Sentences with phrase «cover the bread»

Cover bread with a dish towel and let rise for another 30 minutes.

If desired, cover the bread with a sprinkling of powdered sugar.

Spread it to the edges of the pan, covering the bread completely.

I usually cover the bread with a foil tent so the edges don't burn.

No amounts here on the ingredients as each ingredient needs to be enough to cover the bread.

Cover the breads with a clean tea towel until ready to serve.

Baking my first loaf right now, but not sure how it will turn out — I missed the instructions about covering the bread until it had been in the oven for 10 minutes, so we'll see.

The following have been used that I know of: Clay pots with lids, Pizza stone with a bowl to cover the bread, insert from a crockpot, pyrex baking dish with a lid, stainless steel pot with a lid, baking dish covered with aluminum foil, old cast iron dutch oven.

You might also try covering your bread loosely with foil (like a tent).

You've covered bread sinking after it has been removed from the oven too early, but would cause the bread to sink while baking?

Cover breads with a few overlapping damp paper towels and set aside for 20 minutes.

There should be enough milk mixture to cover the bread.

What do you cover your bread with while it ferments?

A quick trip into the oven and out emerges stringy, melty cheese covered bread that is a little spicy and irresistible.

Cover the bread pan with aluminum foil and bake for 30 minutes.

When you use a flour sack towel it is helpful to dampen the cloth thoroughly with filtered water and then squeeze out any extra water before covering the bread.

Bake foil - covered bread until warmed through and a knife inserted into the center feels warm to the touch, about 35 minutes.

Cover the bread and bake for 30 minutes.

(At this point you can cover the bread pudding and refrigerate overnight, if desired).

Pour over bread in pan, trying to cover bread completely.

After the first 25 minutes, cover the bread with a piece of foil to prevent burning.

Bake for 50 - 55 minutes (after 25 - 30 minutes of baking I usually cover the bread with tin foil to ensure it doesn't become too dark)

Get another piece of foil and cover the bread, sealing it to the piece of foil on the pan.

Spoon over half the berry mixture, spreading to cover the bread.

Cover the bread with water or milk and soak until the bread is softened.

Cover bread pudding with foil.

Cover the bread and allow it to sit on your counter overnight (I let mine sit 10 hours but you could do anywhere from 3 - 12 hours).

1/2 cup seafood cocktail sauce 1 (9 - inch) focaccia Fresh spinach leaves to cover the bread 1 pound crabmeat or crab blend 1/2 pound feta cheese, crumbled 1/4 cup freshly grated Parmesan cheese

I generally do not cover the bread.

Bake for 60 - 65 minutes, making sure to loosely cover the bread with aluminum foil halfway through to prevent the top from getting too brown.

Cover the bread pudding with tin foil and place the jars or baking dish on a baking sheet, just in case there is a little bit of overflow (we don't want to mess up our oven!).

Lay two slices of tofu on top of mayonnaise - covered bread, then spread sriracha sauce directly on tofu followed by a little sweet chili sauce.

INGREDIENTS 4 slices rustic bread, toasted cranberry sauce or mustard cooked turkey slices, enough to cover the bread grilled vegetables (optional) Gruyere cheese, sliced thinly and enough to cover the bread

Pour in just enough custard mixture to completely cover the bread (you may have some leftover; save it).

Cover the breads loosely with oiled cling film and leave to prove for 30 minutes.

Not exact matches

The team looks at pricing data covering 60 consumer goods and services that represent a larger cluster of goods and services — especially within the groceries category, which lists staples including bread, coffee, sugar, ground beef and potatoes.

Take freshly caught barrumundi, cover it with egg - milk, flour and a bread crumb - crushed macadamia nut mix, wrap it in butter rubbed aluminium foil and cook it over an open flame.

Ezekiel's picture of the righteous man indicates that» [he] does not oppress any one, but restores to the debtor his pledge, commits no robbery, gives his bread to the hungry and covers the naked with a garment, does not lend at interest or take any increase» (18:7 - 8).

Is it not to share your bread with the hungry, and bring the homeless poor into your house; When you see the naked, to cover him, and not to hide yourself from your own flesh?

«Give us this day our daily bread» (Mt 6:11; Lk 11:3) is a request for physical sustenance, perhaps intended to cover not only food but all the necessities of everyday life.

Here's the deal: Jesus is pictured on the cover with nails in his hand flinging fish and bread and Santa is smoking and generally looking unfriendly.

Made the bread tonight as per the recipe book «ml» and «g» measurements, and subbed in walnuts for almonds because that's what I had — Just testing a slice covered in my home made walnut and kidney bean spread... Yummy Think I need a touch more salt but I'm always a bit worried about over seasoning... I used mixed herbs but think I would love to add some garlic (powder maybe) next time, and use selected herbs rather than the commercial mix.

Keep tightly covered to prevent the bread from drying.

If you don't have a rising basket, place the breads on parchment paper and cover with a clean towel.

Quickly cover that piece of bread with both cheeses and place the second piece of bread (spread side facing you).

Keep an eye on the bread; if it's darkening too much cover with foil and continue to bake until it feels firm enough in the centre.

Regular process bread dough the same — the crust texture is incredible with either dough when baked in a covered container (just make sure handle / knob ovenproof).

Since launching the Cup of Jo weekly recipe series three years ago, we've featured more than 150 recipes, covering everything from Nutella banana bread to feta lemon dip.

Keep the rolled - out breads covered until ready to bake, but do not stack.

Continue adding the flour (both wheat and bread flour) until the dough clears the sides of the bowl and is soft and smooth, it may leave a slight residue on your fingers which is ok but shouldn't be so sticky that you have crazy dough covered fingers.