Sentences with phrase «round loaf of»

Using a large round loaf of bread hollowed out and stuffed with Genoa Salami, Mortadella, Imported Ham, Provolone cheese and a tangy olive salad mixture.

Put the dip into 1 hollowed out round loaf of pumpernickel bread.

I remember the first time my mother baked a round loaf of herb bread.

I was surprised at seeing a round loaf of bread.

Try to find a really large round loaf of sourdough or Italian bread.

For during the supper Jesus took a flat, round loaf of bread, broke it, as one usually did with bread, and divided the portions of the one loaf among his disciples.

Despite my newby - ness, I religiously followed your recipe and ended up with two round loaves of extraordinary loveliness.

Spoon into hollowed round loaves of pumpernickel, Italian or sourdough bread; serve with raw vegetables, bread cubes, toasted pita wedges or tortilla chips.

I used to bake crusty round loaves of bread using a baking stone.

Not exact matches

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 like to serve this dip like it is spinach dip by making a bowl out of a large round bread loaf.

Or the weirdness of trying to turn that braid into a round loaf.

Maybe this is because I made oblong loaves instead of round?

Uncover the dough and round the loaf by pushing against the bottom of the dough all around with the sides of your hands held palms upward.

Waiting for the post to appear as I have challah dough in the fridge and was wanting to see how you wove the round loaf... just in the knick of time!

Normally when I make a pull - apart bread I'll use a round loaf, if only because it's easier for me to find a loaf of bread with a good, hard crust in that shape.

This round, firm loaf of bread can be made using dried or candied fruit, depending on your tastes.

Made this today in celebration of the Sochi Olympics and the round loaves turned out great.

To make a round loaf, simply bring the ends of the braids together, explained in step 4.

I made a couple of round loaves yesterday for Rosh Hashanah and my family loved them.

The only thing I did differently than your recipe was I braided all of it together and it turned into a round loaf the size of the Pan-Normous Pizza Hut box.

During the second rise (on the pan) the dough just spread out and made sort of a flying saucer shape instead of a nice round loaf.

Straight loaves of braided challah are eaten throughout the year — typically on the Sabbath — round challahs, often studded with raisins, are served for the New Year and the other High Holidays that follow.

This sweet loaf will surely round out your student's lunch in a way that will leave them satisfied the rest of the day!!

I know its a dumb question but I have never eaten this kind of bread in a round shape just in regular loaves so how is it cut and served?

Just made a loaf this evening and have passed the recipe on to a cousin — IT IS DELICIOUS!!!! It did what none of my round loaves have done before - it actually did not spread out thin and achieved height - awesome recipe!

For those who had the bread raise up and out of your pan, I made one 9x4» loaf and also a small round loaf.

Hi Clara, I can't say I had great success in a loaf pan, but I will sometimes shape the dough into a square log instead of two rounds for sandwich bread!

If you think about it, a massive round loaf is probably the most efficient way to bake large quantities of dough: It takes up less space in the oven, has plenty of crust, it can be divided and wrapped up, and finally, if meant to go to a single destination, a single loaf makes sense.

You should bake each of the cakes (as the recipe makes two snacking cakes baked in loaf pans) in round cake pans (without persimmons or fruit baked in) lined with parchment paper, then stack them with the strawberries and icing between each layer like in this kombucha cake.

The second problem is that most people want to make a nice, round, rustic loaf of soda bread and think that a stiff dough is needed if you're baking without a loaf pan or form of some sort.

Place six rounds of the dough in each loaf pan, placing them on a slight angle to each other (this will give the Brioche a braided look)(see video on how this is done).

An over-proofed dough will have exhausted all of its strength, and your bread will not get the boost it needs to produce a nice, round loaf.

Would baking it an 8 × 8 pan or 8 inch round work in place of a loaf pan?

That recipe creates simple round loaves and baguettes, but it also lends itself well to one of my family's favorites — Simple Skillet Naan Bread.

I use a bread / loaf pan (the kind that you'd bake a pound cake in, say, or banana bread)-- but you could use small ramekins and make several smaller rounds of cheez, too.

1/4 cup extra-virgin olive oil 1 teaspoon coarse sea salt 1/4 teaspoon cayenne 1/2 teaspoon freshly ground black pepper 1 medium - size eggplant (about 1 pound), sliced crosswise into 1 / 2 - inch rounds 2 medium - size red onions, sliced crosswise into 1 / 2 - inch rounds 4 heirloom tomatoes, cut crosswise into 1 / 2 - inch slices 1 loaf of rustic bread, cut diagonally into eight 1 / 2 - inch slices Freshly ground white pepper Fine sea salt

With seal facing down (see picture 7), place in the loaf tins to have the 2nd round of proofing.

I also used a loaf pan instead of the round cake pan so that the shape would be more manageable for sandwiches and toasting and it worked perfectly.

Alternately, you can put it right into a greased and floured loaf pan (8x4 works great) for sandwich bread, or shape into a ball with a coating of flour on the outside to make a Boule / Country round loaf, or put in mini springform pans for crusty hamburger buns.

The bread of the dead or «Pan de Muertos» is shaped in round loaves with strips of dough attached on top to resemble bones, it is baked with the traditional egg bread recipe using eggs, milk and butter, coated with sugar and flavored with a special aroma.

The bread of the dead or «Pan de Muerto» is shaped in round loaves with strips of dough attached on top to resemble bones, it is baked with the traditional egg bread recipe using eggs, milk and butter, coated with sugar and flavored with an orange aroma.

At this point, shape the dough into your choice of skulls, skeletons or round loaves with bones placed ornamentally around the top.

2 pounds bulk Italian sausage, hot or mild 1 loaf of round bread, uncut and 8 to 10 inches wide Dr. BBQ's Northern Barbecue Sauce, or your favorite BBQ sauce Hot sauce as needed (I used Dirty Dick's Hot Sauce) 4 leaves Greenleaf lettuce1 cup crumbled bleu cheese, Maytag preferred 1 cup cooked crumbled bacon 1/2 cup sliced yellow peppers from a jar 1 medium onion, sliced and grilled 1 tomato thinly sliced

Granny could practically whip up a loaf of soda bread with her eyes closed and in no time at all, out of the oven came a rounded, fragrant loaf with the signature cross scored across the top.

I've still got half of the dough in the fridge so maybe I'll be able to get a picture - perfect loaf the second time «round.

Stand the prepared loaf pan on one short side, and begin to stack the folded pieces of dough one behind the other, the rounded (folded) part facing up.

Perfect for the second night of Rosh HaShannah (I couldn't make it yesterday, I spent the day making a gigantic, double loaf, round challah that was bigger than my young son!).

You may add a crusty loaf of bread and a salad as well to round out your meal.

The actual printed recipe didn't say anything about shaping the loaf before baking so I put the rounded blob of dough on my pizza stone and stuck it in the oven.