Not exact matches
almond, almond milk, banana
bread,
bread, brown sugar, cake, carrot, carrot cake, cheese, chickpea, chickpea
flour, cinnamon, coconut, coconut oil, cream, cream cheese, egg, fat, banana, milk, nutmeg, oats, pineapple, raisins, salt, walnuts, oil, mashed, carrots,
flour, whole wheat
flour, sugar, almond
flour, baking soda, vanilla, coconut flakes, pecans, baking, muffins, pastry, soda, wheat, ingredients, flakes,
topping, applesauce, frosting, cooking spray, flax
3 cups hot mashed turnip 3 Tbsp butter 2 eggs, beaten 3 Tbsp
flour 1 Tbsp brown sugar 1 Tbsp baking powder 1/8 tsp pepper 1/2 tsp salt 1/2 tsp paprika dried
bread crumbs and butter for the
top
Cut two or three slits in the
top, lightly
flour the
tops and bake
bread approximately 20 minutes.
I personally love spreading this on a slice of my almond
flour pumpkin
bread for breakfast or a snack, but it's also great on smoothie bowls, stirred into yogurt, on
top of quinoa muffins or added into energy balls!
Ingredients For the dough 3 cups
bread flour 1 tablespoon sugar 2 teaspoons instant yeast 1-1/4 teaspoons salt 1/4 cup milk 2 tablespoons olive oil 1 cup + 2 tablespoons lukewarm water For the glaze 2 - 4 cloves garlic, minced 2 tablespoons butter Additional
toppings Italian seasoning for sprinkling, optional Parmesan cheese for sprinkling, optional
Mix liquids and dry ingredients separately; then combine and mix well Place in greased
floured 9 ″ x5 ″ loaf pan Bake at 375F for 50 - 55 minutes until
top has started to brown Let cool in pan for at least 30 minutes Do not cut until
bread has cooled
I use a mixture of whole wheat and
bread flour for the dough, and my favorite
toppings lately are, in fact, Greek style!
In addition to our sweet potato
flour, Carolina Craft granules are a creative
topping for artisan
breads, and our sweet potato juices can function as a binder for the
flour.
Spelt
flour and walnuts gave the
bread a very nice texture, and I developed a
topping that really makes sunflower seeds stick to the crust — I've had issues with them falling off my
bread before.
Combine softened butter, cinnamon and almond
flour together and sprinkle on
top of
bread batter in pan before baking.
This zucchini
bread twists includes whole wheat
flour and medium ground cornmeal which is all
topped with a creamy cream cheese glaze — sweet, delicious and the most amazing texture.
1 1/2 cups lukewarm water 5 large egg yolks (reserve one white for
bread glaze or use one whole egg for glaze) 1 1/2 teaspoon sea salt 1/4 cup coconut oil 1/4 cup honey 4 1/2 cups organic sprouted whole wheat
flour, or any other
flour 1 tablespoon active dry yeast Optional
topping: sesame seeds, poppy seeds, anise seeds, dried rosemary or dill
I adapted the recipe just slightly by adding 1 cup peeled, chopped local apple, 1/2 cup of organic raisins, an additional 2 tablespoons of honey, and a bit of extra
flour to the dough (I also omitted the sesame seeds on
top as I didn't think they meshed with the sweeter
bread).
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
1) Pre-heat oven to 350 deg Fahrenheit (180 deg Cel) 2) Mix the almond meal, ground flaxseeds, whole flaxseeds, salt, baking powder and tapioca
flour in a large bowl until well combined 3) In a small saucepan, melt butter and then let it cool for 5 minutes 4) Whisk the melted butter with the eggs, apple cider vinegar and yogurt, making sure to whisk well to ensure a light and fluffy
bread 5) Gently mix the wet ingredients with dry ingredients to form a batter, but do not over mix or batter will become too dense and oily 6) Pour the batter into a well - greased loaf pan, and sprinkle the
top with whole flaxseeds.
Ingredients for Banana Nut
Bread: 1-1/2 cups mashed bananas from dark - skinned ripe bananas (about 4 to 5 large) 1/3 cup unsalted butter, room temperature 2 cups all - purpose
flour 1 cup sugar 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon baking powder 1 teaspoon dried cultured buttermilk (optional) 1/2 cup fine - chopped walnuts (substitute pecans or favorite nuts) 2 eggs, fork beaten 1 Tablespoon fresh lemon juice (from 1 large lemon) 1/3 cup milk (2 % is fine) 1 to 2 Tablespoons room temperature butter for basting the
top of the
bread
the secret to get the
bread to look like those artisan loaves is to dust the
top with
flour to make it white, then take your sharpest knife and make slits in the
top, about 1/2 cm deep.
For dark rye 2/3 cup warm water 1 teaspoon active dry yeast 1 tablespoon unsulfured molasses 1 teaspoon kosher salt 1 cup
bread flour 1 cup light rye
flour 2 tablespoons unsweetened cocoa powder 1 teaspoon caraway seeds plus more for
topping 1 tablespoon safflower oil plus more for bowl 1 egg white
Cranberry Lemon Loaf by Against All Grain — This almond
flour cranberry loaf of grain - free
bread is
topped with a tart lemon glaze that will make you pucker!
For light rye 2/3 cup warm water 1 teaspoon active dry yeast 1 tablespoon unsulfured molasses 1 teaspoon kosher salt 1 cup
bread flour 1 cup light rye
flour 1 teaspoon caraway seeds plus more for
topping 1 tablespoon safflower oil plus more for bowl
Sift a light coating of
flour over the
top; this will help keep the
bread moist as it rests before baking.
When you're ready to make
bread, sprinkle the
top of the dough with
flour; this will make it easier to grab a hunk.
Sprinkle 12 3/4 ounces (3 cups, spoon and level)
bread flour on
top.
My son had two neighborhoods brother friends for a sleep - over last night, so I made French Toast Frittata with the coconut
flour bread for breakfast this morning (sliced or broken
bread soaked in 5 beaten eggs, a good «glug» of raw whole milk, cinnamon, nutmeg [there is a higher egg to
bread ratio than in conventional French Toast] all poured into a hot buttered sauté pan, cover and turn down heat to medium - low, cook until nearly set, place pan in 350 °F oven until eggs are completely set on
top and starting to brown, about 6 - 10 minutes usually, flip over onto large plate and cut into wedges for serving).
Then add the dry ingredients on
top in this order: salt, sugar, milk powder,
bread flour, cake
flour and lastly instant yeast.
1 c of Quinoa
Flour (you can use another other type of gluten free flour that you have on hand) 1 c of Teff flour 3/4 c of sugar 3/4 tsp of baking soda 1/2 tsp of salt 3 tsp of ground cinnamon 4 overripe bananas 1/4 c of Chobani non fat plain yogurt (you can use 2 % as well) 2 eggs 6 tbl of melted I can't believe it's not butter (or regular butter) 1.5 tsp of vanilla extract Optional: Top the bread with your favorite nut (I used about 1
Flour (you can use another other type of gluten free
flour that you have on hand) 1 c of Teff flour 3/4 c of sugar 3/4 tsp of baking soda 1/2 tsp of salt 3 tsp of ground cinnamon 4 overripe bananas 1/4 c of Chobani non fat plain yogurt (you can use 2 % as well) 2 eggs 6 tbl of melted I can't believe it's not butter (or regular butter) 1.5 tsp of vanilla extract Optional: Top the bread with your favorite nut (I used about 1
flour that you have on hand) 1 c of Teff
flour 3/4 c of sugar 3/4 tsp of baking soda 1/2 tsp of salt 3 tsp of ground cinnamon 4 overripe bananas 1/4 c of Chobani non fat plain yogurt (you can use 2 % as well) 2 eggs 6 tbl of melted I can't believe it's not butter (or regular butter) 1.5 tsp of vanilla extract Optional: Top the bread with your favorite nut (I used about 1
flour 3/4 c of sugar 3/4 tsp of baking soda 1/2 tsp of salt 3 tsp of ground cinnamon 4 overripe bananas 1/4 c of Chobani non fat plain yogurt (you can use 2 % as well) 2 eggs 6 tbl of melted I can't believe it's not butter (or regular butter) 1.5 tsp of vanilla extract Optional:
Top the
bread with your favorite nut (I used about 1/3 c)
Take fettunta, for example: a slice of sourdough Tuscan
bread (traditionally made with unrefined local
flours and without salt)
topped with garlicky, sautéed kale, usually made in November when extra virgin olive oil is freshly pressed: green, thick, luscious, and so full of antioxidants that it burns your throat.
Remove the hot tray from the oven, dust with
flour and place the pita
breads on
top.
Tacos arabes or Arabian tacos are made with thin slices of grilled pork, seasoned with cumin, chipotle, and garlic,
topped with a smooth, sweet, and spicy carrot and avocado crema all wrapped up in a soft
flour tortilla or pita
bread.
The dough is similar to that of
bread:
flour, yeast, almond milk and a bit of coconut oil, and you simply
top it with fruit, but you normally only see it with plums, or damsons, a special and very sweet kind of plum that we get over here.
But there are some tasty wheat based
breads too and a stove -
top baked flatbread made with barley
flour.
A streusel (a German word meaning «something scattered or sprinkled) simply refers to a crumb
topping made up of butter,
flour and sugar that is sprinkled on
top of muffins,
breads and cakes prior to placing the baking dish in the oven.
Combining Socca, the chickpea
flour crepe and the pizza dough
bread served with
toppings called Foccacia and you have Soccacia!
We used gluten free
flour in our cheese sauce and
topped with gluten free
bread crumbs.
And I am German, so I sure do miss my
bread A LOT... I was actually able to slice my muffin into 3 pieces (used regular flax meal and coconut
flour),
topped one with butter, serrano ham, egg, tomato and fresh basil, and had the other 2 pieces with more butter and your delicious blueberry chia jam I finally got around to making yesterday.
I personally love spreading this on a slice of my almond
flour pumpkin
bread for breakfast or a snack, but it's also great on smoothie bowls, stirred into yogurt, on
top of quinoa muffins or added into energy balls!
You can enjoy them in fruit drinks, smoothies, pudding, as a
flour in baked goods, as an egg substitute, or even mixed with
flour and seasonings as a
breaded topping for a chicken, fish or veggie dish.
and used strong
bread flour for a crusty
top!