Sentences with phrase «only bread i liked»

In fact, it was the only bread I liked, and the only bread - y thing I would eat.

Not exact matches

Just like a baker's pan that has been dented, and can only produce defective bread, we can only pass along a distorted genetic heritage to our offspring.

The only thing I have really missed was bread — nothing in the shops tastes like real bread!

Ashton loves to put cookies in her pie, and add the chess mixture on top, kind of like a bread pudding... only different.

My recipe is only a suggestion and maybe you will get better results with the coconut oil version, if you leave out the flour for the filling or choose a sturdier flour (like all - purpose or bread flour).

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.

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.

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!!!

Gently folded in mixed dry ingredients (I only had whole almond meal so the bread is dark, like whole wheat would look).

The only «white» bread I ever liked was Grama's homemade with eggs and butter (which I still usually turn into honey wheat when I make it), but I have this one little problem... plain grilled cheese only tastes right to me on white bread (I blame my mother).

I'm sure you'll like it with parsley, not only does it add some vegetables to the snack, it also jazzes up the look of garlic bread by bringing in some green highlights — so they make for a nice party appetizer when friends or family are over!

Just like you wouldn't want a sandwich that's only bread or noodles with a boring sauce, you most definitely aren't going to run home to your refrigerator to whip up a salad unless it's balanced, delish, and exciting.

I did notice that the preparation was more of a thick dough (like bread dough) than a batter, though I suspect that this is in part because here in France there is only farine de maïs, which is much more finely ground than regular cornmeal.

I baked it in two loaf pans (because it still seemed like really wet dough, and I didn't want it spreading all over the place), and... it rose into tall beautiful loaves, came out perfectly, and is seriously not only the finest bread I've ever baked, but probably the very best bread I've ever eaten.

This raw bread is crispy on the outside like toast, soft on the inside like real bread; and only made with whole ingredients like pumpkin seeds, oats, red bell pepper, fresh corn and flax seed.

That probably sounds disgusting to everyone else — I said I was picky, not that I had good taste I do love banana soft serve, but I'm funny about them in baked goods (must be the only person not to like banana bread) or cooked.

It's funny, even though it was only a year ago I can barely remember this bread... sounds like I need to make it again soon!

In the beginning, the company would secure bids from several vendors for various products like meat, produce, dry goods, dairy, and bread on a daily basis, only to realize its time could be better spent taking care of guests than chasing prices.

The dough that resulted had a consistency of grainy corn bread batter only it wasn't pourable like corn bread.

I would like to know results if anyone has made no - knead bread using only Jovial's Einkorn ancient wheat.

Pumpkin Puree Pumpkin puree not only adds moisture but also flavor to breakfast treats like pumpkin bread, muffins, pancakes, etc..

I made some nut substitutions since I didn't have all the nuts on hand but I only added a 1 / 4c of arrowrroot powder insted of the 3 / 4c called for - I did this because the other bread recipes I checked out called for the 1 / 4c too and 3/4 seemed like a lot.

I only ask because it seems like it would be a good idea to make bread to go with my jam and give it has gifts at Christmas but an hour a loaf would make it difficult to make many to give as gifts.

... to come up with a gluten - free bread recipe that my daughter Jade not only tolerates, but might just like a little bit.

Any other ingredients like fruits, nuts, liquids and sugars only add to the flavor and texture of the quick bread.

In different areas you find different herbs fresh or dry, like oregano, thyme, marjoram... And sometimes they put big pieces of dry bread we call paximadia in to absorb the oil (ONLY OLIVE OIL) and tomato juices.

But today I made your bread and although not too much of a rise, it was the only bread that I have made that keeps together when sliced, tasted like bread, feels like Italian bread and freezes really well (sliced with paper between each slice), About 12 slices.

I like this recipe combo of the nut & flax, MUCH better than breads I've tried with only one or the other.

I know that you mentioned Jay Robb psyllium husks are the magic brand for appropriately colored breads, but I can only locate the powder and it looks like you grind your own.

Hi, it's the first time that I have come across your recipes and I'm impressed with your easy breads I wonder if you have tried to make a loaf in a breadmaker?and would like to ask you if you think they are good or not?and if you know weather they allow oxygen in for the bread to rise, or it so only with the warmth inside the machine?.

I like your take on this, and was wondering how you were going to make bread because you only use a few select flours.

And also, it was like 12 am so I only let the bread rise for half n hour instead of whole.

This festive holiday bread is not only gorgeous and great tasting but very easy to make despite it looking like you spent hours in the kitchen.

I've only made pizzas on our stone so far, but I've read that scones and some breads like focaccia can be wonderful baked on a stone.

But with something like this that cooks fast and has a crunchy breading, it seems like the only way to freeze it would be to cut the chicken, put it in a bag, cut the veggies, put them in a bag and then prep the sauce, although I can throw that together faster than it takes the pan to heat up.

Not only was it soft and fluffy like wheat bread, but it didn't taste eggy.

I don't like really sweet food so I used only a 1/2 cup of sugar I loved the taste of the bread.

The reason why this bread is so simple to make is because the «kneading» is accomplished with a 1 - minute mix in your KitchenAid mixer and the bread rises like mad, so it only takes about 45 minutes to an hour until you'll be ready to pop the loaf in the oven.

The only ingredients besides that are baking powder, salt, and water, but the result is an amazingly delicious crepe - like bread.

Because of work during the week, I feel like I can only do justice to the bread baking process on weekends.

The texture was more like actual bread with only a weak spice / pumpkin flavor.

I tried your bread receipt just now and my husband is my tester well he like it so well that now I only have 1 loft left and I am garding it.

i noticed there was no risening of the dough in bowl for one hour like most bread the only rising was after you roll up the dough is this correct?

Only because I like a stronger taste to my bread, I normally make the bread at 5 pm, then place it in the fridge for the night.

My first attempt was with buckwheat and oat only, but the outcome was a bit too bread like.

I wanted to believe you could bake healthy, delicious breads relying only on the natural qualities of flours and things like flax seeds and chia (I still believe this too).

The only non white flour bread I've ever liked!!

It was nice & moist, rose up like any other pumpkin bread (I've seen some vegan loaf breads made by experienced vegan bakers that don't rise & won't get that domed top & «fissure» that a bread like this should have, not to mention being too dense & having a weird «vitamin - y» taste, but this wasn't like that) Definitely gonna make it for the thing for work, I think it'll be a hit, & it was definitely easy to make - the only thing I had to buy that I didn't already have was a can of pumpkin puree, & it was inexpensive to make.

Only when a bread recipe by its very nature contains eggs, like a highly enriched bread like brioche, will you find eggs in the bread in my new book.

You HAVE to tell me what the recipe is in the 5th photo down, it looks like some type of bread or cake topped with a scoop of an ice cream looking topping then crumbled rawnola and a molasses looking syrup... I need it in my life, but when I click on the photo, it does not take me to the pin, only the photo.