Sentences with phrase «into smaller loaf»

You can divide the batter into smaller loaf pans, too.

Spoon into small loaf pans — 4 very small or 2 larger pans — lined with wax or parchment paper / Bake at 300º / Time will vary according to pan size.

Scoop batter into a small loaf pan sprayed with nonstick cooking spray.

Shape each piece into a small loaf.

Or make into a small loaf, bake and chill, to be sliced and browned in butter.

You can just shape the dough into smaller loaves and watch closely as you bake.

The dough is portioned into small loaves that go into the oven at the start of dinner service and come out while still slightly underbaked.

I poured the creamy fro - yo mixture into a small loaf pan and placed it in the freezer to set for a few hours.

Not exact matches

Cut the dough into the desired number of loaves (I make 12 loaves, but they are small.

Hi Ella — Just trying your Superfood Bread recipe — it produced a HUGE quantity of mix which I have put into one large loaf tin and one smaller one.

I actually split the mixture to two smaller loaf tins and am cutting in into crackers.

Then add in your chocolate chips and pour a bit of this batter into a few small loaf pans.

I split it into a pan with space for 4 smaller loaves.

Pour the batter into the loaf pan and bake for about one 1 hour for two small loaves — a few minutes more for a large one.

Hi I reduced the eggs by 1 (did not realise I only had 4 eggs left) As I did not have a small loaf tin I put this mixture into a 6 hole muffin pan.

Try shaping the dough into small bun - shaped loaves, rather than one large one - perfect for Sunday tea with Cheddar and olives

Now, I divide the batter into two disposable loaf pans (they are a bit smaller than my glass loaf pans).

1/2 pound russet potatoes, peeled and cut into chunks 2 garlic cloves peeled Coarse salt 1 tin sardines in olive oil 2 tbsp olive oil, plus more for brushing Finely grated zest of 1 lemon, plus 1 tbsp lemon juice Pinch cayenne pepper 1 small loaf crust bread, sliced

After the first 2 hours I thought maybe it did a little (but didn't double), but after making it into 2 round loaves I knew something was wrong, and the loaves didn't rise at all, and silly me I kept hoping that they would be okay and went ahead and baked them, but they were simply small, heavy dough - rocks.

Using a small amount of flour, form the dough into a loaf shape.

I also cut it into 8 small, 6 braid loaves as it is just my partner and I for shabbat meals.

1/2 cup brine - cured black olives, rinsed, drained, and pitted 2 teaspoons drained capers 1 small garlic clove, chopped 1/2 teaspoon finely grated fresh lemon zest 2 (6 1/2 - ounce) jars marinated artichokes, drained, reserving marinade, and chopped 1/3 cup mayonnaise 2 (6 - ounce) cans tuna in olive oil, drained and any large chunks broken into smaller pieces 4 (7 - inch - long) ciabatta rolls or other crusty rolls with soft, chewy crumb - or two mini loaves of crusty bread 3/4 cup fresh flat - leaf parsley leaves

Has anyone tried to make these into small rolls, instead of loaves?

Gently remove the plastic wrap and cup the dough with a pastry cutter into either two loaves or smaller rolls.

I cut the loaf up into really small pieces so people could sample without feeling completely guilty.

Press the mixture into a parchment small, parchment - lined loaf tin and freeze for at least 30 minutes.

Pour into a loaf pan or small mold.

Press the peanut butter mixture into a loaf pan or a 9 x 9 pan for smaller portions.

However the loafs (I split the recipe into 2 smaller pans) broke apart when I tried to invert them out of the pans so the presentation wasn't very nice.

2 cm / 0.8 inches thickness (I buy a whole loaf and cut it into slices) 1 linguiça 1 fresh sausage 1 small veal steak 2... Continue Reading →

Divide into 2 - 4 portions (2 will make large loaves, 4 smaller loaves).

You can also reserve a small amount of dough and roll it into long, thin strips that can be snipped with scissors to form a stalk of wheat to decorate the top of each loaf.

1) Pre-heat oven to 350 deg Fahrenheit (180 deg Cel) 2) Mix the almond meal, ground flaxseeds, whole flaxseeds, salt, baking powder and tapioca flour in a large bowl until well combined 3) In a small saucepan, melt butter and then let it cool for 5 minutes 4) Whisk the melted butter with the eggs, apple cider vinegar and yogurt, making sure to whisk well to ensure a light and fluffy bread 5) Gently mix the wet ingredients with dry ingredients to form a batter, but do not over mix or batter will become too dense and oily 6) Pour the batter into a well - greased loaf pan, and sprinkle the top with whole flaxseeds.

Transfer dough to a small loaf pan lined with parchment paper press into a square about 1/4 inch thick.

Recently, I broke it down into 3 loaves, simply to get some smaller loaves out if it, and it amazed me that it's even more delicious.

I cut the dough into 4 pieces and let Adrian and Lily each make 2 small loaves.

Worcestershire sauce 1 cup (4oz) Sargento ® Fancy Shredded Sharp Cheddar Cheese 1 small onion, chopped.75 cup slivered almonds, chopped 6 slices bacon, cooked crisp, crumbled 1 loaf French bread, cut into.5 - inch slices

Pour into a small 3 x 5 mini loaf pan lined with parchment paper or pour into silicone molds.

Ingredients 1 large loaf ciabatta or other rustic Italian bread, sliced 2 small cucumbers, halved, and sliced 2 large plum tomatoes, seeded and chopped (or you can use cherry) 1/2 lb buffalo mozzarella or buccacini, roughly torn into pieces 1 cup basil leaves, roughly torn salt to taste

This bread was made in a 4x3x2 mini loaf pan, perfect for cutting out into small pieces to go alongside an evening meal.

2 eggsPreheat oven to 300 F. Cut the bread loaf into small cubes.

I decided to use 3 small glass loaf pans and the batter fit into them just about to the rim.

3 cloves garlic, peeled 1 pound boneless skinless chicken breast, tenders removed 1/4 cup cold water 4 tablespoons red wine vinegar, divided 2 teaspoons Italian Seasoning herb mix 1 teaspoon salt, divided 1/2 loaf hearty farm bread cut into thick slices 1/4 cup best quality extra-virgin olive oil plus more for oiling grill rack 1 teaspoon Dijon mustard 1 large slicing tomato, such as beefsteak, cut into 1 - inch chunks 1/2 small red onion, thinly sliced 4 ounces Cabot Extra Sharp Cheddar or Cabot White Oak Cheddar, cut into cubes 1/2 cup pitted calamata olives 1/2 cup chopped fresh basil

Pour into a well - buttered and floured 9x5 plus a smaller loaf pan (I always doubled the recipe which makes 3 9x5 loaves of bread, so you will have extra batter for a smaller loaf pan or a few muffins if making a single recipe).

Passionate about quality, he returned to his roots and opened a small bakery where he could knead flour, salt and water into the rustic loaves of his childhood.

FRIED MEATBALLS STUFFED WITH MOZZARELLA 1/3 cup olive oil 1 clove garlic (peeled, minced) 1 shallot (peeled, minced) 1 1/2 cups day - old wheat bread (diced, pullman loaf) 1/4 cup whole milk 1 1/2 pounds ground beef (80/20) 3/4 cup whole milk ricotta 1/4 cup fresh basil leaves (chopped) 1/4 cup parsley (chopped) 1/4 cup Parmigiano - Reggiano (grated, plus additional to garnish) 1 egg 3/4 pound fresh mozzarella (cut into slightly smaller 1 / 2 - inch cubes) Kosher salt and freshly ground black pepper (to taste)

Put any leftover vegetable filling into a small pan such as a loaf pan and top with shredded cheese.

Press the dough evenly into a small bread loaf pan, cover and set aside to rest at room temperature for a minimum of 4 hours or overnight.

Add the mixture to a small oiled loaf pan and use your hands to press ingredients down into the pan and smooth out the top.

Directions: Butter a loaf pan (the original recipe uses a silicon loaf pan, so skip the butter if you have one) / Put all the dry ingredients into a large mixing bowl and mix well / Meanwhile in a small saucepan, melt the butter, remove from the heat, add the maple syrup and water / Add the wet ingredients together with the dry and mix well / Put into your loaf pan and smooth the top with the back of spoon / Let it sit out on the counter for at least 2 hours, or all day or even overnight (I've tried all three with good success).