Not exact matches
My mom and I have cooked pumpkin
bread from this book
since I was 5 years old and I am 27 now and we have made up to 300 small loafs in 3 × 5
pans and passed it out to our neighbors and Co-workers and my teachers and our family I just wish I could get her a new cook book from that decade
Since I don't own small sized
bread pans I cooked this in my enamelled cast iron LeCreuset Pate Terrine with a parchment paper liner.
Since the
bread doesn't stick to the
pan, just turn it upside down to remove it.
Made them into muffins instead (
since I know your use a much smaller
bread pan than what I currently have, so the
bread comes out very low).
If I make the
bread again — and I might,
since it is full of protein and fiber and thus is a healthy way to start off my day — I would put it in a 8 × 4
pan to make the slices taller.
Remove
bread from loaf
pan, place it upside down directly on the rack and bake for another 30 - 40 minutes (I usually opt for 40 minutes if I have dried fruit in it
since it gives added moisture).
Since this
bread tastes basically like brownies, if you wanted to be a little crazy, you could bake it in a 9x9
pan (reduce the cooking time slightly) and then slather it with this 4 - ingredient chocolate frosting.
I'm not sure what size loaf
pan you're using, but you might want to consider one of these USA
Pans loaf pans, since they're a bit more snug, which helps gluten - free breads rise nic
Pans loaf
pans, since they're a bit more snug, which helps gluten - free breads rise nic
pans,
since they're a bit more snug, which helps gluten - free
breads rise nicely.
Some see it as a sweet
bread since it can either be baked in a loaf
pan or in a square baking
pan like I did.
Since this
bread is baked in a half sheet
pan, it will need to be cut differently than «normal»
bread.