Soak the bread on both sides, and cook on a heated skillet until done.
Not exact matches
(We also had some garlic
bread on the
side and it was SO GOOD
soaked in the soup.)
The
bread is
soaked in the egg mixture so it will be a bit
on the soggy
side, but not a lot.
The savory ones are served
on the
side with soups or salads (you haven't lived until you eat a waffle
soaked in tomato coriander soup), and also make tasty
bread for sandwiches.
Dip the
bread into the pumpkin mixture until it's
soaked on both
sides.
Add the
soaked bread and cook for 2 to 3 minutes
on each
side, until nicely browned.
As a
side line to my post
on soaking grains, after Day 2, I left 1/3 of my
soaked grains for further sprouting; The other 2/3 I separated out in order to stop their growth and dry for another
bread recipe.
Add the
soaked bread and cook for 3 - 4 minutes
on each
side, until nicely browned.