Sentences with phrase «sharp bread knives»

In September, I will be back in full force with more recipes and baker's thoughts, as well as some updates on neat new products (razor sharp bread knives, retro custom aprons, and a special French butter dish by our friends at Sloss Pottery in Ohio).

Use a sharp bread knife to slice the logs in 1» thick slices.

Not exact matches

It's like giving somebody a sharp knife to butter bread.

Using a sharp knife, make some top slit marks on top of the bread.

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?

Slash the top of the bread a few times with a sharp knife.

It took a little work to cut into the super crusty exterior, even with a sharp serrated bread knife.

The best way of testing this is to pop a sharp knife into the middle of the bread and if it comes out clean and boiling hot to the touch then it is ready!

Cut 1 1/2 ″ slashes into the top of the bread loaf using a sharp knife 10.

Use a bread lame, a sharp pairing or serrated knife.

Using a sharp serrated bread knife, gently cut through the center of the cylinder with a sawing motion.

Score the top of the bread with a sharp knife to make a cross (X).

When you have made your round cake of bread, get your bread knife and rub flour on the not sharp side.

Use a sharp knife to score the bread on top in a crisscross pattern.

turkey and hummus «sushi,» (flatten a piece of bread, spread with hummus, top with a few slices of turkey, then roll it up and slice with a sharp knife), cantaloupe, cherry tomatoes, bell pepper strips, and a granola truffle

Try slashing your bread with a sharp knife or a lame right before putting it in the oven if you're not already doing so.

Spread the chicken mixture onto bread, cut crusts off and then into fingers or triangles with a sharp serrated knife (being careful not to squash the bread as you cut).

the secret to get the bread to look like those artisan loaves is to dust the top with flour to make it white, then take your sharpest knife and make slits in the top, about 1/2 cm deep.

And a sharp knife it must be — this is a German - style bread, after all.

Slashing the surface of your loaf with a sharp knife just before it goes into the oven will help the bread to expand, and give a pleasing «oven spring».

My bread turned out almost perfect, considering it sat on the counter a day longer, the vessel was too small, and no knife was sharp enough.

When you're ready to bake, take a sharp knife and slash the bread 2 or 3 times, making a cut about 1/2» deep.

Using a sharp knife or a pair of scissors, make a cross on top of the bread.

During the last 15 minutes of rising, preheat the oven to 400 degrees F. Use a bread lame or sharp knife and cut three equal slits across the top of each loaf to allow the bread to rise as it bakes.

Use a lame or a very sharp knife to score the bread several times across the top.

Score the bread rolls with a sharp knife and sprinkle with buckwheat flour.

Let the bread cool completely before slicing; to slice it easily, use a very sharp, smooth knife instead of a serrated bread knife.

Make two incisions on the bread with a sharp knife.

Remove and let cool ten minutes, then drag a sharp knife in both horizontal and vertical rows across the sheet of bread to make cubes of baked bread that are 1/2 - 3/4 inch squared.

Using a sharp knife, gently cut around edges of the bread to remove from the pan.

Cut a shallow X shape on the top of the round dough using a sharp knife or bread knife.