Not exact matches
Using your hands, shape the meatballs into rounds, roll in the
bread crumbs and
place the meatballs in individual, miniature muffin
tin cups.
Also
place a cup of water in a pie
tin, below the
bread inside oven, then close the door to proof.
Roll each half into a ball;
place side - by - side in
bread tin.
It's cooked, leave to cool for 10 minutes before taking it out of the
bread tin and
placing it on a wire rack until fully cool.
Place the loaf of
bread on a piece of
tin foil that's been sprayed with non-stick cooking spray.
Place bread in each muffin cup, pushing down firmly to mould the
bread to the
tin.
Gently pick the dough up and
place it into the lined
bread tin, tucking any messy ends underneath.
Place the
tin on a wire rack to cool for a few minutes before cutting the
bread into squares.
Rip the
bread into little shreds and
place in the loaf
tin.
Remove the
bread from the oven and take it out from the loaf
tin (carefully - wait 5 minutes so you can touch the
bread without burning yourself) and
place it back in the oven, directly on the wire oven rack.
If the base and sides of the
bread are pale,
place the
bread upside down in the
tin and return to the oven for 10 minutes.
Again, just follow the recipe for white or brown gluten - free
bread but instead of using a loaf
tin, using a large wet spoon, neatly
place heaped tablespoons of the
bread mixture onto a greased and floured baking tray.
Remove the
bread from the
tin and
place it on a wire rack to cool.
Cover the
bread pudding with
tin foil and
place the jars or baking dish on a baking sheet, just in case there is a little bit of overflow (we don't want to mess up our oven!).