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Her dough was absolutely delicious.
When dough was formed, everybody started kneading it.
The dough was wet and sticky and impossible to handle.
But working with delicate prepackaged phyllo dough was above his skill level.
Then the dough was divided and each student shaped it and baked his own loaf.
The yellow dough was mixed right on the table, then kneaded until smooth and silky.
Making the dough was easy enough, but "Roll/top3" had me at a loss.
The spinach pie got mixed reviews: The tasty filling was sparked by fresh dill, but the phyllo dough was soggy.
After six hours in the refrigerator, the dough was so hard that my rolling pin scarcely dented the surface.
The late-January sky was the color of pewter, and the ground beneath it — as flat as rolled-out dough — was glazed with slush.
Geronimo's Navajo frybread, a cross between pizza and traditional Native American fried dough, was a successful combination of old and new.
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