Sentences with phrase «so other breads»

We tossed all the ingredients into the mixer and turned our attention to the half - dozen or so other breads on our day's agenda.

Not exact matches

At one gathering, while eating a slice of bread with butter, Montana discussed the idea of recreating New York water so people could bake the top - notch bread in other states.

I love how people that believe in burning bushes, and the Red Sea parting, and others who believe in a man walking on water, and feeding thousands with a loaf of bread find other philosophies so unrealistic.

God gave us many «names» for His many facets so that all of us could find some kind of positive connotation to which we could cling — cloud, pillar of fire, father, shepherd, teacher, bread, friend, king, creator, provider, mother hen, water, rock, tower of refuge, master, physician, light, servant, prince, vine, and many others.

For they have taught that some receive it sacramentally only, to wit sinners: others spiritually only, those to wit who eating in desire that heavenly bread which is set before them, are, by a lively faith which worketh by charity, made sensible of the fruit and usefulness thereof: whereas the third (class) receive it both sacramentally and spiritually, and these are they who so prove and prepare themselves beforehand, as to approach to this divine table clothed with the wedding garment.

Our extended family represents a mixture of faiths, so for us the simple motzi of my faith (Praised are you, Adonai our G - d, who brings forth bread from the earth, Amen) is recited, with additional thoughts expressed by others around the table if so desired.

The bread and wine represented the sacrifice Jesus would later make on the cross for them and for others, so that their sins might be forgiven.

Also, I'm SO sensitive to certain breads but would love to have some with this, is there any bread you would recommend other than bionas rye breads?

O made this bread last night but as a lot of other people have stated below, after nearly 2 hours in the oven it was still raw I followed all the processes step by step and I would say the mixture was firm definitely not runny, so am really confused as t what has gone wrong, I even turned up the oven temperature to over 200 for the last half an hour as was getting a bit desperate............... perhaps ella you may be able to post a picture of the dough just before it goes in the oven so we can see what you mean by firm as that may be where it goes wrong OR should I just try with using less water?

We've always thought it made good bread, and was useful for all the other usual kitchen chores - making roux, thickening gravies, making biscuits, breading meat and so on.

You make that so often, and if you don't have every other household chore on your list, baking bread can be so enjoyable.

Early in our marriage (20 years ago or so), my husband and I found an enormous cookbook all about baking (in other words, it was full of cookies and cakes and breads and pies.

Thank you so much for including my humble soup amongst other delicious creations:) The Algerian bread that Jess has linked up would be simply perfect for dunking in.

You can get a good mixture of all the ingredients with the ever so elegant scooping method and also have the sides if you are using bread, roli or other handheld food item to scoop up the food.

First time using coconut oil, didn't realize it hardens so quickly so had to re-melt it a couple times but other than that really liked the flavor it gives the bread.

I am from the west coast so I have never actually used it but I do know that White Lily flour has a lower protein content than other «all - purpose» white flours and that is what makes the difference in tenderness in biscuits, pie crusts and quick breads.

At Edme, we have used a patented process to stabilise the sprouted grains so that they can be used as inclusions in bread and other baked product recipes.

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.

Already today I have made the silver dollar pancakes for breakfast, the Paleo bread for the rest of the week and have so many other recipes I can't wait to try!

i am low carb, so this will work for me as opposed to some of your other gluten free breads!

Hi Elana, Made this bread the other night and it is so wonderful!!.

You are so great — happy fourth year of bringing delicious bread and other recipes into the blogging world!!

I made your bread long ago and really liked it but now the other day I couldnt find the recipe so I went online to check it out.

2) My mother and I would take my other grandmother to olive garden and my grandmother loves the bread sticks and so do I!

The other great thing about toast is it's essentially just an open faced sandwich (duh) so you're only eating 1 slice of bread instead of 2 to manage carbs and portions.

So much so that I am donating my other bread mixes to the food pantry and have just ordered 3 more pounds of your flouSo much so that I am donating my other bread mixes to the food pantry and have just ordered 3 more pounds of your flouso that I am donating my other bread mixes to the food pantry and have just ordered 3 more pounds of your flour.

The Ezekiel bread you used is not gluten - free so I just don't want others to see that and think it was.

It reminded me of one of those slices of bread or cake you can pick up at Starbucks or other coffee shops, but so much better, healthier, and cheaper!

Before we get to the recipe for the pumpkin bread I want to invite you to join with others who are making healthy changes, if you haven't done so already.

We don't keep enough bread and vegetables on hand to eat 5 pounds of it just as a snack, so I brainstormed other ideas.

I've found this with other corn bread recipes, too, so I suspect it might just be the corn meal I use.

it's really a great recipe; SO much better than other paleo quick breads I've tried.

Hi Deb, I've made challah bread a dozen or so times using your recipe and a few others recipes (include the one in Bread Baker's Apprentice) but for some reason I can't seem to get the bread as soft as the ones you get in the bakeries.

I tried making this, but the braids got stuck to each other and so I ended up with a giant bagel - like bread.

So, you scurry your way to the bread aisle, tackling at least five other people in the process, one of which was using a cane, only to realize that as you frantically read the back of every single package of hotdog buns in the store, all of them have dairy in them.

So I thought, I should probably share my gram measurements for your recipe with others who don't get the hang of cups and ounces: 16g dry yeast or one cube (42g) of fresh yeast) 125g warm water 450 (works for me)-500 g water 85g molasses 62g apple cider vinegar 50g butter 28g dark unsweetened chocolate (seems to be nonexistant in Germany, I used 90 % cocoa) 100g whole wheat flour 375g dark rye flour (I used homeground, so pumpernickl for the Americans, medium rye might pack denser) 385g bread flour (German Type812 didn't have other, should correspond to American AP or light bread flour) 120g bran 10g carraway 3g fennel 1 double shot of espresso (didn't want to buy powder, so no grams here, sorry) half a small shallot, chopped 14g saSo I thought, I should probably share my gram measurements for your recipe with others who don't get the hang of cups and ounces: 16g dry yeast or one cube (42g) of fresh yeast) 125g warm water 450 (works for me)-500 g water 85g molasses 62g apple cider vinegar 50g butter 28g dark unsweetened chocolate (seems to be nonexistant in Germany, I used 90 % cocoa) 100g whole wheat flour 375g dark rye flour (I used homeground, so pumpernickl for the Americans, medium rye might pack denser) 385g bread flour (German Type812 didn't have other, should correspond to American AP or light bread flour) 120g bran 10g carraway 3g fennel 1 double shot of espresso (didn't want to buy powder, so no grams here, sorry) half a small shallot, chopped 14g saso pumpernickl for the Americans, medium rye might pack denser) 385g bread flour (German Type812 didn't have other, should correspond to American AP or light bread flour) 120g bran 10g carraway 3g fennel 1 double shot of espresso (didn't want to buy powder, so no grams here, sorry) half a small shallot, chopped 14g saso no grams here, sorry) half a small shallot, chopped 14g salt

I had eaten zucchini bread in the past but never made it myself so I took to my cookbooks and decided on a recipe and I chose to make half of the batch into muffins and the other half into a loaf.

Since the vegetables are in season and so fresh, I ate it with bread, no goat cheese or other strong flavors.

This bread is so moist, filled with chocolate in every bite, and is surprisingly healthy compared to other dessert breads!

Now I think that I have to organize other such tea / coffee pauses... Today I redo the no - knead bread but I wanted to combine with other baking when heating the pot so the muffins were perfect for this!

Like so many others I found you on Pinterest — originally I was sceptical because others have advertised great no - knead bread and it's failed to impress but yours did and I plan to try many other variations SOON!

I have tried so many other GF breads, and I am always disappointed and wonder why do I even try new ones when this is so good.

Many of the butters we tried were so runny they poured as easily as water from a faucet, others so thick they'd surely rip apart any bread you tried to spread them onto.

So far this fall I've made some other sweet, comforting breads — banana nut and apple cinnamon — but I couldn't let another fall season escape without a pumpkin bread recipe!

Thanks so much for the info on the Rachael Ray Covered Casseround.I just bought one the other day at Kohl's so I could make this bread: (safe up to 500 degrees).

Top with the other slice of bread, so that the veggies are enclosed with goat cheese mixture and the butter is on the outside of the sandwich.

Since then, we just send each other zucchini recipes to make, so I figured it was time for me to give zucchini bread a shot!

I believe banana bread shouldn't be sweetened with anything other than naturalness (bananas + stevia), so I'm a fan.

It is so funny that you posted this because I just modified the other bread recipe yesterday to include nuts and currants.

I haven't tried making this bread with other protein powders so not sure if that would work: --RRB-