Sentences with phrase «of wonder bread»

He took along ten loaves of Wonder bread and fifty packets of ramen noodles.

You certainly don't blend up a piece of wonder bread.

Think back to what a loaf of wonder bread looks like.

For our white bread test, we toasted three back - to - back rounds of Wonder bread slices to see how consistent the toast was from model to model and batch to batch.

Not exact matches

Faced with an angry union and apparently unable to keep its finances in order, the maker of Twinkies, Ding Dongs, Ho Hos and Wonder bread hung up its apron for good in November.

In your mind your life has NO meaning unless there is some «god» behind it, I wonder if you were to place a piece of bread on your counter and allow life to form (mold) on that bread would they suddenly worship you as their «god»?

Then like these men I wonder anxiously where life is leading me... May this communion of bread with the Christ clothed in the powers which dilate the world free me from my timidities and my heedlessness!

With the aroma of yesterday's wonder bread still fresh in their nostrils, they have the audacity to ask for a sign.

Here in the midst of language about the holiness of God and the wonder of his kingdom is the prayer for bread — one of man's ordinary needs.

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...

When pastors ask me to pray about the budget, I wonder how many frightened children in Darfur are praying for peace, how many desperate mothers are praying for just a piece of bread or bowl of rice to get their babies through another night.

i was wondering what other types of bread you usually eat (since i don't buy market proclaimed «gluten free» because they have a bunch of additives in them).

I was wondering if I could use rolled quinoa (which I brought to make your bread:)-RRB- instead of the oats in this recipe?

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!!!

It's delicious, but I'm wondering whether the substitution affects only the flavour or if it might alter the texture of the bread as well?

This looks so good, I wonder if you can use pumpkin puree instead of roasted pumpkins, since that's the only thing I have and I'm craving a pumpkin bread.

If you're still wondering what to do with almond flour, I wouldn't be opposed to making chocolate hazelnut shortbread with almond flour in place of the hazelnut flour or substitute some almond flour for whole wheat flour in banana bread, not opposed at all.

The bread in your photo looked like the size of «real» bread so I'm wondering if it was my pan or the fact that I used Bob's Red Mill blanched almond flour?

A verg good bread that it's not harmful at least with recent knowledge of us because before it I thought whole meal bread is really good for us and I was very proud to my healthy breakfast oats, raw honey and seeds but then they figured out that oats are not harmless I am wondering what is the next thing that will be deleted from my diet: -LRB-(Thank you very much for your good recipes

I was wondering if someone with a perfect loaf could take the internal temperature of the bread after removing from oven.

The bread lineup at Flowers Foods, Inc., Thomasville, Ga., has changed significantly over the last several years, with the acquisition of Wonder, Dave's Killer Bread and other brands.

I preordered through Amazon but am too tech dense to figure out how to photo the receipt, so here is a cut & paste: Items Ordered Price 1 of: Gluten - Free on a Shoestring Bakes Bread: (Biscuits, Bagels, Buns, and More), Hunn, Nicole Condition: New Sold by: Amazon.com LLC $ 14.78 So many bread memories, no wonder bread has been used as an analogy for human love and nurturing for centuries.

I was wondering, other than a hunk of crusty bread, what would you serve alongside this?

Licking her wounds in Surrey, the girl's French sister - in - law and her grandmother taught her how to make pissaladiére, a wonder of caramelised onion, anchovies and olives on a pizza bread.

Shipping Estimate Tuesday, December 3, 2013 2 of Gluten - Free on a Shoestring Bakes Bread: (Biscuits, Bagels, Buns, and More) Hunn, Nicole Sold by Amazon.com LLC I miss saltine crackers the most and a soft «wonder bread» type of bread.

I wonder if your version might do well in a similar sandwich, reserving the feta to be spread on bread and adding a bit of tapanade.

I made dinner rolls for the 1st time and they were a little denser than I wanted... was wondering if the xanthem gum was the culprit... so I looked up adjusting xanthem gum for dense bread and it brought me here... your article says if bread is rubbery it might have too much xanthem... I have perfected my cupcakes they are light fluffy and moist... and good enough that I was able to sell them at a local cafe for 3.00 a piece and could not keep up... anyway the xanthem gum measurements for cakes is supposed to be 1/2 tsp per cup and I only use 1/4 tsp per cup... so I am thinking if I reduce the xanthem in the rolls it would produce an airier roll... as everyone knows gluten free flours can be expensive... and I wanted to avoid making a failed batch as bread and cake are a bit different... the 1st batch tased great... just won't leave much room for food due to density... as is the problem with lots of gluten free stuff... am I on the right track?

I was really excited at this blog post and the bread looks amazing, but then I got down to the actual recipe - and it has milk powder in it... Since I am gluten AND dairy free, I can't use the milk powder and wondered what you thought about any possible replacements you might be aware of, or the effects on the bread of just leaving it out?

This is delicious and I make this recipe every weak But I was wondering at what temperature and for how long I should bake them if I wanted to make muffins instead of a bread?

Your Norwich Sourdough is one of my familys favorite breads... Ever since I came on «Wild Yeast» have I been wondering why there are no posts after December 2014.

The trick with fancy toast is that it can't be Wonder Bread and peanut butter; it's got to be a nice thick slice of crusty bread loaded with seasonal goodness.

Which also made me think of the zucchini bread pancakes — I wonder if they'd make a good waffle!

I was wondering what kind of cracker / bread slices do you have there??? They look soooooo good!

I actually have a question about your 3D back to basics post regarding the bread (my hope is you will see this here quicker than on that post), I wondered when making the Irish moss gel, what is the ratio of moss to water?

BUBBA»S BBQ JOINT — You watch in awe and trepidation as the chef — excuse me, pitman — grabs a handful of tater tots directly out of a fry basket still dripping with hot lard, throws on half a loaf of bread from the Wonder wrapper, and adds a half handful of pickle slices.

What I wonder is about the grind of your almond flour, since it is the base of the bread.

Try parchment it works wonders and is so easy to life the bread in and out of the pan.

But I am wondering if I could try it with a different kind of flour instead of almond or will that change the bread?

I'll be using your Apple cranberry stuffing recipe again this year and I wondered how it would work with keto bread instead of bread 2.0?

Also wondering if you can just add different things to the top of the bread ie: jalapenos, cheese and when do you add it?

I expected another gluten free bread that claimed to be soooo good that it could replace wonder bread and then be disappointed because it was another gummy loaf of tasteless nothing.

Some of my lovely students were wondering what effect the material of the loaf pan had on the bread and one of them decided to do a test and bake a loaf in each kind of pan.

I wonder what this bread would be like with black walnuts (but the problem there is getting them out of the shell!).

I wonder if you can put it all into a loaf pan and bake as bread instead of muffins?

I made cheese swirl bread recently, and now I am wondering why I didn't think of doing a chocolate version - totally makes sense!

All this left me wondering which steps were necessary for the light structure of the bread, and if the sour taste could be controlled.

The texture is spot - on, the flavor is sweet in that light way that quick breads should be, there's this amazing blend of vanilla beans and vanilla sugar and vanilla extract that works wonders, and there's juicy roasted strawberries, blackberries, and raspberries in every bite because they're amazing.

One thing I learned was that sourdough naturally has the lowest gluten content of breads, because the fermentation process makes it easier to digest — no wonder I liked it!

I remember Juan asking for repeat slices of it, and I watched as he ate with delight — wondering how on earth banana bread could be made without wheat flour.

wondering if using homemade almond milk instead of regular milk in your cashew bread recipe would work as well?!