Sentences with phrase «if top of loaf»

If the top of the loaf starts to get too brown and the inside isn't done, you can make a foil «tent» to cover the top of your loaf while it cooks through.

If the tops of the loaves appear to be browning too quickly, cover with a piece of foil or brown sack paper.

Not exact matches

I'm a bit of a traditionalist with tomatoes usually, but for a special summer gathering, I will take a thin french loaf, slice and grill it into little toasts, put a slice of Roma tomato, Basil leaf (purple if you have it) a thin slice of melting cheese (mozzarella is my fav), pop into the toaster oven or broiler util browned, then top with some flaked tuna in a wasabi dressing with capers and fine dices of onion and celery.

If desired, brush the top of the loaf with warm honey and sprinkle on oat flakes.

If you notice that the top of your loaf is starting to brown too much near the end, simply tent a piece of aluminium foil and place it on top of the loaf.

You can save some of the caraway seeds for the top of the loaf as well if you want.

If you leave the panettone unglazed, use scissors to snip an X into the top of the loaf and tuck a pat of butter inside.

Beat the egg yolk with 1 teaspoon water and brush the top of the loaf with this mixture; sprinkle with poppy seeds and, if you like, a little coarse salt, then put in the oven.

If the crust is browning too much for your taste, set a piece of foil over the top of the loaf during last half of baking time.

Hey Taylor, As I mention in the recipe, if your top seems to be cooking faster than the middle of your loaf, simply cover it with foil and allow it to keep on baking until the middle is cooked through.

She also suggests to cover the top of the loaf with foil if the loaf is getting too much color.

If you've made loaves, slash them a couple of times across the top; this will help them rise evenly in the oven.

Spoon cream cheese mixture on top of the pumpkin batter layers in each loaf pan and then spoon or pour on the remaining pumpkin batter (if you don't have enough pumpkin batter to cover the cream cheese layer entirely, that's okay, because you'll be swirling them together anyway).

One of the photos has a little of the peach puree down the middle - if you want this, just set aside a little of the peach mixture, mash it with a fork, and drizzle on top of the baked, glazed loaves.

Heavily flour the top (this prevents the top from burning before the inside is adequately baked) and put shallow slits down the length of the loaf, if making a baguette.

I poked holes in the top if the loaf with a tooth pick before glazing, so some of it seeped into the loaf.

Place the mixture into the prepared loaf tin and if you wish place whole pecans on top of the loaf mixture.

My knife was not entirely clean when I checked to see if the bread was done, but the top of the loaf looked like it was burnt, so I took it out.

If you're into the artisan - looking X design, use a sharp knife to cut two deep, cris - crossed scores into the top of the loaf.

I like my loaf to have a nice crunch to the top to contrast the fluffy moist texture inside, but if you wish for the loaf to stay soft you can place a sheet of foil over the top for the last 20 minutes of baking.

If you find that the centre of the loaf is still not cooked but the top is getting brown you can cover the loaf with tin foil «tent» to prevent it from browning to much while it finishing cooking.

You may want to try smearing the tops of the loaves with a bit of honey mustard before baking (or hot mustard if you prefer).

Just before baking, brush or spray the loaf with water, and sprinkle it with artisan bread topping or the seeds of your choice, if desired.

If you enjoy more ginger kick, use the full 1 1/2 teaspoon of dried ginger in the loaf, along with the crystallized ginger for the topping.

You can suffice without the crunchy bread crumb topping if you're going with gluten - free pasta, or ran out of your latest loaf.

Directions: Butter a loaf pan (the original recipe uses a silicon loaf pan, so skip the butter if you have one) / Put all the dry ingredients into a large mixing bowl and mix well / Meanwhile in a small saucepan, melt the butter, remove from the heat, add the maple syrup and water / Add the wet ingredients together with the dry and mix well / Put into your loaf pan and smooth the top with the back of spoon / Let it sit out on the counter for at least 2 hours, or all day or even overnight (I've tried all three with good success).

This bread yields a very crusty loaf, if you prefer a softer crust, mix the butter into the batter, rather than brushing it on top of the loaf.

If the crust is browning too much for your taste, set a piece of foil over the top of the loaf during last half of baking time.

When ready to bake your bread, preheat the oven to 400 °F; brush the top of your loaf with a little bit of avocado oil and sprinkle with a handful of seeds and grains, if desired.

If not, some students will end up with unopened jars of peanut butter and jelly sitting on top of a loaf of bread!