This can also be divided
into smaller bread bowls right before the second rise.
Press the dough evenly
into a small bread loaf pan, cover and set aside to rest at room temperature for a minimum of 4 hours or overnight.
Not exact matches
Chop the rye
bread into small squares and add to the pan.
Cut the
bread into small cubes and spread on a large baking tray in a single layer.
2
small Gala apples, cored and diced
into 1 / 2 - inch pieces 3 tablespoons melted butter, plus more for apples and pan 1 vanilla bean, split lengthwise and seeds scraped 8 ounces (225 g) challah
bread (I used the gluten - free brioche recipe from my book) cut
into 1 / 2 - inch cubes 1/3 cup plus 2 tablespoons (80 g) natural cane sugar 5 egg yolks 1 cup (250 ml) heavy cream 1 cup (250 ml) whole milk 1 1/8 teaspoon ground cinnamon 1/3 teaspoon salt 1/3 cup dried cranberries
Butter or nonstick cooking spray 2 1/4 cups uncooked
small elbow macaroni 3 cups milk 5 tablespoons Cabot Salted Butter 3 slices firm white or whole wheat
bread, pulsed
into crumbs in processor or blender 3 tablespoons King Arthur Unbleached All - Purpose Flour 3/4 teaspoon salt 1/4 teaspoon ground black pepper ⅛ teaspoon freshly grated nutmeg Several dashes Tabasco Sauce 16 ounces Cabot Sharp Cheddar, Cabot Extra Sharp Cheddar or Cabot Smoky Bacon Cheddar, grated (about 4 cups), divided
I put the ingredients in my
bread machine on the dough setting, and then when that was done I shaped them (loosely)
into small disk - ball things and let them rise (very quickly!).
FOR LAMB MEATBALLS (KEFTA) 2 slices firm white sandwich
bread, torn
into small pieces 1
small onion, finely chopped (about 1 cup) 1/4 cup loosely packed fresh parsley leaves 1/4 cup loosely packed fresh cilantro leaves (omitted, I just increased the parsley) 1 pound ground lamb 1 teaspoon salt 1/2 teaspoon ground allspice 1/2 teaspoon cayenne 1/4 teaspoon cinnamon 1/4 teaspoon black pepper 1/3 cup pine nuts, toasted and finely chopped (omitted because I forgot to buy them!)
I used the dough cycle on the
bread machine — did the warm liquids and yeast first to sit a few minutes, cut the butter
into small chunks and threw everything else in.
Remove the crust from the
bread slices, and cut
into small pieces.
Using a spatula or
bread scraper, gently fold the dry mixture
into the liquid, trying to moisten everything without making the butter any
smaller.
I cut the
bread into small cubes and spread them on a cookie sheet, sprayed them with olive oil spray and drizzled 1/2 stick of butter over them, then seasoned generously with Nature's Seasonings and garlic powder (for a richer crouton, could also sprinkle with parmesan cheese).
Lightly toast pieces of Ezekiel
bread and then cut
into small cubes.
4 large slices white sandwich
bread, torn
into 1 - inch pieces 2 tablespoons unsalted butter, melted 2 tablespoons fresh parsley, minced 1
small shallot, minced (about 2 tablespoons) 1/4 cup plus 5 tablespoons all - purpose flour 2 large eggs 3 tablespoons mayonnaise 1/2 teaspoon paprika 1/4 teaspoon cayenne pepper (optional) 1 1/4 pounds skinless cod, haddock or other thick white fish fillet (1 to 1 1/2 inches thick), cut
into 4 pieces Cooking spray Lemon wedges
FOR THE CROUTONS: pre-heat oven or toaster oven to 350 degrees F. Chop
bread into small cubes, drizzle with garlic - spiked butter with a pinch of salt, and toss to coat.
3 slices Italian
bread, torn
into small pieces (1 cup)(I used whole wheat
bread) 1/3 cup milk 3 oz.
Then, we take the freshly sprouted live grains and slowly mash them, mix them
into dough in
small batches and slowly bake
into bread.
Place
bread in a large bowl and tear
into small chunks.
To make the first
bread, using flour - dusted fingers, gently spread a big dollop (or divide the dough
into 6 equal portions) of dough onto a
small (19 cm) frying pan.
Some of the lowest quality grain goes
into animal feed - you don't want to buy grain to make your daily
bread at a feed store, from accounts it is prone to be less clean than grain intended for human consumption and often has
small stones in it which can damage many mills.
1 1/2 cups high - gluten
bread flour 2 tbsp sugar 1/2 package (or 1 1/8 tsp) active dry yeast 1 pinch salt 2 eggs 1/4 cup plus 1 tbsp warm water 1/2 cup (1 stick) unsalted butter, cut
into small pieces and at room temperature
To compliment the Cracked Black Pepper Salami and Classic Pepperoni, I chose a classic olive oil and pepper focaccia
bread, and sliced it lengthwise, and then cut it
into small 1 Continue Reading...
Cut the slices of
bread into small cubes and place on a baking sheet.
Instead of egg noodles I used fettuccine cut
into fourths, and used (cooked) Gardein chicken strips (they are
breaded but took off half the
bread), cut up
into small pieces.
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
What's in it: 1/2 butternut squash, peeled and cut
into 1/2 inch cubes (about 2 - 3 cups) Prepared cornbread *, cut
into 1/2 inch cubes (about 3 - 4 cups) Multigrain
bread, cut
into 1/2 inch cubes (about 3 - 4 cups) 1/2
small onion, chopped 2 cups chopped kale 1 1/2 -2 cups chicken or vegetable broth 2 large eggs 1/2 cup dried cranberries 4 fresh sage leaeves 3 sprigs of fresh thyme (or 1 tspn dried thyme) Salt and pepper to taste For vegetarian version: 2 cups roughly chopped portobello mushrooms For non-vegetarian version: 3 lean turkey italian sausages
Take out the sides from the
bread slices and crumble it
into small pieces.
Cut the butter
into small pieces and place on top of the
bread pudding.
To correct this I separate the dough
into 2
smaller bread pans — about 7.5 x 3.5.
Or, put
small odds and ends of
bread — saved in the freezer until there's enough to work with —
into a food processor or blender, process for a few moments.
1/2 cup brine - cured black olives, rinsed, drained, and pitted 2 teaspoons drained capers 1
small garlic clove, chopped 1/2 teaspoon finely grated fresh lemon zest 2 (6 1/2 - ounce) jars marinated artichokes, drained, reserving marinade, and chopped 1/3 cup mayonnaise 2 (6 - ounce) cans tuna in olive oil, drained and any large chunks broken
into smaller pieces 4 (7 - inch - long) ciabatta rolls or other crusty rolls with soft, chewy crumb - or two mini loaves of crusty
bread 3/4 cup fresh flat - leaf parsley leaves
Made them
into muffins instead (since I know your use a much
smaller bread pan than what I currently have, so the
bread comes out very low).
Scoop up the batter and press
into 2
small baking dishes or 1
bread pan.
This
bread is absolutely great for breakfast, dessert - I even put
small pieces
into the boys» lunch boxes this week as a treat.
Second, the resulting
bread has that chebe - like pulling quality (almost like string cheese), and the remaining
small lumps of starch turned
into tiny translucent windows in the pale slice... (Pale no doubt bc.
Tear
bread into small pieces.
If you want, run your chef's knife through the thyme to break them
into smaller spieces (they'll stick to the
bread better).
1 tablespoon olive oil relatively stale
bread, cut
into small cubes 1 sprig of thyme, leaves removed, stems discarded parmesan cheese, finely grated, for sprinkling (fresh is best, but if you must use the green can, so be it)
Cut 113 g (8 tbsp) unsalted butter
into small cubes and toss with about 1 tbsp
bread flour.
2 1/2 cups whole wheat pastry flour (original recipe calls for regular whole wheat flour or white whole wheat) 1/2 cup
bread flour 2 1/2 teaspoon baking powder 1/2 teaspoon baking powder 3/4 teaspoon salt 1 stick cold unsalted butter, cut
into small cubes 3/4 cup buttermilk 1 large egg 3 Tablespoons honey
Directions For the meatballs: Cut the
bread into small cubes and combine with the buttermilk, parsley, garlic, egg yolks, cayenne pepper, salt, crushed chiles, black pepper, white pepper and gelatin mixture.
Directions Tear slices of wheat of
bread into small pieces and place in the bottom of a large mixing bowl (or bowl of a standing mixer fitted with a paddle attachment).
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 1 tablespoon safflower or other neutral oil 1/2 teaspoon brown mustard seeds 1 onion, sliced 1 glove garlic, minced 1/2 teaspoon cumin pinch cayenne Salt Pepper 1
small bunch rainbow chard (about 8 - 10 big leaves), washed, trimmed, and stems and leaves cut
into 1 / 2 - inch wide ribbons 1/4 teaspoon sugar 2 teaspoons butter, plus more for the
bread 4 eggs, lightly beaten about 3 tablespoons finely chopped mozzarella cheese 4 slices good bakery
bread, toasted Garam masala (optional), for garnish
Cut
bread into small cubes and place on a parchment paper lined baking sheet.
I needed to make a
small adjustment to my favorite banana
bread recipe to get it to work in the waffle iron, but this is a real winner of an idea, and I can't wait to adapt more of my favorite quick
bread recipes
into delicious, flavorful waffles.
* 2 plus tomatoes, finely diced * Half an English cucumber, finely diced * juice from 1 lemon * Kosher salt * 1/4 cup vegetable oil (I used olive oil) * 1 large eggplant, peeled and cut
into generous 1 / 4 - inch slices * 4 large eggs, hard cooked, peeled and sliced (omit for vegan) * 1 cup pre-seasoned tahini (sesame paste, also known as tehina or tahina) or 1 cup plain tahini seasoned with 1 clove minced garlic and lemon juice to taste) 1/2 cup loosely packed flatleaf parsley leaves Half a
small white onion, minced 1/2 cup thinly sliced or diced dill pickle Amba (pickled mango; or use a little harissa or other hot sauce) 4 pita
breads (omit and serve as a salad for gluten - free)
Cut up the keto
bread into small 1 centimeter cubes.
Place the remaining 1/4 cup of
bread crumbs
into a
small bowl.
2 oz Nasoya ® Extra Firm Tofu, Nasoya ® Extra Firm Twin Pack, or Nasoya ® TofuBaked, drained and sliced thinly 1 medium zucchini, cut lengthwise
into 1 / 4 - inch slices 2 large or 4
small (1 / 4 - inch thick) red onion slices 1 medium yellow bell pepper, seeded and cut
into quarters 2 tsp balsamic vinegar 2 tbsp olive oil Salt and pepper 4 slices crusty white
bread 2 tbsp pesto