322 whole dough flour Recipes

flour, salt, baking powder, sugar, lard, butter, whole egg plus 1 egg yolk, cold water (more or less , to bring dough to proper consistency)

whole wheat flour, plus extra for kneading and rolling out dough, salt, water

chocolate dough, shortening, brown sugar, salt, whole milk, vanilla extract, instant espresso powder, flour, cocoa powder, baking soda, peanut butter dough, smooth peanut butter, sugar, brown sugar, vanilla extract, whole milk, flour, baking soda, baking powder, assembly, amedei 70% toscano chocolate (or similar)

pre-ferment, unfed ) whole-wheat sourdough starter, warm water, whole wheat flour, dough, all-purpose flour, whole wheat flour, salt, skim milk powder, all the pre-ferment (above), canola oil, golden syrup, dry active yeast, warm water, golden syrup, raisins, pumpkin pie spice

all-purpose flour, plus more for rolling out dough, whole-wheat flour, baking powder, sugar, salt, chilled unsalted butter, cut into small pieces, style, reduced-fat cream cheese, very cold water, fresh lemon juice, peeled apples (a mix of gala and granny smith), cored and cut into 1/2-inch-thick wedges, granulated sugar, brown sugar, all-purpose flour, vanilla extract, fresh lemon juice, cinnamon, freshly ground nutmeg, egg white, lightly beaten, vanilla low-fat ice cream

whole milk, fresh yeast or 1 package of active dry yeast (not rapid rise), bread flour (about 3 3/4 cup), unsalted butter, softened, superfine granulated sugar, salt, eggs, equipment : a flexible plastic bowl scraper

whole wheat pastry flour, salt, baking powder, part-skim ricotta cheese, butter, room temperature

whole fish (choose a flavorful fish like trout), salt and pepper, lemon, cut into wedges, to serve, white flour , sifted, salt, active dry yeast, egg, warm water, milk

whole wheat flour , for dusting, frozen pizza dough, thawed and quartered, extra-virgin olive oil, red onions, thinly sliced, two 9-oz packages frozen artichoke hearts, thawed, minced rosemary, salt and freshly ground pepper, two 10-oz packages frozen chopped spinach, thawed and squeezed dry, shredded fontina cheese, freshly grated pecorino cheese

caputo oo pizzeria flour or blend 50/50 king arthur bread and all-purpose flour), filtered water, sea salt, dry active yeast* see cook s note, note : fresh yeast is preferable; follow package conversions if you can get it., prosciutto , skin on shank end from the deli (recommended: di san daniele), carrots, coarsely chopped, celery stalks, cleaned and coarsely chopped, yellow onions, coarsely chopped, garlic, peeled and left whole, water, leek, trimmed, unsalted butter, white wine (recommended : amaise), heavy cream, salt and freshly ground black pepper, red onion, peeled, olive oil, salt, granulated sugar, water, balsamic vinegar, salt-cured black olives, extra-virgin olive oil, fresh rosemary, grated fontina cheese, grated parmiagano-reggiano cheese , as needed

whole milk, unbleached all-purpose flour, instant yeast, coarse sea salt, extra virgin olive oil, peanut oil or lard, for frying

whole milk, active dry yeast (2 1/4 tsp), sugar, unsalted butter, melted and slightly cooled, plus more for brushing, egg yolk, vanilla extract, all-purpose flour, plus more for dusting, salt, freshly grated nutmeg (optional)

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)

directions here are for mixing the dough in a bread machine, but baking it in your oven. if you need different directions, just message me and i will send them to you. (am using my bread machine as kitchenaide is out of commission right now)., way i added more nutrition & flavor to this loaf was by soaking my grains overnight, then adding them to machine (original recipe does not call for added grains). using a 1 cup measuring cup, i filled it 3/4 of the way full with a mixture of brown rice flour, quinoa and barley flakes (looks like oatmeal)-i dumped that into a dish and added 1/2 cup of warm water, stirred it around, and let it sit (covered) overnight so that the grains could absorb the water. i ve been reading a lot about grain (and whole grain flour soaking) and so far, this seems to have served me well. you can use any combination of whole grains-this is just what i used. next day when i was ready to make bread, i did this, i set my machine on the dough (or manual) cycle and layered these ingredients in the bread machine in the following serving, warm water, molasses, sugar, kosher salt, lemon juice (bottled ok-it helps the yeast and helps crumb be less tender), oil, whole grain mix i created, rye flour, vital wheat gluten (flour), bread flour (i usually use just a speck over 2 & 1/2 cups), active dry yeast (yes, 6 tsp), also need, egg wash to brush on top (1 egg, beaten well with a pinch of salt and a tsp of water) & oat bran to sprinkle on top & make it pretty., once the ingredients are in , press start and let your machine run thru the dough cycle., once that s complete , remove dough divide it in half, shape it freeform (i just make a round loaf), place shaped loaves on parchment lined baking sheet. cover dough with plastic wrap and let it rise until almost double in size (about an hour in my kitchen). when dough nears the end of it s rising time, preheat the oven to 375o (i bake it at 365o, but i m a bit neurotic about bread)., once oven is heated , brush loaves with egg wash, dust them with oat bran, score/slash them about 1/4 deep and load them into oven., bake 375o for about 30-35 minutes until loaf sounds hollow when bottom is tapped (or for 38-40 minutes at 365o)., cool on wire rack .

butter, softened, brown sugar, sugar, milk, vanilla, flour, semi-sweet chocolate chips, milk, vegetable oil, sugar, yeast, flour (i used 1-1/2 cups whole wheat and 3 cups all purpose), baking powder, baking soda, butter, cinnamon, sugar, batch ready to eat cookie dough, powdered sugar, butter, melted, vanilla, heavy cream or 4 tbsp milk

semolina or cornmeal for dusting, basic pasta dough , recipe follows, extra-virgin olive oil, spanish onion, cut into 1/8-inch dice, carrot, cut into 1/8-inch dice, rib celery , cut into 1/8-inch thick slices, dry red wine, basic tomato sauce , recipe follows, anchovy paste, hot red pepper flakes, chopped fresh rosemary, boneless boar shoulder (may substitute lamb or venison), cut into 1/2-inch cubes, salt and freshly ground black pepper, basic pasta dough, flour, plus extra for kneading, eggs, extra-virgin olive oil, spanish onion, cut into 1/4-inch dice, garlic, thinly sliced, chopped fresh thyme, carrot, finely shredded, whole tomatoes, salt

lean pork sausage, chopped onion, sliced mushrooms (optional), dry red wine (optional), eggs, beaten, chopped fresh basil, ground allspice, ground garlic powder, ground sage, salt, black pepper, grated mozzarella cheese, grated parmesan cheese, tabasco sauce , to taste (optional), pizza dough (available in refrigerator cases of grocery stores), flour (for working with the dough), assorted mustard (whole grain, sweet and hot, jalapeno, etc)

instant yeast (2 1/2 tsp, or 4 oz), honey, warm water (divided ), bread flour (plus additional for dusting the work surface), whole wheat flour, kosher salt, extra virgin olive oil, cornmeal for sprinkling the baking pans, special equipment : baking pans or cookie sheets, pizza stone (optional), makes eight 6-7 inch pitas, procedure, combine the two flours in a medium bowl., whisk in 1/2 cup of the flour mixture and keep whisking until the mixture is very smooth. cover with plastic wrap and let sit in a warm place for 45 minutes to an hour, or until doubled and bubbly., stir the salt into the remaining flour mixture ., mix in the remaining flour , 3/4 cup water, and olive oil. stir until a shaggy dough forms., turn out dough onto a lightly floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic., lightly spray a large, clean bowl with cooking spray (or coat with olive oil). place the dough in the bowl and turn to coat in the oil. let sit in a warm spot for at least an hour, or until the dough has doubled in size., punch down the dough (it s fun) and cut into 8 fairly even pieces., lightly flour a work surface ., roll each dough piece into a ball between your hands. flatten 1 of the dough balls , then roll out on your floured work surface to 6-7 inches in diameter. transfer the pita to the cornmeal-dusted baking sheet. repeat with each dough ball., let the dough rest, loosely covered with a clean kitchen towel, for 30 minutes., if you are baking your pita on a pizza stone , place the stone on the oven floor, and remove the middle oven rack (move the second oven rack to the top position, out of the way). if you don tsp have pizza stone, remove the top oven rack, and place the second rack in the lower middle position., preheat the oven to 500of., transfer the pitas , two at a time, to the pizza stone or oven rack. bake for 2 minutes on 1 side, gently flip with tongs or a long spatula, and bake on the other for 1 minute., pita to a cooling rack. cool for 1-2 minutes, then stack to keep warm.