Not exact matches
My family loves to have some
sort of bread with dinner like garlic
toast, hard rolls or soft dinner rolls like these Cheddar dinner rolls.
Simply slit two vanilla beans down the middle, drop them into 375 ml
of vodka (I used the red Smirnoff) and within a few weeks you will have infused pure vanilla extract that someone can use in all
sorts of recipes like granola, pumpkin
bread, French
toast, and oatmeal.
I am a serious fan
of artisan - type walnut
breads, especially the whole wheat
sort, loaded with walnuts, which
toast up brilliantly, and are a super treat with cheese.
Make sure all the
toast gets about 5 minutes in the oven, this helps ensure the center
of the
toast is baked and makes it
sort of like a
bread pudding, plus I like to serve everyone at once and this makes it work!
He serves it on freshly baked French
bread, but according to Hereford, «It also does great on white
bread toasted in butter, if you're into that
sort of thing.»
I'm imagining it in all
sorts of ways... in
bread pudding, french
toast, with jam, whipped cream, chocolate... the possibilities go on and on.
I've made what we call «eggy
bread» (
sort of a British french
toast) but not the real thing.
After
toasting they were edible, but
sort of like a hearty / whole grain version
of bread, not at all bagel - like.
Any
sort of sturdy
bread — rye and pumpernickel are remarkably good here —
toasted well deserves a thorough shellacking
of fresh cream cheese.
Sort -
of like a dense, seedy nut
bread; I think it would be quite hearty, and probably fantastic
toasted.
My family loves to have some
sort of bread with dinner like garlic
toast, hard rolls or soft dinner rolls like these Cheddar dinner rolls.