Sentences with phrase «bread like texture»

Turns out, not that hard — It was Quick Breads that were the signature bakes this week — A combination of Baking Powder / Bicarbonate of Soda mixed with buttermilk to create a bread like texture without the aid of yeast (and also without waiting hours to prove).

Not exact matches

Not sure where i went wrong, followed recipie to the letter and have had to leave it for a good hour and a half and it still was like bread and butter puding, it just wouldnt set to a cutable like texture.

This will result in more of a dessert, dense, cake like textured bread.

They are gluten - free, grain - free, fluffy, sliceable, and TOTALLY BREAD - LIKE with the best texture!

The texture is nothing like the photo either, the photos look bread like, like a muffin, mine look like petrified peanut butter balls.

I'm not much for the idea of bread pudding, but the texture of cornbread and the sweetness of blueberries seem like something that would work wonderfully in a dish like this.

My instinct was to grind the oats, but I'm glad I didn't, because they didn't cook through all the way, and everyone liked the texture they gave the bread.

This sounds like the perfect recipe for stuffing - moistness of bread, crumbliness of cornmeal so that it both absorbs flavor and provides texture.

This recipe has a banana bread texture but make a fun «brownie - like» bar if sliced that way.

«Launched in 2006, Wholesome Harvest made with Whole Grain White Sandwich Bread is the first bread available in the Retail In - store Bakery that combines the taste, look and texture of white bread that children like with the healthy goodness of Whole Grains that moms love.

The texture is moist and chewier than any other paleo banana bread I've made, has a great mildly sweet flavor, and you can dress it up any way you like (chopped nuts, chocolate chips, raisins, blueberries, etc!)

Very tasty with a texture a lot like corn bread pancakes.

Gluten free, paleo, keto, packed with filling nuts and seeds, it's portable, sturdy enough to carry a huge serving of smashed avocado and doesn't have that cakey texture like many other paleo bread alternatives.

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

Hi Elana, I really like this recipe for the texture of the bread.

The first breakfast on the terrace of the apartment in the Algarve, cured ham, castello cheese, plum tomatoes, rustic bread, butter and to drink freshly squeezed orange juice and fresh coffee, the taste, the texture, the flavours and the colours are magical, there was nothing like it.

Personally, I like the texture of the «bread» - whatever - mine came out sort of chewy.

I've always been pretty disappointed with gf bread on the store shelves; it's always the wrong texture or really tastes like cardboard.

I like to add millet flour to baked goods since it lends a great texture and flavor to everything from bread to cookies.

In fact, quite a few of the recipes on this blog I made simply because I had no idea what the taste and texture was like (such as this panna cotta or this bread pudding).

I found that some bakers go as far as 50:50, but it does affect the texture of your bread — it is a matter of what you like I guess.

The texture of the finished bread is very moist, and a little spongy as a lot of breads are that use yogurt; this is not a bad thing, I like this in my breads.

I just liked the extra spice and texture it gave the bread.

(If you don't like whole seeds in your bread, grinding them in a spice grinder, coffee grinder or mortar and pestle allows their flavor to come through without the texture.

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.

but this is just like any other non paleo banana bread texture.

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!

In contrast, when grains are milled or refined like white bread, white rice, and white pasta, they have been processed to create a finer, lighter texture.

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

Lovely and moist, texture is more like a pudding than a bread.

Like Kat a few comments back, I enjoy a slightly grainy hummus, much like I prefer a textured whole - grain bread to Wonder brLike Kat a few comments back, I enjoy a slightly grainy hummus, much like I prefer a textured whole - grain bread to Wonder brlike I prefer a textured whole - grain bread to Wonder 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.

I made the lemon spelt bread yesterday and it turned out pretty well.The texture is great and I like its form.

it does taste eggy with a texture that's more like moist cake instead of typical normal bread (since no yeast is used).

The best whole wheat bread had to be liked by all tasters and have a texture that was a happy medium between dense and airy — not too dry and hard nor too soft and gummy.

I've made the bread and it's pretty and tasty, but just to ask if it's supposed to taste eggy and the texture's like moist cake.

You may want to add that after you cover the dough with the plastic that you should let it rest for «30 minutes» while the pot is heating because for those of us who multi-task in the kitchen, we can forget a simple step like that and it does make a difference in the texture of the bread.

This obviously looks nothing like traditional round English muffins, but I like to think that this bread gets its name from the inner texture.

Our top two breads were very similar: both had rectangular slices (as opposed to square) and flaky grains scattered across the top, which we liked for the added texture.

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.

Any other ingredients like fruits, nuts, liquids and sugars only add to the flavor and texture of the quick bread.

This banana bread has a texture and moisture just like its unhealthy cousin!

I just made this recipe and I really liked the texture of the bread.

I love the texture and flavor, it's a lot like sprouted grain bread.

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'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.

Add too much liquid and you'll end up with a soggy, wet bread - like texture.

I just made these and the flavor is great but the texture is very much like eating bread rolls with a soft center.

They are like a baked oatmeal, except you can eat them on the go, and they taste like a banana bread, with the texture and size of a muffin (okay, muffin top).