Sentences with phrase «more bread like»

I know when I have used the two flours together, the texture is more bread like.

I should start baking more bread like this.

It will give you a more bread like dough, with some chew.

The baking powder made it a cornbread consistency which I liked as well as the more bread like one with the baking soda.

I know it was a big tart apple so I'm waiting to see how good they taste and I added 1/2 cup of walnuts just to make it more bread like.

loafServing Size: 1 inch slice This Brownie Date loaf will be more bread like than cake.

Not exact matches

Noshing on a simple carb like bread sticks or dinner rolls before a meal can cause blood sugar to spike and fall quickly, amping up hunger and causing you to eat more when the real meal arrives.

In manus tuas commendo spiritum meum.17 Into the hands which broke and quickened the bread, which blessed and caressed little children, which were pierced with the nails; into the hands which are like our hands, the hands of which one can never tell what they will do with the object they are holding, whether they will break it or heal it, but which we know will always obey and reveal impulses filled with kindness and will always clasp us ever more closely, ever more jealously; into the gentle and mighty hands which can reach down into the very depth of the soul, the hands which fashion, which create, the hands through which flows out so great a love: into these hands it is comforting to surrender oneself especially if one is suffering or afraid.

He would probably look less like the wannabe social media celebrity hustling hard for people's recognition and approval and more like the woman who bakes bread for her ailing neighbor, or fosters children in obscurity.

Wafers and pellets that look more like fish food than bread of the world will not do.

Jesus would say there is a time to give & a time to keep... His clear vision could easily multiply our dollars like loaves of bread by simply showing us HOW WE CAN MAKE MORE MONEY!!

wow... «She buys shoes like bread» — i am wondering why do we have homeless people in a rich country like USA... and there are a good percentage of Americans who can not afford to buy lunch for their kids in school and many more...

Also, it is not a regular bread so of course it will be more like the seedy / dark brown bread you get in the supermarket, but it absolutely lovely!

Felt that the taste of apple puree was fighting with the bananas, and I think it would taste really more like banana bread / loaf with more bananas and less apple puree.

At first it started forming a flour - like substance (* like I use for your superfood bread)- but when I kept it going for a few more minutes it became more paste - like.

Despite weighing carefully, my base was more like bread crumbs than a dough and the chocolate topping seemed to split, floating in the oily cacao butter, although admittedly I may have got the maple syrup amount wrong (how come there are» ml» of syrup in the base but much more vague «tablespoons» in the chocolate??)

Think about the good food movement — or more specifically the modern bread movement, which has revitalized consumers» appetites for good artisan bread that's made from wholesome, traceable ingredients like single - origin heirloom wheat.

The bread tastes fine but just very odd to eat as its so flat and strangely shaped — i usually just rip bits off and treat it more like crackers.

Have now made the bread two more times and tried different «flavours» i thought i would share 1) dried onions and dill seed (not dill weed but the actual seeds — a bit tricky to find) was delicious 2) cumin seeds and dried onion and shallots both are really tasty and if you like «ny deli» style breads, these may remind you a bit of those.

This will result in more of a dessert, dense, cake like textured bread.

The bread is tasty, but is more like a spice bread.

Chapter 8 is all yeast - free quick breads, including lots more like this one!

I enjoy spending leisurely afternoons in the kitchen, and when I have ample time, making something more time consuming like yeast breads, bagels or a decadent dessert.

Currently I have on hand some nice bread flour and whole wheat, and would like to use it up before ordering more flour.

Hi Danielle, yes, to look more like the photos I'd wait until the bread was cooled completely.

Nichole, Michelle when I first started getting GF Breads were we live the only one I could get was Manna I still like but it cost more as it's smaller in size an not sliced for Rudi's I can't eat it as it does have Wheat An Gluten in it as well as Corn, Soy Ectra, An the only other Rice Bread that I got in the beginning was something Life can't remember sorry as I have been eating UDI's since Our Local Health Store started caring it I just wish they had a wilder virarety than what they have out as most are still all Wheat an for me they keep in in the freezer not out on the shelf what I Miss is good crackers that don't have a after taste plus French Bread, Waffles, An Pancakes For Breakfast An For Sweets Cookies, An Other Things.

With a dozen bakeries in walking distance wafting the smell of yeast and crusty bread into the streets, a baguette or two found its way to my kitchen more than my waistline would have liked.

The ultimate southern food — dubbed «The Caviar of the South» and perhaps outranked in southern - ness only by the likes of grits and well, biscuits (< — more to come on those)-- as a quote southern gal I suppose I'm expected to not only love pimento cheese, but also have a preferred recipe, frequently served spread between slices of white bread in dainty tea sandwiches, or spiked with hot sauce and served alongside tortilla chips and crudités.

Loved the thicker, brownie like bars - so much more filling and satisfying then fluffy banana bread.

@Kanika, I normally don't keep Focaccia for second rise as I like my Focaccia to look more like a flat bread... but you may keep for second rise if you wish so.

As someone who pretty much doesn't like traditional corn bread much, this version looks much more up my alley.

There are a variety of savory breads (like buttermilk biscuits and dinner rolls), cakes, cookies, pies, and more, like salted caramel candies and ambrosia fruit salad.

Speaking of which, there's not much I like more than scooping up some warm, melty brie and shmearing it onto a piece of good rustic bread.

The presentation was more like bread pudding, not elegant like the picture shows, but it seemed a whole lot easier, and there were no issues with dried pieces of 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-.

Essentially, we've been alternating between dinner salads (like the kale Cobb Caesar and the popular paella salad), and what I affectionately refer to as a Parisian picnic, which is nothing more than a large round serving board filled with an assortment of cold odds and ends from the fridge, some bread, pita, and / or crackers, and whatever seasonal fruits and veggies and are hanging out on the counter.

This is called bread... but in all reality is probably more cake like than bread.

Soon, every self - respecting blogger will be posting recipes for their favorite Irish soda bread, both traditional versions and more dessert - like versions.

I've wanted to get into the habit of baking more bread, and this seemed like the perfect place to start.

It did not «pour» into bread pan as recipe suggests, it was more like a crumbly dough.

If you'd like to try more of Josey's signature breads, you can order «Josey Baker Bread — Get Baking, Make Awesome Bread, Share the Loaves» here.

With so many eggs it seems more like a cake than a «bread» but I am still interested to try it.

This particular bread combined three of my favorite flavors — strawberries, bananas, and chocolate chips, and I did a rather unorthodox thing by baking it in a giant springform pan so that it came out looking more like a cake than a quick - bread.

I make a double batch and bake it in a big bread pan so it is more like a loaf of sandwich bread.

This bread is like eating a giant double - chocolate muffin, but with a very distinctive malty stout flavor that makes it decidedly more complex and less sweet than your standard chocolate muffin situation.

Elana I have just made this bread, not sure what went wrong, it did not rise and it tastes more like cake then bread.

We liked other versions of this bread much more.

Another batch is in the oven with store - bought Challa bread, They will probably like it more than the first two because it's softer.

Kelsey's salty Southern - style biscuits are perfect when topped with just a pat of butter, but if you'd like a more flavorful bread, she offers variations for meaty, sweet and dessertlike takes.

Travel across the globe with classic international recipes like the Italian Pane Di Pasqua, or «Easter Bread,» as well as a twisted up and almond - laden Swiss wreath bread and many more.