Cut in butter until you achieve
a texture like bread crumbs.
Cut in butter until you achieve
a texture like bread crumbs.
Not exact matches
But, the
bread rose
like a champ and had a wonderful open
crumb and nice
texture.
Though often made with vermicelli, I
like to use
bread crumbs for a different
texture.
I don't
like it when my
bread crumb situations are too soggy, or if the stuffing is too salty, or if there isn't enough different
textures.
Something
like a sponge cake or gluten - free sandwich
bread, relies on those eggs for lift, but also that squishy,
crumb texture.