Sentences with phrase «coarse bread»

Add the cultured butter and continue to mix on low speed until the mixture resembles coarse bread crumbs.

Add the butter and, using a pastry cutter, cut it in until the mixture resembles coarse bread crumbs.

Using a pastry blender, cut the butter into the flour, scraping the butter off the blender as needed, until the mixture resembles coarse bread crumbs with some pea - size pieces of butter.

Pulse until butter pieces resemble coarse bread crumbs (no larger than pea - sized).

Cut in the butter with a pastry blender or using a food processor until the mixture resembles coarse bread crumbs.

Using your fingers or a pastry cutter, cut the butter into the flour mixture until it resembles coarse bread crumbs.

Cut in the butter until the mixture resembles coarse bread crumbs.

It's definitely an earthy, coarse bread but it tasted wonderful!

Pulse to combine to the consistency of coarse bread crumbs.

Process until you have coarse bread crumbs.

In a food processor, with the metal blade, add almonds and pulse until coarse bread crumbs have formed.

Not exact matches

He recalled how his fellow priests had in many cases become very casual, and how in Rome «I heard, among other clever and coarse anecdotes at mealtimes, members of the papal curia laugh and boast about how some said Mass and with reference to the bread and wine spoke these words: ««Panis es, panis manebis; vinum es, vinum manebis» — «Bread you are and bread you shall remain; wine you are, and wine you shall remain» — and with these words they elevated the host and the wine in the usual way.

This is a coarse textured, lusty bread that you make in a springform pan (or two loaves).

Preheat oven to 350 F. Brush bread with the egg wash and dust with sugar (granulated or coarse) and cinnamon.

Put the dough in an airtight container and sprinkle some coarse salt over the top and leave it in the fridge till next time you make rye bread.

Pour remaining olive oil evenly over bread and sprinkle with a light dusting of coarse sea salt, rosemary, and freshly cracked pepper.

The bread is made with fresh rosemary, coarse sea salt, cracked pepper, and olive oil.

I used locally ground coarse cornmeal in my bread which is sweet and slightly crunchy and delicious.

2 tablespoons olive oil 1 medium red onion, chopped 2 medium carrots, peeled and diced 1 large celery stalk, diced 1/4 teaspoon red - pepper flakes 1 teaspoon minced fresh rosemary, or 1/4 teaspoon dried Coarse salt and ground pepper 1 can (14.5 ounces) whole peeled tomatoes, drained and finely chopped 1 cup cooked Emmer Farro or Einkorn Farro 1 large zucchini, skinned and diced 1 can (15 ounces) garbanzo beans, drained 7 cups water or stock 1 garlic clove, minced (optional) 3/4 cup grated Parmesan, for serving Optional: fresh bread for toasting Parsley for garnish.

Its characteristics make it the perfect bread ingredient for a coarser, more textured bread.

Semolina flour is made from durum wheat and it's a little bit coarser than regular flour and you 100 % don't have to use it and can simply replace it with more bread flour on this recipe.

Stone Ground Cornmeal — This is a coarse flour used as a coating and essential for making traditional corn bread

Dough with larger air pockets will produce a bread with a coarser texture.

1 medium cauliflower (about 2 pounds) 1/4 c extra virgin olive oil 1 medium white onion, cut into 1/4 - inch dice 3 garlic cloves, smashed and peeled Maldon or other flaky sea salt 1 1/2 to 2 tsp hot red pepper flakes 6 Tbsp unsalted butter, cut into 6 pieces Kosher salt 1 pound pennette 3/4 c freshly grated Parmigiano - Reggiano, plus extra for serving 1/2 c coarse fresh bread crumbs, fried in olive oil until golden brown 1 1/2 tsp minced fresh rosemary

Combining these coarse breadcrumbs with shredded Parmesan cheese makes a crispy breading for the chicken that doesn't even need a sauce to taste good.

1/2 pound russet potatoes, peeled and cut into chunks 2 garlic cloves peeled Coarse salt 1 tin sardines in olive oil 2 tbsp olive oil, plus more for brushing Finely grated zest of 1 lemon, plus 1 tbsp lemon juice Pinch cayenne pepper 1 small loaf crust bread, sliced

Separately, will the windowpane test be a good way to test if this bread has been kneaded adequately or will the coarser grains make that not - viable?

Country Bread: Makes 2 8 - inch loaves 1 1/2 cups (360 grams) water, body temperature 2 cups (280 grams) unbleached all - purpose flour, plus extra for baking 2 cups (300 grams) bread flour 12 oz (340 grams) bread sponge pinch of active dry yeast 2 tsp kosher salt 1 tsp sugar a handful of medium - coarse yellow cornmeal for the baking sheet

Food For Life Millet Bread is similar to our Brown Rice Bread with an added blend of coarse and fine millet flour to give a more grainy texture than most other rice breads.

Fresh picked radishes layered on a chewy hunk of buttered bread, drizzled with fruity olive oil and a sprinkle of coarse salt.

1 tablespoon cornstarch 1 teaspoon light soy sauce 2 eggs, beaten 2 tablespoons panko bread flakes 1/2 teaspoon coarse kosher salt 3 dried piquin chiles, seeded and crushed, or substitute other small, hot dried chiles Freshly ground black pepper 1 pound large prawns, shelled and deveined Vegetable oil for deep frying

Then sprinkle the coarse salt on top from about a foot over the bread; this lets the salt spread out better on its way down and helps reduce clumps of salt.

Pulse 2 cups black beans in a food processor with sour cream, bread crumbs, garam masala, cayenne, kosher salt, and pepper until a coarse purée forms.

In a food processor process together the fresh bread crumbs, cheese, parsley and olive oil until a coarse sand texture.

3-1/2 cups bread flour plus more for worksurface 1 envelope dry active yeast 1-1/2 teaspoons kosher salt 1-1/2 tablespoons granulated sugar 1 large egg, lightly beaten 1-1/2 tablespoons vegetable oil plus more for greasing 1/2 cup warm water 1 egg white for glaze Poppy seeds, sesame seeds, coarse salt and dried onions for topping

A unique variation on banana bread with a wonderful coarse texture and a subtle cornbread flavor.

Toasting the hazelnuts before grinding them into a coarse meal makes all the difference, and perfumes the bread with intoxicating nutty aroma.

2 cans chickpeas, well drained 1/4 cup Jamaican jerk sauce 1 tablespoon ground flax seed whisked with 1 tablespoon water and 1 tablespoon fresh lime juice 2 medium cooked beets, grated on the large holes of a box grater and squeezed dry (about 1/2 cup) 1/2 medium yellow onion, finely chopped (about 1/2 cup) 1 medium carrot, grated on the large holes of a box grater (about 1/2 cup) 1 fresh jalapeño pepper, finely minced 1/3 c. medium - coarse bulgur, cooked according to directions and well drained 1/2 c. whole wheat panko bread crumbs 1/4 cup tamari almonds, well chopped (I pulsed in food processor) 2 tablespoons chopped fresh cilantro 1/4 teaspoon salt or more to taste Generous amount of freshly ground black pepper Whole wheat buns, red onions and romaine lettuce, for serving

Tear the bread into pieces and pulse in a food processor into coarse crumbs.

Put the bread, cashews, sunflower seeds, basil, Italian seasoning and sea salt into a blender or food processor and process into coarse crumbs.

Grind the whole almonds by placing them in a food processor and blend until they resemble bread crumbs, a few coarser bits are fine.

2 pieces of gluten free bread, toasted (I used Anna B's, a local Richmond, VA brand) 1 tsp ghee or coconut oil 1 large hass avocado 3 tbsp fresh chèvre 1/8 tsp coarse sea salt, or more to taste 1/8 tsp maple syrup 1/8 tsp hot paprika, or more to taste

The texture of the soup is on the coarse side so if you're easily put off by textures this might not be for you, but I loved it with some homemade bread.

3 cups lukewarm water 1 1/2 Tblsps granulated yeast (2 packets)-- rapid rise or active dry or fast rise all work equally well 1 1/2 Tblsps coarse salt (if using fine salt, use less — about 1 1/4 Tbsp) 1 cup whole wheat flour (not whole wheat bread flour or pastry flour) 5 1/2 cups unbleached all - purpose flour whole wheat flour and / or corn meal for pizza peel or back side of a cookie sheet

1/4 cup extra-virgin olive oil 1 teaspoon coarse sea salt 1/4 teaspoon cayenne 1/2 teaspoon freshly ground black pepper 1 medium - size eggplant (about 1 pound), sliced crosswise into 1 / 2 - inch rounds 2 medium - size red onions, sliced crosswise into 1 / 2 - inch rounds 4 heirloom tomatoes, cut crosswise into 1 / 2 - inch slices 1 loaf of rustic bread, cut diagonally into eight 1 / 2 - inch slices Freshly ground white pepper Fine sea salt

Ingredients: 4 cups grape tomatoes 3 garlic cloves, peeled 3 tablespoons extra-virgin olive oil 2 teaspoons coarse kosher salt 1 teaspoon freshly ground black pepper 1/4 cup balsamic vinegar 2 naan breads olive oil mister or cooking spray cubed mozzarella 1/4 cup fresh basil, chopped

1 bunch Tuscan kale (for ex: black or lacinato) 2 thin slices country bread, or two handfuls good, homemade coarse breadcrumbs

Tear bread into pieces and process in a food processor until coarse crumbs form.

Maybe it's a log of Hebrew National salami, glazed with honey, served with coarse mustard and brown bread.

1 1⁄2 cups (5 oz / 150 g) dry bread crumbs 1 1⁄4 cups (10 fl oz / 300 ml) soy cream 2 1⁄2 cups (20 fl oz / 600 ml) soy milk 2⁄3 cup (4 oz / 120 g) fine or coarse semolina 1⁄2 cup (3 1⁄2 oz / 100 g) superfine (caster) sugar 1 tablespoon orange flower water edible petals, to serve for the syrup 1 cup (7 oz / 200 g) superfine (caster) sugar 2 lemon leaves juice of 2 lemons