Sentences with phrase «so than the bread»

But they're deep and ruminative, far more so than the bread - and - butter gameplay they're interspersed in.

Not exact matches

It was not uncommon for people to wait in front of the church for more than two hours in what they called the «bread line» so that they could be fed at Fosdick's table.

That's why Ellen has helped me stay healthier than I could on my own.I am so great full our paths have crossed.Today I made her banana bread ☺ Her dishes are quick & easy to make which also benifits me due to I can't be standing on my feet long before it causes me pain.Emotionally I feel so much better this I have control over?

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?

I do a lot of bread baking and prefer weight measures rather than volume, so really appreciated having those in the recipe.

Finally, you should know that adding bananas will make your baked goods denser than normal, which can be good for items like loaf breads, brownies, and pancakes, but not so good for cakes.

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.

Since we currently live in a different state than John's parents it's been less likely that he gets his pumpkin bread fix, so I thought I could help fill the void with this cake.

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.

Of course, I made banana bread, so no subtle flavors there... You can easily see that it's slightly darker than regular flour probably due to the wheat in the blend, but it felt and baked up just like regular flour.

I've been on a pita bread kick lately — they are so much fun to watch «puff» and are way tastier than the store - bought variety.

So, that could be why eating whole wheat bread makes her feel worse than white bread where it is more processed in a way that actually removes some of the toxins in the wheat, or, by eating non-wheat bread.

But I've always felt that making something from scratch in your own kitchen is always better than buying it at a grocery store, so I'm perfectly fine with making the bread with the ingredients that the recipe calls for.

I used egg whites and a couple of whole eggs, and they ended up being more liquid that you used, so I had to leave the bread in the oven quite a bit longer than 30 minutes.

Not only is homemade bread SO MUCH MORE DELICIOUS than store - bought bread, it is also healthier and cheaper!

So very tasty... It turned out better than even any wheat based bread I've tried to make in the past.

With so many eggs it seems more like a cake than a «bread» but I am still interested to try it.

But most were more interested in eating the baked goods than making them, so the first incarnation of Peggy's business had her creating and selling crackers, breads, and more with her homemade sprouted flours.

This particular bread combined three of my favorite flavors — strawberries, bananas, and chocolate chips, and I did a rather unorthodox thing by baking it in a giant springform pan so that it came out looking more like a cake than a quick - bread.

It's a great option for those with sensitivities to regular flour or gluten and it can make so much more than just bread!

There is nothing more frustrating than taking your labor of love out of the oven with either a raw center or burned outside just so the bread could bake all the way through.

I just took a gluten free yeast bread class at King Arthur Flour in Norwich, VT and was so hopeful that the bread we would make in the class would be better than the usual gf white bread.

My son has said that he likes the bread I cook for him at home as it tastes better than the gluten free bread from the shops, so I have to thank you as I got all the recipes from your web site.

I made dinner rolls for the 1st time and they were a little denser than I wanted... was wondering if the xanthem gum was the culprit... so I looked up adjusting xanthem gum for dense bread and it brought me here... your article says if bread is rubbery it might have too much xanthem... I have perfected my cupcakes they are light fluffy and moist... and good enough that I was able to sell them at a local cafe for 3.00 a piece and could not keep up... anyway the xanthem gum measurements for cakes is supposed to be 1/2 tsp per cup and I only use 1/4 tsp per cup... so I am thinking if I reduce the xanthem in the rolls it would produce an airier roll... as everyone knows gluten free flours can be expensive... and I wanted to avoid making a failed batch as bread and cake are a bit different... the 1st batch tased great... just won't leave much room for food due to density... as is the problem with lots of gluten free stuff... am I on the right track?

I had run out of time and wanted bread in a jiffy (even quicker than my Super Quick Bread) so it had to be done.

So, they were traditionally made with more bread in the mix than is used nowadays.

So much better than bread that you find at your average local supermarket.

Homemade bread is better for you than store - bought bread and now there are so many options to choose from when you make bread in your bread maker.

I think this bread looks even yummier than the bars you shared last week — so much yumminess going on around here.

* The first time I made this, I did not have a squash with a particularly hollow core, so when I dumped the bread crumbs into the squash along with the cheese, it solidified into a cheese ball... So, if you choose to roast one giant pumpkin, you can serve it with the broth, just put in no more than 1/2 c of breadcrumbs and 1/4 c of cheese per cup of brotso when I dumped the bread crumbs into the squash along with the cheese, it solidified into a cheese ball... So, if you choose to roast one giant pumpkin, you can serve it with the broth, just put in no more than 1/2 c of breadcrumbs and 1/4 c of cheese per cup of brotSo, if you choose to roast one giant pumpkin, you can serve it with the broth, just put in no more than 1/2 c of breadcrumbs and 1/4 c of cheese per cup of broth.

Love love love homemade breads, even for our dim sum dinners we home make and bake the chinese bread rolls, it is indeed so much better than anything store bought!!

We also had way too many savoury scones and veggie scotch eggs over the weekend, so rather than the standard bread to accompany the soup, I made the halloumi spinach wraps that were planned in for our lunch.

i don't know what could be more perfect than your light wheat bread... its become a weekly staple around here... so i am very excited to give this favorite bread recipe of yours a whirl... thanks so much for sharing — your recipes, your images, your enthusiasm, and all your good news...!

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

And cacao powder is a different type of dry ingredient so if you add that it will act more as a flour rather than solid bits in the banana bread.

I'm so saddle, I made my first batch of cloud bread tonight and it came out looking more like flat bread than cloud bread.

Home is a bit of a different story though, and while most indiscretions are tame — dinner eaten on the lounge more often than the dining room work desk table, soups and stews mopped up with bread pinched between fingers, optional use of napkins, and so on — when it comes to Pineapple Pancakes with Spiced Rum Caramel all bets are off.

I must say the experience was vastly different than all my dark rye attempts so far, and my bread is RISING!!!

I thought you should know — in part because your bread recipes have inspired me to get a bigger jar of yeast, so now I have to measure it out, rather than just use the packets.

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.

I am excited because this recipe is so different than the usual banana cake or banana bread ones.

Sugar I still crave, but bread is now SO unappealing I think of it more as sawdust than real food.

I cooked the basil with the tomato mixture I'm not eating bread so use portabello mushrooms instead of bread (I cooked the mushrooms first a little iwth the tomato than with the fish in the oven to dry it out a bit).

At the end of the night there was still more than half a loaf of bread left over and it was already cut so I knew it would only last a few days.

I am a terrible bread baker, though — so I love that it uses water rather than lukewarm, like you said.

Thank you so much for this recipe, I made it for the first time this morning and it's so much nicer than bread made in the bread making machine.

Also, as to the beer question — beer has yeast, so you may get a bit more air holes in your bread than usual.

This is a bread that is so easy to make, with a batter than can be prepared directly in your blender.

Made them into muffins instead (since I know your use a much smaller bread pan than what I currently have, so the bread comes out very low).

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