (to taste usually 1-2 tsp), salt (to taste), flour (see description above for type of ), salt, yeast, honey, olive oil, water, olive oil (for brushing over pizza dough)

flour, salt, cold butter cut into tbsp pieces, chilled shortening cut into tbsp pieces, cold water, egg, lightly beaten, grated gruyere or swiss cheese

flour, potatoes, olive oil, eggs, yeast, oregano, tomatoes, baby onion, peeled and halved, salt

flour, vanilla extract, egg yolks, butter, anise flavored liqueur, sugar, lemon zest, milk

flour, salt, baking soda, lard, brand of your choice, whole egg, lemon juice , and add enough water to make for 1 cup of liquid (i use realemon)

flour (i usually use 3/4 cup whole wheat and 2 1/4 cup all purpose), shredded cheddar cheese, salt (use less if you don tsp like your food y), butter (room temperature ), olive oil, water (use ice )

milk, melted butter , plus 1/3 cup for filling, sugar , for dough plus 2/3 cup for filling, salt, freshly ground cardamom (from about 25 cardamom pods), dry active yeast (2 packages), all-purpose flour or 8 -9 cups bread flour, cinnamon, egg white , lightly beaten together into an egg wash, water , lightly beaten together into an egg wash, granulated sugar (estimated) or 1/3 cup pearl sugar, for topping (estimated), chopped almonds (estimated) or 1/3 slivered almonds, for topping (estimated)

brownie base, sugar, flour, baking cocoa, salt, vegetable or canola oil, eggs, vanilla extract, cookie dough topping, butter, softened, brown sugar, white sugar, half-and-half, vanilla extract, flour, glaze, semisweet or milk chocolate chips, shortening ( i never use this)

bread flour, water (60 f), active dry yeast, warm water (80-90 f), salt, dry italian seasoning mixed herbs, bread flour (start with 2 1/2 cups and add if necessary), extra virgin olive oil (for brushing top of dough), coarse salt