Sentences with phrase «bit bread like»

It worked, but it tasted a bit bread like.

Not exact matches

The bread tastes fine but just very odd to eat as its so flat and strangely shaped — i usually just rip bits off and treat it more like crackers.

I am not Coeliac and would love to have a bit of rye bread like you or any «normal» bread but tests show I have a leaky gut and my nutritionist says I have non-coeliac gluten sensitivity and that it is vital I avoid gluten 100 %, ALL the time.

Have now made the bread two more times and tried different «flavours» i thought i would share 1) dried onions and dill seed (not dill weed but the actual seeds — a bit tricky to find) was delicious 2) cumin seeds and dried onion and shallots both are really tasty and if you like «ny deli» style breads, these may remind you a bit of those.

oh - and to those who asked about advance — if it's just a few days, keep them in the fridge (like any fresh bread really or it will mold) they also freeze beautifully and I often take them out just a bit before cooking time and they thaw very quickly, esp.

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!!!

I've mentioned before that I never really like bread but I guess that is a little bit of a white lie!

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-.

Heated the oven a little bit, like I usually do, popped the bread in to rise.

It has become a lifesaver for me when I crave something bread - like that I can pick up and bite into with that texture.

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.

It tastes a bit like Irish soda bread, which is not my favorite.

I just recommend watching how brown the bread gets, because when I used a convection oven at 375 degrees, it got a tad bit more brown than I would have like (not like the picture).

The positives to this of course, are that you don't feel like you're going to die after you eat it, and with a little bit of trial and error and work, you too can enjoy your bread just like the rest of the world.

For an energy ball that tastes just like the best homemade banana bread you've ever had, give these banana bread bites a try with almonds, walnuts, figs, ripe banana, shredded coconut, cinnamon, and a touch of vanilla extract and sea salt.

I think this may have changed the consistency a lot cause my bread ended up being a cake - like texture so it crumbled a bit but it was still very tasty!

I was looking at the zero baker as well as like the attachment bits that come with it but I really liked the fact the sage machines blades retract as we have a problem with the bread breaking up where the blade has been at times and wasting some of the bread.

I've never tasted gugelhupf but have wondered about it when I've seen it in bakeries — it's so high and the inside does look a bit like bread!

I also had the layers sliding about a bit, but it held together better once it had been in the refrigerator several hours The texture was not what I expected, more like a sweet bread than a cake, and one of my guests thought it was zucchini bread.

Granted Pao de Queijo is a bit different than this sort of cheesy bread but if you like this kind you will also like the Brazilian rolls.

Urban Accents» premium Pizza Sauces, including Chicago Classic, Fire Roasted Arrabbiata and Manchego & Garlic, also offer versatile flavor for homemade or ready - to - bake pizza crusts or can be paired with items like bread sticks, cheese curds or quesadilla bites as an appetizer dipping sauce.

I guess it's a bit spongy and bread pudding - like.

Reader note: I liked this bread so much that I decided to try it again and experiment a bit further with the ingredients.

Nothing like biting into a freshly made piece of bread with melted butter.

What about adding a little sugar or what other spices can I put in my dough so that it still smells like bread but a bit sweeter and lighter?

... to come up with a gluten - free bread recipe that my daughter Jade not only tolerates, but might just like a little bit.

Sounds like the dough spreads out quite a bit once it's in the pot, and for bread bowls, that would be bad.

I decided to call it cookie bread because when you bite into it, it tastes just like a cookie filled with caramel apple pieces; it is nice and crunchy on the outside while remaining soft and moist on the inside.

I usually make the paleo bread, which I also really like, but this came together well and is a bit lighter.

Just like with bread making, we need to knead the dough a bit, to develop strands of gluten that give seitan a meaty texture.

I liked the flavor of the rolls, and although they were a bit heavy, this is my current favorite bread recipe.

I like this bread but given the abundance of sugar in most pumpkin - based baked goods, you do have to know before your first bite that this is going to be a little different.

Taste the glaze on a bite of bread to see if you would like to add more.

It even smelled like banana bread with blueberries and had a wonderful crispy crust around each bite size piece.

The quinoa makes the bread dense, I tend to like a bit more lightness.

It sounds like your bread machine made the dough rise a bit too much too quickly, which could be a result of the setting that was used.

I have a couple more recipes like that (bit more healthy / less white flour), just type «bread» in the search bar.

I like to cut the bread into bite sized chunks and I also like to add some chopped pecans to the bread pudding.

It's my first bite of anything bread - like in about a month.

The bread tasted a bit like brioche.

Okay, I know I'm going to sound a little bit like Oprah here (and if you don't know what I'm talking about, then you need to watch this commercial), but can I just tell you about how much I love bread?

Like your bread recipe, but as I'm a little bit lazy, I thinking about to purchase a home bread maker.

My first attempt was with buckwheat and oat only, but the outcome was a bit too bread like.

My husband is Moroccan and they like a hearty bread with their meals and this is just a bit too airy inside (I've made this before and it is delicious!!

There's no need to grease the bowl, though you can if you like; it makes it a bit easier to get the dough out when it's time to bake bread.

I used a bread machine, a little bit more xanthan gum and had to mill my own sweet rice flour... used a coffee bean grinder set on the finest espresso grind With your permission I'd like to pass this along to the Canadian Celiac Association.

To serve, I sprinkled a bit of powdered sugar on top and sliced into the bread just like a cake.

these look good, you know I'm sure that zucchini bread is a bit of a N. American thing like carrot cake, it's yummy too

If you feel like the middle isn't cooking through then I suggest placing the bread in the oven for a bit (see FAQ).

I used ratio bread recipe added a bit of baking powder and rolled and cut like doughnuts without the hole, then «griddled».