Stir in enough sifted flour to make a stiff dough, rolling and patting with the hands until thoroughly mixed.
When light, work in enough sifted flour to make a stiff dough, knead thoroughly, and let rise again.
Let rise in a warm place, then add enough flour to make a stiff dough, and let rise again.
Mix half the shortening with the flour, using a broad knife or a spoon for the purpose, and adding gradually sufficient cold water to make it into a stiff dough.
Mix with it barely as much cold water as will make it into a stiff dough.
Stop up the crevice at the tying-place with a small lump of stiff dough made of flour and water.
Rub the suet thoroughly into the flour, adding a small salt-spoon of salt, and sufficient cold water to moisten it into a stiff dough.
Knead the mixture into a stiff dough, and knead it long and hard for at least half an hour.
To eat with them make some indian dumplings of corn meal and water, mixed into a stiff dough, formed into thick dumplings, about as large round as the top of a tea-cup, and boiled in a pot by themselves.
Pour into the indian meal sufficient hot water (a little at a time,) to make a stiff dough, stirring it with a spoon as you proceed.
Rub or crumble one half the suet into the pan of flour; adding by degrees a little cold water, barely enough to make a stiff dough; first mixing in a small tea-spoonful of salt.
For the pot pie dough: To 2 cups of flour add a little salt, 1 egg, beaten and enough milk to make a stiff dough.
Add salt to the eggs and work in enough flour to make a stiff dough.
The quick-process straight-dough method differs from the quick-process sponge method in that the entire amount of flour is added when the ingredients are first mixed, with the result that a stiff dough instead of a sponge is formed.
The names of the mixtures that the ingredients produce are thin batter, thick batter, soft dough, and stiff dough.
To make bread by this method, combine the ingredients in the evening as for the sponge method, but instead of adding only half of the flour, put all of it into the mixture, make a stiff dough at once, and knead.
This flour is made into a stiff dough, which is rolled into sheets and forced over rods, usually of metal, or made into a mass and forced over rods, and allowed to dry in the air.
Heat thoroughly and allow this sponge to stand, well-covered, in a warm place until morning, when add 1 tablespoon sugar, 1 tablespoon butter or lard and warmed flour enough to make a stiff dough.
Four cups of sifted flour, or enough for a stiff dough, one teacupful of butter, two cups of sugar, the juice of one lemon and the grated peel from the outside, three eggs whipped very light.
Mix with 6 ounces of sifted flour, a pinch of salt and milk enough to make a stiff dough; then roll out very thin.
Beat 3 eggs with 2 tablespoonfuls of water and a pinch of salt; then add enough flour to make a stiff dough.
To three eggs (slightly beaten) mixed with two tablespoonfuls of water and a little salt, add enough flour to make a stiff dough; work it well for fifteen or twenty minutes, adding flour when necessary.
Rub them together, then add a cupful of milk, and, if necessary, a little water, making a stiff dough.
OAT CAKE= Mix oatmeal, which is ground fine, with a little salt and enough water to make a stiff dough.
Then add flour enough to make it of the proper consistency (see Stiff Dough), using a knife for mixing.
Make a stiff dough, using 2 tablespoonfuls of bread flour and about 1/2 tablespoonful of water.
When sufficient flour has been added to stiff dough, it should not cling to the sides of the mixing bowl.
For this kind of yeast cake, the yeast is made into a stiff doughby mixing it with starch or meal, and is then dried.
In making beaten biscuit, always put one teaspoonful of salt, a piece of lard the size of an egg, and a teacup of milk to a quart of flour, adding enough cold water to make a stiff dough: no other ingredients are admissible.
One quart flour, one large tablespoonful lard and butter mixed, one teaspoonful salt, enough morning's milk to make a stiff dough.
After it ferments, add enough meal to make it a stiff dough.
Stir into the above, with a large spoon, unbolted wheat meal, until it is a stiff dough.
When all has been mixed thoroughly, add sufficient flour to make a stiff dough.
Mix the ground almonds and powdered sugar, and gradually add the beaten egg whites until a mixture of the consistency of a stiff dough is formed.
The above list will hopefully provide you with a few useful examples demonstrating the appropriate usage of "stiff dough" in a variety of sentences. We hope that you will now be able to make sentences using this group of words.
