Not exact matches
Butter the
sides and
bottom of a rectangular
bread tin and pour in the dough.
When the
bottom piece
of bread is slightly browned, remove the sandwich from the pan, re-spray the pan using the Misto and flip the sandwich back into the pan onto the uncooked
side.
Side note: also be sure there's not an oven rack above the one on which your
bread is baking — you don't want the
bread to rise during the bake and bump into the
bottom of another rack!
Lightly brush both
sides of the
bread with oil, then grill over moderate heat until lightly charred on the
bottom, about 1 minute.
Grease the
bottom and
sides of an 8.5 ″ x 4.5 ″
bread loaf pan (or similar size) and line the
bottom with parchment.
The
bread should pop out
of the pan easily if you pull the
sides slightly and tap on the
bottom.
To assemble the torta: Cut the
bread in half and spread 1/4 cup
of black bean spread on the
bottom side.
Line a
bread pan (8 ″ x4 ″ or 9 ″ x3 ″) with parchment paper or coat
bottom and
sides with non-stick spray, and place a piece
of parchment on the
bottom of the pan.
Place 1 slice
of bread, plain
side down, in skillet and cook until just golden on
bottom side, about 2 minutes.
Lightly grease and flour the
bottoms and
sides of two loaf
bread pans.