breadier

And stylistically his focaccia is thicker and "breadier" than Field's.

latimes.com - News 2011

If you want to cook them in a dry skillet, they will puff up more and be a bit “breadier,” tasting more like Cinnamon English Muffins than the street snack I had in Seoul.

Homemade Hotteok | Baking Bites 2009

They release a lot of naturally sweet juice during baking and the biscuit-like topping is able to soak a lot of it up, providing a great balance between the juicy filling and the breadier topping.

Cherry Cornmeal Cobbler | Baking Bites 2008

They release a lot of naturally sweet juice during baking and the biscuit-like topping is able to soak a lot of it up, providing a great balance between the juicy filling and the breadier topping.

Baking Bites » Print » Cherry Cornmeal Cobbler 2008

My first encounter with the real thing was a heart-cloggingly satisfying session, with crunchy crust on the bottom, breadier crust on top, and loads of ooey gooey cheese in between.

Stephencooks : 2006

My first encounter with the real thing was a heart-cloggingly satisfying session, with crunchy crust on the bottom, breadier crust on top, and loads of ooey gooey cheese in between.

Stephencooks 2006

Working with one piece at a time (leaving the others covered with a towel or plastic wrap), divide into three strips and roll each out to a length of 24-30-inches (longer means thinner pretzels, shorter leads to breadier pretzels).

Whole Wheat Soft Pretzels | Baking Bites 2007

"It may sound a little gross if you are thinking of a sweet cupcake, but it is more of a breadier texture," says Hurwitz, who tried out all recipes on the couple's three sons.

Archive 2007-12-01 2007

"It may sound a little gross if you are thinking of a sweet cupcake, but it is more of a breadier texture," says Hurwitz, who tried out all recipes on the couple's three sons.

Should cupcakes be sweet or is savory okay too? 2007

They use 100% whole wheat flour, which would normally give bread a a slightly coarser, slightly breadier texture than something made with refined wheat flour, but I added vital wheat gluten available at most natural/specialty food stores to the dough to increase its elasticity and help the finished pretzels to retain the chewiness that makes them so tasty.

Whole Wheat Soft Pretzels | Baking Bites 2007