Sentences with phrase «form of a loaf»

When it is fully combined, turn the meat mixture into the prepared loaf pan, and pat lightly into the form of a loaf.

I was skeptical as a new vegan and have always turned my nose up at any entree in the form of a loaf but wow!!!

Whether they come in the form of a loaf, a muffin, a doughnut, or even a smoothie, I'll take banana bread any way it comes!

Carbs are actually quite healthy, and don't just come in the form of a loaf of bread.

Not exact matches

Here's a list of things we should test... 1) Worldwide floods 2) Seas parting at the command of a person 3) talking snakes, donkeys, and bushes 4) People spontaneously turning into pillars of salt 5) a few loaves of bread and some wine feeding thousands 6) instantaneous healing of disease 7) worlds forming in 6 days 8) words forming on stone tablets without the assistance of a living creature 9) people walking on water 10) resurrection on command

Only the two loaves on the Feast of Weeks were formed in such a way.

just as the Lord's cup consists neither of water alone nor of wine alone but requires both to be intermingled together, so, too, the Lord's body can neither be flour alone nor water alone but requires that both be united and fused together so as to form the structure of one loaf of bread.

It seemed to me as if, in all he did that evening at the table, he too was finding meaning and enlightenment, as if, in breaking bread and pouring wine, our Lord himself was being led — as we were through him — into a new and richer comprehension, into a full and final revelation that this, of course, was why it must be so — that only as a grain of wheat falls to the ground and dies can it arise again and bring forth ripe new grain to form the loaf that feeds a hungry world.

Remove one bowl from the freezer and whip the cream until stiff peaks form, add a little whipped cream to the vanilla / sweetened condensed milk mixture to make it easier to combine, then fold in the rest of the whipped cream mixture, place into a loaf pan 8x4 inch (20x10 centimeters).

After the loaves are formed, we cover them to keep critters off of them and to keep them from drying out.

If you're concerned about sticking, and don't want to dust with cornmeal, just cut a piece of baking paper to slightly bigger than your loaf, and place your loaf on that paper as soon as you have formed it.

To form loaf, stretch dough into a rough rectangle, then fold in short ends until dough is approximately the length of the pan.

Since this is the only loaf pan I have, instead, I pushed the dough against one side of the pan and formed a small loaf that is closer to the 7.5 x 3.5 pan size that Elana says to use.

After forming the loaf I kneed for 3 - 5 minutes and leave to settle for 20 min before putting in a tin, topping off with 1/2 cup of pale ale and covered with foil.

I topped my loaf with a very generous amount of spiced sugar, which formed a kind of crust on top of the bread and added some nice textural contrast to each piece.

Turn the dough out onto a piece of parchment paper and gently form it into a loaf.

We would mix, knead, proof, form into a French bread loaf, wait for it to rise, bake and then devour with a stick of butter!!!! Such the fine memory!

In spite of its tiny form, grains of yeast pack a powerful punch, with as little as 7 grams of yeast able to create a light, airy loaf of bread.

To form the loaf as a boule, invert the dough to a floured work surface and fold the top, bottom, and sides of the dough toward the center.

Using a small amount of flour, form the dough into a loaf shape.

Dough is one of the most versatile food products — it can be formed into a loaf of bread, split up into dinner rolls or rolled flat to form the basis for a pizza.

This simple loaf cake gets a triple - punch of lemon in the form of freshly squeezed lemon juice, freshly grated lemon zest, and a mildly sweet lemon syrup.

Butter a loaf tin of 26 cm x 9 cm / 10x 3.5 inches measured at the base of the form.

The best way to be certain that the bread won't stick is to form the loaf on a sheet of parchment paper and lift the bread into the pan using the sides of the parchment.

Form the loaves by pressing each ball into a flat oval, roughly the length of the buttered pan.

Drizzle the maple syrup over the dough but don't go all the way to the edge, leave about 2 ″ of space for the syrup to expand while forming the loaf.

It's moist and tender without branching into sogginess and just the right amount of sweet to be true to a classic banana bread without becoming a cake in loaf form.

Thus, the directions indicate the approximate amount of yogurt recommended for this recipe; depending on the yogurt used, a small amount of extra yogurt may be needed to thin this thick dough to the consistency needed to spread out to form a nice loaf.

Her recipe was made in loaf form and you can click here for her baking times but I went the muffin route because my family seems to need grab - n - go food plus my youngest cutting anyting results in a mass amount of crumbs for me to clean up so... muffins were the chosen option

You can also reserve a small amount of dough and roll it into long, thin strips that can be snipped with scissors to form a stalk of wheat to decorate the top of each loaf.

The second problem is that most people want to make a nice, round, rustic loaf of soda bread and think that a stiff dough is needed if you're baking without a loaf pan or form of some sort.

Almond Sauce Stir - Fry Autumn's Best Stuffed Acorn Squash Autumn Millet Bake Baked Falafel with Fava Bean Salad & Harissa Ballpark Nachos Barley Butternut Risotto Bengali Cabbage Curry Best Salad Ever Black & White Chili Blackened Tofu with Creole Sauce Braised Chicken (of the Woods) with Sauerkraut Bulgur Bowl Butternut Chickpea Curry Butternut Chickpea Fritters Butternut Vegetable Risotto Cantaloupe Risotto Carmelized Tofu & Brussels Sprouts «Cheese» Enchiladas with Chili Con TVP «Chicken» and Broccoli in Black Bean Sauce Chickpea & Broccoli Casserole Chiles en Nogada Chinese Orange Tofu & Vegetables Chipotle Butternut Tacos Citrus - Roasted Tofu Collard Green Curry Coriander Tempeh & Zucchini w / Couscous Upma Cornbread Stuffin» Stuffed Acorn Squash Crab» Cakes & Chipotle Tartar Sauce Creamed Sorrel with Lentils on Toast Crispy Crunchy Tofu Pockets Curry Pie Enchiladas Verde with Cashew Crema Easy - Peasy Pot Pie Farm Fresh Stir - Fry Free - Form Lasagna Ginger - Orange Stir - Fry Green Bean Masala Green Curry Stuffed Banana Peppers Green Kuri Curry Grilled Potato Pesto Pizza Guinness Pie Herb Roasted Tofu & Fingerling Potatoes Isa's Tempeh Crab Cakes Italian Polenta Bake Jamaican Veggie Patties Japchae Komatsuno Greens in Ginger Miso Sauce Lentil & Eggplant Curry Lentil Quinoa «Falafel» Lightly Seared Chicken of the Woods Mushroom with Basil Polenta and Garlicy Swiss Chard Maple Mustard Glazed Tofu & Brussels Sprouts Okra Bowl Orange Sesame Tofu & Garlicky Swiss Chard Orange - ish Broccoli & Bok Choy Stir Fry Pakistani Red Lentil Dal Pan Roasted Hen of the Woods Mushrooms with Tatsoi Mustard Greens and Pumpkin Maple Polenta Pesto Stuffed Eight Ball Zucchini Plantain & Black Bean Enchiladas Pierogies and Sauerkraut Pistachio Crusted Tofu Pomodori Col Riso Pumpkin & Black Bean Casserole Quinoa Stuffed Acorn Squash Red, Green & Blue Quinoa Roasted Cauliflower Tacos with Blood Orange - Avocado Salsa Roasted Delicata Squash Root Vegetable Shepherd's Pie Savory Kale & Mushroom Filled Buckwheat Crepes Seitanic Pot Pie Seven Spice Lentil Bulghur Balls Sorghum Risotto Southern BBQ Tofu Spaghetti Squash with Brazil Nut Basil Pesto, Oven Roasted Tomatoes, & Spinach Southwestern Sweet Potato Shepherd's Pie Stewed Eggplant & Okra Stuffed Acorn Squash Stuffin» Stuffed Acorn Squash Stuffed Cabbage Sugar Snap Peas & Millet Bowl Summer Stuffed Portobellos Summer Tomato Tart Sweet Potato Falafel Sweet Potato Kale Balls Sweet & Sour Stir - fry Southern Fried Chicken of the Woods Mushrooms Szechuan Eggplant Tacos Al Pastor Taco Pie Tempeh Curry Tempeh Tacos Thai Basil Eggplant Thai Inspired Garden Curry Tomato Basil Polenta Stacks TunaNOT Casserole Tteokbokki VegLoaf Veggie Lentil Loaf White Ruffle Eggplants Stuffed with Ginger Sesame Zucchini Noodles Yemenite Eggplant Casserole

Also I cooked it as a free form loaf and for about 8 minutes extra to get the center to 210 degrees F. I think I'm on to the Broccoli Cheddar soup next with all of this rain!

Rolling the dough up into a rough «sausage» then bringing into a ball will help form a tension on the surface of the dough, which will help with the structure of the loaf.

I've been afraid to try lentil loaf, as I didn't grow up with meatloaf and the whole «dinner in loaf form» idea kind of scared me.

Knead the dough, using the dough hook of the electric mixer, or simply by hand in the bowl, just long enough to form the dough into a shaggy loaf — a few turns really is all you need.

Form the pea mixture into a loaf 1 or 2 inches high on one half of the pan.

That loaf of challah that you just couldn't form into a pretty braid, and which instead resembled a tasty bread blob (check out my struggles with these guys).

Then it's just a matter of stretch and folding the dough three times, 15 minutes apart, forming the loaf and letting it rise an hour or so.

The solids sink to the bottom, forming a compact mass that is pressed into the typical loaf forms, using chese cloths and a lot of skill and muscle.

Can the loaf just be hand formed instead of a pan?

It all begins with the pillowy loaves of white bread, baked fresh each morning, sliced thickly, and toasted on the griddle to form the foundation for oversize sandwiches, layered with anything from fried eggs to herb - braised rabbit, and served on charmingly mismatched vintage china.

She squishes it all together until it forms a wet, lumpy blob of bread dough, then divides it among three bins: one for her base sourdough, one for sunflower loaves, and a third for pepper - and - herb.

Alternatively you can put half the mixture on one edge of the sheet and roll the pastry over it to form a loaf.

Instead of being formed into a tight log and placed in a loaf pan, the dough is cut into segments, rolled into flat rectangles, folded over on itself, and then rolled into a tight spiral.

Pro tip: if you'll want to eat some bread fresh from the oven, then form the dough into 2 loaves: the main one, plus a little ping - pong ball sized ball of dough.

«That which nature has provided is the milk of its parent,» wrote Mrs. Sarah Josepha Hale in 1857, «but when this is lacking, a preparation formed of cow's milk and water, with a little loaf sugar, supplies the desideratum [essentials].

This could come in the form of bread machines that crank out loaves raised with yeast - based medications.

Form into a loaf shape and place in a loaf pan or in the middle of a baking dish with a rim around the sides.

Then kneading the mass with your hands and / or a wood spatula in a wood bowl (personal preference of wood, plastic can work too) for a few minutes, then forming it with the spatula into a nice round sort of loaf within the bowl, then letting it set for a few hours or a day, then scraping out some of the «loaf» (which is very moist and soft) and putting about a 1/2 to 3/4 ″ layer in stove pan, then bake in the stove at 350F for an hour to hour and a half, depending on thickness.