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Topic: Dough

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In the News (Thu 23 May 19)

  Dough sculpting instructions.
Dough mix that needs only the addition of water is available from hobby shops.
Dough can be made into small plaques; or pieces can be mounted on a background, such as a board or cardboard covered with felt, velvet or burlap.
Dough mushrooms are easy to make and can be mounted on plaques or used in other ways.
www.craftown.com /instruction/dough.htm   (799 words)

  Dough - Wikipedia, the free encyclopedia
Dough is a paste made out of any cereals (grains) or leguminous crops by grinding with small amount of water.
Leavened or fermented dough, made from dry ground grain cereals or legumes mixed with water and yeast are in use all over the world.
Fried dough foods are common in many cultures.
en.wikipedia.org /wiki/Dough   (271 words)

 Dummies::Homemade Pie Dough
Making pie dough may sound daunting, but the good news is that you can tackle this topic one dough at a time and enjoy some terrific homemade pies along the way.
Remove dough from the bowl and place it on a flat surface that is dusted with flour.
Using a rolling pin, roll out half of the dough into a circle that's a little bigger than the circumference of the pie plate — that is, roughly an 11-inch circle for a 9-inch pie plate.
www.dummies.com /WileyCDA/DummiesArticle/id-398.html   (753 words)

 Info and facts on 'Dough'   (Site not responding. Last check: 2007-10-15)
Dough is a paste made out of any cereal (Grass whose starchy grains are used as food: wheat; rice; rye; oats; maize; buckwheat; millet) s (grains) or leguminous (additional info and facts about leguminous) crops by grinding with small amount of water.
This step was a precursor to making of bread (Food made from dough of flour or meal and usually raised with yeast or baking powder and then baked) s, pastries (additional info and facts about pastries) and cookie (Any of various small flat sweet cakes (`biscuit' is the British term)) s.
"Dough" can also be a slang (Informal language consisting of words and expressions that are not considered appropriate for formal occasions; often vituperative or vulgar) term for money (The most common medium of exchange; functions as legal tender).
www.absoluteastronomy.com /encyclopedia/d/do/dough.htm   (280 words)

 Pizza Dough
In a kitchen mixer with a dough hook, (or by hand), mix the flours and salt for one minute, then slowly add liquid ingredients over dry ingredients and mix on lowest speed for 10 minutes, until a single dough ball forms.
Dough not used after 2 days can be frozen for up to 3 months.
Place the dough in a bowl and let it rise for an hour and a half or until double in size, in a warm place while covered with a kitchen towel or plastic film.
www.fogazzo.com /html/pizza_dough.html   (1056 words)

 Food Product Design: Culinary Connection: Dough and Bread Conditioners - It is the aim of every Master Baker to produce ...
While the primary function of dough conditioners and bread improvers is still to strengthen the dough, they may also be formulated to soften the dough for improved and faster mixing, provide nutrients for the yeast to increase loaf volume, or reduce staling of the finished bread.
It is added to the dough, where it converts a portion of the starch in the flour to sugar for the yeast, which increases gas production.
Dough conditioners are adjuncts that have been developed over the course of the past century as a way to speed up and reduce the variability in bread making.
www.foodproductdesign.com /archive/1999/1199cc.html   (1973 words)

 Creating Perfect Pizza Crust   (Site not responding. Last check: 2007-10-15)
When the dough begins to form a cohesive mass that's thick enough to hold its shape, I turn it out onto a lightly floured surface and let it rest while I clean and oil the bowl.
When the dough is smooth, springy, and pliant -- earlobe-soft -- I return it to the oiled bowl, cover it with a damp cloth, and let it rise until doubled.
With this refrigerated dough, I can obtain a thin, crisp crust, or a thick, chewy crust, depending on how thin I roll or stretch the dough when forming it, and on whether or not I allow it to warm up and rise before baking it.
www.taunton.com /finecooking/pages/c00002.asp   (2157 words)

 Fried dough - Wikipedia, the free encyclopedia
Fried dough is a North American food associated with outdoor food stands in carnivals, fairs, and seaside resorts (though it can be made at home).
Fried dough is also known as elephant ears, and frying saucers.
In Canada, fried dough pieces are commonly known as BeaverTails, from a brand name that has entered common parlance, though in Newfoundland pan-fried dough is known as Toutons.
en.wikipedia.org /wiki/Fried_dough   (224 words)

 Encyclopedia: Dough   (Site not responding. Last check: 2007-10-15)
Pastry the name given to various kinds of dough made from ingredients such as flour, butter and eggs, that are rolled out thinly and used as the base for baked goods.
It has been suggested that fried dough be merged into this article or section.
Sourdough Sourdough is a symbiotic culture of lactobacilli and yeasts used to leaven bread.
www.nationmaster.com /encyclopedia/Dough   (904 words)

 Yeasted dough preparations   (Site not responding. Last check: 2007-10-15)
From another piece of dough form a long, finger thick roll and arrange it around the sheet, sticking to the walls of the pan.
When the dough has risen well, take a piece of it, place on the floured work surface, give it the desired shape (round, oval, braided, etc.) and place in the baking pan previously greased with butter.
The dough pieces are placed so that the cut part is on the bottom and at the surface of the pan (like cinammon rolls).
hometown.aol.com /simonagscu/yeasteddough.html   (1855 words)

 Dazzlin' Dough Project   (Site not responding. Last check: 2007-10-15)
The half sphere shapes on this centerpiece were created by rolling a small ball of dough and pressing it into a round measuring spoon.
Red and yellow dough was mixed together to create a stunning bright orange.
Help your projects last longer by protecting them from the elements, simply use a clear acrylic spray varnish to seal the project when it is dry.
www.dazzlindough.com /project_centerpiece.htm   (394 words)

 Kids Domain Crafts - Dough Handprints   (Site not responding. Last check: 2007-10-15)
Dough should be pretty stiff, not soft or runny or it will fill with air bubbles when baking.
Form dough into a ball, of about what you can enclose in your two hands, and form into a round smooth ball.
Dough should be fairly hard but watch to see that it doesn't burn.
www.kidsdomain.com /craft/handprnt.html   (278 words)

 Easy Pizza Dough   (Site not responding. Last check: 2007-10-15)
To use dough that has been refrigerated overnight, simply pull it out of the refrigerator about 15 minutes before shaping the dough into a pizza.
To freeze the dough balls, dust each one generously with flour as soon as you've made it, and put each one in a separate zip-top bag.
But I've found that dough balls pulled straight from the freezer and left to warm up on the counter will be completely defrosted in about 1-1/2 hours.
www.taunton.com /finecooking/pages/c00196_rec02.asp   (1092 words)

 Athens Pastries and Frozen Foods: Phyllo Factory in the Dough
Big lumps of dough go into a hopper at one end, and are squeezed and stretched through a series of plates and drums until they reach the other end -- pliable and so thin they're almost transparent.
The flour to make the dough is transferred from tanker trucks to pipes that take it directly to holding tanks (200,000 pounds of flour a day shoots through the pipes during the busy Christmas season).
The machine mixes the dough, which then is transferred by hand to the hopper of the pastry-making machine.
www.athens.com /news/article-phyllofactory.html   (1480 words)

 Dough   (Site not responding. Last check: 2007-10-15)
Dough is proud to announce that their self-titled debut album is now available at Tower Records in Greenwich Village.
Dough's self-titled debut album is now available online through http://www.jandr.com, the website of the band's preferred retailer, JandR Music World.
DOUGH returns to the stage this Saturday, November 15th at Acme Underground, unveiling its fastest, strongest, and most powerful lineup to date!!!
www.doughband.com /archive.htm   (1662 words)

 Salt Dough Maps
Salt dough maps are fun to make and provide an educational opportunity for teaching geography concepts with a hands-on approach.
Caution students to keep the maximum height of dough between 1/4 and 3/4 inches (0.5 to 2 centimeters) high so it will dry in an appropriate amount of time.
Leftover dough should be kept in a sealed plastic bag.
www.westgeauga.k12.oh.us /lindsey/salt_dough_maps.htm   (364 words)

 Gayle's Bakery & Rosticceria: Pizza Dough Recipe
In a small bowl, mix the old dough with 1 cup of cool water and 4 or 5 handfuls of flour, stirring until you have a pastry mixture.
Empty the dough into a large bowl and combine the remainder of the ingredients in the food processor to make a dough in the same way.
The dough will still be very wet, so sprinkle plenty of flour over it and remove it from the bowl, turning it out onto a well-floured worktable.
www.gaylesbakery.com /recipes/pizzadough.html   (526 words)

 RECIPE FOR PIZZA DOUGH   (Site not responding. Last check: 2007-10-15)
Once the dough is balled up, place the ball on a floured board and knead for about a minute.
Place the dough in a plastic grocery bag or a covered bowl and store in a warm, dry area to rise.
This dough can also be made in advance and refrigerated for a day or so, or even frozen.
www.fabulousfoods.com /recipes/breads/yeast/pizzadough.html   (1008 words)

 Pizza Dough
To use dough at a later date, generously dust each ball with flour, place into a ziplock bag, and freeze for up to a month.
Move dough from the freezer to the refrigerator at least 10 hours prior to using it.
Lightly flour the top of the ball of dough, then using your finger tips flatten the ball of dough until you have a 1/8 inch thick pancake.
www.rutherfurd.net /cookbook/Pizza/Pizza_Dough.html   (477 words)

 Pizza Dough | Recipe
Stop the machine and take the temperature of the dough with an instant-read thermometer, which should read between 75°F and 80°F. If the temperature is lower than 75°F, process the dough for an additional 5 seconds, up to twice more, until it reaches the desired temperature.
Remove the dough from the processor, place it in a large ungreased bowl, and cover with plastic wrap.
Lift it by the edges, place your fists underneath it, and move your fists outward to stretch the dough into a circle about 10 to 11 inches in diameter, or the size that fits your peel or the baking sheet you are using to slide it into the oven.
www.gardenguides.com /how-to/recipes/breads/basicpizzadough.asp   (1113 words)

 FundRaising.Com: Cookie Dough FAQ's!   (Site not responding. Last check: 2007-10-15)
Frozen cookie dough is ready to go - you can just scoop and bake, which is a quality that many consumers love, while the dry mix requires the addition of two eggs and a stick of butter prior to baking.
The dough will come in full cases, so if you can slowly and carefully count the cases and check the flavors as you put the cookie dough in storage, you will ensure that your order is accurate and you can plan your distribution.
When the chairperson is counting the cookie dough that has been delivered, it is much easier to count by the full case rather than having lots of opened boxes with a variety of cookie dough flavors mixed together.
www.fundraising.com /html/faq/cookie_dough_faq.asp   (2840 words)

 Books at Random House of Canada | Nancy Silverton's Pastries from the La Brea Bakery by Nancy Silverton
Most important, the dough and butter must be the same consistency; neither one should be colder or harder than the other.
Yeasted doughs should never be kept longer than one or two days in the refrigerator; they become overly sour and the yeast loses its strength.
Return the dough to the oiled bowl, cover it tightly with plastic wrap, and set aside in a warm place until the dough has doubled in size, about 2 to 2 1/2, hours.
www.randomhouse.ca /catalog/display.pperl?isbn=0375501932&view=excerpt   (1699 words)

 Pizza crust 101:Dough essentials
Gluten forms when the flour protein mixes with water; it is the glue that holds the dough together.
  In pizza dough, gluten is the primary factor affecting tenderness of the pizza crust.
F. Fermentation does a few other things for you as well; it makes the dough easier to work with, it enhances flavor through the alcohol it produces, and reduces excessive burn bubbles in the crust during baking.
www.etsu.edu /writing/comp1_sum04/pizzacrust.htm   (1437 words)

 Cook's Thesaurus: Doughs
The dough dries out quickly, so work fast once you've opened the package, and cover any unused dough with plastic wrap topped with a damp towel.
The frozen version is often wedged near the pie shells in the supermarket's frozen food case; let it defrost in the refrigerator for 24 hours before using it.
The dough is made up of many layers, each rolled into a tissue-thin, almost transparent sheet.
www.foodsubs.com /Dough.html   (1072 words)

 Dough RAW Me   (Site not responding. Last check: 2007-10-15)
RAW dough has already been through the mixer; all you have to do is work it with your hands for a few seconds to wake it up.
But for jelly rolls, after adding your favorite ingredients, loosely roll the dough into a jelly roll (which allows hot air to bake the inside of the loaf).
RAW dough, made with freshly milled flour, retains the wheat germ oil making the dough moist.
www.doughrawme.com /faqs/faq_smart_things.asp   (369 words)

 Basic All-American Pie Dough
When the dough forms a rough, cohesive mass, reach into the bowl and press the dough together into a roundish ball.
Put the dough in the center, using the larger piece if it is a two-crust pie, and sprinkle it lightly with flour.
Don't be afraid to touch the dough and to use enough flour to keep it from sticking; it is really quite durable.
home.ivillage.com /cooking/recipes/display/0,,80d8ffb5,00.html?nlcid=c|490,22022,   (952 words)

 Recipes - Basic Pizza Dough Recipe at Cooking.com
When the dough begins to form a cohesive mass that’s thick enough to hold its shape, turn it out onto a lightly floured surface and let it rest.
By letting the dough mature in the refrigerator, the gluten ripens and relaxes and the dough becomes less sticky, and will stretch farther when working with it.
A thick crust made from chilled dough is likely to have larger air bubbles and be less delicate and more chewy--rather like the difference between regular and sourdough breads.
www.cooking.com /recipes/static/recipe1044.htm   (1100 words)

 NPR : Alton Brown: Easy as Pie
A pie dough comes together exactly like a biscuit only there is very, very little liquid and no leavening involved.
Place an oven rack in position C and preheat the oven to 425 degrees F. When you retrieve the dough from the chill chest, stash a sheet pan or cookie sheet in the freezer along with 2 matching pie tins.
Now, lay the bag containing the dough disk on the counter, open the bag, reach in, and scoot the dough disk to the middle.
www.npr.org /templates/story/story.php?storyId=4212824   (769 words)

 Gingerbread Recipe
Wrap dough in plastic wrap and refrigerate 2 hours or until dough is not sticky and is of easy kneading consistency.
Lay them on the dough and using a sharp knife use as many pieces as you can from the rolled dough on your cookie sheet, leaving at least 1/2" inch between the pieces.
You may need to make several batches of dough to complete your project, but don't multiply and try to do it all at once...the process just doesn't work that way.
home.cvc.org /qball/recipe.htm   (501 words)

 Pizza Dough II - All Recipes - Bread
When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil.
Use a rolling pin to roll the dough into the desired shape, cover it with your favorite toppings and bake at 425 degrees F (220 degrees C) for about 20 minutes or until the crust and cheese are golden brown.
bread.allrecipes.com /az/PizzaDoughII.asp   (295 words)

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