Sentences with phrase «from traditional bread»

Although we agree that stylewise it is a departure from the traditional bread boxes one often sees lined up in front of elementary schools in the afternoon, we were still a little dubious of a minivan's ability to be considered sexy.

Not exact matches

There are disadvantages to turning away from the conformity of traditional franchises — Weissman, who refuses to use bleached white flour, has had to deal with confused customers looking for white breads they've found in other Great Harvest locations.

Better dietary awareness and a move away from gluten has impacted sales for traditional breads.

Hi there, The things we need to do for a (good) freebie: — RRB - I am Rosa, live in London and the food I like the most is Catalan, in particular my mother's traditional style of cooking with lots of just picked up vegetables from the garden, all sorts of pulses, crusty bread with tomato and olive oil and could go on.

In the Mexican state this bread is from, it is traditional to toast it, or to dunk it in hot chocolate.

Panko is a Japanese - style breadcrumb traditionally used as a coating, and the biggest difference between Panko and traditional breadcrumbs is that the former is made from bread without crusts.

This creamy rye and butternut squash soup recipe is a healthier take on a traditional squash and rye bread soup from the Valle d'Aosta region of Italy, usually made rich with milk and cheese.

When compared to traditional breads, sprouted grain breads from Food for Life offer more nutritional value.

This breakdown makes the grains easier to digest, and preserves much of the nutrition from the live sprouted grain that is normally lost in traditional bread making.

As it is some sort of onion pie, it is often considered as a type of pizza, and in fact the traditional Pissaladière is made with bread dough, along with pissalat, a sort of a paste or salted cream made from sardines or salted anchovies which gives this dish its name.

I fell in love with traditional Turkish tea and simit, the round bread loaves similar - to - but - not - really - like a bagel, that one could buy from street vendors.

The unique flavor of these little breads is a slight departure from a traditional sweet muffin, and they make a delightful addition to any brunch menu.

A superb sandwich roll drawn from a traditional Italian crusty bread recipe.

Gorgeous, traditional bread rolls made from cassava + arrowroot flour.

I bought it recently, thinking to use it making traditional wheat bread, but with the simplicity of this recipe, I'm going to experiment after the holidays (when I have fewer witnesses.:D) but looking for input from anyone else that may have tried it already....

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

The recipe is similar to a traditional Swedish Limpa bread, slightly sweet from molasses and brown sugar, perfumed with anise, fennel, cumin and a bit of orange.

Whether it's traditional Irish soda bread from the 1800's, or Chicken Pilaf with Cilantro circa 1930's America.

Sourdough banana bread is put together like a regular quick bread but it uses a cup of sourdough starter to replace part of the flour and liquid from a traditional banana bread recipe.

They do require a couple of extra steps for the «breading» but aside from that which you would do with traditional fried shrimp, the cooking process only takes a couple of minutes!

Made from finely milled high protein wheat, this flour is perfect for traditional long fermented artisan breads of all types.

The crumbs are made from crustless bread, so they're lighter and crunchier than traditional breadcrumbs.

Since we're still recovering from Christmas sweets and Valentine's day was just around the corner, I decided to go the savory route instead of making the traditional gooey monkey bread and adapted a recipe from King Arthur Flour to make Buttery Herb Pull - Apart Bread.

This recipe for AIP paleo meatballs uses the not - so - secret ingredient of mashed yuca to recreate the taste and sensation of the traditional bread - y meatball one's Italian grandmother made from ground meat and leftover stale bread soaked in milk and held together with egg, but without the grains or the dairy (or even eggs).

Passionately dedicated to providing exceptional taste, nutrition profiles and performance, BFree's wraps, rolls, bread loaves, bagels and pita breads maintain the texture of traditional bread products but are free from gluten, wheat, dairy, egg, nuts and soy.

This vegetarian - friendly Greek Beet Pita Pizza Recipe from Kontos Foods, Inc., a manufacturer and distributor of ethnic artisan breads and traditional Mediterranean foods, is just the thing to satiate your hunger.

This twist on traditional cornbread is perfect for the holiday table, and a healthy departure from nutrient - poor, white - flour breads and rolls.

The vegan dishes on offer include Crostini al Funghi: sautéed mushrooms and kale in garlic and chilli on toasted ciabatta; Polpette di Pane: a twist on a traditional dish from Puglia, meat free bread balls of semi-dried tomatoes, garlic, capers and olives in a tomato sauce on spaghetti; and Orecchiette al Cavoflore: cauliflower purée, sautéed kale, chilli and roasted turmeric cauliflower florets.

They are adapted from a recipe in the lovely book Irish Pantry: Traditional Breads, Preserves, and Goodies to Feed the Ones You Love (I was sent a review copy).

Saganaki, a traditional Greek preparation named after the pan in which it's prepared, is best served straight from the skillet, with plenty of toasted bread for scooping up the savory tomato sauce.

From conquering the traditional chocolate babka to nailing the morning favorite cinnamon - raisin swirl bread, I loved this adventure.

Yet even with the highly fermentable rye, a traditional ancient recipe from the French calls for removal of 25 percent of the bran and coarse substances.59 As an example of this practice, one small bakery in Canada sifts the coarse bran out of the flour before making it into bread.62

First time I did not have chia so I used 2 tbsp of ground flax seed and also I skipped the onion and thyme and added 1 tsp of ground cumin (I am from the Czech Republic and our traditional bread is made with cumin, that's how I got the idea:) and it was really good.

I've tried making traditional rustic style bread but it hasn't turned out well for me and after many failed attempts I was really stoked when I stumbled upon this recipe from the beautiful blog My New Roots.

No wonder Italian is one of America's most popular cuisines, with its succulent roasts, crusty breads, and pizza, piping hot from a traditional, wood - fired oven.

Signature items include the French Traditional Breakfast that includes a croissant, toasted house - made bread and jams made from scratch and paired with the perfect cappuccino; the Chevre Chaud Salad that features a pastries goat cheese on top of a bed of organic spring mix with a cream vinaigrette sauce; and the Smoked Salmon Sandwich.

Yes, it's different from a traditional club sandwich or even a club salad, but the flavors will have you happily munching on vegetables without missing the bread or the meat!

Then we have «white whole - wheat bread», which is made from an albino wheat grain and thereby has lighter taste and paler color than traditional whole - wheat bread varieties.

The following is a traditional English breakfast with white bread, nitrate - filled ham slices, baked beans from a can (laden with sugar), eggs (I'm sure from caged hens), and a highly processed sausage link.

Kvass is a traditional eastern European beverage that was originally made from fermenting stale bread.

Besides the traditional sourdough breads of Europe, examples of this can be seen all over the world, in traditional foods such as chocolate (from cacao, Central America), ogi (from sorghum, West Africa), injera (from teff, East Africa; pictured below), idli (from rice and urad, South India), and natto (from soy, Japan).

«From the chemical standpoint,» the critical difference between «efficient» native diets and diets characterized by the «displacing foods of modern commerce,» according to Dr. Price, was that «all the efficient dietaries were found to contain two to six times as high a factor of safety in the matter of bodybuilding material, as the displacing foods» (emphasis added).11 The foods that served a «bodybuilding» purpose varied substantially according to the group and location studied, but in all instances, traditional societies emphasized the most nutrient - dense land and sea animal and plant foods that could be obtained in their context, ranging from the exceptionally high - vitamin dairy products, whole rye sourdough bread and occasional meat of the isolated Swiss to the fish, cereals and sweet potatoes of Kenya's Maragoli trFrom the chemical standpoint,» the critical difference between «efficient» native diets and diets characterized by the «displacing foods of modern commerce,» according to Dr. Price, was that «all the efficient dietaries were found to contain two to six times as high a factor of safety in the matter of bodybuilding material, as the displacing foods» (emphasis added).11 The foods that served a «bodybuilding» purpose varied substantially according to the group and location studied, but in all instances, traditional societies emphasized the most nutrient - dense land and sea animal and plant foods that could be obtained in their context, ranging from the exceptionally high - vitamin dairy products, whole rye sourdough bread and occasional meat of the isolated Swiss to the fish, cereals and sweet potatoes of Kenya's Maragoli trfrom the exceptionally high - vitamin dairy products, whole rye sourdough bread and occasional meat of the isolated Swiss to the fish, cereals and sweet potatoes of Kenya's Maragoli tribe.

This breakdown makes the grains easier to digest, and preserves much of the nutrition from the live sprouted grain that is normally lost in traditional bread making.

Kvass is a traditional fermented beverage from Russia that typically uses rye bread.

Yet even with the highly fermentable rye, a traditional ancient recipe from the French calls for removal of 25 percent of the bran and coarse substances.59 As an example of this practice, one small bakery in Canada sifts the coarse bran out of the flour before making it into bread.62

All our wholesome breads are made with care from traditional recipes and a love for baking without any artificial ingredients!

A quick review of grain recipes from around the world will prove our point: In India, rice and lentils are fermented for at least two days before they are prepared as idli and dosas; in Africa the natives soak coarsely ground corn overnight before adding it to soups and stews and they ferment corn or millet for several days to produce a sour porridge called ogi; a similar dish made from oats was traditional among the Welsh; in some Oriental and Latin American countries rice receives a long fermentation before it is prepared; Ethiopians make their distinctive injera bread by fermenting a grain called teff for several days; Mexican corn cakes, called pozol, are fermented for several days and for as long as two weeks in banana leaves; before the introduction of commercial brewers yeast, Europeans made slow - rise breads from fermented starters; in America the pioneers were famous for their sourdough breads, pancakes and biscuits; and throughout Europe grains were soaked overnight, and for as long as several days, in water or soured milk before they were cooked and served as porridge or gruel.

Indian cuisine is quite coeliac friendly as long as you stay away from the traditional naan bread.

To sum up... get bread and milk OUT, eat more fish and less chicken, eat traditional meal portions to control insulin, and get glycogen replenishment from bananas... after all, all those tennis players munching bananas can't be wrong

The bright lemon flavor and cakey texture of this lemon poppy seed bread present a refreshing change from traditional zucchini desserts.