Sentences with phrase «what other breads»

I don't have a big mixer like that though: / Can't wait to see what other breads you attempt!

Not exact matches

I think it's important to break bread together and to not be against each other, assuming what each other is thinking.

Now I don't know what stopped Jesus Christ from turning every other stone into bread, and I don't remember hearing how Moses reacted when the innocent first born sons lay dead, well I guess God was a lot more demonstrative back when he flamboyantly parted the seas — now everybodys prayin...

Please, let no one bring up again the inevitable and useless argument: «We must do what we pray for, we can not ask for daily bread for ourselves without giving daily bread to others.»

Thank you for giving me the chance to express out but still I am hurt and a nice word will cool it of and guide me if wrong and about quitting I would because what I am doing now at CNN is taking almost my whole time since the Quran burnning issue and would out doubt I will go back to it and that's why I mentioned earlier that we back here worry about our daily bread and water for family support but needed from you in the free world to notice us out there and have your say on behalf of all heavenly beliefs that what is happening is wrong, One Nation Calamities to other nations benefit, profit?!

In capitalist countries, if not in others also, what the poor urgently need is more cheap housing, bread and public facilities such as schools, medical services and transport.

Let us defend others» right to believe, to love, to walk in what they think is right, without condemning them, and only offering them what we believe when they are interested in hearing it and sharing our views as we share bread together.

What I am trying to say is that the air, the sun, the lay of the land, the feel of what is going on here, make the inalienable right of man to talk, wrangle, and fight himself out of his daily bread seem somewhat beside the point; that may be what other sections have their mind on, but not this What I am trying to say is that the air, the sun, the lay of the land, the feel of what is going on here, make the inalienable right of man to talk, wrangle, and fight himself out of his daily bread seem somewhat beside the point; that may be what other sections have their mind on, but not this what is going on here, make the inalienable right of man to talk, wrangle, and fight himself out of his daily bread seem somewhat beside the point; that may be what other sections have their mind on, but not this what other sections have their mind on, but not this one.

Biel is not entirely happy, as a theologian, with transubstantiation as a description of what happens to the bread and wine though he entirely accepted it, and often waxed lyrical about the Mass: «What super-excellent glory of the priest to hold and dispense his God, distributing Him to others.&rawhat happens to the bread and wine though he entirely accepted it, and often waxed lyrical about the Mass: «What super-excellent glory of the priest to hold and dispense his God, distributing Him to others.&raWhat super-excellent glory of the priest to hold and dispense his God, distributing Him to others.»

i was wondering what other types of bread you usually eat (since i don't buy market proclaimed «gluten free» because they have a bunch of additives in them).

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?

It's found in wheat and some other grains and it's what makes that stretchy, doughy yumminess we love in bread.

It could be described as what would materialize out the other side if Jeff Goldblum threw an apple pie, some bread pudding and a cinnamon roll into his teleportation machine from «The Fly,» and everything came out the other side combined into a single awesome dessert.

Nichole, Michelle when I first started getting GF Breads were we live the only one I could get was Manna I still like but it cost more as it's smaller in size an not sliced for Rudi's I can't eat it as it does have Wheat An Gluten in it as well as Corn, Soy Ectra, An the only other Rice Bread that I got in the beginning was something Life can't remember sorry as I have been eating UDI's since Our Local Health Store started caring it I just wish they had a wilder virarety than what they have out as most are still all Wheat an for me they keep in in the freezer not out on the shelf what I Miss is good crackers that don't have a after taste plus French Bread, Waffles, An Pancakes For Breakfast An For Sweets Cookies, An Other Thother Rice Bread that I got in the beginning was something Life can't remember sorry as I have been eating UDI's since Our Local Health Store started caring it I just wish they had a wilder virarety than what they have out as most are still all Wheat an for me they keep in in the freezer not out on the shelf what I Miss is good crackers that don't have a after taste plus French Bread, Waffles, An Pancakes For Breakfast An For Sweets Cookies, An Other ThOther Things.

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.

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.

What a treat since I haven't had banana bread in years d / t being celiac with other food sensitivities.

What makes one better than the other: for example glass vs. the aluminum bread pan.

I was wondering, other than a hunk of crusty bread, what would you serve alongside this?

This banana bread recipe was just what I was looking for the other week.

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?

I did the math, but when I was putting the dough together it seemed more dry from what I remembered when I made this other no - knead bread.

It is what I grew up on before I got to taste other breads and what I still cherish dearly.

I did it at about 100 because that's what's required for the only other bread recipe I ever make.

And that homespun hospitality is certainly what I experienced throughout my own visit: staffers making you feel more than welcome as you break bread with others.

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.

It wasn't as dense as what I thought it may have been, although it wasn't as cakey as other banana bread recipes I have tried either.

What about adding a little sugar or what other spices can I put in my dough so that it still smells like bread but a bit sweeter and lighWhat about adding a little sugar or what other spices can I put in my dough so that it still smells like bread but a bit sweeter and lighwhat other spices can I put in my dough so that it still smells like bread but a bit sweeter and lighter?

We've been making it ever since and now it's hard to believe that I thought of brown bread as anything other than what it is: Delicious!

Caramel apple cookie bread got me to thinking about what other cookie breads can I make.

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

However, I don't know what I did wrong because half of the bread rose higher than the other half!

what other kind of veggie could I toss together with bread crumbs, eggs and cheese to create crispy little bites of goodness?

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It will usually work in most of my other recipes (except for yeast bread), but I correct what I consider to be the imbalance in Cup4Cup in my «Better Than Cup4Cup» blend.

If you are looking for inspiration for other quick bread recipes check out what the other participants made.

Once you get some good loaves with my bread mix, you'll know what you can expect and can play around with other recipes if you like, knowing you can come back to the mix if they don't turn out as well.

Other than the flavor and texture, what I really enjoyed about the whole grain bread was the nutrition I was getting; fiber, protein, iron, calcium, and more.

(Cuisinart CBK - 200) I'm not trying to put a plug in for Cuisinart here, but what I wanted to let you know is that I tried your white sandwich bread recipe in this bread maker, used the total amount of flour, and followed the recipe exactly other than adding an extra 1/4 cup of water to accommodate the bread machine.

Heated on a magnificent naan bread and topped with thyme, sesame seeds, sumac, and who knows what other amazing spices, this is not your ordinary pizza.

Unfortunately I am allergic to rice, so I was wondering what other ingredient can I for rice to produce the same fluffy, airy bread of yours?

Its what lead me to the addition of allspice in the bread, and confirmed my hunch of the other flavors working in unison with one another.

It is a dense bread, I'll add this to the description so others know better what to expect.

There are many people who avoid gluten without actually knowing what it is, and for these people, while it certainly does not do any harm, it doesn't necessarily benefit them to go gluten - free, other than that by doing so they are avoiding gluten - containing foods such as cakes, breads and biscuits which are usually high in calories and fat.

(Now just trying to figure out what would be good sides to serve with this other than bread since my son has decided to go gluten free.)

Forgive me if you have already answered this, but what is the best way to store the bread other than cutting and placing in the freezer for future use?

We all know that the gluten in wheat flour is what helps give bread it's characteristics, but on the other hand, I realise now first - hand that the alchemy and biology of baking dictates that if you give the yeast something to feed on, they're going to do the work of making something lighter.

As a card - carrying member of the Food Dorks Academy, I love learning what other cultures do to make bread.

That got me wondering what other fruits and vegetables you can bake into bread?

I did some research of what others do with their pulp and I came across baking it into breads and muffins.