The exact flour amount will vary so go by the touch and feel of the dough versus the exact cup measurements in the recipe. The dough should be soft and smooth (not leaving a residue on your fingers but not super stiff, either). Knead the dough for 2 to 3 Add all-purpose flour, salt, yeast, and malt powder, if using, to mixer bowl. Fit stand mixer with dough hook, add water, and knead on low speed until cohesive dough forms and no dry flour remains, 5 to 7 minutes. Transfer dough to lightly oiled large bowl If needed knead dough lightly by hand on a floured surface 5 Coat dough and Salami with Beaten egg, sprinkle lightly with flour 10. Lay Salami in center of dough rectangle, and wrap dough around Salami, pressing seams down to help seal, place it Use your fingers to combine the water with the flour. Continue to add water and knead the dough until it is soft and slightly sticky. If the dough is too sticky, add a bit more flour, or if it is too dry add a touch more water. Knead the dough for another When all the flour is incorporated, gather the dough together in a round mass. Begin kneading dough with the palms of your hands. Knead until smooth and elastic (about 10 minutes). Wrap dough ball in plastic wrap, and let rest for 20 minutes in the Add another 1 1/2- 2 cups of flour, mixing thoroughly, and then remove from bowl and place on a floured surface. Knead remaining 1/2 cup flour into dough, continuing to knead for around 5 minutes. Place dough in a greased bowl and cover with damp towel. .
One package sunflower seeds. Mix bread as all breads are done. Let rest 15 minutes. Knead and add flour as needed to make your dough right consistency. Put in your pan and let rise double bulk. Grease three bread tins and put your loaves in pans. Then add ½ cup of melted butter, ½ teaspoon of salt, and ½ teaspoon of vanilla extract. Add ½ cup of granulated sugar and 4 cups of all-purpose flour and knead the dough by hand (in the bowl) for about 5 minutes. Then, cover the bowl in plastic wrap Sift the flour and make a well in the centre. Add the yeast mixture and parsley-oregano olive oil to make dough. Gradually add water and oil to make it soft. Mix in sliced olives and knead the dough on the floured surface for 5 minutes; place in a bowl. Whisk dry ingredients together. Cut shortening into flour mix until crumbly. Add rice milk and mix until dough forms sticky ball. Knead on floured surface and continue to work dough, adding flour if necessary. Dough is ready when it no longer sticks to .
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