Knead
To work dough either with your hands, in a food processor with a dough hook or using a whisk with the dough hooks attached until it is smooth and elastic.
Waitrose ...
Knead - Definition
Knead Bread Dough
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Basil Pizza Dough
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Knead
The process of working dough by mixing, stretching and pulling. Kneading is most often used in bread doughs, and is a necessary step in order to develop the gluten.
Kneading bread
Kneading means working and stretching dough, either by hand or using an electric dough hook. The process makes the dough smoother and softer and develops the elasticity of the gluten in the flour.
Knead Kneading dough makes it strong and smooth. Place a ball of dough on a floured counter. Put a little flour on your hands. Press down and away with the palms of your hands. Then fold the dough toward you.
Knead - The process of working a dough to activate the gluten, which is the protein in flour that makes the dough cohesive. To knead by hand, place the dough on a lightly floured surface.
Knead
To work and stretch dough either by hand or an electric dough hook. The process makes the mixture smoother and softer or more elastic and evenly incorporates air or additional ingredients at the same time.
Kohlrabi ...
Knead
To manipulate dough in order to develop the gluten. This is done using a pressing motion with folding and stretching ...
Knead - to work a dough by hand or in a mixer to distribute ingredients and develop gluten.
Knuckle - the ankle joint of pork, veal, and other meat. It is used in stews and pies and particularly in soups.
Knead - A technique used to mix and work dough, usually using the hands. Dough is pressed with the heels of the hands, while stretching it out, then folded over itself
Kosher - Food prepared according to Jewish dietary laws.
Knead
To fold, turn, and press dough with heel of your hand in order to develop the gluten and make dough more elastic
Ladle ...
KNEAD
To mix and work dough into a smooth, elastic mass. Kneading can be done either manually or by machine. By hand, kneading is done with a pressing-folding-turning action.
Knead
Cooking tips: Kneading is to work dough with your hands. Fold the dough back towards you, press forward with the palms of your hands, turn the dough. Repeat for as long as the recipe says.
Blend ...
KNEAD:
To work and press dough with the palms of the hands or mechanically, to develop the gluten in the flour.
LUKEWARM:
Neither cool nor warm; approximately body temperature.
Knead
To manipulate a dough, usually a bread dough, to help develop the gluten in the flour so the bread has the proper texture.
Lard ...
Knead
To mix dough using a pressing and folding motion, turning and folding the dough onto itself until gluten strands form and the dough is smooth and elastic.
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Knead-Massage dough with your hands in a back and forth pressing and folding motion for several minutes until dough is smooth.
Lukewarm- A temperature of about 95ºF, not too hot and not too cold.
Marble-To swirl food together ...
Knead- To work dough with the heel of your hand in a pressing and folding motion.
Line- To cover a pan or cookie sheet with paper to prevent foods from sticking.
Marinate- To allow a food to stand in a liquid to add flavor.
knead To mix and work dough into a pliable mass either manually or with a mixer/food processor. When done by hand, you press the dough with the heels of your hands, fold in half, give a quarter turn, and repeat until smooth and elastic.
Knead - To work dough with the hands, folding over, pressing down and turning repeatedly.
Knõdel - [German] dumpling.
knead To work dough with the heels of your hands in a pressing and folding motion until it becomes smooth and elastic.
leavener An ingredient or process that produces air bubbles and causes the rising of baked goods such as cookies and cakes.
Knead: To work dough with your hands in a fold-and-press motion. To knead dough, first form the dough into a ball. Then use the heel of your palm to press down on the dough, fold it over, rotate the dough, and repeat.
Knead: To press and fold dough in order to give it a smoother consistency needed for leavening.
Larding: Inserting strips of fat into pieces of meat, so that the braised meat stays moist and juicy.
Knead
To place dough on a flat surface and work it, pressing down with your hands, then folding over and over again
Kohlrabi ...
Kneading
Working with dough with the heels of your hands by pressing and folding it and turning the dough a quarter turn after each press and fold.
Knead
Dough shaped into a ball which is pushed with the "heels" of your right hand while holding the dough with the fingers of left hand or vice versa. Fold dough, turn and repeat.
Kneading - The process by which a mixture of dough is made smoother, softer, and more elastic by working with the heel of the hand also incorporating air and additional ingredients at the same time.
Knead
Working dough by hand or in a mixer to combine ingredients and develop proper consistency
Knead: ...
[edit] Kneading
Kneading
This is the process of working a dough to develop the elasticity of the gluten. This can be done by hand, the traditional method, or with an electric mixer equipped with a dough hook.
Kneading is a process that develops and strengthens the natural gluten in dough. It's important to knead your bread dough well in order for it to rise well.
Knead the dough for around 10 minutes on a well floured surface and allow it to rise for around two hours, until it doubles in size.
Knead - Pronounced (NEED). A technique used in both bread making and pastries to combine and work a dough or mixture into a smooth and pliable mass.
Knead well and set aside to rise again. When doubled in size, turn it onto a floured surface. Shape into a large sausage shape and fold in two. Place on a parchment-lined baking sheet and let rise 15 minutes.
Kneading pizza dough
Making bread chewier
Crisper pizza crust
Cooking with dried buttermilk ...
Knead - To work and press dough with a pressing motion followed by a folding, stretching, and rolling motion.
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Knead Cooking Term
To work dough with the heels of your hands in a pressing and folding motion until it becomes smooth and elastic.
Knead bag until white chocolate is smooth.
Cut off very tiny corner of bag with scissors.
Gently squeeze bag, piping white chocolate onto cake, cookie, ice cream, or other dessert using an even, steady flow.
Knead the last of the flour/flowers mixture into the dough by hand.
Shape into a ball and place in a greased bowl, turning once to oil all surfaces. Cover with a damp towel; allow to rise in a warm place until doubled in bulk.
Knead
Technique used to mix a dough. Kneading is done either manually or by machine. When done by hand, it's performed with a pressing, folding and turning action using both hands.
Knife ...
To knead or punch the air out of risen dough so that it contracts to its pre-risen size.
Kedgeree Knock Up
TOP 10 ...
Mix, knead, and shape the perfect dinner roll with these easy bread roll recipes. This collection includes a variety of classic accompaniments such as Parker House, whole grain, and sweet bread rolls.
Today's Featured Recipe
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3. To knead, fold dough toward you. With heels of your hands, push dough away from you with a short rocking motion. Move dough a quarter turn; repeat. Dough will feel springy and smooth.
Knead the maida with salt, ghee and enough water to form a dough, which is neither hard nor soft.
Divide into 6-7 portions.
Roll out each portion into a circle with 3 inches in diameter.
Means "kneaded butter"; it is a paste made of softened butter and flour used to thicken sauces.
Beurre noir
(burr-nwahr) (French) Butter cooked to a dark brown.
Whether you knead your bread by hand or with the assistance of a bread maker, bread flour makes a big difference. Its high gluten content will make your bread rise and brown to perfection.
French for 'kneaded butter', beurre manié is a paste of flour and softened butter, usually in equal parts, used to thicken sauces and stews.
Bird's eye chillies ...
Knead
To mix dough on a floured surface by pressing the dough down with the palm of your hands then folding it over itself; repeat the process until the dough is smooth and elastic.
Leaven ...
Multigrain No-Knead Bread
Olive-Oil Cake with Honey-Roasted Rhubarb
Jim Dixon ...
fraisage (Fr.) A technique for kneading dough by smearing it across
the work board with the heel of the hand and then regathering it.
fraise (Fr.) Strawberry; fraises des bois are wild strawberries.
framboise (Fr.) Raspberry.
cachat: strong goat or sheep cheese from Mount Ventoux, in Provence; sometimes kneaded with eau de vie, olive oil or wine--in which case it is known as fromage fort; (e.g., cacheille, cachat that has been mixed with cream and allowed to ferment) ...
From the mixers or kneaders the dough is delivered on a flat table, or it may go direct to a pair of rolls.
This mixture is kneaded into a smooth paste and used to wrap or layer cakes and candies. Marzipan is also shaped into figures of animals, fruits, and vegetables, and sold in pastry or candy shops.
bread flour (This makes for a larger loaf, but it's harder to knead.) OR
whole wheat flour (Replace up to half of the white flour in the recipe with this.
Increase kneading time to activate extra gluten. Graham flour Hard whole wheat flour with a coarse and flaky outer bran layer and finely ground germ. Though its most famous use is in crackers, it adds texture to all baked goods.
Knead: To work dough either with your hands or a mixer with a dough hook until it is smooth and elastic.
L
Lace Points: Royal icing piping which extends past the edge of the cake.
food made from grains that have been ground into flour or meal, moistened and kneaded into a dough, and then baked. Many types of bread are leavened, usually with yeast, which induces fermentation and causes the breads to rise.
When dough is kneaded, air is brought into the dough by creating air pockets that assist in producing carbon dioxide gas, which makes bread rise.
Beurre Manie - A mixture of flour and butter kneaded to a smooth paste. This is then used in small quantities to adjust the thickness of sauces and stews. The sauce must then be boiled briefly to remove the starchy taste of the flour.
In Sicily, there are documents from 1371 saying that the prices of maccaroni and lasagne in Palermo are triple that of bread, and bourgeois households usually have a sbriga, a wooden instrument for beating, kneading, and compacting the pasta dough.
knead: to work dough by pressing it with the heels of the hands 'folding and turning it and pressing again until it is light and springy.
Labanos: White radish
Labong: Bamboo shoots
Langka: Jackfruit
Luya: Ginger ...
 See also: Dough, Cooking, Flour, Water, Bread
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