Sentences with phrase «as a loaf too»

Not exact matches

just as the Lord's cup consists neither of water alone nor of wine alone but requires both to be intermingled together, so, too, the Lord's body can neither be flour alone nor water alone but requires that both be united and fused together so as to form the structure of one loaf of bread.

It seemed to me as if, in all he did that evening at the table, he too was finding meaning and enlightenment, as if, in breaking bread and pouring wine, our Lord himself was being led — as we were through him — into a new and richer comprehension, into a full and final revelation that this, of course, was why it must be so — that only as a grain of wheat falls to the ground and dies can it arise again and bring forth ripe new grain to form the loaf that feeds a hungry world.

I'm so sorry to hear that, sadly the issue is that baking it as a loaf tin just makes it too thick and the mix was designed to cook as a cake so it just wouldn't cook if it was that thick!

Quickbreads follow the same ratios as muffins (just baked in one large loaf instead of many small ones)- so if you would cut down the sugar typically in a muffin, then I can see cutting down the sugar here too.

Continue braiding in this fashion, making sure to keep even tension in the dough throughout the process to avoid creating sections that are either too tight or too loose, as these may misshape the loaf.

Like this: Day 1 1 pm Feed starter Day 1 9 pm Feed starter Day 2 5 am Make dough Day 2 8 or 9 am (approximately) Shape loaf Day 2 12n (approximately) Bake If you let the starter «overwork» by letting it go too long after the feedings, it will not be as active.

There's far too much written about sourdough that makes it sound mysterious and hard to master, I think you've done a great job of demystifying it:) I feed my starter as and when I remember; I don't throw any away; I feed it sufficient to create the amount I need when I make a loaf; I pretty much chuck my loaves together, fold the dough regularly for a few hours, then leave it to prove before baking.

1 dl (1/2 cup) lukewarm water, if the dough is very dry you can add a little more water, but be careful not to add too much as the finished loaf will then be soggy or unbaked on the inside.

The first loaf I made as stated and felt it was a little too much on the coconut.

This time, although I managed to make a bunch of mistakes (added an extra egg; started braiding as one loaf, not two; put sesame seeds on too early), it seems like it still worked perfectly.

At 375F, the two loaves were out after 25 minutes, although next time I'll check them at 20, as the bottom of one was just starting to get a bit too dark.

You could also try letting the bread rise a little less as too high of a rise can lead to a deflated loaf.

It happens to me all too often as well (except for that one time where the attempted pancakes turned into unidentifiable mixture of half burnt, half raw goo but that's another story) I love how comforting and homey this loaf looks, that's totally holiday themed if you ask me

It's in the oven now, in a bundt tin as it looked too much batter for the loaf tin.

I made this in mini loaves last night, but it was too much per loaf and although it was awesome I don't think they were pretty enough to give as gifts.

It was too soft to cut into buns, so I baked it as a loaf with egg yolk brushed on top and some whole raspberries.

I followed the recipe as directed, but the resulting mixture was far too wet to ever come together as a loaf.

It's too funny as I am with you, I've got a similar lentil loaf recipe this gets better the longer it languishes in the fridge and is especially good crumbled over salads and drizzled with fresh salad dressing.

I've been finding that the first loaf I make isn't as fluffy as the others, and I suspect this is because I'm impatient and adding the dough too soon.

I'll be honest, although I haven't tried it, I'm quite certain this recipe would work beautifully as muffins or as a loaf of bread too.

It makes a perfect afternoon tea loaf as it's not too indulgent... although the suggestion in the comments of adding some choc chips to the choc part does sound pretty good

I have a tendency to turn out loaves of bread that are soggy on the inside and too done on the outside, and I have often been at a loss as to why banana bread is so tricky to make.

And as for the bread, this loaf is from a local baker at our farmers market, but on the more common days I use the sprouted wheat with flax by Silver Mills Bakery — usually found in the frozen section of our health store + at Whole Foods too!

When you first see the outside of one of these loaves from the oven you might think this bread is going to be way too flavor - forward, but as I said in the beginning I wasn't looking for that with this formula.

Red Sox fans traditionally see life's meat loaf as overcooked, no doubt because Grady Little left it in too long.

These moist and gooey loaves are something I enjoy recreating in the kitchen, and they're just as satisfying to me as when I was a kid, meaning your kids will enjoy them too!

Hi Tulasi, thanks for your message again I used a mix of almond meal (same as ground almond yes) and buckwheat flour to make this because I find that using all buckwheat flour makes the loaf too dense and gummy.

Our canine companions tend to love bread just as much as we do, too — if you leave your sandwich supplies sitting out, you may come back to find that your dog has greedily inhaled half a loaf of the stuff.