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Word: breads (lookup in dictionary) (lookup stats)
Dates: during 2000-2009
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Usage:

Pour the warm espresso into a spouted measuring cup, stir in the rum and sugar until sugar dissolves, then stir in half the melted chocolate. Pour the sauce all over the bread slices, then flip them over and turn them on the tray, to make sure all the surfaces are coated. Let the bread absorb the sauce for a few minutes...

Author: /time Magazine | Title: Lidia Bastianich's Bread Recipes | 5/22/2009 | See Source »

...assemble the parfaits: Break the bread into 1-inch pieces. Use half the pieces to make the bottom parfait layer in the six serving glasses, dropping an equal amount of chocolatey bread into each. Scrape up some of the unabsorbed chocolate sauce that remains on the baking sheet, and drizzle a bit over the bread layers. Next, drop a layer of whipped cream in the glasses, using up half the cream. Top the cream layer with toasted almonds, using half the nuts...

Author: /time Magazine | Title: Lidia Bastianich's Bread Recipes | 5/22/2009 | See Source »

Repeat the layering sequence: Drop more soaked bread into each glass, drizzle over it the chocolate sauce from the tray and the remaining melted chocolate. Dollop another layer of whipped cream in the glasses, using it all up, and sprinkle the remaining almonds on top of each parfait.This dessert is best when served immediately while the melted chocolate is still warm and runny...

Author: /time Magazine | Title: Lidia Bastianich's Bread Recipes | 5/22/2009 | See Source »

Panzanella Bread and Tomato Salad...

Author: /time Magazine | Title: Lidia Bastianich's Bread Recipes | 5/22/2009 | See Source »

...pound two day old country-style bread, crusts removed, cut into ½-inch cubes (about 8 cups) 2 pounds ripe tomatoes at room temperature, cored, seeded and cut into ½-inch cubes (about 4 cups) 1 cup diced red onion 12 fresh basil leaves, shredded 5 tablespoons extra virgin olive oil 3 tablespoons red wine vinegar Salt and freshly ground black pepper...

Author: /time Magazine | Title: Lidia Bastianich's Bread Recipes | 5/22/2009 | See Source »

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