Sentences with phrase «much bread in»

It's no secret that we don't eat much bread in our house, but when that craving strikes, I usually whip up a loaf of this paleo - friendly banana bread and it hits the spot!

As for serving, I haven't eaten much bread in years, but if nothing other than a sandwich will do, go for it.

Not exact matches

Think about it; if you were unlucky enough to buy into the stock market at the peak in 2008, just before the financial crisis hit full force, your gains (excluding dividends) wouldn't buy you much more than two loaves of price - fixed bread at Loblaws and a bag of President's Choice sour grapes.

While the StatsCan data can't put a dollar amount on the increase in bread prices, it can offer insight into how much bread prices changed compared to other foods bought at Canadian grocers over that time period.

11:24 - 25), or only that they continued Jesus» practice of a fellowship - meal with his disciples, is much disputed, but the testimony of Paul (I Cor.11: 23) taken in conjunction with the firm tradition that Jesus had given to bread and wine a new significance at the Last Supper, support the view that from the very earliest days Christians repeated the substance of that rite.

At the worst they promise as much as our modern expedients of soup kitchens and bread lines in time of economic stress.

We have to take much more literally too the «mythological» curse on the earth because of sin: «cursed be the earth in thy work, thorns and thistles shall it bring forth to thee: in the sweat of thy brow shalt thou eat thy bread, till thou return to the dust, from which thou wast taken».

His confident mangling of the Polish language amused him as much as us, and he partook with gusto in such fare as dark bread slathered in lard and salt, served with plenty of vodka at a local peasant restaurant.

Notice, then, that in the prayer Jesus taught the order of things is this: first, identification with God, his will, his kingdom of sovereign love; next, asking for daily bread or what is needed to make life possible; then, deliverance from evil and from the test that will be too much for us; and all of it, as Matthew's gospel recognizes when it adds the doxology to the simpler Lukan version, to God's glory — so that the divine will may be done, and be seen done, «in earth as in heaven.»

There is not much wrong with us, Capon would argue, that can't be cured by a sniff of roast lamb or a stint in the kitchen baking bread.

They clamour about with much regularisms upon the backs of the religiously rational and even still, the unwaiverable commodities proclaim the yet unleavened in their bread - baskets of Blemished Faith!

They clamour about with much regularisms upon the backs of the religiously rational and even still, the unwaiverable commodities proclaim the yet unleavened in their bread - baskets of Faith!

As much as I oppose Driscoll's bullying behavior, I sincerely hope that this brother in Christ — who is beloved by God and with whom I would break the bread of communion in a heartbeat — will find his way.

Perhaps it wouldn't seem too much to ask a Catholic soldier to serve himself and his friends Mass since «bread is bread» and the Muslim chaplain to lead the troops in the rosary because «it's just a prayer.»

but all recipes in the booklet are with cow's milk and I don't know where to start nor what bacteria to add and where to get them... I might enquire at the shop as I am going to buy the psyllium husk powder to make for the first time your lovely looking bread, but I trust your food and health knowledge now so much.

Everyone reacts to foods in different ways I don't think that 3 slices of the bread is too much per day but it really varies from person to person.

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??)

I know it is not suppose to rise that much but in your Picture the bread is much higher.

I knew that it would not rise that much, but in your picture the bread has a great height, my bread has the height of an oreo cookie!

Also, although it looks pretty in a bread bowl it's just too much bread for me.

Keep an eye on the bread; if it's darkening too much cover with foil and continue to bake until it feels firm enough in the centre.

As much as I love that bread, it is a nice change to have something with chocolate in it!

I love chocolate in my zucchini bread, but sometimes chocolate chips are a little too much.

Thank you so much for including my humble soup amongst other delicious creations:) The Algerian bread that Jess has linked up would be simply perfect for dunking in.

I'm not much for the idea of bread pudding, but the texture of cornbread and the sweetness of blueberries seem like something that would work wonderfully in a dish like this.

If you are in need of soup just as much as we are over here in the Lovlie cocoon, here's a hot bowl of silky pumpkin soup — a tasty main - meal soup which is nice served with a slice of bread or why not some sweet potato roti.

For me, you really can't beat a home made loaf — you can choose what to put in it, you can avoid any unwanted added extras often found in mass produced bread and as an added bonus, it's much cheaper to make your own.

This is wonderful gluten - free flour (you can always trust Bob's Red Mill) and it works MUCH better than «sweet rice flour» in bread recipes (in my opinion).

Actually it's the only way I buy bananas now that I found the «Re-Wraps»... I buy trees of freckled wonders (the clerk always asks if I am making banana bread and I tell her I own a monkey, «It's my own ritual of getting these treasures home»)... You see we are BIG FANS of hot cereals, Oatmeal, etc... AND there is NOTHING so delicious as a ripe banana in it... We even eat baked or broiled oatmeal as desserts, with those ripe bananas hidden within like buried treasures... Thank you so much for this wonderful recipe... My banana basket mountain of bananas is a BIT TOO HIGH today and begging to be pruned... It's nice a cool here in CT today SO let the baking begin!!!

STEP 4: There are a few advantages to baking gluten free bread, which you will find in this recipe: There is no need for a second rise, you don't have to knead or take much time to shape the dough, and the dough rises quicker than your traditional bread.

I'm with you on your passion for candy... and I'm not too much of a sharer as well when it comes to them:)... the bread / cake looks gorgeous with all those wonderful things in them.

Because, you know, can you really have too much bread and cheese in one meal?

As an update, when it cut into the bread this morning, it was in much better shape.

It is not hard to make or time consuming and much like your bread, is not a cake with just chopped up candy in it.

Food Bank also deal in much larger quantities like tonnes - an example is corporate donor Goodman Fielder who bake 1,500 loaves of bread for Food Bank each day as well as donating surplus loaves.

My perfect BLT and the one I grew up eating (not that there's much of a differentiation between what you're probably used to), was simple — perfectly ripe farmer's market tomatoes (or garden tomatoes) dusted with a little bit of salt and pepper and layered with crisp iceberg lettuce, at least four pieces of crispy bacon (flimsy bacon is a crime in my household) and then smooched between toasted whole - wheat sandwich bread smothered with light mayo.

Pretty much, Mom's Monkey Bread is perfection in bread form.

Dear Elena, I love the recipe the bread is sooo yummmy thank you so much for such a great recipe, instead of making it in a loaf pan, I made it in a muffin pan for smaller portion and I could freeze the muffins if I wanted to and it would not go to waste..

This breakdown makes the grains easier to digest, and preserves much of the nutrition from the live sprouted grain that is normally lost in traditional bread making.

And I promise not to talk too, too much about the new bread you're going to have in November.

I ask because I know how important salt is as a seasoning in simple, plain bread but how much is too much considering the amount of yeast and the small amount of sugar?

As you can see in the last two pictures, it doesn't rise as much as, say, the light wheat bread, and the crumb almost looks like cake (but tastes chewier, and also like bread).

If there's much custard left in the dish I'll rotate the bread so it all gets really soggy, then pour off any excess prior to baking.

It's not as airy and light in the middle as some other no - knead bread since it doesn't have as much yeast as other recipes, but this makes it a great choice for sandwiches!

My daughter in college asked me to make her a paleo bread with some sweetness but not much.

Too close to the top of the oven, and the top will bake much more quickly than the rest of the bread, causing a split in the loaf.

I've baked more loaves in my life and tried both oven and a fancy high end bread machine (so far the oven works best since so much pre-mixing is required).

Eggs are actually much, much less important in these recipes than in typical gluten free bread recipes.

I haven't spent as much time experimenting on breading things with coatings, but most of the reputable recipes I've seen utilize corn starch to do this, although it still won't work as well as an egg in baked - on breading applications.

I don't know how they got that much cocoa in one cookie, and how they kept it bittersweet, but I enjoy «scrutinizing» it more closely whenever I have to buy bread.