Sentences with phrase «use other breads»

To bump things up a couple of notches, you can use other breads — thick French bread slices are yummy, as are more grainy homemade breads.

If you can't find French bread, try using any other bread with a hearty crust.

It goes with pretty much anything you would normally use any other bread for, but I must add that it also makes the most amazing dunker for sauces, stews and soups.

Make it once and you will honestly never use any other bread recipe because you can vary the flavors using different flours, and grains.

Not exact matches

There are disadvantages to turning away from the conformity of traditional franchises — Weissman, who refuses to use bleached white flour, has had to deal with confused customers looking for white breads they've found in other Great Harvest locations.

With technologies to measure phone, email and other sales activities, modern sales managers can obtain and use this sales intelligence to improve forecasting and establish quantifiable standards of actions they know are likely to bread success.

Differences over clerical marriage, the bread used for the Eucharist, days of fasting, and other usages assumed an unprecedented importance.

In seeking to develop a theology of nature, process theologians are supportive of endeavors to appropriate other images from the tradition, such as St. Francis» compassionate love for the poor and treatment of animals as sisters and brothers, the Orthodox view of the church as inclusive of all of creation, and the use of the elements of bread and wine in the Eucharist, products of the interworkings between God, the non-human natural world, and human labor, that speak, to contemporary needs.

In fact, Jesus frequently used bread and other words as metaphors.

He speaks in a very stylized manner, he uses different concepts than in the other Gospels, and in places he is almost overloaded with symbols like the «bread of life» and «light of the world».

O made this bread last night but as a lot of other people have stated below, after nearly 2 hours in the oven it was still raw I followed all the processes step by step and I would say the mixture was firm definitely not runny, so am really confused as t what has gone wrong, I even turned up the oven temperature to over 200 for the last half an hour as was getting a bit desperate............... perhaps ella you may be able to post a picture of the dough just before it goes in the oven so we can see what you mean by firm as that may be where it goes wrong OR should I just try with using less water?

I imagine this glaze could be used on other breads as well, it is soooo decadent!

Nuts are not taken into the bakery until all other breads have been made, and we shut down and do deep sanitation immediately after the nuts are used and before we start the next baking cycle.

Rudi's Organic Bakery uses a patented process to delay staling that guarantees product satisfaction above and beyond other organic breads.

You can get a good mixture of all the ingredients with the ever so elegant scooping method and also have the sides if you are using bread, roli or other handheld food item to scoop up the food.

And for most other breading, we use crushed rice chex (will be making eggplant parmigiana with it this weekend, and it actually tastes BETTER than any gluten - containing breading we've ever had.

I made Jim Lahey's no - knead bread the other day with self - rising flour instead of the bread flour that I normally used, it came out pretty well, could I do the same with these guys?

I've been trying to think of other fruits I could smash into pulp and use in sweet breads — any thoughts?

First time using coconut oil, didn't realize it hardens so quickly so had to re-melt it a couple times but other than that really liked the flavor it gives the bread.

I am from the west coast so I have never actually used it but I do know that White Lily flour has a lower protein content than other «all - purpose» white flours and that is what makes the difference in tenderness in biscuits, pie crusts and quick breads.

I was taken back to my childhood when I looked at the very first picture on your post, that is the same kind of bowl that my mom had and we used it for baking banana bread and lots of other things.

Deb — this banana bread is a pure winner — I've been using your recipe for 4 years and no matter what other recipe I get handed or told to use, I always come back to this shear genius recipe.

No, these potatoes don't make themselves, and they do take a bit of pre-planning (I baked the potatoes before mixing with other ingredients (which means I had to remember that everyone's going to want to eat before they want to eat) and, since I wanted these to be weight - loss - friendly, I used this Creamy Italian Dressing (which takes about 5 minutes longer than opening a bottle of store - bought (but really didn't take any extra time because I had some on hand in my frig (which, thankfully, is the norm — we almost always have some in our frig because we eat it on nearly everything (salad, broccoli, rice, cabbage, bread, potatoes, and more) and it gets used in lots of recipes (like Garbanzo Pesto Salad and Chickpea Salad Sandwich)-RRB--RRB--RRB--RRB-.

Bread I posted the other day about real sourdough bread, and how the long fermentation using a sourdough starter helps to reduce phytic acid.

At Edme, we have used a patented process to stabilise the sprouted grains so that they can be used as inclusions in bread and other baked product recipes.

I've used boiled flax seeds in other recipes in the past before but wondering if it would work in this bread....

Sometimes we end up using them in other baking projects like this banana bread.

I haven't had a problem with brioche or other high - fat / sugar breads using fresh yeast.

The second time I made the bread, I used room temp eggs, and no other changes, and the it came out great.

I ended up freezing that loaf for bread pudding and bread crumbs and other uses where size doesn't matter.

While Marche recipes make frequent use of pecorino cheese, olive oil and unsalted bread, they are also influenced by other nearby regions.

My bread memory... Other than the fact that I used to eat bread at every meal?

You can use it for pancake, Breads, Pretzles and many other things.

As I did not have expresso, I followed this recipe but used the spices from your other banana bread recipe... yum!

This isn't the first banana bread that has gone wrong in this way... Aside from the using the correct cake pan size, what other suggestions do you have?

It can be used in cooking or baking (I made okara bread and cookies the other day), and in this case, made a lovely «ricotta» with it.

The Ezekiel bread you used is not gluten - free so I just don't want others to see that and think it was.

White rice flour can be used to bake cakes, cookies, dumplings, breads and more, as well as thicken sauces and coat fish and other proteins.

The PB2 can basically be used as a substitute for peanut butter, but I will warn you it takes some getting used to when eaten on toast, bread and other traditional «peanut butter» things.

If you add other grains, such as millet, flax, or even grind beans, the bread will be a power packed slice that is just like swallowing a vitamin pill... all nutrients listed on the back of a vitamin bottle is in the kernels and you can consume those nutrients in a manner your body was designed to digest and use fully.

Other than using only a small amount of the bread I pulled and making homemade cream of mushroom, I stuck to the recipe.

I use Brown Rice Protein as a filler in homemade low carb bread, it's easy to mix with other dry materials.

Using a bread knife cut the loaf on a diagonal in one direction and then repeating in the other direction creating 2 inch diamond shaped cuts.

I've been enjoying this luscious creation spread over cranberry walnut bread, but it would also be fantastic stirred into oatmeal, or used to make cookies or other baked goods.

I've found this with other corn bread recipes, too, so I suspect it might just be the corn meal I use.

Although I used some cornbread (because, cornbread), the other half of the bread was a hearty and healthy multigrain loaf packed with fiber to fill you up.

Xanthan gum is the thickener and emulsifier used to replace the gluten found in other bread flours.

Hi Deb, I've made challah bread a dozen or so times using your recipe and a few others recipes (include the one in Bread Baker's Apprentice) but for some reason I can't seem to get the bread as soft as the ones you get in the bakeries.

I actually don't use one but other bread bakers swear by them to improve crusts; it will probably help keep it from getting too dark underneath before the top is done

I used Gold all purpose flour, which I've used for other breads.