(1) Thaw bread dough according to package directions.

(2) Roll the bread dough into a cylindrical shape.

(3) Aunt Sarah was at the table, kneading the bread dough.

(4) Put the bread dough in a bowl, and cover it with a damp cloth.

(5) The bread dough was starting to rise before its time(), so Minnie jumped up and tackled the job in hand.

(6) Pizza dough is more oily than a standard bread dough.

(7) We made a pizza last night with frozen bread dough.

(8) An aroma like bread dough permeates Raul Cano's lab.

(9) At bread dough when fermenting, germination maize was very obvious to strengthen the saccharomycete grows.

(10) To prepare the bread dough. Add dough ingredients (a) and (b) in a mixing bowl.

(11) Learn how to prepare zucchini bread dough to bake in the oven in this free recipe video.

(12) Fermentation also makes bread dough rise and helps us digest food.

(13) Like rapidly rising bread dough, the north slope of Mount St. Helens grew and grew, sometimes by ten feet a day.

(14) Find out how kneading bread dough can not only be fun but also a great workout and stress reliever in this free video clip.

(15) Yeast bread dough, deep-fried and served with honey and butter or with a savory filling.

(16) Yeast dough here is bread dough before it is baked. It can stretch a dog's stomach and cause severe pain or even rupture the dog's abdomen and intestines.

(17) When I get to the township, three women have already prepared the bread dough in a bucket.

(18) You can not put uncooked grains of rice in a bread dough and expect them to absorb enough moisture to soften.

(19) Pizza Food of Neapolitan origin. It consists of a flattened disk of bread dough, typically topped with olive oil, tomatoes, and mozzarella cheese, baked quickly, and served hot.

(20) Influences of chestnut powder upon the rheology properties of bread dough were investigated by a Brabender farinograph and an extensograph.

(21) Likewise, the second story opens with hands at play and work, the teacher stroking his guitar strings and a bevy of woman kneading bread dough.

(22) This paper was studied on the rheology characteristics and baking quality of the bread dough added modified soybean residue fiber (MSF).

(23) The paper primarily discussed the changes of yeast, lactic acid bacteria, acetic acid bacteria, coliform during steamed bread dough fermentation.

(24) Rinse the blob with water, and then knead it until it is the same consistency as bread dough.

(25) Yeasty Tasting term used to describe the distinctive smell of yeast ( as in unbaked bread dough ).