Sentences with phrase «almost bread like»

Before you start mixing this batter I should also tell you that it is going to be a very thick almost bread like batter.

Not exact matches

He speaks in a very stylized manner, he uses different concepts than in the other Gospels, and in places he is almost overloaded with symbols like the «bread of life» and «light of the world».

But, both times they looked perfect on the outside — but very moist on the inside, almost quite cake like and not like bread - is this correct?

I buy almost all of my vegetables and fruits here, plus things like nuts, bread, olive oil, and soaps.

I don't like classifying myself as any particular thing as I find it's restrictive, yes almost all of what I eat is technically vegan and gluten free, but I don't like being defined as a certain thing because I don't want to feel like I'm «failing» because I add honey to my rye bread or eat a barley salad because it's the healthiest thing on the menu!

Hi Ella, I made this bread but unfortunately it didn't look anything like the picture — the color was much darker, almost black, and the spices I used seemed to overpower the taste of the various nuts.

I LOVE banana bread and this recipe looks great, but maple syrup is CRAZY expensive in the UK — as a consequence we almost never use it for anything and 1/3 cup sounds like it would have quite a heavy effect on the flavour of the bread, at least for my not - accustomed - to - maple palate.

This should look almost like a grid with the bread squared off into pieces.

I like banana bread, make it almost every time I have overly ripe bananas, but had yet to find a recipe that wasn't just another banana bread.

No, these potatoes don't make themselves, and they do take a bit of pre-planning (I baked the potatoes before mixing with other ingredients (which means I had to remember that everyone's going to want to eat before they want to eat) and, since I wanted these to be weight - loss - friendly, I used this Creamy Italian Dressing (which takes about 5 minutes longer than opening a bottle of store - bought (but really didn't take any extra time because I had some on hand in my frig (which, thankfully, is the norm — we almost always have some in our frig because we eat it on nearly everything (salad, broccoli, rice, cabbage, bread, potatoes, and more) and it gets used in lots of recipes (like Garbanzo Pesto Salad and Chickpea Salad Sandwich)-RRB--RRB--RRB--RRB-.

So gooey and cinnamony, and I love the walnuts studded on top — it's almost like a cross between a decadent baked french toast and bread & butter pudding!

Caramel hot chocolate, chocolate caramel cups, caramel banana bread, caramel brownies — I'm almost embarrassed that I'm not sick of it, like, at all!

That said, the bread is fantastic, a bit oily (but I bet that is the fault of my decision), and the taste is really eggy almost like french toast.

As you can see in the last two pictures, it doesn't rise as much as, say, the light wheat bread, and the crumb almost looks like cake (but tastes chewier, and also like bread).

It rose beautifully and smelled almost like regular yeast bread.

I thought you might like to know that my almost -19-year son made this bread yesterday.

I was especially pleased that the texture was almost exactly like «regular» banana bread, as I've tried several paleo bread / muffin recipes with unpalatable textures and I was starting to think that good paleo bread did not exist.

I pulled mine out of the oven just a few hours ago, and already my boyfriend and I have managed to eat a half loaf of the moist, flakey, almost croissant - like textured bread.

I used half bread flour and half all - purpose and made sure to knead the dough a long time to really develop the gluten, and it created the most beautiful, long, pull - apart strands of bread — almost like string cheese — exactly what I'd been looking for last time I made challah and didn't get.

The texture was almost like that of the bread we used to buy from the bakery in our neighbourhood back in Mangalore.

It is mostly rice, but if I feel like having some naan bread with the curry, then it's almost sure I will put some potatoes or sweet potatoes in the curry, I just love to eat potato stews / curries with bread, reminiscences from my childhood and my grandmother's Romanian cooking where we would eat white bread with anything, potatoes included.

«While almost all gluten - free breads have added sweeteners like honey, molasses, agave nectar or evaporated cane juice, there are several brands that offer healthy options to fulfill all your sandwich making needs.

Late night cookies or early morning bread baking — it is almost like a right of passage into that new space.

I broke a couple of my steadfast cooking habits in making this bread pudding — a weeknight meal, it took more than 20 minutes to prep, more like an hour; secondly, I followed the recipe almost exactly.

When I find one she likes, I almost dance;), not easy to go back when kids developped a taste for sugar... I have been doing a bread quite similar to yours for a couple of years and I just can't get tired of it.

I also think because its fairly dense it would make the best garlic bread, almost like a ciabatta!!!

To have your 100 % whole wheat bread rise like white, soak half the flour in almost all the liquid called for in the recipe for 2 hours.

I am in need of some advise, I have a pumpkin bread recipe that has a great flavor and almost prefect texture with the exception that it is far too moist for my liking.

Second, the resulting bread has that chebe - like pulling quality (almost like string cheese), and the remaining small lumps of starch turned into tiny translucent windows in the pale slice... (Pale no doubt bc.

«I have come to enjoy salt - preserved citrus almost everywhere — in marinades, soups and salads, to flavor a pot of beans, sautéed greens like spinach or chard, hummus, on bread with olive oil and garlic, with roasted pepper and olives, in couscous or rice pilaf, under the skin of a roast chicken or in the cavity of a fish,» he says.

That really helps to bind the stuff together without adding a lot of bread crumbs making it then almost meatloaf - like.

I've been gluten free for almost 4 months due to health issues and this is the FIRST bread that I've tasted that actually tastes like bread and doesn't have a weird, doughy texture.

It definitely imparts a stronger «wheat» taste — almost like a bread rather than a cake.

Let's just talk about this bread: My gurl Tracy over at Shutterbean made it a while ago and I made it almost immediately with jalapeños and then ate it all in like an hour so it never made it here.

If you are from Germany, like I am, you are most likely used to eating bread or rolls («Brötchen») almost daily for breakfast, and often as well for dinner («Brotzeit»).

There is protein in whole wheat bread, nuts, oatmeal, beans, corn, peas, mushrooms, green leafy vegetables and vegetables like broccoli — almost every food.

I think many of Elana's recipes are too «eggy» (like the pumpkin bread which I found almost inedible because it had no flavor and a weird eggy consistency) so that's why I used one less egg in this recipe.

To make the tomato «sauce»: place the bread broken down into pieces, garlic, rosemary leaves, chilli flakes, nutritional yeast and salt into the Von Shef spice grinder and blitz until you have almost like a very fine flour.

Unlike the banana and pumpkin breads, this butternut squash bread has an almost cake - like consistency that I can't get enough of.

A shower rinsed away the evidence, and more of this bread made it's way to my mouth, almost gaping open like a baby bird with Mama perched on the nest edge.

The bread turned out really really wet, almost like a batter.

The bottom right features a bread that almost looks like it is made of poppy seeds.

These protein bars are delicious and taste almost like banana bread!

the second time i made it, i increased the heat to 5 and it gave me the nice crisp bread with darker marks and tasted even better — almost like a chapati.

The breading is a perfect, almost biscuit - like tender - crisp coating, and the cauliflower keeps more than enough of a bite to be satisfying rather than soggy.

Almost like a savory bread pudding, this decadent summer gratin gets an Italian flair from basil and Parmesan.

It's gently simmered so that the flavors meld together beautifully, and the crusty bread cubes are almost like dumplings when soaked in the savory broth.

I almost could not believe that it actually tasted like «real whole - wheat bread» when I tried it for the first time.

This is a really nice tasting scone with a crisp outer crust and a soft, almost bread - like texture.

Bread upma is almost like the basic upma recipe and also takes in similar ingredients but it is more quick than the upma and we just need to add the bread slices into the tempering or tadka and give a mix and the dish is ready.