551 whole dough Recipes

whole wheat flour (27 oz white or red wheat), water (18.5 oz), table salt (15 g), instant yeast (4 g), cooking oil (46 g), honey (70 g)

whole wheat flour (5.8 oz), honey, active dry yeast, warm water, warm beer (flat ), yeast, whole wheat flour (1.5 oz), bread flour (7.5 oz), gluten, light oil (i use canola), salt (10 g table )

whole wheat flour, flour, salt, vinegar, silken tofu (mori-nu firm is great for this), water

whole wheat flour, white flour, yeast (2 packages), warm water, salt, honey, olive oil

whole wheat flour, all-purpose flour, active dry yeast, salt, white sugar, olive oil, warm water (100 degrees f or 38 degrees cup), all-purpose flour , for dusting

dry yeast, white sugar, warm water, olive oil, hard white whole wheat flour , or more as needed, salt

whole wheat flour (grind fresh if you have a vitamix), white flour, dry yeast, powdered milk, sugar, salt, butter, water

whole wheat flour, all-purpose flour, water, olive oil, salt, eggs

warm water, olive oil (plus 1/2 tbsp to brush onto the crust), honey, whole wheat flour, white flour, salt (or to taste), dry yeast

whole wheat flour, all-purpose flour , plus additional flour for rolling, active dry yeast, salt, sugar, olive oil, pizza toppings

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 wheat flour, sea salt, dried oregano, egg, slightly beaten, soymilk

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

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 grain flour, white unbleached flour, sugar, yeast, water, olive oil , extra virgin