Kneaded

Closing his eyes, he kneaded his way into a languid, contemplative melody, his head bent gently over the keys.

My dad peeked into the demonstration kitchen where two maidens kneaded dough.

The 53-year-old decorator alleges that Depardieu grabbed her and kneaded her waist, stomach and breasts during filming for Les Volets Verts, which translates as The Green Shutters, the lawyer said.

After letting the dough rest, it’s scraped out and the dough is kneaded for about three more minutes until it’s bouncy and smooth.

It seems the criminals kneaded to get their hands on currency in the ATM in Belwood Bakery, Los Angeles.

It’s reminiscent of how pastry is balled up, kneaded over and over, finally rolled out, then the process is repeated again.

They create a made-to-order pizza with imported Italian ingredients and hand-kneaded pizza dough made with 00 flour from Italy — baked to order in just 90 seconds in portable pizza ovens that reach 950 degrees!

With street food fast becoming this year's hottest food trend, meet Wanderer's Kneaded, a pizza van that's serving up some of the capital's hottest slices.

After conferring with Kronner via email, he suggested these slight tweaks for hand-kneaded buns: use instant yeast instead of active dry, or proof the active dry yeast in warm water first.

As Isabella Michael kneaded a blue concoction, she said she wanted to participate in the event because it’s fun making slime.

She asked me a series of questions as she kneaded my worn-out body.

After mixing semolina flour with warm water the dough is kneaded mechanically until it becomes firm and dry.

A sago starch filter Sago is extracted from Metroxylon palms by splitting the stem lengthwise and removing the pith which is then crushed and kneaded to release the starch before being washed and strained to extract the starch from the fibrous residue.

At first, dry pasta was a luxury item in Italy because of high labor costs; durum wheat semolina had to be kneaded for a long time.

Gulab jamun is an Indian dessert made of milk solids kneaded into a dough, deep-fried, and soaked in honey.

In home or restaurant cooking, a ball of wheat flour dough is kneaded under water until the starch disperses out.

Once a clay body has been kneaded and de-aired or wedged, it is shaped by a variety of techniques.

The baking of shmura matzo is labor-intensive, as only 18–22 minutes is permitted between the mixing of flour and water to the conclusion of baking and removal from the oven; however, most are completed within 5 minutes of being kneaded.

The "chewiness" increases as the dough is kneaded for longer times.

Then the grains are "worked": pressed and kneaded together.