Sentences with phrase «more bready»

My next favorite version is the addition of a little oat fiber 500 which not only results in a more bready texture, but tastes a little more bread - like.

Having been out of the habit of wheat, I over mixed - this developed the gluten - hence making it more bready.

I added a little flax meal for some fiber and to make it a bit more bready and a smidge of vanilla.

I was thinking of trying it again because I loved the flavours, but adding flour to make it a bit more bready, like gingerbread or a slice, (to appeal to my almost 3yo) but I'm not good at experimenting and don't want to waste expensive ingredients!

These are only lightly sweetened, which makes them more bready and less cakey, which is what I like in a muffin.

Of course, took me a couple of attempts before i got it completely perfect but i got there in the end I tend to add some baking soda + lemon juice or yeast — although it does not really grow much, it does give it a slightly more bready texture.

Not exact matches

Unlike empanadas from other countries, Argentina's are baked, not fried, and their pastry is normally more «bready» than the puff pastry you'd expect.

I fried them and they came out nice but more dim sum - like, not the same «leather - y» texture that I expected that would make them seem distinctly a pasta / dumpling kind of dough wrapper instead of a samosa - like crunchy bready wrapper.

These were ok, the filling was lovely and the idea really nice, but they were a bit «bready», better warm than cold and could have done with being a bit more moist.

Due to the large immigrant population, some ethnic grocery stores sell 2 - liter bottles of kvass, but it is not the same as the stuff sold at street stands that I remember (that tasted more like something between beer and hard cider, and the bottled stuff tastes like... sweet, bready soda).

However, I am wondering if you have ever concocted one that is a little more «bready» in consistency?

Is it sort of bready and chewy or more like a cracker?

I added a couple of teaspoons of psyllium husks to my second batch to make it a little more «bready.»

Also adjusted the recipe to 2 whole eggs and 1/4 cup additional butter to give it a more «bready» than «scone» texture.

These doughnuts are a little more cake like in texture than usual, which helps them keep longer as they don't go dry and «bready».

However, they were light, and so much more «bready» than I expected.

These were ok, the filling was lovely and the idea really nice, but they were a bit «bready», better warm than cold and could have done with being a bit more moist.

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