Knocking dough back by punching it.
Welcome to the summary page for FabulousFusionFood's Cook's Guide entry for Knock Back along with all the recipes employing Knock Back presented on this site, with 56 recipes in total.
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Knock Back recipes added to this site.
These recipes, all contain Knock Back as a major wild food ingredient.
This is a bread-making (or yeast-dough) associated term (also known as 'knock down' or 'punch down') and is the process of punching or kneading the dough after it has risen so that excess gas is remove and it returns to it's pre-risen volume.
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Knock Back recipes added to this site.
These recipes, all contain Knock Back as a major wild food ingredient.
This is a bread-making (or yeast-dough) associated term (also known as 'knock down' or 'punch down') and is the process of punching or kneading the dough after it has risen so that excess gas is remove and it returns to it's pre-risen volume.
The alphabetical list of all Knock Back recipes on this site follows, (limited to 100 recipes per page). There are 56 recipes in total:
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| Ablo (Togolese Corn Bread) Origin: Togo | Hawthorn Flour Bread Origin: France | Pressure Cooker Steamed Millet Bread Origin: Britain |
| Aish bel-Lahm (Bread with Lamb) Origin: Saudi Arabia | Hazel Pollen Bread Origin: France | Pumpernickel Origin: Germany |
| Amish Yeast Rolls Origin: Amish | Kenyan Samosas Origin: Kenya | Pumpkin Flour Bread Origin: British |
| Ancient Roman Pizza Origin: Roman | Khubz (Pita Bread) Origin: Afghanistan | Pumpkin Seed Flour Bread Origin: Britain |
| Bagels Origin: Jewish | Khubz (Pita Bread) Origin: Kuwait | Reedmace Pollen Bread Origin: France |
| Baked Millet Flour Bread Origin: Kenya | Khubz'arabi (Pita Bread) Origin: Arabic | Shangi with Cottage Cheese Origin: Siberia |
| Basic Yeast Dough Origin: Britain | Lavender Focaccia Origin: Britain | Single-layer Calabrian Pizza Origin: Italy |
| Bird Cherry Flour Bread Origin: France | Linden Leaf Flour Bread Origin: France | South African Savoury Hot Cross Buns Origin: South Africa |
| Black Eyed Pea Flour Bread Origin: Liberia | Maize Flour Bread Origin: American | Steamed Millet Bread Origin: Kenya |
| Boboli Pizza Crust Origin: Italy | Marraquetas (Chilean French Bread Rolls) Origin: Chile | Struan Bread Origin: Scotland |
| Breadfruit and Saltfish Bread Origin: Saint Vincent | Old-world Rye Bread Origin: American | Taboon Origin: Saudi Arabia |
| Burdock Root Flour Bread Origin: Britain | Paskalya Çöreği (Turkish Easter Bread) Origin: Turkey | Taboon Origin: Jordan |
| Buttery King Cake Origin: Cajun | Pine Pollen Bread Origin: France | Taboon Origin: Palestine |
| Cassava Flour Bread Origin: Liberia | Pineappleweed Skolebrød Origin: Scotland | Tapioca Flour Bread Origin: Britain |
| Chestnut Flour Bread Origin: France | Pirozhki (Stuffed Yeasted Buns) Origin: Russia | Teff Injeera Origin: Ethiopia |
| Easter Crown Bread Origin: Europe | Pita Bread Origin: Turkey | To make plain Bisket-Cakes Origin: British |
| Easter Rolls Origin: Britain | Pita Bread Origin: Tajikistan | Torth Cennin a Saets (Leek and Sage Bread) Origin: Welsh |
| Galletti Origin: Malta | Pizza Calabrese (Calabrian Pizza) Origin: Italy | Wild Garlic Focaccia Origin: Britain |
| Gram Flour Bread Origin: Anglo-Indian | Potato Starch Flour Bread Origin: Italy |
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