Sentences with phrase «longer bread like»

Keep flipping until it's no longer bread like, and is crispy on the outside.

Not exact matches

For what do we long for when we read the Beatitudes, when we meditate on the words of Christ through lectio divina, when we join with Christians past and present to pray the hours, when we climb Teresa of Avila's «Interior Castle,» when we raise our hands in worship, when we eat the bread and drink the wine, when we walk the labyrinths, when like David we see that the night sky declares the glory of God, when we study the Bible in Hebrew and Greek, when we connect with a glorious line from Wendell Berry or Frederick Buechner, or Annie Dillard?

During the course of the last two or three generations the theological curriculum has been «enriched» — like vitamin - impregnated bread — by the addition of a long series of short courses in sociology and social problems, rural and urban sociology, the theory of religious education, educational psychology, methods of religious education, psychology of religion, psychology of personality, psychology of counseling, methods of pastoral counseling, theory of missions, history of missions, methods of evangelism, theory and practice of worship, public speaking, church administration, et cetera, et cetera.

I have been wanting to try my hand at rye bread for a long time... looks like it might just be time:)

I've actually been thinking about doing something like this with root vegetables, cutting them long and thin like french fries and breading them.

It is said that the longer you let the dough rest like for 18 - 24 hours, the tastier is the bread.

No, these potatoes don't make themselves, and they do take a bit of pre-planning (I baked the potatoes before mixing with other ingredients (which means I had to remember that everyone's going to want to eat before they want to eat) and, since I wanted these to be weight - loss - friendly, I used this Creamy Italian Dressing (which takes about 5 minutes longer than opening a bottle of store - bought (but really didn't take any extra time because I had some on hand in my frig (which, thankfully, is the norm — we almost always have some in our frig because we eat it on nearly everything (salad, broccoli, rice, cabbage, bread, potatoes, and more) and it gets used in lots of recipes (like Garbanzo Pesto Salad and Chickpea Salad Sandwich)-RRB--RRB--RRB--RRB-.

One thing most people don't understand about phytic acid, however, is that once phytic acid is neutralized by a long soak in an acid medium (like naturally yeasted bread dough) it actually becomes a powerful anti-oxidant.

My whole house smelled like freshly baked bread all morning long.

I made your bread long ago and really liked it but now the other day I couldnt find the recipe so I went online to check it out.

This book will be loaded with full color photographs throughout (I fought long and hard for that), including lots of process photos showing what the dough looks like, how to shape different kinds of bread, etc. xoxo Nicole

I used half bread flour and half all - purpose and made sure to knead the dough a long time to really develop the gluten, and it created the most beautiful, long, pull - apart strands of bread — almost like string cheese — exactly what I'd been looking for last time I made challah and didn't get.

I have a question regarding letting the dough sit so long, Because it sits for quite some time does the bread turn like sour dough bread?

I bake a lot of regular bread, so to me it seemed like it would need a second rise, but your recipe didn't mention how long or anything so I looked at an identical recipe and it said to let it rest for 2 hours after the dumping onto the floured surface stage.

I like to let my breads rise slowly, and for as long as possible before baking because it helps with cell structure, but I can't say I ever have the patience to wait that long!

Babka, the sweet bread and cake like yummy dessert from Eastern Europe is something I've been meaning to make for the longest time ever.

This mixture can be bread like or cracker like depending on how long you cook it / how thin you spread the mixture.

Like that there isn't a mile long list of ingredients like so many gluten free breLike that there isn't a mile long list of ingredients like so many gluten free brelike so many gluten free breads.

Open biscuit dough can, and tear in half each individual biscuit dough, and roll them thin and long like a bread stick

My Nanny made the bestest brown bread and though it's been a long, long time since I've had hers, I know that this is what it tasted like.

They're different in that the former normally can contain flour of some kind to thicken them, are meant to be slow cooked over longer periods of time, and are designed to be served with something carby, like noodles, rice or bread.

I'm floored at how much it tasted just like bread made with wheat (something I no longer eat).

Not when homemade is all of 8 - 12, depending on what you add and it's all natural:) Thank you for this recipe, I've been using my bread machine but the pan is going and I'd like to try my hand at not using the machine:) Buying a new one is super expensive and the one I have is no longer made anymore, which sucks cuz it's over 15 years old and love the way the bread tastes.

(I like the taste of gluten - free bread after eating it for so long.)

Also, in terms of rise time, for me it still worked well to have two rises like in the gluten recipe (basically sourdough is the only GF bread I've ever done 2 rises on), but I made the first rise slightly shorter and the second slightly longer.

After not having bread or PANCAKES for so long this absolutely tasted liked I was being bad.

There is a point of anti-nutrients like phytic acid that are present in whole grains, and there are practices you can do to help minimise their impact (such as selecting a long - fermented sourdough bread and soaking your grains), but if you're eating a well - balanced, nutritious diet most of us will not lose sleep if we forget to soak and sprout (and in fact phytic acid can help in preventing disease).

Then, depending on how long you leave it in the oven it will come soft and foldable (more like pita bread) or slightly more rigid and crispy on the borders.

Gluten free baked goods like these should be the special extras that you add to your new whole food - based diet, meaning that your family will eat a nutritionally balanced diet but not feel deprived of breads and treats — a true recipe for long - term success.

Contrary to lots of believes, bread recipes that call for about 1 cup of sugar (like this Romanian swirl bread) will take longer to rise than those using 1/4 cup.

It might take a longer time than I'd like, but when you're making your tenth loaf of bread in two months, you get better at this thing called waiting.

What should have been presented is decade long trends about: farm and processor bank debt; return on equity; full and part - time employment trends; farm and processor business numbers; domestic versus overseas value adding to commodities; volume and value of imported ingredients and products; international versus Australian processing costs comparisons for major foods like meats, flour, oils, milk products; and the farm gate price share of the consumer dollar for fresh foods like fruit and vegetables, milk, meats, bread, juice, eggs.

Owner, Iron Chef, and James Beard Award - winning cookbook author Tom Douglas offers up the best loved recipes from this incomparable bread and pastries mecca in The Dahlia Bakery Cookbook — featuring everything from breakfast to cookies and cake to soups and jams and more — demonstrating why the West Coast wonder has long been a favorite of foodies and celebrities, like Food Network's Giada De Laurentiis and Serious Eats founder Ed Levine.

Yes it's super quick, to put together, cooking is a bit longer but nothing like making bread and having to wait for the dough to rise.

Reminds me of what I imagine this bread would taste like — which has been on my «to make» list since it was published oh so long ago.

Ok — so back to topic; — RRB - I just made the chia bread and sadly the parchment paper is totally stuck to the underside — the bread tasted like it still needed cooking a little longer so I gave it another 10 mins.

After a long, strange cab ride in which the driver corrects our pronunciation of «Tabor» (it's supposed to rhyme with «saber»), we end up at Tissa Stein's bakery, where grains like Red Fife wheat, spelt, and hard white spring wheat are milled on site then transformed into flavorful, crusty breads.

Oh to have bread that doesn't taste like dust in my house again — granted it has not been long, but oh I have been craving something good lately.

I don't like to keep our bread at room temperature as long as three days because homemade bread dries out faster.

Since the shelf life of soda bread is not particularly long, I also like to slice up the loaf and store it in the freezer.

If the child is allergic to something like eggs and milk, they could have a peanut butter and jelly sandwich for breakfast; as long as the bread is milk and egg free, that's a safe food.

If you are trying to lose weight, you'll notice that eating foods with fiber, like whole grain bread, will curb hunger for a longer period of time after eating.

So, sugars that are broken down very quickly just to kind of bad sugars like breads and so on and so forth versus things that stay in your body longer.

Acrylamide is a chemical that is created naturally when many foods, particularly starchy foods like potatoes and bread, are cooked for long periods at high temperatures, such as when baking, frying, grilling, toasting and roasting.

Namely, bread has been around for so long that we feel like we know all there is to know about it and consider it a very simple food, when actually it's one of the most misunderstood food products out there.

New research shows that our taste buds can pick up on long chains of sugar that make up carbs like bread, pasta, and rice — and some are more attuned to it than others.

But if retailers add anything to the fish (like breading), they no longer have to list the country, so you won't know where it's from.

Like skipping breakfast altogether, starting your day with a Standard American Diet breakfast high in carbohydrates (especially from breakfast cereals, bread, sweetened low - fat yogurt, and pastries) will raise your blood sugar levels and send your body off on the blood sugar roller coaster all day long.

Weight loss is often a natural side effect of going gluten free, in part because you're probably eating fewer carbohydrates (as long as you're not going overboard on gluten - free breads, cookies or the like), but also because your blood sugar may become more stable and your cravings for sugar will likely subside.

And I finally have my head wrapped around how to balance the nutrition part of it, so I no longer feel like we all need our bread.