| 11. | Lightly oil and flour a 10x15-inch jelly roll pan.
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| 12. | Melt butter over medium heat; stir in flour and salt.
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| 13. | 1 1 / 2 to 2 cups unbleached all-purpose flour
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| 14. | Sifting flour and other ingredients isn't worth the trouble.
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| 15. | 11 / 2 cups all-purpose flour ( White Lily)
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| 16. | Place all ingredients except butter and flour in a slow cooker.
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| 17. | Melt the butter in separate pan and whisk in the flour.
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| 18. | Pulse on and off very briefly until flour mixture resembles cornmeal.
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| 19. | Knead 5 minutes, adding additional flour if dough is sticky.
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| 20. | Stir in half of flour to make a very wet dough.
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