|Dough: Simple Contemporary Breads|
|by Richard Bertinet|
For all those who do not want to eat mass produced sliced bread filled with chemicals and preservatives, help is at hand.
1 - 10 of 1,070 for home made pastry dough
For shortening, any ... and helps the dough to brown and ... aside. Using a pastry blender or a ... tender crust, but all purpose flour may be substituted.
Combine flour, sugar, ... with fork to mix well. Add enough water to measure 1 scant cup. Sprinkle over flour mixture. Toss with fork to make a soft dough.
Tear off two ... stir well. Refrigerate. Dough will be sticky. ... Bake at 400°F for 20-25 minutes. Watch carefully that the bottom doesn't burn. Makes 8.
Thaw pastry dough. Pound meat ... 10 minutes. Mix egg yolk and sweet butter by warming and serve as sauce. (Could also add 1/3 to 1/2 cup of white wine).
Mix flour and ... work into soft dough. Make 2 ... desired.) Bake 350 degrees for 15 minutes until a light golden brown. Do not overbake. Makes 50-75 pastries.
Rapidly blend flour ... or with a pastry blender, until mixture ... hand rapidly press dough by 2 spoonful ... 10 inch shell or a 12 x 8 inch rectangle.
Set aside. Cream together: 1 tbsp. salt 2 c. sugar 4 eggs Lemon flavoring Add about 12 cups flour and 2 cups milk alternating with yeast mixture. Let ...
Mix flour, 1 ... and salt. With pastry cutter, cut cream ... together. Press the dough into a circle, ... hour. (Can be made ahead and stored ... cream or frozen yogurt.
Cut butter into flour with pastry blender until completely ... thoroughly blended. Divide dough into 2 parts; ... minutes until brown. Great hot or very cold.
Combine ingredients except liquid. Blend with pastry blender. Add egg ... until ball forms. Roll at room temperature. Keeps for 5 to 6 weeks in refrigerator.
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