Sentences with phrase «about the bread though»

I ate the bread and thought it tasted ok and had it with the roast tomato and pepper soup (very yum) I had a go at making flapjacks but they came out wrong so I have instead yummy banana oats anyone with advice about the bread though?

Not exact matches

He would be the Caesar of a Jewish empire no less universal than the Roman; though it would be fair to say that the program drawn up for the «Son of David» in literature not far in date from the time of Jesus has more about justice and moral reformation than about bread and circuses.

The Roman Canon Law, still in force, had all sorts of superstitious regulations about the consecrated bread, that it was not to be touched by anyone other than a priest, that if one of the breads was dropped various purificatory rules had to be performed; now instead of simply lifting the rules, on the contrary, they almost compel everyone to touch the Sacrament, with a kind of compulsive hysteria, as far removed from the Gospel as the Roman rules themselves, though in the opposite direction.

Biel is not entirely happy, as a theologian, with transubstantiation as a description of what happens to the bread and wine though he entirely accepted it, and often waxed lyrical about the Mass: «What super-excellent glory of the priest to hold and dispense his God, distributing Him to others.»

I'm sorry to hear about the pizza though, glad you still got to enjoy it — totally know what you mean about the bread excitement!

;) Seriously, though, sorry about your bread.

Have been on a sourdough binge since the purple cabbage post (waffles last Sunday, bread, pictured above, by dinnertime) and loving Carri «s ratio of 1 part starter: 1 part water: 2 parts flour with 1 % salt by weight, though I back off by about 20 % on the water because it's been so humid.

Baking Bread: The Chemistry of Bread - Making Click to enlarge Though chemistry teachers might have to regularly field questions about the chemistry of «Breaking Bad» these days, baking bread is probably more likely to figure on a list of their recreational activities.

Click to enlarge Though chemistry teachers might have to regularly field questions about the chemistry of «Breaking Bad» these days, baking bread is probably more likely to figure on a list of their recreational activities.

I make one loaf (half the recipe) about every week or so, usually near the end of the week so leftover slices can be used for french toast on weekends, though the bread often doesn't last til then.

What I love most about this dish is that its effortless, fresh, slightly sweet, slightly spicy, the breading maintains itself even though its only baked, and the sauce is universal and can be used for a variety of dishes!

As far as flops... ugh, I've certainly written a few posts about mine — one of the worst, though (before I started blogging) involved too - wet bread expanding in the oven, oozing over the edge of the pan and overflowing onto the bottom of the oven like some kind of floury blob monster.

Even though I made banana bread yesterday, I'm due to have a baby girl of my own in about a week, and I think I would like these to be in the freezer as well.

We had a lot of ripe bananas bursting at their seams and at first I though about making my healthy banana bread.

So I've read all about him... though never tasted his breads, which look amazing!

Can say I'd complain about having to eat piles of bread and buttery goodness, though: - p

This bread that was kicking about the cottage was Ezekial sprouted grain bread which is fine for a treat though does contain wheat gluten and yeast so not a regular by any means.

Question though about xanthan gum... I've had mine a month, used once in another GF bread recipe.

Truly though, what I love about these mini breads, is how easy they are to share and that they are kind of fun to eat.

There are a few quirks from David's recipe that still make their way into my kitchen when I make these: It has more chocolate, and even though many have rightly pointed out that a mix of bread flour and cake flour should average out to the protein content of all - purpose, there's something about the mix that I find adds a little extra depth to the flavor.

It's dense and hearty and that's how I like it.Lately, though, I have been very curious about breads that don't use any wheat flour.

I didn't know about that part It's funny, while I have some Irish heritage (pretty distant though — my family's been in Canada a looooong time), it was actually my English grandfather (and my only grandparent born outside of Canada) who made Irish soda bread all the time for his kids.

I love making my own bread, but had never really though about all the science involved that I could & should share with my kids.

I LOVEEEE About Time, D's Naturals, and P28 bread (haven't tried that butter though!).