Sentences with phrase «loaves at»

My aunt baked a half - dozen loaves at least, and we were allowed to delve in early, but not given any of her pressed sweet cheese to top it until Easter morning.

I make several loaves at a time and keep them in the freezer so it's always on hand.

Good thing I quadrupled the recipe, so we had two loaves at home, because the first one was gone within minutes.

Some ancient grains, like quinoa and millet, have already gone mainstream, but the authors argue that the time is ripe for more diversity when we reach for bread loaves at the grocery store.

I made my first loaves at the 7 day mark using a recipe from weed»em and reap (recipe close to the bottom of the post).

Bake your loaves at 325 ° for 50 minutes (or 60 minutes for larger loaves) or until a toothpick inserted in the center of the loaf pulls away clean.

My mom would bake 10 large loaves at a time (with no mixer!).

Well - meaning neighbors might drop off mini pumpkin loaves at your house around the holidays.

I made this for some friends, now I'm making them 2 loaves at a time.

, they were crowded into their proofing area (3 loaves at once) and since I had used them to teach how to shape loaves of lean bread, they weren't shaped juuuuust right.

Or should I just reheat the loaves at 350 with the glaze for 20 - 30 minutes?

I bought three used crockpot inserts, so I make 3 loaves at a time and they work great.

It makes sense to make 3 loaves at once (if you love this as much as I do) since you use 1/3 container of ricotta and 1/3 tofu.

I am wondering if I can make several loaves at once and freeze them?

Each oven can bake up to 200 loaves at a time and weighs 13,000 pounds.

You can either pick up a few loaves at The Mill, or bake it yourself, as Josey was kind enough to provide Myles with the recipe from his recently published book, Josey Baker Bread - Get Baking, Make Awesome Bread, Share the Loaves.

My second attempt was much better, it rose very well and I actually made two loaves at once and they turned out well.

I make multiple loaves at one time, because uhm....

(If your oven is not big enough to bake all the loaves at once, proof for one hour and 45 minutes at room temperature, then refrigerate the loaves for at least 90 minutes before baking.

If your oven is not large enough to accommodate all the loaves at once, proof for about an hour and a half before placing them in the refrigerator until ready to bake.

I've always eaten healthy but now I constantly have a batch of your sweet potato brownies or banana loaf at hand.

I shaped a sandwich loaf at 5:30 this morning!

Sprinkle with sugar and almonds (if using); bake, one loaf at a time, until golden brown, 20 — 25 minutes.

So do not add to many different ingredients into one loaf, but experiment one loaf at the time and make sure the measurements still add up to the original as described here.

-LSB-...] to it in an effort to clone the multi grain loaf at Panera Bread.?

I baked the loaf at 350F for 57 minutes (the books says to bake at 325F for 45 to 50 minutes).

One loaf at a time, too!

Thankfully it's very filling and satifying; otherwise I would eat the whole loaf at once!

Made another loaf at 1.5 times the original recipe and that was a perfect size for sandwiches.

What I am going to do is bake the loaf at 375 degrees, and as far as time — well — I am going to play that one by ear, and take it's temperature at the half hour mark.

I used standard loaf pan, I do not mind the squatty loaf at all.

I did have the husband venture out for a good french loaf at the store but they were all out.

Hi Nicole, Can't wait for the book, favorite bread memory would be baking sourdough bread for my hubby, he would usually eat an entire loaf at one sitting.

I was dubious about the sugar on top of the loaf at first, but ended up enjoying the way it brought out the subtle sweetness of the bread.

It also means you can bake one loaf at a time, and leave one loaf frozen for later!

So I bought a hearty sourdough loaf at the store a few days later and made grilled sandwiches with this stuff (plus some extra italian blend cheese for «glue» purposes).

I mixed everything by hand in a very large bowl, and put one loaf in the fridge to slow down its second rise, as my oven is tiny and can only fit one loaf at a time, and they both came out perfectly (the fridge loaf rose a little bit more).

The only thing that's got me worried is that after I eat the whole loaf at the first sitting, I'll be emulating a turtle, stranded on its back, incapable of movement.

I am planning to serve this as a loaf at Thanksgiving, but am giving it a trial run this weekend.

If you want to make two loaves (or two batches of rolls), feel free to double the recipe and divide it into two pieces after its first rise to work one loaf at a time.

BUY IT: Arnold Whole Grains 100 % Whole Wheat Bread, $ 3.87 for a 24 - ounce loaf at Jet.com or Freihofer's Country Stone Ground 100 % Whole Wheat Bread, $ 4.49 for a 24 - ounce loaf at Jet.com

My mom and aunt are bread aficionados, and I've seen my mom walk right past the fresh bread section at the bakery when she knows I have a hot loaf at home for her.

AND I will be purchasing some sort of Dutch oven just because I can see that I'll want to make more than one loaf at a time!!

when I make it I make two loafs at a time.

Does everyone here eat the whole loaf at one sitting?

Only question is, as I only have one pot to bake it in so one loaf at at time, at what point during this recipe can I freeze the dough and store it and many more?

So whether you want to pick the healthiest store - bought option or need a delicious recipe for using your loaf at home, you definitely don't have to say good bye to your beloved bread when you quit sugar.

Question, do you make multiple loafs at once?

One loaf at a time, cut each cylinder in half lengthwise with a large knife or bench scraper, straight down the middle.

Sure beats spending $ 5 on a loaf at the store.