Sentences with phrase «sugar over the loaves»

Sprinkle the remaining 1/2 cup of sugar over the loaves and place on the lower rack of the oven.

Not exact matches

Compliments of: Chef Becky Selengut of Cornucopia Cuisine This recipe takes that childhood favorite of sprinkling cinnamon and sugar over toast and combines it all together into a nostalgic loaf spiraled throughout with freshly ground cinnamon and dark brown sugar.

Bread memory is my mom's homemade white loaves of bread that I made coffee soup for breakfast every morning — that's hot coffee, milk, and sugar poured over a slice of homemade bread.

Fennel seed and onion loaf slightly adapted from the always gorgeous Australian Gourmet Traveller 1/4 cup + 2 tablespoons (90 ml) olive oil, divided use 1 onion, finely chopped 2 teaspoons fennel seeds, plus extra for dusting 3 1/2 cups (490g) all purpose flour, plus extra for dusting 4 teaspoons (12g) dried yeast 2 teaspoons superfine sugar 3/4 teaspoon salt 1 cup (240 ml) warm water milk, for brushing crushed coarse salt or sea salt, for sprinkling — I used Maldon Heat 1/4 cup (60 ml) of the olive oil in a small saucepan over medium heat, add onion, sauté until very tender (6 - 8 minutes), stir through fennel seeds, cook until fragrant (1 minute), remove from heat, season to taste and cool.

Put the mixture into a buttered and floured loaf pan, add sliced figs over top and sprinkle with sugar and lower temperature to 350 degrees.

I spread a cinnamon sugar mixture over one loaf before rolling it up (I am especially excited to try that one)!

I didn't make a traditional challah loaf; instead I rolled it out flat and spread melted earth balance over it with a mix of cinnamon, sugar, nutmeg and cloves..

Scoop 1/3 of the dough into the loaf pan and spread it out evenly, sprinkle 1/2 of the cinnamon and brown sugar mix over the top.

Because the amylase breaks down starches into sugars, it is possible to create standardized loaves over and over again by adding the same amount of amylase to each loaf baked.

Brush the top of the brioche with egg yolk, then sprinkle over crushed sugar and bake for 20 - 25 mins, until golden brown and the loaf sounds hollow when tapped.

You easily can sub away from the brown sugar crust but I believe it puts it right over the edge of into «Oh my gerd I want to eat the entire loaf.»