|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.
81 - 90 of 118 for lean dough
Melt butter in ... Brush edges of dough with reserved egg. ... degrees. Place in middle of rack and bake 1 hour and 15 minutes. Enjoy with salad or vegetables.
1. Mix flour ... time, mixing until dough almost cleans side ... point in advance. Store covered in refrigerator no longer than 6 hours. Proceed with step 4.
1. Line a ... it forms a dough. Knead briefly ... (preferably a black, fluted edge quiche pan). Yield: Enough pastry for a 10" pie plus a few trimmings.
Cut meat in ... over the excess dough at the edges. ... surface into a flat sheet as thin as desired. Place dough in tin. Make 2 sheets of dough for bottom
In a large ... 2/3 of the dough into a 13 ... degrees for 30 to 35 minutes or until browned and heated through. Cover with foil after 20 minutes. Serves 6.
Reserve 1 tablespoon ... Cool completely. Divide dough into thirds. Roll ... at a time, until crisp and golden. Drain. Serve with hot mustard. Serves 12.
Combine roll mix ... roll 2/3 of dough into 13 inch ... 400 degrees for 30 to 35 minutes or until hot. Cover with foil after 20 minutes. 6 to 8 servings.
To make 16 ... and gather the dough into a ball. ... pasties are golden brown. Serve hot or at room temperature. May be served with brown gravy over the top.
Mix biscuit mix ... enough milk so dough clings together, but ... While pinwheels are baking, simmer undiluted tomato soup. Serve this over the pinwheels.
Preheat oven to ... board, roll half dough into 8 x ... Beat egg and milk together and brush on loaf. Bake 30 minutes or until golden brown. Serves 6-8.
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