Sentences with phrase «top of a loaf of bread»

Even a few sprinkled across the top of a loaf of bread makes me break out / itch — I was wondering what would cause this.

If not, some students will end up with unopened jars of peanut butter and jelly sitting on top of a loaf of bread!

Not exact matches

I spread it onto the top of the still warm loaf of bread and it didn't even melt, it just turned into one thick layer of goop.

Then when I am ready to bake bread, I just thaw 2 or 3 (based on the recipe & # of loaves I am making) squeeze them out of the peel after I cut off the top & into the bowl they go.

Mine had the nice crack on top, though it wasn't by any means a tall loaf of bread.

Cut off top quarter of bread and hollow out the loaf, leaving a 1/2 - inch rim all around.

Drizzle the remaining butter mixture over the top of the bread loaf.

I topped my loaf with a very generous amount of spiced sugar, which formed a kind of crust on top of the bread and added some nice textural contrast to each piece.

Too close to the top of the oven, and the top will bake much more quickly than the rest of the bread, causing a split in the loaf.

Cut 1 1/2 ″ slashes into the top of the bread loaf using a sharp knife 10.

A good rule of thumb is to let the bread rise to the top of your pan before baking; a slower, cooler rise to that level will produce a better loaf, so make sure it isn't rising in too warm of a spot.

I was dubious about the sugar on top of the loaf at first, but ended up enjoying the way it brought out the subtle sweetness of the bread.

I made the bread in both a loaf pan and muffin tins and of course I took pictures of the muffins because their tops were bangin».

What's in it: For the french toast --- 1/2 large loaf of multigrain bread, ideally a few days old, cut into 1 inch cubes (about 5 cups cubes)-- 4 large eggs — 1 1/2 cups vanilla almond milk ** — 1 teaspoons cinnamon — 1 teaspoon vanilla extract — 1/4 teaspoon salt For the apples --- 3 - 4 apples, thinly sliced — 1/2 teaspoon cinnamon — 1 tablespoon coconut oil For the topping --- 1/3 cup roughly chopped raw nuts and seeds (I used almonds and sunflower seeds)-- 1 - 2 tablespoons brown sugar (depending on your sweetness preference)-- 1/4 teaspoon salt

or you can grill up some turkey burger sliders, make a load of pizza, or buy a couple loaves of french bread, carefully slice it open and fill with meat, top with cheese, and broil for a minute or two then top with all kinds of veggies.

I used a mini foil bread loaf pan (I didn't have anything close to a 5 × 5 pan) and a sprinkle of cheddar on top.

The sprinkle of parmesan cheese on top of the loaf gets crispy and browned while the bread is baking — > pure bliss!

Scattering on the tops of glazed loaves of bread before baking.

Spread the chocolate chunks on top of it, roll and place the loaf into a bread pan (9X5 inch).

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!

Cut the top of the sourdough bread keeping it intact, and empty the inside of the loaf.

Buttermilk Soup This isn't the kind of soup you'd serve alongside a loaf of crusty bread, but rather, a Danish treat that's eaten for breakfast with sweet vanilla biscuits and a few berries on top.

Place each loaf of bread dough in a greased large bowl, turning once to grease top.

I have a loaf of bread that is light and airy from the middle up to the top but the bottom half is super dense and concentrated.

Bake for 30 - 35 minutes for mini loaves and 45 minutes to 1 hour for a large loaf, or until a toothpick inserted in the center of the bread comes out clean and the top is slightly brown.

Cranberry Lemon Loaf by Against All Grain — This almond flour cranberry loaf of grain - free bread is topped with a tart lemon glaze that will make you pucLoaf by Against All Grain — This almond flour cranberry loaf of grain - free bread is topped with a tart lemon glaze that will make you pucloaf of grain - free bread is topped with a tart lemon glaze that will make you pucker!

Was the bread burnt on both the top and bottom of the loaf?

I've been making sour dough bread and rolls for the last year my rolls turn out fine but my loafs have been falling in the middle I usually do 4 turn of them and some look nice and some don't what am I doing wrong I haven't tried rolling n triangle but doing like my rolls then using a fork on top to get rid of air bubbles my recipe makes 3 loafs yours look beautiful how much dough do u put into a pan my is about 1.20 lbs.

It was nice & moist, rose up like any other pumpkin bread (I've seen some vegan loaf breads made by experienced vegan bakers that don't rise & won't get that domed top & «fissure» that a bread like this should have, not to mention being too dense & having a weird «vitamin - y» taste, but this wasn't like that) Definitely gonna make it for the thing for work, I think it'll be a hit, & it was definitely easy to make - the only thing I had to buy that I didn't already have was a can of pumpkin puree, & it was inexpensive to make.

Place the loaf on a parchment paper lined baking sheet, slice a deep X shape on top of the loaf and bake it for 30 to 35 minutes or until the bread feels hallow when tapped and develops a nice golden brown color.

The only difficulty we have is that our breads seem to settle as they bake (the loaves are moister on the bottom than the top and the heavier ingredients, like zucchini, seem to migrate more to the bottom of the loaf).

My knife was not entirely clean when I checked to see if the bread was done, but the top of the loaf looked like it was burnt, so I took it out.

During the last 15 minutes of rising, preheat the oven to 400 degrees F. Use a bread lame or sharp knife and cut three equal slits across the top of each loaf to allow the bread to rise as it bakes.

I had a hunk of Gruyere and a loaf of crusty bread, so I made a decadent grilled cheese topped with a few generous spoonfuls of jam.

The Bread: Slabs of chewy, open - crumbed breads like sourdough or miche are ideal for hearty toppings (think ricotta, kale, and «shrooms), while thin slices of dense, dark, grainy loaves (like those indestructible «health» breads) work best with high - impact, low - profile adornments like radish slivers and trout roe.

Just before baking, brush or spray the loaf with water, and sprinkle it with artisan bread topping or the seeds of your choice, if desired.

The bread of the dead or «Pan de Muertos» is shaped in round loaves with strips of dough attached on top to resemble bones, it is baked with the traditional egg bread recipe using eggs, milk and butter, coated with sugar and flavored with a special aroma.

The bread of the dead or «Pan de Muerto» is shaped in round loaves with strips of dough attached on top to resemble bones, it is baked with the traditional egg bread recipe using eggs, milk and butter, coated with sugar and flavored with an orange aroma.

You can suffice without the crunchy bread crumb topping if you're going with gluten - free pasta, or ran out of your latest loaf.

While the bread is still warm, lightly brush the top of the loaf with honey and sprinkle with 1 - 2 teaspoons oats.

Granny could practically whip up a loaf of soda bread with her eyes closed and in no time at all, out of the oven came a rounded, fragrant loaf with the signature cross scored across the top.

Using warm oven at a tightly controlled (oven rack thermometer) 125 degree temp allowed the dough to rise within 1/2 inch of top of bread loaf pan in 40 minutes.

This bread yields a very crusty loaf, if you prefer a softer crust, mix the butter into the batter, rather than brushing it on top of the loaf.

just spread a little butter on top while it's still hot and you've got a loaf of bread that will be gone in no time!

Makes 1 loaf, 8 slices: delicious warm or chilled; I love this banana bread best served warm, topped with a heaping dollop of nut butter for an extra delicious treat

Remove the loaf pan from the oven after 25 minutes (as mentioned above) and spread the pecan mixture over the top of the bread (by slightly pushing the pecans into the surface of the bread, so they don't fall off).

When ready to bake your bread, preheat the oven to 400 °F; brush the top of your loaf with a little bit of avocado oil and sprinkle with a handful of seeds and grains, if desired.

What's in it: For the french toast --- 1/2 large loaf of multigrain bread, ideally a few days old, cut into 1 inch cubes (about 5 cups cubes)-- 4 large eggs — 1 1/2 cups vanilla almond milk ** — 1 teaspoons cinnamon — 1 teaspoon vanilla extract — 1/4 teaspoon salt For the apples --- 3 - 4 apples, thinly sliced — 1/2 teaspoon cinnamon — 1 tablespoon coconut oil For the topping --- 1/3 cup roughly chopped raw nuts and seeds (I used almonds and sunflower seeds)-- 1 - 2 tablespoons brown sugar (depending on your sweetness preference)-- 1/4 teaspoon salt

Top with freshly shaved Parmesan cheese or a dollop of crème fraîche and serve with a warm loaf of bread.

I love to bake bread and one of our favorite toppings on a piping hot fresh loaf of crusty Italian