When to eat bread crumbles instead of crackers: A look at the science
This recipe calls for a mixture of flour, sugar and salt, but I’ve also used a mix of butter and sour cream.
The goal here is to make a thick and buttery crumb, which is what I use.
I’ve found it’s a lot easier to use a mixture than to mix everything into one bowl.
Here’s what you need to know to make the dough.
Mix the ingredients together in a large bowl.
You can do this by hand, or mix everything in a food processor or blender.
If you have an immersion blender, you can add the liquid and blend for a minute or two.
Place the mixture into a bowl and add a splash of water.
It should be a thick, watery dough that will not stick to the countertop.
Form into balls and let rise at room temperature for two hours.
It will continue to rise while you wait.
While it’s rising, make the batter.
Put the mixture in a blender and blend until smooth.
This will take about five minutes.
Heat up a frying pan or large nonstick skillet, and heat over medium-high heat.
When it begins to sizzle, add the crumb mixture and cook for 2 to 3 minutes, until it becomes golden brown.
Let the crumbs cool on a wire rack for 10 minutes before cutting into 8 pieces.
When the crumbles are cooled, cut each into 8 equal pieces.
Transfer to a serving plate and enjoy.
Notes This recipe is adapted from the The New York Times Best Seller “The Ketogenic Diet: A Guide to Eating Less, Better, Faster,” by Dana Brown and Linda Krantz.
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