Sentences with phrase «warm bread for»

Serve with warm bread for dipping and spoons to eat the roast pumpkin «bowls».

We particularly recommend staying in Kreuzberg, the idyllic neighborhood of flower - strewn cafes, grassy canals, and Turkish bakeries with warm bread for under a dollar.

If you can set your bread machine to start at a certain time you can get this ready the night before and have warm bread for breakfast.

Add a loaf of crusty warm bread for a fabulous dinner.

The perfect winter foods are actually porridges, pancakes or stewed fruit (for breaky) and soups, casseroles, stews, curries and daals served with light grains (eg rice, quinoa, millet, buckwheat) or warm breads for lunch and dinner.

Not exact matches

15 It is man's fuel for burning; some of it he takes and warms himself, he kindles a fire and bakes bread.

You likely deny evolution and global warming for no other reason than it makes you uncomfortable and hold science to the impossibly high standard of having to explain every conceivable mystery about the natural World before you will accept it, but some moron at a pulpit doing magic hand signals of a Sundaymorning is enough to convince you he is communicating with some sky - god and turning grocery store bread and wine into flesh and blood.

Oh and favorite bread... um its bread so all of them < 3 haha But flatbread is definitely towards the top for me, I love just eating it warm by itself especially if it has this much flavor going on inside already

We found frozen broccoli for $ 1.00 per 1 pound bag as well as.99 french bread still warm from the grocery store bakery.

For me, a salad necessitates some warm soup, or crusty bread, or a heavy pasta.

I woke up this morning with a craving for that warm, spicy - sweet flavor of banana bread and I remembered your «jacked - up» version from the last time I was studying your website looking at what my friends and I call, food porn.

This recipe for creamy potato soup is delicious served on its own, or with warm bread, crackers and a simple salad or or fruit.

3 tsp (15 ml) active dry yeast 3 cups (680 ml) whole milk (3.25 per cent fat), warmed to a temperature of 97ºF (36ºF) 2 1/2 tsp (12.5 ml) salt 2 tsp (10 ml) butter, melted 5 1/3 cups (750g) whole wheat bread flour, + 1/2 cup (75g), for working the dough 2 tbsp (30 ml) butter, for the loaf pan

For the most efficient use of time, heat the broth while you cut the shallots and herbs.Meal Plan: All this dish needs is some warm crusty bread.

Once you have frozen the bread, it's best toasted or warmed in the microwave for 10 - 15 seconds.

Dough all of the above starter 180 g warm milk (water can be used instead, for a less rich dough) 370 g bread flour 1 egg yolk 2 tablespoons of melted butter 1 tablespoon of sugar 6 g salt

These loaves will satisfy any craving for warm home - baked bread: you'd never know they're gluten - free.

The slightly - preheated oven trick works great to create a warm environment for rising bread dough.

Just think about that for a moment... Warm pita bread... straight from the oven... scooping up freshly made hummus.

Stir it into soups, stews or sauces, spread a little on a sandwich or warm pita bread, drizzle it on pasta, or serve it with grilled steak for an herby kick of flavor.

That crunchy grilled golden bread and that warm melted cheese are like a cozy sweater for the soul.

The tomatoes, the wine, the herbs, and the juices from the lamb form a decadent gravy, perfect for sopping up with some warm French bread.

(This is coming from a person who warmed up some leftover bread and butter pudding for breakfast yesterday — not feeling quite so guilty now!)

It pairs perfectly with their warm bread, and it's a great way to wet your appetite for the main course.

This soft, warm gluten - free bread is traditionally served for Jewish Shabbat dinner but after you taste this warm buttery loaf, you'll find excuses to make it often.

This easy recipe for Slow Cooker Apple Cinnamon French Toast features bread cubes drenched in a rich custard filled with warm spices and apples that takes only minutes to prepare!

La Brea bakery Sourdough loafs always number 1, Hawaiian buns warm with butter waiting for thanksgiving dinner, marble rye sandwiches, fry read glorious fry bread wth Indian tacos or just with strawberries and whipped cream.

A Frittata for breakfast, brunch, lunch or dinner, under - dressed, over-dressed, with a glass of Texas Rose» wine or a glass of milk, crusty artisanal bread or a simple green salad, warm or cold, one gorgeous ingredient or with leftovers from your vegetable basket, a Frittata is a bare necessity, a recipe you should always have under your sleeve.

This is what we're looking at today: pumpkin - coated pasta with pockets of sage caramelized onions and chevré with a crispy bread crumb and parmesan crust It takes mere minutes to assemble, it's warm and comforting, and just feels right for a late fall dinner.

When the Apple Fritter Monkey Bread is done, take it out of the toaster oven and let it cool for a few minutes, then either pull the warm bites of dough from the bowl to enjoy or turn the monkey bread out onto a plate.

This will be a treat on warm homemade bread (also required for the diet)!

I love this bread warm out of the oven, slathered in a bit of butter and some natural peanut butter (for a hit of salty savory - ness).

In another large (10 - 12») non-stick skillet, sprayed with cooking spray, warm each pita bread for 30 seconds to 1 minute on each side or place all on a baking sheet and heat in 425 degree oven for 3 - 5 minutes.

1 1/2 pounds ground pork 1/4 cup dry white or red wine 1 teaspoon fennel seeds 1 teaspoon granulated garlic 1 teaspoon granulated onion 1 teaspoon ground sage 2 teaspoons coarsely ground black pepper 1 1/2 teaspoons kosher salt 2 tablespoons extra-virgin olive oil (EVOO) 2 cups whole almonds 4 large free - range organic eggs 1 1/2 cups half - and - half 1 teaspoon vanilla extract 1 teaspoon almond extract Freshly grated nutmeg 2 cups freshly grated Parmigiano - Reggiano cheese 8 slices (3/4 inch thick) good - quality Italian or white bread 3 to 4 tablespoons butter, melted Warm honey, for drizzling Fresh berries of any type, for garnish A splash of Amaretto

For the full Indian curry experience, serve this dish with warmed naan (Indian flat bread), sliced green onion, and a bowl of spicy chutney.

Try serving it with warm pitta breads, tzatziki and salad for a light but filling meal

But today I made gluten free chocolate bread which was perfect for a cup of tea to warm up my body.

1 (1 / 4 - ounce) package active dry yeast (2 1/2 teaspoons) 1 teaspoon honey 1 1/4 cups warm water (105 — 115 degrees F), divided 2 cups bread flour or high - gluten flour, plus additional for kneading 1 cup whole - wheat flour 1/4 cup extra-virgin olive oil 1 teaspoon salt Cornmeal for sprinkling baking sheets

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 have been making bread for a long time and never used it before — just a tea towel over the bowl in a nice warm place.

Allow the oven to remain on WARM for about 15 minutes, then turn the oven off completely and allow the bread to rise another 30 minutes (in all it will rise for 45 minutes).

2/3 cup warm water 1/2 teaspoon dry active yeast 1/2 teaspoon granulated sugar 1 teaspoon olive oil plus more for bowl and brushing pizza 1-1/2 cups bread flour plus more for work surface 1/2 teaspoon kosher salt 3/4 cup tomato sauce 4 ounces fresh mozzarella, torn 6 squash blossoms, de-stemmed and petals separated

Once you have refrigerated or frozen the bread, it's best toasted or warmed in the microwave for 10 - 15 seconds.

Every Grain of Rice — authentic Chinese home - cooking Breakfast for Dinner — sweet and savory breakfast combinations re-purposed for dinnertime The Little Paris Kitchen — classic French cooking made simple enough for every day by TV star Rachel Khoo Sicilia in Cucina — gorgeous, dual - language cookbook focused on the regional flavors of Sicily Venezia in Cucina — sister book to Sicilia in Cucina, but focused on Venice Vegetable Literacy — highly informative vegetable cookbook / encyclopedia, a great resource for enthusiastic kitchen gardeners The Chef's Collaborative — creative recipes from a number of chefs celebrating local, seasonal produce Home Made Summer — a sequel to Home Made and Home Made Winter, packed with simple, summery recipes that make the most of the season's bounty Try This At Home — a fun introduction to molecular gastronomy techniques through the ever creative eyes of Top - Chef Winner Richard Blais Cooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Beeroness

Traditionally, you would just set this in the middle of the table, everyone gets a warm wet towel for their hands and a hunk of bread and you eat right from the serving platter making sure to eat only from the section right in front of you.

These breads are delicious and great for a snack or as an accompaniment to a meal (Hint: Try to go in the morning when the breads are freshly baked and still warm from the oven!).

And as you're enjoying your warm banana bread muffin for breakfast tomorrow morning, might I make one small suggestion?

For some reason I have been afraid of dissolving the yeast in warm water, and now I have this awesome bread that looks, smells and tastes just great.

I let it cool for a bit however who doesn't love a piece of warm bread with butter!

One thing I do use it for is on top of Naan bread when I warm it in the oven — rub a little olive oil on the bread then sprinkle the Za'atar on it.