With the aroma of yesterday's
wonder bread still fresh in their nostrils, they have the audacity to ask for a sign.
Not exact matches
Also I'm just
wondering if this
bread will
still work well with sweet toppings (almond butter, jam, banana etc) even though it contains herbs, which are savoury?
If you're
still wondering what to do with almond flour, I wouldn't be opposed to making chocolate hazelnut shortbread with almond flour in place of the hazelnut flour or substitute some almond flour for whole wheat flour in banana
bread, not opposed at all.
BUBBA»S BBQ JOINT — You watch in awe and trepidation as the chef — excuse me, pitman — grabs a handful of tater tots directly out of a fry basket
still dripping with hot lard, throws on half a loaf of
bread from the
Wonder wrapper, and adds a half handful of pickle slices.
The sauce was very liquidy as i poured it on the
bread making the
bread wet and after i refridgerated it for over an hour the sauce hadnt hardened completely and the
bread was soggy... The flavor was
still great just
wondering what i could do different next time Thanks!!
Was
wondering if it's b «cos I turned down the oven to 120C prior to 20 mins of completion as the top of the
bread had already turned brown??? The
bread still smelt of dough and was heavy; not light & fluffy.
The first few times I baked homemade
bread, I'd peek every so often at the dough under the kitchen towel,
wondering why it
still hadn't risen.
Now I've read you can use milk kefir as a starter immediately to make sourdough
bread, instead of having to go through the tedious days of making a starter and want to do that, but I was
wondering if I could
still use this kefir or whey from the countertop?
Due to egg allergies, I'm
wondering if I can substitute applesauce for the eggs and
still have the
bread turn out?