The batter is thick enough that it's pretty easy to shape
a bit in the loaf pan, if you're so inclined.
Not exact matches
Then add
in your chocolate chips and pour a
bit of this batter into a few small
loaf pans.
I ended up with much more than 12 muffins, put the additional batter
in an ungreased
loaf pan and cooked it a
bit longer, it came our rather easily also.
I didn't measure my
pan but when I baked this bread it was a
bit flat also, so I cut the
loaf in half, and then sliced each half into bread sized pieces.
Preheat the oven to 350 degrees and grease a 8.5 x 4.5
loaf pan with butter and place a cut
bit of parchment paper that fits
in the bottom of the
loaf pan inside it flat on the bottom.
I started with plain white bread, baked up
in a
loaf pan, and then went on to experiment a
bit with different recipes.
I pressed the mixture into a lined
loaf pan, chilled it
in the freezer and then cut it into leetle squares — two
bite - ish.
With some recipes, I've had to add time or put the
loaf in the
pan in my oven to add a
bit more time.
You shouldn't have to adjust the baking time, especially because you'll want to let each
loaf cool
in the
pan for a
bit before removing to cool completely on the counter.
A
loaf pan plus ice cream scoop will achieve the same results, just with a
bit of waiting
in between that will be well worth it.
Line a 9 x 5 inch
loaf pan with unbleached parchment paper, leaving a
bit of overhang to aid
in removing the bread.
I put a
bit of it
in a tiny
loaf pan so I could taste it and it is DELICIOUS.
My 12 little muffin cups couldn't hold all the batter, so I put the extra
in a little
loaf pan; it took a
bit longer to bake, but it was still good.