Sentences with phrase «large bread pan»

Spray a bread pan (not a large bread pan, but a slightly smaller bread pan.)

Divide batter between 3 prepared mini loaf pans or 1 large bread pan.

Using my largest bread pan, I got 2 loaves.

Not exact matches

French Toast: butter, for greasing the pan 4 large eggs, room temperature 1 1/2 cups whole milk 1 teaspoon pure vanilla extract 6 tablespoons granulated sugar 2 tablespoons light brown sugar, packed 3/4 teaspoon ground cinnamon 1/2 teaspoon Kosher or sea salt 1 loaf day - old challah, French, or Italian bread, sliced in 3/4 ″ -1 ″ slices 1 cup fresh or frozen raspberries

Even though the pan was larger the height was great, and I've never had such a moist bread.

If you use a pan that is bigger than the size I recommend your bread will not bake up to the proper height because it will not fill a larger pan than specified: --RRB-

Helene, if you make those smaller breads in a larger loaf pan they will be very flat as the batter does not sufficiently fill the pan.

Elana says above that if you use a larger loaf pan, the bread will be wider and lower.

That's what's happening to the bread when the pan used it too large: --RRB-

Can I double this bread recipe in the same bread pan to make a larger loaf?

That's why a loaf pan that is too large doesn't work for this recipe when it comes to the bread «rising» and the height of the loaf: --RRB-

That's what's happening to the bread when the pan used it too large.

Place in large bread loaf pan or baking pan.

In a large saute pan, melt 3 tablespoons of butter, add the bread crumbs and stir to coat the bread pieces with the melted butter.

If you want to try a variety of flavors, use small bread pans or large muffin pans — you might need to cook them a little slower and need to stir them to cook them evenly.

Pour into large baking pan, and place bread into egg mixture.

Pour boiling water into the larger pan until it reaches halfway up the sides of the bread pudding dish.

Also, you might try metling butter in a large saute pan (oven proof), adding garlic, and then adding bread (cut side down) to the pan.

I think my glass loaf pan is also slightly larger, so the bread turned out rather flat, but I didn't find that an issue.

In order to make her feel included, I modified the recipe as follows (IN CAPS): * Unsalted butter (for pan)- NO BUTTER * 1 (1 - pound) loaf country - style or «peasant» white bread, sliced 1/4» - thick - WHOLE WHEAT BREAD * 3 cups heavy cream - SKIM MILK * 6 ounces milk chocolate, coarsely chopped - SLIM FAST CHOCOLATE PROTEIN SHAKE MIX * 6 ounces semisweet chocolate, coarsely chopped - DITTO * 1 tablespoon vanilla extract - SAME * 9 large eggs - EGG BEATERS WHITES * 2 cups whole milk - WATER * 1 cup sugar - SPLENDA GRANULATED SWEETENER * 1 1/4 teaspoons kosher salt - LEFT OUT * 1/2 cup hazelnuts, coarsely chopped - SAME Well, we were all loving ours but Aunt Marge wasn't so thrilled with her healthy verbread, sliced 1/4» - thick - WHOLE WHEAT BREAD * 3 cups heavy cream - SKIM MILK * 6 ounces milk chocolate, coarsely chopped - SLIM FAST CHOCOLATE PROTEIN SHAKE MIX * 6 ounces semisweet chocolate, coarsely chopped - DITTO * 1 tablespoon vanilla extract - SAME * 9 large eggs - EGG BEATERS WHITES * 2 cups whole milk - WATER * 1 cup sugar - SPLENDA GRANULATED SWEETENER * 1 1/4 teaspoons kosher salt - LEFT OUT * 1/2 cup hazelnuts, coarsely chopped - SAME Well, we were all loving ours but Aunt Marge wasn't so thrilled with her healthy verBREAD * 3 cups heavy cream - SKIM MILK * 6 ounces milk chocolate, coarsely chopped - SLIM FAST CHOCOLATE PROTEIN SHAKE MIX * 6 ounces semisweet chocolate, coarsely chopped - DITTO * 1 tablespoon vanilla extract - SAME * 9 large eggs - EGG BEATERS WHITES * 2 cups whole milk - WATER * 1 cup sugar - SPLENDA GRANULATED SWEETENER * 1 1/4 teaspoons kosher salt - LEFT OUT * 1/2 cup hazelnuts, coarsely chopped - SAME Well, we were all loving ours but Aunt Marge wasn't so thrilled with her healthy version.

Was not a very large piece of bread when sliced, but not sure if that was due to the pan I used or not.

If using large pans, bake bread for 45 minutes.

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.

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.

4 large portobello mushroom caps (5 to 6 inches across) 2 tablespoons olive oil, plus more to oil the pan 1 tablespoon Japanese soy sauce (shoyu or tamari) 2 teaspoons balsamic vinegar Salt and freshly ground pepper, to taste 4 slices focaccia or other bread 4 tablespoons dressing of your choice Lettuce, tomato slices, avocado slices (optional)

I put it in too large of a bread pan though, so it was only a couple inches high... but my husband said it was yummy and dense, and that's very high praise!

My son had two neighborhoods brother friends for a sleep - over last night, so I made French Toast Frittata with the coconut flour bread for breakfast this morning (sliced or broken bread soaked in 5 beaten eggs, a good «glug» of raw whole milk, cinnamon, nutmeg [there is a higher egg to bread ratio than in conventional French Toast] all poured into a hot buttered sauté pan, cover and turn down heat to medium - low, cook until nearly set, place pan in 350 °F oven until eggs are completely set on top and starting to brown, about 6 - 10 minutes usually, flip over onto large plate and cut into wedges for serving).

While the bread is soaking, heat 3 tablespoons of the butter and 1 tablespoon of the oil in a large pan over medium - high heat until the mixture begins to sizzle.

1 cup sliced strawberries 2 teaspoons sugar Juice of half a lemon 4 slices of bread (I used Italian) About 1/2 cup Nutella 1 large egg 3/4 cup milk 2 tablespoons melted butter 1 teaspoon vanilla 1/4 teaspoon ground cinnamon 1/4 teaspoon salt butter (for the pan) Powdered sugar for serving

Perhaps my bread pan was to large and the heat was in my stove is off.

Grease and line a large bread loaf pan (9 x 5 x 3 inches).

Pour this batter out into a large, flat container (such as a baking pan) and drop in 2 - 3 slices of the dry bread.

8 gluten - free or whole grain tortilla bread 16 lettuce leaves (cosmopolitan or romaine) Herby hummus (see recipe below) Green lentil salad (see recipe below) 1 large handful sunflower seeds, lightly toasted in a dry frying pan 1 cup / 150 g strawberries, sliced

Pin It Ingredients: Cream Cheese Filling 4 ounces cream cheese, softened 2 tablespoons sugar French Toast Roll - Ups 2 large eggs 3 tablespoons milk 12 slices soft white bread 1/3 cup cherry pie filling 3 tablespoons butter, for pan 1/3 cup... Continue Reading →

2 large potatoes (preferably russet) 1 tablespoon plus 1/2 teaspoon active dry yeast 1/4 cup warm water 4 cups bread flour (or 3-3/4 cups all - purpose flour and 1/4 cup wheat gluten) 1 Tablespoon plus 1/2 teaspoon kosher salt 2 teaspoons coarsely ground black pepper 1 Tablespoon olive oil 1 1/4 cups lukewarm water Cornmeal for dusting the pan

Transfer tomato mixture to a large sauce - pan; add basil, 1 cup torn bread, and 4 cups water.

You can put a large sauté pan filled with ice cubes on the rack below the one that holds the baking bread.

Method: Pre heat the oven to 350 F Line up the mushroom cups into a greased baking tray Season with salt, they will give off a lot of liquid, so this is important Heat the olive oil in a large sauce pan Saute the garlic and onions for 5 minutes, stir with a wooden spoon to prevent burning Add the diced mushroom stalks and continue to cook for 5 - 7 minutes Add the celery and red pepper and cook for another 5 - 7 minutes Add the hearts of palm, shiitakes and chili flakes and butter Cook for another 10 minutes until all flavors soft and incorporated Remove from heat and add the vegan mayo and bread crumbs, stir until the mixture is coated Fill each mushroom cup with the mixture and bake at 350 for 30 - 35 minutes Enjoy, these babies will go fast!

-- Bake 25 minutes for bread pans or 35 minutes for large cake pan (should start to look lightly browned on edges).

Tear the bread into small chunks and heat 3 tbsp of the olive oil in a large frying pan.

I even made them larger to make into hamburger buns, but when I put them into a loaf pan to make bread, the centre fell.

1 1/2 tbsp extra virgin olive oil, more for the pan 1 garlic clove, minced 1/4 tsp crushed red pepper flakes 1 pound broccoli rabe, outer leaves and thick stems removed; florets and tender stems coarsely chopped (about 3 cups) 1 tsp kosher salt 1/4 cup chopped roasted red pepper 1/4 cup chopped pitted calamata olives 8 large eggs 4 cups half and half or whole milk 1/4 tsp ground black pepper 2 pounds homemade or purchased corn bread, cut into 2 inch cubes (about 8 cups) 1 cup fresh ricotta cheese 6 ounces grated Gruyere cheese (about 1 1/2 cups)

4 Melt 1 tbsp of the butter in a large non-stick pan over medium heat and, when sizzling, take two of the stuffed breads out of the egg mixture and place in the pan.

Heat 5 cm oil in a large heavy - based pan to 190 °C (hot enough to brown a cube of stale bread in 20 seconds).