Sentences with phrase «bake in a loaf tin»

I only changed 2 things - I baked it in a loaf tin, which worked wonderfully, and I also did not line the tin with baking paper.

Instead I baked it in a loaf tin to create a rich bread to have for breakfast with poached eggs, ham and a tarragon mayonnaise / mustard (French's + Mayo).

Alternatively, bake in a loaf tin (will require longer in the oven, probably closer to half an hour) and serve sliced with caramel sauce.

Delicious cake, baked it in a loaf tin and added the zest of 1 lemon and 1 orange.

I baked it in a loaf tin at 340 °F (170 °C) for approx 35 - 40 minutes.

It applies the same method as regular bagel making — boil risen pieces of dough briefly in some water pre-bake — but simplifies the shaping step and is baked in a loaf tin instead of separately.

I was looking forward to making this after all the other comments but unfortunately it didn't turn out as expected - I halved everything and baked in a loaf tin as I don't have a square tin but after adding the syrup the cake was completely soggy.

Not exact matches

In your Deliciously Ella book you don't specify using a loaf tin for this but suggest turning the dough out onto a baking tray — is this better than using loaf tins?

I would try baking it in a larger loaf tin so there is more room for the mixture to spread out and cook evenly.

Transfer into the loaf tin and bake in the oven for approx 40 minutes - or until a skewer comes out clean.

It only took 40 minutes to bake in a large loaf tin but seems to be done.

This time I thought it would be a nice change to bake the cake in a loaf tin as you traditionally do when you're making pound cake.

Mine did nt rise considering how much baking soda and baking powder went in... any way they are delicious perfect snack size chocolate cake treats I had plenty of batter left over I decided to put it into a loaf tin yummmo.

I've been working on a loaf of sourdough raisin walnut bread for a few days, now... The original recipe I used called for it being baked in a bread tin.

Spoon the mixture into the prepared loaf tin and bake in the oven for 40 minutes, or until a skewer inserted in the centre of the loaf comes out clean.

My muffin tin is out of commission, though... any idea how this would bake up in a loaf pan instead?

Doughs and batters with less internal structure do better when baked in loaf pans and tins to give them more external structure.

Note: I baked thirty six of them (in a chocolate - making silicone mold) to make an army and four large ones to show you how, in times of peace, you can also make regular old muffins (you could also throw the batter above in a bread loaf tin and make a loaf).

Divide the mixture between your chosen tins and bake in the oven for about 25 minutes (the cooking time will be a little shorter if you're making muffins; and longer for a whole cake or loaf — more like 45 minutes) until golden and cooked through.

As I baked it in two loaf tins, it took 40 minutes.

When risen, and your oven has pre-heated to the hottest temperature setting (usually around 250C in a domestic oven) bake your tinned loaf for around 40 minutes.

Pour mixture into a lined loaf tin and bake in a moderate oven for 40 minutes.

Pour the batter into the loaf tin and bake the bread in the oven for 50 minutes until a tooth pick inserted into the bread comes out clean.

The first time we actually put the dough in a baking tin for bread loafs as we did not have a muffin tin available and that worked out as well.

As I wanted to see how the loaf turned out, I baked the bread in that tin.

-- Soy or Rice / Quinoa milk instead of Almond milk — Canned 100 % Pure Pumpkin instead of the bananas — Substitute whole oats for some of the flour — Add freshly ground flaxseed and chopped nuts (I like pecans)-- Bake in muffin tins instead of a loaf (usually takes about 20 - 25 minutes at 350 F, I make these weekly for school snacks and they're the bomb)-- Reduce sugar to 1/2 cup for more of a snack and less of a dessert — If I'm in a hurry, I just do 6 T boiling water and 3 T cocoa powder and just mix it into the whole thing!

BUTTER CRUST BEER BREAD 2 cups potato flour 2 tsp baking powder 1 can beer [about 330mls] 2 tbsp sugar or honey Mix together and put in greased, paperlined loaf tin.

I've never succesfully made this in a loaf tin, only on a baking sheet.

You can bake it in a round tin, as I have here, or a loaf pan.

* If you'd like a very tall loaf, bake this in a small loaf tin around 20 - 22 cm length at the base.

Once baked through, leave your loaf to cool for 15 minutes in the tin.

Pour the mixture into the loaf tin and bake for 40 - 45 minutes, or until a cake skewer inserted into the centre comes out clean, Remove from the oven and leave in the tin for 5 minutes, then turn out onto a wire rack and allow it to cool completely.

Don't over mix, just enough until it's mixed, then pour in the loaf tin and bake in the oven for 1 hour.

I add 80g of chopped walnuts, bake for 20 mins in two tins for a sandwich and then use the cinnamon cream cheese frosting recipe for the carrot cake loaf on this website to dress this delicious cake.

I baked my bread in muffin tins rather than a loaf since I wanted to freeze half the batch for later.

If eating on - the - go is more your style, simply turn this loaf into a batch of muffins by baking them individually in tins for 25 - 30 minutes.

I also highly recommend making a double batch — which makes all the chopping and shredding totally worthwhile — and baking some of it as individual loaves in parchment lined muffin tins.