Sentences with phrase «out of the bread when»

I usually make bread crumbs out of the bread when it gets to be a little stale, but I have used older bread to make bread pudding in the past and the it turned out really well.

Not exact matches

Sure, I'm happy to pass the bread to someone like Bishop Curry or the neighbor who mows our lawn when we're out of town.

This is my body... take and eat this bread... a very high - strung child... no, too much candy is all... honestly, they've ruined this dress... get me a wet cloth, and when I wake up they're pulling my arms out of my sleeves as the other children mill around, cacophonous and released, and my mother is bending over me, wiping my face until I'm cold.

The start of the Passover holiday was then, when the Jews came out of Egypt, as they had to bake bread which turned into matza and other practices which began exactly at that time, and continued each year thereafter, with the parents telling their children about when they came out of Egypt.

Candidate Trump admits never asking for forgiveness, doesn't repent when he goes astray, and refers to communion bread as «my little cracker» as Rachel Zoll of the Associated Press points out.

I am trying to find out when it happened that the Lord's Supper turned into a highly ritualized service using a tiny quantity of wine or grape juice and unleavened bread.

«When I was making bread the other day, I thought of those five thousand people out on the hillside.

Maybe it's making for «no straw» in your drink when you go out, bringing your own bags to the grocery store, getting coffee or a smoothie in your own cup / jar, bringing your own silverware when you're out and about, switching from paper to cloth napkins, buying bread from a local bakery or making it yourself instead of buying in plastic, switching to a menstrual cup or washable cloth pads instead of disposable, there's so many different ways to produce less waste.

When you say that you «Slash the top of the bread a few times with a sharp knife... and carefully transfer the risen dough to it by tipping it out of the rising basket, upside down...» what do you mean exactly?

When Olga Loizon began selling her trademark Greek - style sandwiches out of a small kiosk in a Birmingham, Mich., shopping mall in 1970, she knew the combination of seasoned, broiled beef and lamb topped with onions, tomatoes and tangy «Olgasauce» — and wrapped in her secret - recipe «Olga bread» — would quickly earn a fan following.

I make our own bread and when that loaf comes out of the oven, oh I could make it disappear faster than you can say «gluten free».

Then when I am ready to bake bread, I just thaw 2 or 3 (based on the recipe & # of loaves I am making) squeeze them out of the peel after I cut off the top & into the bowl they go.

When the timer goes off, take the artichoke gratin out of the oven, remove the foil, and top with the bread crumbs.

When I get the urge to make banana bread, a smoothie, whatever banana thing I want, I just get them out of my freezer.

When you are ready for a slice of bread, pop it out of the freezer and into the toaster.

When making breads, it tends to be «gummy» and needs to sort of dry out a bit after baking if that makes sense.

When the bread is risen and the cheese is perfectly gooey, grab your skillet out of the oven and a hungry crowd!

I still haven't figured out why, but I finally had success when I baked a loaf of tahini banana bread.

When ready, take bread out of the oven and let it cool in the pan for 10 minutes.

Most likely when that fresh bread comes out of the oven you will will consume 4 - 7 rolls...

I wasn't sure when I got it out of the oven but it has a real bread - like consistency and it slices really thin and holds together wonderfully — just made a veggie sandwich with it — no crumbling or sogginess — score!!!

however I noticed something very odd this time... the bread was green when it came out of the oven!

Bake for 50 - 55 minutes, or until a toothpick inserted into the center comes out clean and the top of the bread springs back when lightly pressed.

Also the bread that you get when you to a restaraunt that they place on the table, warm out of the ovens, with a smear of creamy butter melting into the cracks!

The peanut butter layer set into a strangely hard texture, and the jelly was so liquid - y (didn't let it cool, see previous mention of not enough time) that when I put the remaining banana bread batter on top, the jam oozed out all around the sides / top.

When we go out to eat at one of our favorite restaurants, I really miss the sourdough bread, dipped in oil and spices.

:) My favorite gluten bread memory is going to the local market with my mom when I was a kid and we'd buy the fresh - and - hot - out - of - the - oven Italian bread and eat half of it on the way home — the crust for her and the squishy inside for me.

When the Apple Fritter Monkey Bread is done, take it out of the toaster oven and let it cool for a few minutes, then either pull the warm bites of dough from the bowl to enjoy or turn the monkey bread out onto a plate.

I subbed some whole wheat flour of AP flour, but otherwise followed the recipe to a T. Every little pita round turned out perfectly: each poofed up in the oven and then when deflated and cool, each was soft and yeasty, slightly chewy — essentially exactly what I wanted out of the bread.

As the warm aromas of banana started to fill the house we could not resist tasting our homemade bread right when it came out of the oven.

Now, when cravings strike, I chip out little bits and pop it on a freshly toasted piece of bread to melt — so yum!

She didn't realize I've been reading you for about three or four years starting in college and that when I went home to visit her I was testing out your recipes in her kitchen (many of them like the squash quesadillas and beer and cheddar bread were big hits) Thank you for this website and I'm looking forward to the book!

This recipe is inspired by the Olive Garden dish of the same name, and it's one of my favorite dishes to order there (you know, when I actually want something other than just bread sticks and alfredo dipping sauce, because I can totally make a meal out of that).

When the bread machine finished doing its thing after 1 1/2 hours, I noticed that the color of the dough was funny... turns out that I used King Arthur's white whole wheat flour instead of regular white flour.

The Dutch oven tends to burn the bottom of the breads a little more than I like, so when I remove the lid, I bring the whole Dutch oven out of the oven (close the oven door), remove the lid, take the bread and parchment out of the pot, place a small heatproof rack in the pot and set the bread atop the rack.

When I was cleaning out the fridge, I found the extra tube of biscuits from last week's moment of weakness, and then I remembered the strawberry pull apart bread I made last spring.

I counted it as a liquid in my ratio, and noticed some really interesting things with the flavor — when I first took the quick bread out of the oven, I snuck a small taste (don't you always do that too?

The bread tastes brilliant with Nutella although I ran out of it when I was clicking pictures so I went ahead and used peanut butter!

When you turn the bread out of pan and put loaf back into oven directly onto the rack, does the loaf go upside down or right side up?

But when my niece joined our household, the oven began churning out weekly loaves of tender, warm whole grain bread once again.

When the bread has baked, just lift the bread out of the oven using the parchment.

I'm not sure what I did wrong but I wound up with bread soup... I put a bunch of flour in it because when I dumped it out it was completely unmanageable.

But when I woke a few days ago and found Ashley's amazing banana bread scones gracing my IG feed, all thoughts of making granola went out the window.

When the bread has baked, just lift the sides of the parchment out of the pan.

You will completely impressed yourself when you take this bread out of the oven.

I let that rise for approx 1 1/2 hours, then split it into two loaves when it has doubled in size, and knead the air out of the bread, then preheat my oven to 450 and put my pans in the oven for 30 minutes, and bake as you instructed 30 minutes covered, 15 uncovered.

With every step I said to myself, «This will never work», even when I took my first bread out of the oven and it looked perfect I was sure it wouldn't taste good.

When I take my bread out of the bowl and put it on the floured surface, rather than holding the ball shape as yours do in the picture it just flattens and spreads out.

Ok, when it says to take 1 cup out of refrigerated starter and use it, does that mean I just take a cup out of the cold starter, use that to make my bread then feed the remaining and leave it in the fridge?

I went to restaurants where all I could eat was a salad and I cried when I got home because I was totally not satisfied and my bread cravings were out of control (First world problems, eh?).