Sentences with phrase «time as a loaf»

The first time as a loaf and made the pumpkin cream cheese to go with it.

Not exact matches

As its buying power lessened with time (a penny in 1858 could buy a loaf of bread), Canadians became reluctant to carry pennies, hoarding them in jars and leaving them in convenience store take - a-penny trays.

They took trillions in investor dollars — mostly pension funds and foundations — and multiplied them many times over like so many loaves and fishes, developing a mystique as modern - day miracle workers.

(If you are pressed for time, you can put the loaves in to bake right away, but they won't be as pretty or soft).

This unity is also the theme of one of the earliest prayers to be said over the bread, which looks forward to the time when the church will be gathered from all over the earth, just as the wheat, which was once scattered over the hills, has become this one loaf (Didache 9.4).

Perhaps other people made 2 small large loaves rather than just one or maybe other people had to leave it in for a long time like me??? I noted someone else had the same problem but there was no solution given — any ideas are welcome as obviously it works for a lot of people!

Hello Ella, I love this loaf I have made it so many times, just thought i'd let you know I used a mashed banana the other day as I had run out of apple puree.

So do not add to many different ingredients into one loaf, but experiment one loaf at the time and make sure the measurements still add up to the original as described here.

This time I thought it would be a nice change to bake the cake in a loaf tin as you traditionally do when you're making pound cake.

I've been baking a LONG time, and I can't even speculate as to what happened to this loaf.

What I am going to do is bake the loaf at 375 degrees, and as far as time — well — I am going to play that one by ear, and take it's temperature at the half hour mark.

Add vegetable broth, 1/4 c. at a time, adding only as much as you need to get a moist loaf that holds together without being runny.

After savoring every bite, and getting seconds, we found ourselves filled with great sorrow as the loaf was all gone and we had to wait until the next day for the time we could make bread.

I decided to try this as a loaf of bread this time and I had fantastic results!

Waiting for the post to appear as I have challah dough in the fridge and was wanting to see how you wove the round loaf... just in the knick of time!

Bread loafs are just as good as making homemade muffins since they take no time to whip up!

We had gotten the heart - shaped sourdough loaf as a gift and all that was left of it was crumbs in no time!

Loaf is in the oven as I type so I am unable to give a rating at this time.

I mixed everything by hand in a very large bowl, and put one loaf in the fridge to slow down its second rise, as my oven is tiny and can only fit one loaf at a time, and they both came out perfectly (the fridge loaf rose a little bit more).

I use Bob's Red Mill coconut flour as well, and I've made this loaf 3 - 4 times now.

This time, although I managed to make a bunch of mistakes (added an extra egg; started braiding as one loaf, not two; put sesame seeds on too early), it seems like it still worked perfectly.

Directions: Cook the rice as per directions (the cooking time is about 45 minutes — I like to do this the night before or in the morning so the rice is cooked and ready before putting it together) The actual assembly of the loaf is very quick — about 20 minutes).

I've made the recipe in your post as well in the past, and now I'm wondering if I can figure out a no - knead version of this crustier loaf in your post, but with far less hands - on time.

At 375F, the two loaves were out after 25 minutes, although next time I'll check them at 20, as the bottom of one was just starting to get a bit too dark.

Most breads sold today use artificial additives to rush the rise time, allowing more loaves to be baked, as quickly as possible.

Well, i have read thru the comments on this a couple of times, and while i have made a few loaves, I seem to have the same problem each time — it's not as «tall» as yours, so I hope adding a bit less water and more yeast will help — also, i have regular yeast — a whole jar full — and added it to the flour before adding it to warm water — so I hope by adding warm water to not cold yeast will help.

Only question is, as I only have one pot to bake it in so one loaf at at time, at what point during this recipe can I freeze the dough and store it and many more?

I made these as directed except I divided the loaf into «muffins,» left off the topping, and reduced the baking time.

With the dough at room temperature the half - sized loaves took the full hour to bake, so I'm not surprised that when baked as a single loaf it took more time.

I did sub brown rice for the white rice flour but tried a few times as is and with added water only to result in a dense loaf every time.

Sure, homemade sourdough starter is great especially as its flavor develops over time, but sometimes it's rather satisfying to take the easy way out and have a fresh loaf of sourdough in just a few hours!

As is customary, I made two loaves of my Artisan bread, although this time it rose for 3 hours and it almost poured out of the top of my bowl!

But I stand by the loaf as a first time baker's project.

And it IS a perfect time to rework and share it... as there's no better time for a good lentil loaf!

It happens to me all too often as well (except for that one time where the attempted pancakes turned into unidentifiable mixture of half burnt, half raw goo but that's another story) I love how comforting and homey this loaf looks, that's totally holiday themed if you ask me

You'll have a very wet batter / dough that looks like this.By the time you spoon it into the pan, it will already begin rising a bit thanks to the baking soda.I wrapped up half of the loaf to take to my dad this weekend, as he has a weak spot for it as well.

That malt loaf is something that I would love to create, but as usual when the children are off school time has escaped me and I haven't had a chance.

Now I am pleased as all get out that every single time, you make your own recipe that it turns out perfect and fabulous, and by the comments here I can tell that most of your followers are fortunate enough to have perfect loaves like yours....

I've been told by other readers that it forms / rises / bakes very well as separate smaller loaves (using same ingredients but probably slightly less baking time).

I was also confused as Sydney regarding the size of the pan, I used a larger size which I really don't know the measurements, next time I will use smaller loaf pan so it will come out taller, It came out perfect anyways it only lasted 2 days!!!

Also, this is the exact amount that I used, for the loaf you see pictured, but the other times I made this bread I used as little as 1/2 cup or as much as 1 and 1/4 cup of beet puree.

As the batter sits it develops a sour flavor over time, so it's best to let it sit for five days before making these pancakes or baking a loaf of bread.

The first time we actually put the dough in a baking tin for bread loafs as we did not have a muffin tin available and that worked out as well.

I would make it the exact same every time, and once out of every so many loaves, it wouldn't rise as much and be super dense.

As you can see from the photo the raisins kind of sank to the bottom of the loaf in places, next time I will toss them in a bit of coconut flour before mixing them in so they don't sink.

is there any reason why i couldn't make this as one large loaf and just adjust the baking time a little?

-LSB-...] already made the bagel recipe (twice as regular bagels and three times as an adapted invention: Bagel Bread Loaf which I posted a few months ago), the blueberry cornmeal muffins, the blondies plus now the -LSB-...]

Perfectly moist, perfect flavor... I'd make this cake again in a heartbeat [though next time I might scale down the recipe, as I rarely need 3 loaf cakes all at once.]

i added a bit of oil olive to the dough and subbed pecans as i didn't have walnuts and used 1/2 bread flour and doubled the recipe as i wanted a super mega size loaf, going to use it for turkey sandwiches along with a tomato soup, can't wait for dinner, I'm so excited to find pom recipes as well, the chocolate dipped shortbread looks like christmas on a plate!Re; your mouse inthe house, we lived thru an infestation, only problem the children thought they were pets at the time!

This gluten - free, vegan loaf is awesome for munching as snack time or serving at breakfast.