Sentences with phrase «dough in the loaf pan»

Just remove the ceramic liner and place just the rack in there, and place the dough in the loaf pan on top of it.

Place six rounds of the dough in each loaf pan, placing them on a slight angle to each other (this will give the Brioche a braided look)(see video on how this is done).

Put the dough in a loaf pan (8 × 4») covered with parchment paper and let it sit on your kitchen counter at least 2 hours.

Loosely stack the folded pieces of dough in a loaf pan.

I'm with Gretchen on this request since I can't envision exactly how to place the stacks of dough in the loaf pan (it just seems that the loaf pan would be too small... would a Bundt pan be ok?)

Not exact matches

Finally, the whole dough twists into a swirl that fits perfectly in a loaf pan, giving it both an appealing look and a practical form for slicing and toasting!

Shape the dough into an even log and place in a lightly greased 9 x 5 - inch loaf pan.

Alternately, if you want to bake two loaves, cut the dough into two equal pieces, shape and place in prepared pans.

I have made cinnamon rolls many times, and also rolled balls of dough in cinnamon sugar and put in a loaf pan.

To form loaf, stretch dough into a rough rectangle, then fold in short ends until dough is approximately the length of the pan.

Place your stacks of dough into the greased loaf pan, cover loosely with clingfilm, and leave to rise in a warm place for about 30 minutes.

Place the dough in a greased 9 - inch by 5 - inch loaf pan and cover with a damp kitchen towel.

I baked it in two loaf pans (because it still seemed like really wet dough, and I didn't want it spreading all over the place), and... it rose into tall beautiful loaves, came out perfectly, and is seriously not only the finest bread I've ever baked, but probably the very best bread I've ever eaten.

I have an extra-large loaf pan, and the dough fit in this pan perfectly.

Do you mean plop a braid on dough that's already in a pan or make a braided challah and let it rise in the loaf pan so it fills it out?

Uncover the dough, divide it in half and scoop one half into one of the loaf pans.

The dough ends up baking and tasting just fine (after I give up and throw it in a loaf pan), but I'd really like to figure out what I might be doing wrong!

12:15 AM — I gently deflated the dough, divided it into two, and placed in loaf pans.

Lightly cover (with plastic wrap or a damp tea towel) and let rise in a warm, draft - free place for 1 hour, or until it has risen to near a full loaf size, and the crown of the dough is peaking about an inch above the pan.

Place the dough in a sandwich loaf pan.

For convenience, I have however divided the dough into two, simply rolled them up and place each one in each loaf pan.

Hi Clara, I can't say I had great success in a loaf pan, but I will sometimes shape the dough into a square log instead of two rounds for sandwich bread!

Divide the dough into two, flatten them out to the length of the pans, roll them up tightly and place in the prepared greased baking loaf pans.

The dough is moulded into little balls, tossed in cinnamon sugar, and piled into a loaf pan before baking.

Beat the dough for about 30 seconds (it's best if you don't over beat), pour it into a loaf pan and cook it in the oven.

Our «Long» (pictured to the left) and Giant Pain de Mie loaves are baked in closed Pullman pans, but we make this dough into other shapes as well.

The dough will be very thick (much more like regular wheat flour bread dough than you may be used to with gluten free); however, if the dough seems too thick to spread into a loaf pan, gradually mix in more yogurt, one tablespoon at a time, until the dough is still thick, but able to be smoothed with a spatula.

Place the log in a lightly greased 8 1/2» x 4 1/2» loaf pan (for a stiffer dough), or 9» x 5» loaf pan (for a slacker dough).

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

Layer the dough squares in the loaf pan like a flip - book.

I like to use a six stranded braid to shape the dough, even when baking in a loaf pan.

I divided the dough into balls, dipped them in butter and layered them with sprinkles of freshly grated Parmesan cheese in a loaf pan.

Shape the dough into a loaf, and place it in a lightly greased 8 1/2» x 4 1/2» bread pan.

If I want larger challahs, I divide my dough into 3 loaves and bake them in Magic Mill oval challah pans, size 10 (10 ″).

Sunday I split the dough and made a loaf in a 4x8 pan and the flavor was good, texture was great.

Once I got it to the right consistency all went along great, I put the dough in two 9 x 5 loaf pans, they rose beautifully.

* Only change that I made (I like the crust better using a glass loaf pan and the oven) use the dough cycle, remove from machine, roll in generous amount of corn meal, spray a loaf with Pam, dust with cornmeal, cover with warm towel, let rise for about an hour, bake as usual.

Transfer the dough to a greased 9 ″ loaf pan, cover with a tea towel and set in a warm place to rise for 30 minutes, until it has doubled in size.

Let the kneaded dough rise in the bowl, then shape a loaf and let it rise again in a 9» x 5» pan.

The larger pan also holds more dough, which makes it harder for the yeast to lift the center of the dough, often resulting in a heavier denser, underbaked bread loaf.

Then I remove the dough, punch it down and place it in a twelve inch long loaf pan to rise again.

Place dough into a well - greased loaf pan and cover it with a lid and prove for 50 — 60 minutes in an enclosed area eg.

To make a traditional round loaf, form the dough into a ball, and place it in a greased pandoro (star) or panettone pan; a large souffle dish; or another round, deep pan.

I liked the technique of rolling the dough up before putting it in the loaf pan.

I've been making sour dough bread and rolls for the last year my rolls turn out fine but my loafs have been falling in the middle I usually do 4 turn of them and some look nice and some don't what am I doing wrong I haven't tried rolling n triangle but doing like my rolls then using a fork on top to get rid of air bubbles my recipe makes 3 loafs yours look beautiful how much dough do u put into a pan my is about 1.20 lbs.

Then I put the dough into 2 loaf pans and let rise until doubled and baked them in the oven.

Once doubled in size, form dough into loaves and place in greased bread pans.

Divide dough in half, shape into loaves, and place in prepared pans.

I'd like to have it for sandwich bread, but didn't know if touching too much (to split in loaf pans) would be too much for the dough.

I didn't put the dough in the pan in one big lump, I used a small ice cream scoop so they were still pull apart rolls, but my guest took part of one of the rolls and I realized I probably could have just made a loaf.