where it leaks out and drips down to
the bottom of the loaf and goes crispy, those...
To amend for the baking sins committed whilst making Deb's most excellent just - the way - it is recipe, I added a handful of chocolate chips to the batter, all of which sunk during baking to
the bottom of the loaf.
The top collapsing and any rubbery parts at
the bottom of the loaf indicate to me that it's just not done cooking.
Its ready when you tap
the bottom of the loaf and it sounds hollow.
The best way to tell if the bread is done is to insert an instant read thermometer all the way to
the bottom of the loaf (but not touching the pan).
Bake in preheated oven for about 30 minutes, or until the top is golden brown and
the bottom of the loaf sounds hollow when tapped.
The bottom of my loaf is a bit burned (but still edible).
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.
One was near the top crust, but one was at
the bottom of the loaf.
Scoop 1/3 of the coconut mixture into
the bottom of the loaf tin and spread to cover the base of the tin.
Let the dough prove for 20 more minutes while the oven preheats and then bake for 45 - 50 minutes, until golden brown on top and hollow sounding when you tap
the bottom of the loaf.
We made this today and are impressed — easy, good flavor, nice texture — but
the bottom of the loaf is pretty thick and hard to slice through.
Bake for 40 to 50 minutes, or until
the bottom of the loaf sounds hollow when you tap it or the internal temperature is about 200 °F on an instant - read thermometer.
Cover
the bottom of each loaf pan with about one - quarter of the malted milk balls.
The bottom of the loaf got burnt a bit, do you think that this was because I used a cast iron pot or that it was too close to the heating element?
Also, my load (Day 2) has a slight discoloration towards
the bottom of the loaf.
Was the bread burnt on both the top and
bottom of the loaf?
Line a loaf tin with non-stick baking paper, then press the base mixture into
the bottom of the loaf tin.
The only difficulty we have is that our breads seem to settle as they bake (the loaves are moister on the bottom than the top and the heavier ingredients, like zucchini, seem to migrate more to
the bottom of the loaf).
It's done when the crust is browned, and when rapping
the bottom of the loaf with your knuckles produces a hollow sound.
You will pour the cranberries into
the bottom of your loaf pan.
As you can see from the photo the raisins kind of sank to
the bottom of the loaf in places, next time I will toss them in a bit of coconut flour before mixing them in so they don't sink.
Press the mixture down firmly into
the bottom of a loaf tin lined with greaseproof paper or plastic wrap then place in the fridge while you make the filling.
I prefer to pop the loaf out of the pan and stick a quick reading dial thermometer into
the bottom of the loaf.
Next time I might cut and grease parchment paper for
the bottom of the loaves.
Bake for 30 - 35 minutes until
the bottom of the loaf sounds hollow when tapped.
You test if it's done by tapping
the bottom of the loaf.
Not exact matches
Spicy Mexican Cheese Dip by 2 Cookin Mamas Salsa Verde by A Dish
of Daily Life Slow Cooker Sausage Corn Dip by A Joyfully Mad Kitchen Sausage, Peppers + Onions Pigs in a Blanket by A Little Gathering Grilled Jalapeno Poppers by A Mind Full Mom Beer & Brats Bake by A Simpler Grace Black
Bottom Maple Pecan Pie Bars by An Oregon Cottage Crispy Baked Buffalo Wings by And She Cooks Blackberry BBQ Sticky Wings by Around My Family Table Cheesy Pull Apart Garlic Bread by Beer Girl Cooks Black Bean & Corn Salsa by Body Rebooted Roasted Garlic BBQ Chicken Wings Recipe by Bread Booze Bacon Smoky Jalapeno Poppers by Brunch - n - Bites Loaded Sweet Potato Nachos by Bucket List Tummy Deconstructed Smoked Chicken Chile Relleno by Cafe Terra Chicken Spinach & Artichoke Dip French Bread by Cake «n Knife Cuban Sandwich Quesadillas by Casa de Crews Grilled Asparagus Spears by Celebrating Family Sweet and Salty Blueberry Popcorn by Club Narwhal Buffalo Chicken Poppers by Coffee Love Travel Sea Bass Skewers + Blackbeard Cocktails by Culinary Adventures with Camilla Buffalo Chicken Poppers by Dash
of Herbs Easy Chicken Roll Ups with Cream Cheese and Veggies by Family Food on the Table Bottled Tailgate Cocktails by Feast + West Smoked Brisket Texas Style by Foodal Loaded Guacamole by foodbyjonister Cincinnati Nachos by Foodtastic Mom Cajun Red Beans and Andouille Sausage Stuffed Mushrooms by For the Love
of Food Grilled Shrimp Pizza by Glisten and Grace Mini Bell Pepper Nachos by Hello Little Home Slow Cooker Sweet Spicy Meatballs by Honey & Birch BBQ Chicken Wontons by Lauren's Kitchen Loaded Tailgate Tots by Life's Ambrosia Ricotta & Fig Bites by Living Well Kitchen Tailgate Tacos by Lizzy is Dizzy Nashville Hot Chicken Wings by
Loaves & Dishes Cincinnati Chili Dip by Love & Flour -LCB- Slow Cooker -RCB- BBQ Pulled Pork Sandwiches by Love Bakes Good Cakes Tailgate Bloody Marys by Loves Food, Loves to Eat Sweet Korean Chicken Wings by Macheesmo Bacon Wrapped Tater Tots by Me and My Pink Mixer Beer Sangria by Mixplorology Crab Pretzels by Mom's Messy Miracles Hot Bacon Dip by Nik Snacks Build Your Own Bloody Mary Bar by Off the Eaten Path Chowder Stuffed Jalapeno Poppers by Order in the Kitchen Old Fashioned Sweet by Peanut Blossom Baked Mac and Cheese Cups by Polka Dotted Blue Jay Texas Toothpicks with Buttermilk Ranch by See Aimee Cook Pretzel Turkey Meatballs (GF, DF, SF) by Shaws Simple Swaps Hearty Vegetable Chili by Simple and Savory Focaccia Pizza by Simplify, Live, Love Sweet Potato Skins Stuffed with BBQ Ranch Pulled Pork by Sustaining the Powers Bacon - Wrapped Cheeseburger Bites by The BakerMama Buffalo Chicken Pasta Salad by The Creative Bite German Potato Skins by The Crumby Cupcake Old Bay Trail Mix by The Culinary Compass Meat Lover's Pizza Bites by The Life Jolie Raspberry Chipotle Black Bean Dip by The Mexitalian Grilled Asian Chicken Wings & Shishito Peppers by The Secret Ingredient Is Blackened Shrimp Tacos by The Speckled Palate Honeydew Melon Refresher by Two Places at Once Grilled Sauerkraut Stuffed Brats by West via Midwest Sausage Apple and Sage Hand Pies by What A Girl Eats This post contains affiliate links, which are no additional cost to you, but help me maintain the costs
of running my website.
Place the steak on the
bottom half
of the
loaf and spoon the butter over it.
I just took my two
loaves out
of the
loaf pans and I had a lot
of condensation on the the
bottom of the pans and the
loaves were a bit soggy.
Cut out the top part
of the
loaf, making sure to not cut all
of the way to the
bottom.
Spicy Mexican Cheese Dip by 2 Cookin Mamas Salsa Verde by A Dish
of Daily Life Skillet Sausage Dip by A Joyfully Mad Kitchen Sausage, Peppers + Onions Pigs in a Blanket by A Little Gathering Grilled Jalapeno Poppers by A Mind Full Mom Beer & Brats Bake by A Simpler Grace Black
Bottom Maple Pecan Pie Bars by An Oregon Cottage Crispy Baked Buffalo Wings by And She Cooks Blackberry BBQ Sticky Wings by Around My Family Table Cheesy Pull Apart Garlic Bread by Beer Girl Cooks Black Bean & Corn Salsa by Body Rebooted Roasted Garlic BBQ Chicken Wings Recipe by Bread Booze Bacon Smoky Jalapeno Poppers by Brunch - n - Bites Loaded Sweet Potato Nachos by Bucket List Tummy Chicken Spinach & Artichoke Dip French Bread by Cake «n Knife Cuban Sandwich Quesadillas by Casa de Crews Grilled Asparagus Spears by Celebrating Family Sweet and Salty Blueberry Popcorn by Club Narwhal Buffalo Chicken Poppers by Coffee Love Travel Sea Bass Skewers + Blackbeard Cocktails by Culinary Adventures with Camilla Buffalo Chicken Poppers by Dash
of Herbs Easy chicken roll ups with cream cheese and veggies by Family Food on the Table Bottled Tailgate Cocktails by Feast + West The Best Tex - Mex Arrachera Fajitas by Foodal Loaded Guacamole by foodbyjonister Cincinnati Nachos by Foodtastic Mom Cajun Red Beans and Andouille Sausage Stuffed Mushrooms by For the Love
of Food Grilled Shrimp Pizza by Glisten and Grace Mini Bell Pepper Nachos by Hello Little Home Slow Cooker Sweet Spicy Meatballs by Honey & Birch Loaded Tailgate Tots by Life's Ambrosia Ricotta & Fig Bites by Living Well Kitchen Nashville Hot Chicken Wings by
Loaves & Dishes Cincinnati Chili Dip by Love & Flour -LCB- Slow Cooker -RCB- BBQ Pulled Pork Sandwiches by Love Bakes Good Cakes Tailgate Bloody Marys by Loves Food, Loves to Eat Sweet Korean Chicken Wings by Macheesmo Bacon Wrapped Tater Tots by Me and My Pink Mixer Crab Pretzels by Mom's Messy Miracles Hot Bacon Dip by Nik Snacks Build Your Own Bloody Mary Bar by Off the Eaten Path Chowder Stuffed Jalapeno Poppers by Order in the Kitchen Baked Mac and Cheese Cups by Polka Dotted Blue Jay Texas Toothpicks with Buttermilk Ranch by See Aimee Cook Pretzel Turkey Meatballs (GF, DF, SF) by Shaws Simple Swaps Hearty Vegetable Chili by Simple and Savory Focaccia Pizza by Simplify, Live, Love Sweet Potato Skins Stuffed with BBQ Ranch Pulled Pork by Sustaining the Powers Bacon - Wrapped Cheeseburger Bites by The BakerMama Buffalo Chicken Pasta Salad by The Creative Bite German Potato Skins by The Crumby Cupcake Old Bay Trail Mix by The Culinary Compass Meat Lover's Pizza Bites by The Life Jolie Raspberry Chipotle Black Bean Dip by The Mexitalian Grilled Asian Chicken Wings & Shishito Peppers by The Secret Ingredient Is Blackened Shrimp Tacos by The Speckled Palate Honeydew Melon Refresher by Two Places at Once Grilled Sauerkraut Stuffed Brats by West via Midwest Sausage Apple and Sage Hand Pies by What A Girl Eats
Slowly pour some
of the glaze onto the
bottom of the hot
loaves, letting the glaze soak in.
Divide caramel among
loaf pans (about 1 1/2 tablespoons each), and spread to cover the
bottom of the pan.
Uncover the dough and round the
loaf by pushing against the
bottom of the dough all around with the sides
of your hands held palms upward.
Remove the lid from the slow cooker, lower the steamer basket and
loaf pan into the slow cooker, placing it directly on the unlined
bottom of the slow cooker, and replace the lid.
This can happen on the top,
bottom, or side
of the
loaf.
To form the
loaf as a boule, invert the dough to a floured work surface and fold the top,
bottom, and sides
of the dough toward the center.
Add the top
loaf on top
of the
bottom half and place on a baking sheet.
I have made ten
loaves of this in the last two weeks, and no matter what I do, the
bottom burns.
My friends and I just finished baking / eating two beautiful
loaves of challah which took only fifteen minutes to bake and were a little dark on the
bottom, but done all the way through!
At 375F, the two
loaves were out after 25 minutes, although next time I'll check them at 20, as the
bottom of one was just starting to get a bit too dark.
I started baking the
loaves with my baking stone on the
bottom rack
of my oven.
Press about half
of the mixture onto the
bottom of a 6 - inch springform pan to make a 1/4 - to 1 / 2 - inch base (this will be the base for the cake) and the remaining mixture into a 9 x 5 - inch
loaf pan (this will be the brownies).
Spicy Mexican Cheese Dip by 2 Cookin Mamas Salsa Verde by A Dish
of Daily Life Skillet Sausage Dip by A Joyfully Mad Kitchen Sausage, Peppers + Onions Pigs in a Blanket by A Little Gathering Grilled Jalapeno Poppers by A Mind Full Mom Beer & Brats Bake by A Simpler Grace Black
Bottom Maple Pecan Pie Bars by An Oregon Cottage Crispy Baked Buffalo Wings by And She Cooks Blackberry BBQ Sticky Wings by Around My Family Table Cheesy Pull Apart Garlic Bread by Beer Girl Cooks Black Bean & Corn Salsa by Body Rebooted Roasted Garlic BBQ Chicken Wings Recipe by Bread Booze Bacon Smoky Jalapeno Poppers by Brunch - n - Bites Loaded Sweet Potato Nachos by Bucket List Tummy Deconstructed Smoked Chicken Chile Relleno by Cafe Terra Chicken Spinach & Artichoke Dip French Bread by Cake «n Knife Cuban Sandwich Quesadillas by Casa de Crews Grilled Asparagus Spears by Celebrating Family Sweet and Salty Blueberry Popcorn by Club Narwhal Buffalo Chicken Poppers by Coffee Love Travel Sea Bass Skewers + Blackbeard Cocktails by Culinary Adventures with Camilla Buffalo Chicken Poppers by Dash
of Herbs Easy chicken roll ups with cream cheese and veggies by Family Food on the Table Bottled Tailgate Cocktails by Feast + West The Best Tex - Mex Arrachera Fajitas by Foodal Loaded Guacamole by foodbyjonister Cincinnati Nachos by Foodtastic Mom Cajun Red Beans and Andouille Sausage Stuffed Mushrooms by For the Love
of Food Grilled Shrimp Pizza by Glisten and Grace Mini Bell Pepper Nachos by Hello Little Home Slow Cooker Sweet Spicy Meatballs by Honey & Birch BBQ Chicken Wontons by Lauren's Kitchen Loaded Tailgate Tots by Life's Ambrosia Ricotta & Fig Bites by Living Well Kitchen Tailgate Tacos by Lizzy is Dizzy Nashville Hot Chicken Wings by
Loaves & Dishes Cincinnati Chili Dip by Love & Flour -LCB- Slow Cooker -RCB- BBQ Pulled Pork Sandwiches by Love Bakes Good Cakes Tailgate Bloody Marys by Loves Food, Loves to Eat Sweet Korean Chicken Wings by Macheesmo Bacon Wrapped Tater Tots by Me and My Pink Mixer Beer Sangria by Mixplorology Crab Pretzels by Mom's Messy Miracles Hot Bacon Dip by Nik Snacks Build Your Own Bloody Mary Bar by Off the Eaten Path Chowder Stuffed Jalapeno Poppers by Order in the Kitchen Old Fashioned Sweet by Peanut Blossom Baked Mac and Cheese Cups by Polka Dotted Blue Jay Texas Toothpicks with Buttermilk Ranch by See Aimee Cook Pretzel Turkey Meatballs (GF, DF, SF) by Shaws Simple Swaps Hearty Vegetable Chili by Simple and Savory Focaccia Pizza by Simplify, Live, Love Sweet Potato Skins Stuffed with BBQ Ranch Pulled Pork by Sustaining the Powers Bacon - Wrapped Cheeseburger Bites by The BakerMama Buffalo Chicken Pasta Salad by The Creative Bite German Potato Skins by The Crumby Cupcake Old Bay Trail Mix by The Culinary Compass Meat Lover's Pizza Bites by The Life Jolie Raspberry Chipotle Black Bean Dip by The Mexitalian Grilled Asian Chicken Wings & Shishito Peppers by The Secret Ingredient Is Blackened Shrimp Tacos by The Speckled Palate Honeydew Melon Refresher by Two Places at Once Grilled Sauerkraut Stuffed Brats by West via Midwest Sausage Apple and Sage Hand Pies by What A Girl Eats
Grease a large
loaf pan and line it with baking paper, pressing the paper to the
bottom with flaps that hang over the side
of the
loaf pan.
Grease a
loaf tin with butter and sprinkle in some wholemeal flour to coat the
bottom and walls
of the tin (this helps to make the bread rise).
Cut two pieces
of baking parchment to fit the
bottoms of two standard
loaf pans (9 by 5 by 3 - inch).
Shingle provolone on the
bottom half
of the
loaves and transfer to the oven.
bottom half
of the
loaf gray, top half tan.