Sentences with phrase «like bread batter»

Not exact matches

I understand overmixing leads to brick - like breads, but the escape of bubbles through the batter?

Sometimes GF bread doughs behave more like batters before baking and it can be disconcerting, but bake them out anyway, because they end up baking out beautifully.

I did notice that the preparation was more of a thick dough (like bread dough) than a batter, though I suspect that this is in part because here in France there is only farine de maïs, which is much more finely ground than regular cornmeal.

Before you start mixing this batter I should also tell you that it is going to be a very thick almost bread like batter.

The dough will have a moist and sticky consistency, like a stiff cake batter not like bread dough.

The dough that resulted had a consistency of grainy corn bread batter only it wasn't pourable like corn bread.

Normally it would be a three step process, flour, egg, bread crumbs or more often I would make it like my mother - in - law did, she whipped up a batter of flour, eggs, water to thin it, lots of romano cheese and parsley, oh it's so good!

The egg becomes the batter for the bread just like french toast.

This batter - style gluten free yeast bread dough is more like a loose cookie dough than it is conventional bread dough.

Since this is a quick bread, the consistency should be more like cake batter, rather than bread dough, so it should feel more liquid.

I made this today, super simple and clean — my bread turned out dense and dry and flat — the batter going in was like a cake batter.

Sometimes when you add gluten free flours together to make a bread, the mixture is more like a batter than a dough, but it shouldn't be a soup!

The bread turned out really really wet, almost like a batter.

This bread looks exactly like what I want, but when I add the 1 1/2 c of water to the 3c of flour, it makes more of a pancake batter... not a shaggy dough.

Notes: • If stuffing the bread sounds like too much work for you (like it did for me as the pictures above show), simply cut your slices more thinly (1/2 - to 3 / 4 - inch thickness would be good), dip them in the batter and cook in the skillet or on the panini press (without closing).

Dropped a few fresh blueberries to half of the pan and pushed it down with toothpick / chopsticks so it's submerged in the batter and I actually like the blueberry side better because it gives the bread more moisture

The ingredients were a cinch to put together, but like other quick breads the batter required over an hour in the oven.

I'd also been used to baking gluten - free bread dough that looked more like quick bread batter.

they were awful The batter looked okay but the cookies had this weird horrible not - cookie texture (not chewy, not crispy — like... stale bread) They didn't taste like a breakfast bar OR a cookie.

The resulting batter was more like cake batter than a quick bread batter.

This recipe is easy to make vegan if you are egg - free, can be gluten - free simply by using a good - quality gluten - free bread (and sometimes you'll want to warm it up before you soak it — if you keep it in the refrigerator like me it needs to soften up a bit before it can absorb your French Toast batter) and tastes delicious.

Pour the focaccia batter into a glass bread pan (I like these) generously greased with butter or expeller pressed coconut oil, The batter should be about 1 inch deep.

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I find that adding a little bit of a denser flour, like coconut flour or oat flour, without increasing the moisture content, can help stiffen the batter and thus firm up the bread.

Make a crispy breading or batter or using bread crumbs or even cornflakes, like in this recipe for

Bummer, I tried this banana bread recipe, used an oven thermometer to confirm 350 temp and ensured my rack was in the middle of the oven... after 60 mins, the bb came out perfectly baked everywhere except on the inside, where it was still a batter - like consistency.

I tried replacing the almond meal with almond flour are 1:1 ration interchangeable, but my dough came out more watery like bread or muffin batter.

It only uses one batter, but the outside bakes into a dense pumpkin bread texture, while the center stays soft and jiggly, just like pumpkin pie!