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 trcipes employing Knock Back presented on this site, with 51 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 51 recipes in total:
Page 1 of 1
| Ablo (Togolese Corn Bread) Origin: Togo | Hazel Pollen Bread Origin: France | Potato Starch Flour Bread Origin: Italy |
| Aish bel-Lahm (Bread with Lamb) Origin: Saudi Arabia | Kenyan Samosas Origin: Kenya | Pressure Cooker Steamed Millet Bread Origin: Britain |
| Ancient Roman Pizza Origin: Roman | Khubz (Pita Bread) Origin: Afghanistan | Pumpernickel Origin: Germany |
| Bagels Origin: Jewish | Khubz (Pita Bread) Origin: Kuwait | Pumpkin Seed Flour Bread Origin: Britain |
| Baked Millet Flour Bread Origin: Kenya | Khubz'arabi (Pita Bread) Origin: Arabic | Reedmace Pollen Bread Origin: France |
| Basic Yeast Dough Origin: British | Lavender Focaccia Origin: Britain | Shangi with Cottage Cheese Origin: Siberia |
| Bird Cherry Flour Bread Origin: France | Linden Leaf Flour Bread Origin: France | Single-layer Calabrian Pizza Origin: Italy |
| Black Eyed Pea Flour Bread Origin: Liberia | Maize Flour Bread Origin: American | South African Savoury Hot Cross Buns Origin: South Africa |
| Boboli Pizza Crust Origin: Italy | Marraquetas (Chilean French Bread Rolls) Origin: Chile | Steamed Millet Bread Origin: Kenya |
| Breadfruit and Saltfish Bread Origin: Saint Vincent | Old-world Rye Bread Origin: American | Struan Bread Origin: Scotland |
| Burdock Root Flour Bread Origin: Britain | Paskalya �°C7;öreği (Turkish Easter Bread) Origin: Turkey | Taboon Origin: Saudi Arabia |
| Buttery King Cake Origin: Cajun | Pine Pollen Bread Origin: France | Taboon Origin: Jordan |
| Cassava Flour Bread Origin: Liberia | Pineappleweed Skolebrød Origin: Scotland | Taboon Origin: Palestine |
| Chestnut Flour Bread Origin: France | Pirozhki (Stuffed Yeasted Buns) Origin: Russia | Tapioca Flour Bread Origin: Britain |
| Easter Crown Bread Origin: Europe | Pita Bread Origin: Turkey | Teff Injeera Origin: Ethiopia |
| Easter Rolls Origin: Britain | Pita Bread Origin: Tajikistan | Torth Cennin a Saets (Leek and Sage Bread) Origin: Welsh |
| Gram Flour Bread Origin: Anglo-Indian | Pizza Calabrese (Calabrian Pizza) Origin: Italy | Wild Garlic Focaccia Origin: Britain |
Page 1 of 1