Sentences with phrase «what bread you use»

Not exact matches

The tradition of using a tiny bit of bread and wine (or juice) has continued to be practiced, even though it does not even come close to what was practiced by Jesus and His apostles on the night He was betrayed, and reflects instead some sort of magical ceremony where some people believe that God is giving them special grace and power through the ritual elements of bread and wine.

When Jesus said «I am» in the «I am sayings» in John's Gospel (I am the bread of life etc), what words did he actually use in Aramaic or Koine or whatever?

Made the bread tonight as per the recipe book «ml» and «g» measurements, and subbed in walnuts for almonds because that's what I had — Just testing a slice covered in my home made walnut and kidney bean spread... Yummy Think I need a touch more salt but I'm always a bit worried about over seasoning... I used mixed herbs but think I would love to add some garlic (powder maybe) next time, and use selected herbs rather than the commercial mix.

Possibly a silly question, what could I use instead of bananas as I can't stomach them, but the thought of a sweet bread that I could toast for a variation for breakfast is appealing?

What kind of Rye bread do you use?

I am a 40 something housewife who doesn't use facebook, has no idea what Pinterest is for and who has certainly never commented on a blog before but I just had to get in touch and say how GORGEOUS this bread is.

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?

The front matter to what Beranbaum terms her «bread biography» contains perhaps the best explanation anywhere of how yeast works and a description of the sponge method used for almost every yeast - risen 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.

What an absolutely gorgeous loaf of bread!!!! I have literally 30 pounds of bananas downstairs that need to used.

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.

Thank you Jessica for yet another lovely looking recipe; I was just wondering, what benefit does using bread flour bring to these cupcakes?

My perfect BLT and the one I grew up eating (not that there's much of a differentiation between what you're probably used to), was simple — perfectly ripe farmer's market tomatoes (or garden tomatoes) dusted with a little bit of salt and pepper and layered with crisp iceberg lettuce, at least four pieces of crispy bacon (flimsy bacon is a crime in my household) and then smooched between toasted whole - wheat sandwich bread smothered with light mayo.

The only difference in the way I made my bread from your recipe is that I used whole, raw almond meal and whole, raw flaxseed meal, because that is what I had on hand.

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.

That's what's happening to the bread when the pan used it too large: --RRB-

Hello Mereille, What a genius idea to have used Jackfruit in your bread.

That's what's happening to the bread when the pan used it too large.

Instead of eggs, you can use anything that will make what you are breading sticky.

Based on taste, texture, availability, price and ease of use, we've compiled a list of what we think are the best store - bought, gluten - free breads on the market.

I used chicken broth (bc it's what I had) & Panko bread crumbs.

What's in it: 1 slice of thick whole grain bread, toasted 3 tablespoons ricotta Fresh fruit: I used 1/2 nectarine and about 8 blackberries, but any berries / fruit would work!

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?

What a gorgeous bread — love all the wonderful flavours and seeds you used.

I have a very «green'tasting olive oil that I'm using at the moment, and I wonder what it would be like in this banana bread?

They only use whole grains, which is more than what most «whole grain» breads can say for themselves!

I made mine with gluten free bread crumbs, and baked them, but feel free to use what you like, have on hand, or have the time and energy for — frozen chicken fingers (yup, the is what mom usually did), homemade fried or baked breaded chicken tenderloins, really even boneless, skinless breasts can be used if you want to keep it lighter, but it doesn't absorb the flavor and help to thicken the sauce quite as well.

I was really excited at this blog post and the bread looks amazing, but then I got down to the actual recipe - and it has milk powder in it... Since I am gluten AND dairy free, I can't use the milk powder and wondered what you thought about any possible replacements you might be aware of, or the effects on the bread of just leaving it out?

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

What I love most about this dish is that its effortless, fresh, slightly sweet, slightly spicy, the breading maintains itself even though its only baked, and the sauce is universal and can be used for a variety of dishes!

For those who want to make their own with a minimum of fuss, an easy - to - use bread mix may be just what you need.

I used half bread flour and half all - purpose and made sure to knead the dough a long time to really develop the gluten, and it created the most beautiful, long, pull - apart strands of bread — almost like string cheese — exactly what I'd been looking for last time I made challah and didn't get.

I have to pay attention again to see if you would help me better to understand just simple charts with list and break down which best use for face, lip, frying, banana bread, mouth oil pulling from time to time or must daily or what?

With a friend due for supper last week, loads of spare apples and some bread in need of using up, I knew immediately what I wanted to make for pudding.

-LSB-...] My bread recipe is perfect for this, and it's what I recommend using.

Hey what things would you use Chia seeds in, besides that awesome banana bread!

I also added a little cinnamon and a touch of nutmeg and cloves just because that's what I'm used to in my banana bread.

This Banh Mi sandwich is pretty close to being what I grew up on with a few exceptions: I added a Sriracha mayo, I used grilled chicken vs pork and for the bread I swapped out the French baguette for La Brea's Reserve Sourdough Demi - Baguette.

It might depend on what kind of bread you use.

As each account is unique, the company uses a variety of meats, breads and other ingredients in its products, depending on what each customer requires for its distinct customer base and business model.

I am sensitive to eggs what can I use in place of the eggs and egg protein powder in the keto 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).

Can anyone who made this bread successfully, please tell what type of yeast you used i.e. instant, active, quick - rise, etc..

I read and followed recipe for gluten - free sourdough starter and am NOW trying to find out what to do with it to make gluten - free sourdough bread and sandwich bread using this starter.

My bread is on the rise at the moment and I'm using amaranth flour because that's what I've got so I'll let you know how that goes..

I'm not sure what else was in the recipe you used, but you're right to think if there were no sugars at all, there was little for the yeast to «eat» and therefore to grow and cause the air we all like to have in our breads.

Thank you Mike liking it, but this is what the Amish Pie tastes like and I'm betting they use it as well, but Amish use instant pudding in a lot of things like Amish Starter breads, Amish Cinnamon bread and more... and I go to lots of Amish stores and they have instant pudding to buy to make things.

To be honest, I don't know what other flours would work with this - I did just post some 3 ingredient banana bread cookies using almond meal which taste great and are just as easy as this

1 loaf bread, brioche and challah are amazing but I typically only have whole grain, homemade on hand so that is what I use most of the time

What's funny is, I never use fresh bananas as they always go bad, but make for the perfect banana bread concept or natural sweetener to recipes.