|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 190 for strudel dough
Mix flour, egg, ... you knead the dough the better it ... the roll generously with melted butter. Bake at 350 degrees for 45 minutes, until lightly brown.
Cut shortening into ... to make a dough. Turn dough ... motion, to roll strudel. Lift carefully ... inch row on edge. Sprinkle with oil and roll as usual.
Cream butter, add ... several hours. Cut dough into thirds. Roll ... sugar and cinnamon. Bake at 400 degrees approximately 1/2 hour or until nicely browned.
Combine ice cream, butter and flour. Mix well and separate into 4 equal parts. Wrap each part into waxed paper and refrigerate 3 to 4 hours. Roll out ...
One thing Matt ... together was German Strudel (it took the ... table-length piece of dough) ! Sally ... hot or warm sprinkled with vanilla powdered sugar.
Mix together all above ingredients. Divide into 3 parts; roll out like shape of egg on floured wax paper. Put cinnamon-sugar, jam, raisins-nuts, or ...
Combine softened butter ... Refrigerate overnight. Divide dough into four portions. ... ungreased baking sheet and return to oven for approximately 10 minutes.
Sift 2 cups flour. Beat butter, sugar, warm water, egg with flour and knead well. Let stand 20 to 25 minutes. Roll out with pin. Makes 2 rolls. ...
Beat eggs until ... 2 sheets filo dough in the pan. ... with a plate of cevapcici (lamb, pork, and beef, sausage) with raw onions. So Serbian, so good.
Squeeze spinach dry ... sheets (leaves) filo dough, brushing each ... to spinach. Brush top with any remaining butter. Bake for 45 minutes until golden.
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