To make the shortcake, grease an 8 × 8 ″ baking pan with nonstick cooking spray and
line it with parchment paper long enough so there's a sort of handle on two sides.
Line it with parchment paper long enough to hang over two sides of the pan forming two «handles» and butter the parchment paper.
Not exact matches
Preheat your oven to 350 * F and prepare your pan by
lining it
with parchment paper so that the the two
longer sides of the pan have a sort of
parchment handle and the two shorter sides aren't
lined with anything.
Line an 8 x 4 ′ pan
with parchment paper, be sure to use a larger sheet so the
paper sticks up the
long sides.
Spray a 8 1/2 x4 1/2» loaf pan
with nonstick spray and
line with parchment paper, leaving a generous overhang on
long sides.
Instead, to store them for a
longer period of time, I would do the same thing that I would do
with say, fresh gnocchi —
line a baking sheet
with parchment paper, and lay them out on the sheet, so they aren't touching.
Grease an 8 - inch x 8 - inch baking sheet,
line with crisscrossed sheets of unbleached
parchment paper, both sheets
long enough to overhang the sides of the pan and greased in between.
Lightly coat loaf pan
with nonstick spray, then
line with parchment paper, leaving a 2» overhang on
long sides.
Lightly coat a quarter sheet or 13x9 - inch pan or glass baking dish
with cooking spray, and
line with parchment paper, leaving 1 inch of overhang on
long sides.
Line bottom of pan
with a
long strip of 9 - inch - wide
parchment paper, leaving an overhang on both short sides of pan.
Preheat your oven to 375 degrees and
line a large (at least 17»
long) rimmed baking pan
with parchment paper.
Brush an 8 1/2 x4 1/2» loaf pan
with oil;
line with parchment paper, leaving an overhang on
long sides.
Line an 8 1/2 x4 1/2» loaf pan, preferably metal,
with parchment paper, leaving overhang on the
long sides, and lightly coat
with nonstick spray.
Line your french bread pans
with parchment paper, and scoop out the bread dough, spreading evenly in the pan to create a
long bread shape.
If desired,
line the pan
with a
long sheet of
parchment paper cut to fit the pan, leaving some hanging over the edges of the pan.
Start shaping each ball of dough into the shape of a
long and thin breadstick, between 6 - 8 inches in length, transfer each breadstick to a baking tray
lined with parchment paper, then lightly brush some extra virgin Spanish olive oil on top of each breadstick and top off each one
with some coarse sea salt
Form into 1.5 ″ balls and bake on a cookie sheet
lined with parchment paper or a silpat for 8 - 9 minutes, until tops are no
longer glossy.
Directions Preheat oven to 350 degrees F. Prepare a 9 × 13 pan by
lining with parchment paper (leaving about an inch overhanging the
long edges of the pan).
you can
line it
with plastic wrap or
parchment paper longer than the dish so after is set to easily lift it up..
Pipe 2 - inch
long and 1 / 2 - inch thick strips of dough onto a baking sheet
lined with parchment paper.
Butter a 9x13» baking pan and
line with parchment paper, leaving a 1» overhang on both
long sides.
Line the pan
with two overlapping strips of
parchment paper that are the width of the pan bottom and
long enough to cover the bottom and sides
with 2 inches (5 cm) of overhang on each side.
Line a 9x5» loaf pan
with parchment paper, leaving a generous overhang on
long sides; set aside.
Line with parchment paper, allowing it to extend over
long sides.
Lightly coat 8 1/2 x4 1/2» loaf pan
with nonstick spray and
line with parchment paper, leaving a generous overhang on
long sides.
Line a 8 1/2 x4 1/2» loaf pan
with parchment paper, leaving overhang on
long sides.
Shape each half of dough into a 12 - inch -
long roll on a baking sheet
lined with parchment paper; pat to a 3 / 4 - inch thickness.
Line a 23 cm (9 inch)
long loaf pan
with parchment paper.
Lightly coat an 8 1/2 x4 1/2» loaf pan
with nonstick spray and
line with parchment paper, leaving a 2» overhang on
long sides.
Lightly coat three 13x9» baking dishes
with nonstick spray and
line with parchment paper, leaving overhang on both
long sides.
Line pan
with parchment paper, leaving a 2» overhang on
long sides of pan; spray
parchment.
Line the bottom
with a piece of
parchment (baking)
paper long enough to extend over opposite sides of the pan.