Sentences with phrase «as much bread»

This was good but I would add 2 more slices of bacon, twice as much bread, and probably use a cut up tomato in order to get more juice and more of a BLT flavor.

Not exact matches

The results were pretty shocking, even to the researchers: Those who saved the bread for later had far more stable blood sugar levels (an average, peak blood sugar levels were as much as 30 % lower, a very significant change) than the volunteers who are the bread first.

Peyote is the focus of the worship service, much as the consecrated bread and wine are the focus of mass and communion.

Conversos were investigated not so much for explicitly denying their new creed, but for continuing Jewish practices, such as reading Hebrew texts, marking the Sabbath and eating unleavened bread.

This is my body... take and eat this bread... a very high - strung child... no, too much candy is all... honestly, they've ruined this dress... get me a wet cloth, and when I wake up they're pulling my arms out of my sleeves as the other children mill around, cacophonous and released, and my mother is bending over me, wiping my face until I'm cold.

I tell you, even though he will not get up and give you the bread because of friendship, yet because of your shameless audacity he will surely get up and give you as much as you need.»

At the worst they promise as much as our modern expedients of soup kitchens and bread lines in time of economic stress.

His confident mangling of the Polish language amused him as much as us, and he partook with gusto in such fare as dark bread slathered in lard and salt, served with plenty of vodka at a local peasant restaurant.

He who has a conception of what it means to live upon spirit knows also what the hunger of doubt is, and that the doubter hungers just as much for the daily bread of life as for the nutriment of the spirit.

He is a doubter, and the doubter hungers just as much for the daily bread of joy as for the food of the spirit.

Notice, then, that in the prayer Jesus taught the order of things is this: first, identification with God, his will, his kingdom of sovereign love; next, asking for daily bread or what is needed to make life possible; then, deliverance from evil and from the test that will be too much for us; and all of it, as Matthew's gospel recognizes when it adds the doxology to the simpler Lukan version, to God's glory — so that the divine will may be done, and be seen done, «in earth as in heaven.»

As much as I oppose Driscoll's bullying behavior, I sincerely hope that this brother in Christ — who is beloved by God and with whom I would break the bread of communion in a heartbeat — will find his waAs much as I oppose Driscoll's bullying behavior, I sincerely hope that this brother in Christ — who is beloved by God and with whom I would break the bread of communion in a heartbeat — will find his waas I oppose Driscoll's bullying behavior, I sincerely hope that this brother in Christ — who is beloved by God and with whom I would break the bread of communion in a heartbeat — will find his way.

but all recipes in the booklet are with cow's milk and I don't know where to start nor what bacteria to add and where to get them... I might enquire at the shop as I am going to buy the psyllium husk powder to make for the first time your lovely looking bread, but I trust your food and health knowledge now so much.

Thank you so much Ella, gf can be a pain just sometimes as it is the bread thing that does it.

Hey girls, sorry to hear you've been having trouble with the bread, I'm currently retesting it to see if the recipe could be altered at all, but it's always worked out fine for me — you have to make sure it's really dried out as much as possible before you bake it, so maybe that's it?

I've made the bread 3 times this season already and I'm making them as muffins right now, thank you so much for the recipe.

As much as I love that bread, it is a nice change to have something with chocolate in iAs much as I love that bread, it is a nice change to have something with chocolate in ias I love that bread, it is a nice change to have something with chocolate in it!

I bet my son would LOVE that (as much as I keep trying to get him hooked on whole wheat bread, it's not working so much)!!!

The bread was thicker and firmer, and the cheese seemed to resolidify by the time it got to the table, so overall it was much drier, but strangely, I loved that one as well.

Plus, focaccia doesn't involve quite as much rising and waiting as loaves of bread.

If you are in need of soup just as much as we are over here in the Lovlie cocoon, here's a hot bowl of silky pumpkin soup — a tasty main - meal soup which is nice served with a slice of bread or why not some sweet potato roti.

For me, you really can't beat a home made loaf — you can choose what to put in it, you can avoid any unwanted added extras often found in mass produced bread and as an added bonus, it's much cheaper to make your own.

Squeeze handfuls of bread to remove as much excess water as possible and transfer to a bowl.

As someone who pretty much doesn't like traditional corn bread much, this version looks much more up my alley.

I recommend the bread with all purpose flour, using whole wheat makes it much dyer and not as tasty.

Actually it's the only way I buy bananas now that I found the «Re-Wraps»... I buy trees of freckled wonders (the clerk always asks if I am making banana bread and I tell her I own a monkey, «It's my own ritual of getting these treasures home»)... You see we are BIG FANS of hot cereals, Oatmeal, etc... AND there is NOTHING so delicious as a ripe banana in it... We even eat baked or broiled oatmeal as desserts, with those ripe bananas hidden within like buried treasures... Thank you so much for this wonderful recipe... My banana basket mountain of bananas is a BIT TOO HIGH today and begging to be pruned... It's nice a cool here in CT today SO let the baking begin!!!

addendum: i noticed other reviewers mentioning that this bread doesn't rise as much as other recipes.

I did use bread machine yeast, but my research showed that active dry yeast was pretty much the same as bread machine yeast.

- 600 grams or 2 1/2 cups buttermilk - 120 grams or 1/2 cup water - 1,125 grams or 7 1/2 cups bread flour - 36 grams or 6 teaspoons salt - As much or little chopped fresh dill as you'd like (I used 3 of the store bought small herb packageAs much or little chopped fresh dill as you'd like (I used 3 of the store bought small herb packageas you'd like (I used 3 of the store bought small herb packages)

I'm with you on your passion for candy... and I'm not too much of a sharer as well when it comes to them:)... the bread / cake looks gorgeous with all those wonderful things in them.

For instance, knowing exactly how much flour to put into a loaf of bread isn't nearly as useful as understanding the relationship between the flour and the water, or fat, or salt.

As an update, when it cut into the bread this morning, it was in much better shape.

Gluten free breads tend to not brown as much, so don't wait for these to be well browned before pulling them out or they may dry out.

Food Bank also deal in much larger quantities like tonnes - an example is corporate donor Goodman Fielder who bake 1,500 loaves of bread for Food Bank each day as well as donating surplus loaves.

I hope you love this bread as much as I do.

This moist and tender double chocolate banana bread tastes as good as chocolate cake, but it's so much healthier!

I like this recipe, as far as wheat - free bread goes it's much better than rice bread.

I ask because I know how important salt is as a seasoning in simple, plain bread but how much is too much considering the amount of yeast and the small amount of sugar?

We've gone gluten / casein free to see if it helps with his autism and as much as I totally wanted to eliminate bread, I finally just had to accept that he HAD to eat a peanut butter and honey sandwich at lunch.

I am trying to stay away from yeast breads as much as possible.

Have a lovely day and I hope you and your son love the bread as much as we do: --RRB-

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 breadAs 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 breadas much as, say, the light wheat bread, and the crumb almost looks like cake (but tastes chewier, and also like breadas, say, the light wheat bread, and the crumb almost looks like cake (but tastes chewier, and also like bread).

The top of my bread was bumpy instead of smooth like your photo and did not rise quite as much as I expected it to.

It's not as airy and light in the middle as some other no - knead bread since it doesn't have as much yeast as other recipes, but this makes it a great choice for sandwiches!

Losing bread doesn't bother me as much as the speciality items such as rolls and pastries.

I haven't spent as much time experimenting on breading things with coatings, but most of the reputable recipes I've seen utilize corn starch to do this, although it still won't work as well as an egg in baked - on breading applications.

Baking though, is as much science as it is an art and I have always been in awe of the people that can take flour, sugar, eggs and a few other ingredients and create something as wonderful as homemade bread.

I made dinner rolls for the 1st time and they were a little denser than I wanted... was wondering if the xanthem gum was the culprit... so I looked up adjusting xanthem gum for dense bread and it brought me here... your article says if bread is rubbery it might have too much xanthem... I have perfected my cupcakes they are light fluffy and moist... and good enough that I was able to sell them at a local cafe for 3.00 a piece and could not keep up... anyway the xanthem gum measurements for cakes is supposed to be 1/2 tsp per cup and I only use 1/4 tsp per cup... so I am thinking if I reduce the xanthem in the rolls it would produce an airier roll... as everyone knows gluten free flours can be expensive... and I wanted to avoid making a failed batch as bread and cake are a bit different... the 1st batch tased great... just won't leave much room for food due to density... as is the problem with lots of gluten free stuff... am I on the right track?

An easy yeast bread is a good overnight rising bread that would look much the same as in the picture.

The recipe I made for Hamilton Beach was a single serve breakfast cookie Chocolate Speckled and Seeded Breakfast Cookie, a much healthier option than the sugar and butter on white bread treat I would cook up as a kid.