Jenn K's List: michelle

• 1/3 cup

  • I used just under 1/4 cup butter and then made up the remaining volume with yogurt.
• 1 1/2 cup of flour
• 1 1/2 cup of flour

  • I used whole wheat pastry flour
• Pour mixture into a buttered 4×8 inch loaf pan. Bake for 50 minutes to one hour, or until a tester comes out clean

  • I made muffins instead and baked for 20 minutes.

2 more annotations...

• a little crumbly

  • mine was really insanely crumbly, more like tart crust than dough, but after refrigeration it was fine.

• 1 lb. unbleached all-purpose flour

  • 3.5 cups

• 1 large egg, beaten

  • I just brushed the crust with cream and skipped the egg.

• 1st dumpling recipe: (close to the original)

  • I went for this recipe, minus the baking powder (there is no baking powder in the original recipe) and made little measuring-tsp sized balls and they were awesome. It took a smidge more water.

• 1 Tbs cilantro leaves, roughly torn, plus more for garnish

  • Skipped because it's winter

• 4 1/2 cups (20.25 ounces) unbleached high-gluten, bread, or all-purpose flour, chilled

  • I used 3 cups unbleached all-purpose and 1.5 cups whole wheat, and it worked out just fine.
• sticky, not just tacky

  • but still a dough-like consistency - not goopy. I made the mistake of taking this quite literally the first time I made it and it was really awful to work with.

• evenly distributing the mixture in the dish.

  • leave unbaked for chewy granola bars or bake at 350 for 20-25 minutes for crunchy ones