Sentences with phrase «of the loaf while»

I was lucky enough to find one in the kitchen last Sunday, when my lovely new flatmate baked a delicious doorstop of a loaf while I was sleeping.

If the top of the loaf starts to get too brown and the inside isn't done, you can make a foil «tent» to cover the top of your loaf while it cooks through.

Not exact matches

While most rabbits remained rodents, the lovely and well - liked Albanian Tap - Dancing Rabbit was redesignated as a day - old loaf of bread.

From the brow there projected a huge bony mass like a loaf, while from the hack of his head hung a bag of spongy fungous - looking skin....

The mix of apple puree, banana and coconut oil gives the loaf a soft, squidgy feel, while the juicy raisins and maple syrup sweeten each bite perfectly.

Reading while a loaf of bread is in the oven.

Knead until until just combined, trying to keep the add - ins on the inside of the loaf, or else they'll get too crisp while baking.

Figure out how to make a edible round, rustic, primarily whole wheat, sourdough loaf of bread — eh, not yet... But, I have to admit, I did kind of quit trying after a while...

I found a nice looking recipe for a morning glory loaf of my pinterest board that has been hanging around for a while, but of course had to make a few adjustments based on my preferences and what I had around.

Although I finally learned the art of sourdough last year, my starter often goes into hibernation as life gets so busy as a freelance chef instructor and since I live alone, it takes a while for me to visit a loaf of bread, even if I often share with others.

As for this turbulent weather, I guess there are worse things than sitting indoors avoiding the snowstorm while eating springy slices of matcha loaf cake!

With this soup I had already promised Frederick some baking time so while the vegetables roasting in the oven, Frederick and I whipped up batter for four small loaves of applesauce bread.

While that loaf was in the bread machine I made a double recipe of your CHEDDAR PARMESAN QUICK BREAD....

While I love banana bread and other types of cake - like loaves there is an undeniable specialness about kneading, proofing, and baking bread from scratch in your own home.

Occasionally the top of a loaf will want to pull away and fall off while it is upside - down.

Although I don't have the same luxury of space as I do at home, and no mixer to give me hand with the kneading, I really do want to try making a loaf of bread while I'm out here in Hawaii.

Let the dough prove for 20 more minutes while the oven preheats and then bake for 45 - 50 minutes, until golden brown on top and hollow sounding when you tap the bottom of the loaf.

The wholesome 8 Grain Mix adds «nuttiness» thanks to the sunflower seeds and flaxseeds, while the tiny little whole grains provide AMAZING texture, flavor, and nutrition (it provides another 12 grams of fiber and 18 grams of protein to this loaf).

«Some of our breads like the focaccia loaf have been gaining more popularity recently, even though it's been around for a while,» he says.

The sprinkle of parmesan cheese on top of the loaf gets crispy and browned while the bread is baking — > pure bliss!

You can use it to whip up a loaf of gluten free bread while you sleep and it takes all of the confusion and mystery out of gluten free bread.

Well, i have read thru the comments on this a couple of times, and while i have made a few loaves, I seem to have the same problem each time — it's not as «tall» as yours, so I hope adding a bit less water and more yeast will help — also, i have regular yeast — a whole jar full — and added it to the flour before adding it to warm water — so I hope by adding warm water to not cold yeast will help.

These biscuits are oblong - shaped almond biscuits, made dry and crunchy through cutting the loaf of dough while still hot and fresh from baking in the oven.

Drizzle the maple syrup over the dough but don't go all the way to the edge, leave about 2 ″ of space for the syrup to expand while forming the loaf.

* TIP The water bath in the bottom of the oven is an old baking trick that keeps the bread moist while simultaneously providing even baking and allowing the loaf to brown.

The amount of wheat taste diminished in each loaf from the least risen to the most risen, while the sourdough «tang» increased.

While it may not feel like spring for a while in Seattle, at least I know I can bring that spring - time feeling indoors by surrounding myself with bright colors and flavorful treats like this loaf which are great reminders of what's to While it may not feel like spring for a while in Seattle, at least I know I can bring that spring - time feeling indoors by surrounding myself with bright colors and flavorful treats like this loaf which are great reminders of what's to while in Seattle, at least I know I can bring that spring - time feeling indoors by surrounding myself with bright colors and flavorful treats like this loaf which are great reminders of what's to come.

While the yield can vary depending on the size of your loaves, this product will typically be enough for 8 loaves — we will work on updating our past response to reflect this more updated information.

While more and more bakeries are finding ways of stopping their leftover loaves going to waste, the Real Bread Campaign was unable to find a guide dedicated to helping small bakeries reduce the surplus they create in the first place — so here it is.

This loaf of WF light white gluten free bread will probably be my last for a while.

While frittata is cooking on the stovetop, warm a loaf of purchased focaccia in a 350F oven.

I tried this last night and while I did nt hate it it was more of a bean loaf.

While there is a time cost (with hands - on prep averaging about half an hour or less), it's well worth it if you want to try your hand at creating a tastier loaf of bread from scratch, minus all those chemical additives and preservatives.

I thought pumpkin and chocolate seemed like a weird combo at first, but then a friend gifted me a loaf of chocolate chip pumpkin bread a while back, and I loved it!

If you find that the centre of the loaf is still not cooked but the top is getting brown you can cover the loaf with tin foil «tent» to prevent it from browning to much while it finishing cooking.

However, as I started reading the ingredients while grocery shopping, I found it impossible to find a loaf of bread with ONLY real ingredients with which I was familiar.

The Bread: Slabs of chewy, open - crumbed breads like sourdough or miche are ideal for hearty toppings (think ricotta, kale, and «shrooms), while thin slices of dense, dark, grainy loaves (like those indestructible «health» breads) work best with high - impact, low - profile adornments like radish slivers and trout roe.

A single, thick slice of a good loaf of bread elevates egg salad from school - lunch status to the kind of snack you'd eat with a glass of rosé while sitting under an umbrella on the patio.

The dough is portioned into small loaves that go into the oven at the start of dinner service and come out while still slightly underbaked.

When I was baking last night our house was filled with divine scent of spices and it was really hard to resist temptation of tasting it while still hot but I managed to save them all intact till morning so my older daughter could choose one of the loaves to take with her on the coach... she went to visit her aunty in Scotland.

Turns out there are lots of options out there for a sans - gluten loaf, and while there are some amazing APF substitutes out there, I didn't just want to whip out the Cup 4 Cup and make a standard white loaf.

Press the mixture down firmly into the bottom of a loaf tin lined with greaseproof paper or plastic wrap then place in the fridge while you make the filling.

While my go - to gluten - free loaf has always been the Amazing bread, I've wanted to blend my love of sourdough and alternative flours together for a whileWhile my go - to gluten - free loaf has always been the Amazing bread, I've wanted to blend my love of sourdough and alternative flours together for a whilewhile now.

While the bread is still warm, lightly brush the top of the loaf with honey and sprinkle with 1 - 2 teaspoons oats.

I stopped baking for a while recently due to the stress I developed from one failed recipe after another... but the most important thing I've learned about gluten free baking is that the failures do not make you a bad cook — the zillions of loaves of not - quite - right or horrendously - wrong gluten free bread that have ended up as breadcrumbs (or in the compost) are a testament to our unwillingness to give up.

Would love to get a little more lemon flavour in next time and will probably try with brown sugar for the extra flavour but it was a good loaf... about 50 % of it was gone while it was still hot.

While I haven't had time to take a bite myself, I did bring a loaf to my boyfriend last night and he said that between his midnight snack and breakfast, he ate 3/4 of it already!

A while ago we ate in one of those hip breakfast spots where they used cereal in their meat loaf.

«I started with tasteless flour and lots of yeast,» she says, «and I ate hundreds, maybe thousands of loaves of over risen over-yeasted bread while I refined my ability and learned about the ingredients and process.»

Schranz and Molterer, the temperamental stars of the team, had been playing around, loafing all summer and fall, while the Swiss and Germans and French trained like madmen.