Sentences with phrase «warm buttered bread»

Not exact matches

2 teaspoons active dry yeast 1 cup (235 ml) warm milk 1/3 cup (80 ml) warm water 1/4 cup (grams) honey 1/4 cup (60 ml) melted butter 1 1/2 teaspoons salt 1 1/2 cups (180 grams) oat flour * 2 cups (255 grams) bread flour

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

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

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.

During the winter months i love making bread — there is nothing as awesome as warm fresh bread out of the oven with some real butter on it.

Strawberry butter takes any slice of warm bread to a whole other level of yum.

We enjoyed this bread plain while it was still warm from the oven, dipped in tomato soup, and alongside baked ziti with some garlic butter.

2 3/4 — 3 1/2 cups bread flour or all - purpose flour 1/4 cups sugar 1/2 teaspoon salt 1 tablespoon active dry yeast 5 tablespoons butter, softened 2/3 cup warm water 1 egg, at room temperature Cornmeal 1/4 cup of butter, melted

If getting your kids to try «brown bread» is a challenge, just simply ask if they want warm bread with butter and honey.

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

1) 330g of pizza bread flour (the kind that already come with yeast in it) 2) 320 ml of warm water 3) 1 teaspoon of table salt 4) 1/3 teaspoon of sugar 5) 20g of melted butter 6) 1 small onion 7) 1 clove of garlic

All you need to complete the feast is some warm sourdough bread with butter melting into it.

There are few things greater in life than warm banana bread smothered with butter in the morning with a cup of coffee.

It's like a warm peanut butter cup in bread form.

One of my favorite breads used to be oatmeal molasses bread and I loved to eat it warm with soft butter, I'd love to be able to recreate that recipe.

Nothing like baking fresh bread with your mom... The learning with measuring and following directions, the AMAZING smell as it bakes, and then fresh, warm bread with butter....

Nothing was better than taking a warm slice of the bread we made with some butter and savoring every single bite that left us wanting more.

Also the bread that you get when you to a restaraunt that they place on the table, warm out of the ovens, with a smear of creamy butter melting into the cracks!

The best bread memory I miss the most, A slice of fresh French bread with a warm chewy center and a crispy crunch crust with a pat of melting butter (now dairy - free also).

There's nothing more delectable than a smear of creamy, fresh butter on warm bread.

I ordered the book today (11-11-13) and my favorite bread memory is most parents fresh bread that is straight from the oven and still so warm that the butter melts as your putting it on the bread and the crust is good and crunchy.

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.

I miss warm bread with butter and jam.

The smell of fresh baked bread, slathering a fresh warm slice with butter... Looking forward to your new book!

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).

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

1 1/2 cups high - gluten bread flour 2 tbsp sugar 1/2 package (or 1 1/8 tsp) active dry yeast 1 pinch salt 2 eggs 1/4 cup plus 1 tbsp warm water 1/2 cup (1 stick) unsalted butter, cut into small pieces and at room temperature

Thick, hearty French bread slices are dredged in a mixture of pumpkin puree, eggs, and warm spices, then cooked until golden and served with orange honey butter.

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

1 -LRB-.25 ounce) package active dry yeast 1 cup warm water 1/4 cup white sugar 3 tablespoons milk 1 egg, beaten 2 teaspoons salt 4 1/2 cups bread flour 2 teaspoons minced garlic (optional) 1/4 cup butter, melted

2 packages (1 1/2 tablespoons) active dry yeast Pinch of sugar 1/2 cup warm water (105 to 115 degrees) 2 cups water 1/4 cup molasses 1/4 cup apple cider vinegar 4 tablespoons unsalted butter 1 ounce unsweetened chocolate 1/2 cup whole - wheat flour 3 cups medium rye flour 3 cups unbleached, all - purpose or bread flour 1 cup bran 2 tablespoons caraway seeds 1/2 teaspoon fennel seeds 1 tablespoon salt 1 tablespoon instant espresso powder 1 tablespoon minced shallots 1/4 cup cornmeal (optional) 1 tablespoon unbleached all - purpose flour (optional) 1 teaspoon caraway seeds (optional)

This bread is delicious, especially warmed with whipped butter.

But who doesn't love a warm piece of bread or fresh corn - on - the - cob slathered with butter?

Warm, bread that's drenched in melted butter and topped with cinnamon - sugar is a treat all its own.

This richly textured bread is especially delicious warm topped with a bit of vegan butter or drizzled with a touch of extra virgin olive oil.

Slice with a serrated knife and serve bread warm or at room temperature, slathered with butter.

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

You can even grill up bread like this and just spread some of those tomatoes on top, they'll melt like butter on the warm bread.

To make things even easier, I put the milk, butter (or Smart Balance), and saffron threads in a Pyrex cup measure in the microwave to warm for just 15 seconds before putting in the bread machine; which gives the yeast a good start, too.

Warm, soft, fluffy bread rolls right out of the oven, brushed with melted butter and sprinkled with sea salt.

The bread is best when served hot and warm with some tasty Cabot butter, or you can serve it with some fresh soup or chili too.

Breads / Muffins Red - And - Yellow White Bread Orange Rolls with Warm Sour Cream Butter Glaze Cherry Walnut Scones with Almond Glaze American Indian Fry Bread Crusty Bread (No Knead and Baked in a Bowl!)

Kate Jacoby of Vedge revisits the flavor combination every year as a complement to cheesecake, or here, in warm, moist pumpkin bread made with vegan butter and vegetable shortening.

I love everything about fresh bread: the smell, the crunchy crust, the soft, warm middle, and the endless possibilities of what to eat with it... A piece of square bread is good for the occasional toasted sandwich, but there is nothing like nice, crusty bread to mop up gravy, for butter and honey on toast or for a sandwich that feels like a treat.

Ingredients for Yeasted Buttermilk Dinner Rolls: 3 cups bread flour (we used King Arthur Unbleached Bread Flour) 3 Tablespoons granulated sugar 1 Tablespoon dried buttermilk powder 1 Tablespoon dried egg whites 1 teaspoon salt 2-1/2 teaspoons active dry yeast (or bread machine yeast) 3 Tablespoons unsalted butter 1 cup warm water

It is the ultimate comfort food, especially when served with warm crusty bread spread generously with salted butter.

4 c of white bread flour, (I used King Arthur's) 1 tbl salt 1 oz of yeast — which is 2 tbl for a conversion 2/3 cup butter (11 tbl) 1 1/4 c of warm water

Kate revisits the figs and grapes every year as a complement to cheesecake, or here, in warm, moist pumpkin bread made with vegan butter and vegetable shortening.

In my typical gluttonous - whale fashion, I like to slather like 9 tablespoons (hardly an exaggeration) of salted grass - fed butter on a warm slice of this banana bread.

While the pan is warming, spread butter over 1 side of each piece of bread.