Sentences with phrase «use small bread»

Also, in order to make a «higher» loaf, be sure and use a small bread pan.

If you want to try a variety of flavors, use small bread pans or large muffin pans — you might need to cook them a little slower and need to stir them to cook them evenly.

Not exact matches

Only a very small amount, about 1 tablespoon of starter, should be used for bread.

2 small Gala apples, cored and diced into 1 / 2 - inch pieces 3 tablespoons melted butter, plus more for apples and pan 1 vanilla bean, split lengthwise and seeds scraped 8 ounces (225 g) challah bread (I used the gluten - free brioche recipe from my book) cut into 1 / 2 - inch cubes 1/3 cup plus 2 tablespoons (80 g) natural cane sugar 5 egg yolks 1 cup (250 ml) heavy cream 1 cup (250 ml) whole milk 1 1/8 teaspoon ground cinnamon 1/3 teaspoon salt 1/3 cup dried cranberries

Use a small knife to cut a ring around the top of the bread off and pull out the bread to form a bowl.

I used smaller sized pans and burned my bread slightly but it was still good.

I used the dough cycle on the bread machine — did the warm liquids and yeast first to sit a few minutes, cut the butter into small chunks and threw everything else in.

- 600 grams or 2 1/2 cups buttermilk - 120 grams or 1/2 cup water - 1,125 grams or 7 1/2 cups bread flour - 36 grams or 6 teaspoons salt - As much or little chopped fresh dill as you'd like (I used 3 of the store bought small herb packages)

You use instant / bread machine yeast in smaller quantities than active dry...

I couldn't find the smaller size (too impatient to wait for Amazon, lol), so I used a normal size bread pan (I think 9 x 5).

Using a spatula or bread scraper, gently fold the dry mixture into the liquid, trying to moisten everything without making the butter any smaller.

I followed the recipe exactly and did have to bake an extra 10 minutes but that was the only change — and I use the small disposable aluminum bread pan (bread pops right out) This bread is wonderful... not only easy to slice but easy to slice thin and the slices hold up great in a sandwich (no matter what the filling is) and it tastes great.

3 slices Italian bread, torn into small pieces (1 cup)(I used whole wheat bread) 1/3 cup milk 3 oz.

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

To make the first bread, using flour - dusted fingers, gently spread a big dollop (or divide the dough into 6 equal portions) of dough onto a small (19 cm) frying pan.

Instead of egg noodles I used fettuccine cut into fourths, and used (cooked) Gardein chicken strips (they are breaded but took off half the bread), cut up into small pieces.

So I thought, I should probably share my gram measurements for your recipe with others who don't get the hang of cups and ounces: 16g dry yeast or one cube (42g) of fresh yeast) 125g warm water 450 (works for me)-500 g water 85g molasses 62g apple cider vinegar 50g butter 28g dark unsweetened chocolate (seems to be nonexistant in Germany, I used 90 % cocoa) 100g whole wheat flour 375g dark rye flour (I used homeground, so pumpernickl for the Americans, medium rye might pack denser) 385g bread flour (German Type812 didn't have other, should correspond to American AP or light bread flour) 120g bran 10g carraway 3g fennel 1 double shot of espresso (didn't want to buy powder, so no grams here, sorry) half a small shallot, chopped 14g salt

- I added a small pinch of rosemary - I used a little nutritional yeast in place of parmesan - I didn't have quite enough sourdough bread so I crumbled in a piece of homemade cornbread to finish it off

Day old bread may be my new best friend and making use of it another small action toward sustainability.

The Berkeley - based company started baking its artisan bread for restaurants, grocery stores and hotels in a small space using traditional baking techniques and processes that had been on the wane in the industry for years.

Use as a stuffing for small firm ripe tomatoes or cherry tomatoes, as a topping for baked potatoes, or as a spread for dark bread.

Made them into muffins instead (since I know your use a much smaller bread pan than what I currently have, so the bread comes out very low).

I mistakenly used bleached flour and I think that did make a small difference in overall quality (slightly gummy center, instead of a chewy crumb), and the crust was super crusty — difficult to slice — I'll wait until it cools more next time — but otherwise this is the best bread recipe I've ever tried!

I made three jars a week ago and we have used them already (plenty of banana bread and pikelets / small pancakes in the freezer.

Separate the bread cubes between two small oven - safe dishes, about 4 - 6 inches each (I used 3 4 - inch ramekins).

I don't have a small bread pan (yet), so I used my 4 mini loaf pans and cooked for only 15 min in my convection oven.

* About 2 cups packed torn sourdough (or ciabatta) bread pieces * 5 tablespoons olive oil, divided * 6 white or red (or a combination of the two) heads of endive, root ends trimmed off, and sliced lengthwise in half * 1 tbsp butter, preferably organic and pastured * 1 tbsp fresh thyme leaves, plus a few sprigs for scattering over the finished dish * Small handful of fresh parsley, chopped, plus more for garnish (optional) * About 10 (feel free to use a few more if they are very small and you love them) anchovy fillets (optional) * Sea salt and freshly ground black pSmall handful of fresh parsley, chopped, plus more for garnish (optional) * About 10 (feel free to use a few more if they are very small and you love them) anchovy fillets (optional) * Sea salt and freshly ground black psmall and you love them) anchovy fillets (optional) * Sea salt and freshly ground black pepper

I love using my 7 - inch springform pan (click for easy, fast ordering), but you can also use a couple small bread loaf pans, or even make a small «boat» out of heavy duty aluminum foil, loosely sealed.

I say that because I don't use the 3.5 to cook out of because it's too small, it's just for baking bread.

500g courgettes, grated (I prefer grated to diced in this recipe) 1 small red or white onion, finely chopped (if using) Zest of half a lemon 1 egg, lightly beaten 2 - 3 tablespoons of grated Parmesan 70g mozzarella diced 30g breadcrumbs (around 1 slice of bread with crust) 20g ground almonds 1 tablespoon fresh parsley, chopped 1 garlic clove, finely chopped Sea Salt and Black Pepper to season

This bread can be made using one large loaf or, as I did here, using smaller rolls for individual pieces that you don't have to cut.

1 tablespoon olive oil relatively stale bread, cut into small cubes 1 sprig of thyme, leaves removed, stems discarded parmesan cheese, finely grated, for sprinkling (fresh is best, but if you must use the green can, so be it)

As far as ingredients go, we are using mostly bread flour and a small amount of all purpose flour (plain flour).

To check the oil temperature, test it using a small piece of bread crust.

* 2 plus tomatoes, finely diced * Half an English cucumber, finely diced * juice from 1 lemon * Kosher salt * 1/4 cup vegetable oil (I used olive oil) * 1 large eggplant, peeled and cut into generous 1 / 4 - inch slices * 4 large eggs, hard cooked, peeled and sliced (omit for vegan) * 1 cup pre-seasoned tahini (sesame paste, also known as tehina or tahina) or 1 cup plain tahini seasoned with 1 clove minced garlic and lemon juice to taste) 1/2 cup loosely packed flatleaf parsley leaves Half a small white onion, minced 1/2 cup thinly sliced or diced dill pickle Amba (pickled mango; or use a little harissa or other hot sauce) 4 pita breads (omit and serve as a salad for gluten - free)

Maria, in all the gluten - free bread baking I've done, I always have to use a small loaf pan (7.65 x 3.75 ″).

I use a bread / loaf pan (the kind that you'd bake a pound cake in, say, or banana bread)-- but you could use small ramekins and make several smaller rounds of cheez, too.

Ingredients 1 large loaf ciabatta or other rustic Italian bread, sliced 2 small cucumbers, halved, and sliced 2 large plum tomatoes, seeded and chopped (or you can use cherry) 1/2 lb buffalo mozzarella or buccacini, roughly torn into pieces 1 cup basil leaves, roughly torn salt to taste

Maybe next time try to use smaller eggs and make sure you use all purpose flour (typo 550) or even bread flour typo (650) and indeed make sure you cook the batter enough to reduce moisture and cool before adding the eggs... Happened to me once too and since then I make sure all these conditions are respected..

Using tongs or hands, and working in small batches, dip bread slices into prepared egg mixture.

(Note: I used to make a small well in the bread flour, then add the yeast into it.)

8 ounces angel hair pasta [I use Barilla Plus] 1/4 cup olive oil, divided 1/4 cup dried bread crumbs 2 teaspoons lemon zest 2 tablespoons chopped parsley, divided salt & pepper to taste 2 tablespoons grated parmesan cheese 3 large or 5 small cloves garlic, minced Juice of 1 lemon

I used mozzarella cheese and had to add a small amount of bread crumbs before I baked them (we didn't fry them).

For this recipe I use mainly bread flour with just a small amount of all purpose flour.

Oh this sounds wonderful, I wish I could find small Italian bread for this sandwich, I have a hard time finding a bun here in Oklahoma that stands up to the sandwich and the juices, or they fall apart, I like the idea of using the Italian dressing mix in it, I have printed it and the weekend is coming so we will be trying, thank you for sharing

Ingredients: 4 boneless center - cut pork chops, 6 to 8 ounces each, 3/4 to 1 inch thick, trimmed of excess fat 4 slices hearty white sandwich bread, torn into 1 inch pieces (I used whole wheat bread) 1 small shallot, minced (about 2 tbsp) 3 medium garlic cloves, minced (about 1 tbsp) 2 tbsp.

I used only to have a small muesli for breakfast and then bread.

100 g) 225 g whole grain rye flour 225 white wheat flour (or bread flour) 2 tablespoons of roasted rye malt * 350 g water - 77 % hydration dough (pay attention to the water level, adjust it to your flour's absorbance - if you flour absorbs less water, add less water in the beginning, it is easy to add it more later if necessary) 9 g fine sea salt Fruit soaker 40 g dry apples, chopped to small pieces 100 g dry prunes 50 g rum Other 60 g chocolate chips (I used these) orange zest of 2 organic oranges 70 g roasted hazelnuts, chopped (roast them for 8 - 9 minutes at 230 °C / 446 °F) * if you don't have roasted rye malt at hand, substitute it for cocoa powder but make sure you add some (appr.

Using a butter knife or small offset spatula, spread fig mostarda mixture evenly across 6 slices of bread, working all the way to edges.

I use a bread machine to mix and I think it makes them smaller.