Sentences with phrase «loaf baked in»

In my oven a boule shape was done in 20 minutes and a loaf baked in a loaf pan, 30 minutes.

The loaf baked in the casserole was bigger, crustier and dare I say it, prettier!

It is traditionally a large loaf baked in a round, tall - sided pan.

I've done something very similar for an Italian loaf baked in a cast iron cocotte.

I love the idea of making this bread and plan to buy the right pot to bake it in, but I have one question first for you: From your pictures, it looks as though there's no difference in the sizes of the loaves baked in the 5.5 - quart pan and the one baked in the 7 - quart pan.

As the loaf bakes in a hot oven, the increase in temperature activates the enzymes, breaking down more and more sugars with the help of fungal amylase.

Not exact matches

(If you are pressed for time, you can put the loaves in to bake right away, but they won't be as pretty or soft).

Families in the church took turns baking a large loaf to be shared in the service.

Twelve loaves of freshly baked bread were place on a table in the temple to symbolize the twelve tribes of Israel (Exod 25:23 - 30).

The Pharisees were allowed to do the work of baking bread on the Sabbath so that the loaves could be put out fresh on the table in the morning of the Sabbath.

He commenced the blessing: «Blessed art thou, O Lord our God, King of the universe...»; Then, with his mind's eye first on the loaf of bread baked from barley flour, he said, «who brought forth bread from the earth...; then for the pot of lentils he prayed, «who created different kinds of seeds...,» and for the plate of onions and radishes, «who created different kinds of herbs...» For the locusts fried in a batter of honey and flour, he continued, «by whose word all things exist...»; for the bowl of figs, «who created the fruit of the tree...»; for the wine, «who created the fruit of the vine...» And for the baked fish, he exclaimed, «Blessed be the One who created this baked fish; how beautiful it is!»

Based in Malden, Mass., the bakery's products include hearth - baked subs and french bread, baguettes, loaf breads, rolls and specialty products.

In your Deliciously Ella book you don't specify using a loaf tin for this but suggest turning the dough out onto a baking tray — is this better than using loaf tins?

Baked at 350F in a 9 ″ x5 ″ metal loaf pan for 65 minutes, cooled for 15 minutes in pan, then took out for final cooling until slicing.

I would try baking it in a larger loaf tin so there is more room for the mixture to spread out and cook evenly.

Personally, I am very partial to sweet yeast baking: it's not too sweet, it's different than a loaf of bread and it's difficult to buy great sweet yeast baking unless it's the cinnamon buns at IKEA or you happen to live near a great European style bakery or are in New York City.

If your oven is not large enough to accommodate all the loaves at once, proof for about an hour and a half before placing them in the refrigerator until ready to bake.

I also use this spray on loaf pans when baking bread and cakes, and in cake pans.

Quickbreads follow the same ratios as muffins (just baked in one large loaf instead of many small ones)- so if you would cut down the sugar typically in a muffin, then I can see cutting down the sugar here too.

Immediately pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, about 45 to 50 minutes in a metal loaf pan (it may take less time in a glass pan).

Things I adapted include the cooking level and time for the glaze, using butter instead of margarine, and baking in two loaf pans instead of a tube pan, which of course altered the baking time.

My thought was that I could refrigerate it in the loaf pan (not cooked) and then remove and bake when I am ready.

Transfer into the loaf tin and bake in the oven for approx 40 minutes - or until a skewer comes out clean.

The original at the restaurant is baked in a deep pan, and the pudding is sliced and served on its side, so you'll want to use the biggest loaf pan you can find.

Knead until until just combined, trying to keep the add - ins on the inside of the loaf, or else they'll get too crisp while baking.

I baked it in a loaf pan and couldn't wait to slice into it as soon as I could smell the aroma of fresh - baked bread wafting from the oven.

Bread baking was one of my favorite pastimes when I was between jobs, because no matter how successful I was or wasn't in job hunting that day, at least I had a gorgeous loaf of focaccia to serve at dinner.

I do not have loaf pans, but she offered to buy me some in exchange for baking her the bread.

Preheat oven to 350 degrees F. Combine meatloaf ingredients in a mixer or by hand and form into loaf, then place into baking dish sprayed with non-stick cooking spray.

You can also use the buns for sandwiches throughout the week (just bake them in a loaf pan, instead of a muffin pan).

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

I only changed 2 things - I baked it in a loaf tin, which worked wonderfully, and I also did not line the tin with baking paper.

I baked in a larger loaf pan and still ended up with a gorgeously brown, tall loaf.

I have a loaf of banana bread baking in the oven and it already smells delicious.

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And having grape tomatoes in hand added the extra zing to the final baked loaf.

There's actually a fresh loaf of Lemon Poppy Zucchini Bread baking in my oven as I type -LCB- this recipe debuts tomorrow -RCB-.

Had to bake it in an 8 × 8 pan because I had no loaf pan, but I imagine it's just as good as a brownie-esque batch as it is a loaf... only baked it for 40 min to compensate.

It only took 40 minutes to bake in a large loaf tin but seems to be done.

We often mix the dough and then retard in the fridge for 8 hours or so... let come to room temp, form into loaves, rise again... then bake.

Baked in two smaller loaf pans for 35 min.

Baked for 50 minutes on convection bake at 350 in regular metal loaf pan.

Put the loaves in then oven and bake for 10 minutes.

I decided to halve the original recipe and bake my cake in a loaf shape, but the original recipe yielded a 7 - inch double layer cake with chocolate frosting.

Instead I baked it in a loaf tin to create a rich bread to have for breakfast with poached eggs, ham and a tarragon mayonnaise / mustard (French's + Mayo).

What if you are going to use this brown sugar to bake something that also has molasses in it, like a gingerbread loaf or whatever?

You can bake it in free form shapes, in two standard loaf pans, or as individual rolls like I did here.

Spicy Mexican Cheese Dip by 2 Cookin Mamas Salsa Verde by A Dish of Daily Life Skillet Sausage Dip by A Joyfully Mad Kitchen Sausage, Peppers + Onions Pigs in a Blanket by A Little Gathering Grilled Jalapeno Poppers by A Mind Full Mom Beer & Brats Bake by A Simpler Grace Black Bottom Maple Pecan Pie Bars by An Oregon Cottage Crispy Baked Buffalo Wings by And She Cooks Blackberry BBQ Sticky Wings by Around My Family Table Cheesy Pull Apart Garlic Bread by Beer Girl Cooks Black Bean & Corn Salsa by Body Rebooted Roasted Garlic BBQ Chicken Wings Recipe by Bread Booze Bacon Smoky Jalapeno Poppers by Brunch - n - Bites Loaded Sweet Potato Nachos by Bucket List Tummy Chicken Spinach & Artichoke Dip French Bread by Cake «n Knife Cuban Sandwich Quesadillas by Casa de Crews Grilled Asparagus Spears by Celebrating Family Sweet and Salty Blueberry Popcorn by Club Narwhal Buffalo Chicken Poppers by Coffee Love Travel Sea Bass Skewers + Blackbeard Cocktails by Culinary Adventures with Camilla Buffalo Chicken Poppers by Dash of Herbs Easy chicken roll ups with cream cheese and veggies by Family Food on the Table Bottled Tailgate Cocktails by Feast + West The Best Tex - Mex Arrachera Fajitas by Foodal Loaded Guacamole by foodbyjonister Cincinnati Nachos by Foodtastic Mom Cajun Red Beans and Andouille Sausage Stuffed Mushrooms by For the Love of Food Grilled Shrimp Pizza by Glisten and Grace Mini Bell Pepper Nachos by Hello Little Home Slow Cooker Sweet Spicy Meatballs by Honey & Birch Loaded Tailgate Tots by Life's Ambrosia Ricotta & Fig Bites by Living Well Kitchen Nashville Hot Chicken Wings by Loaves & Dishes Cincinnati Chili Dip by Love & Flour -LCB- Slow Cooker -RCB- BBQ Pulled Pork Sandwiches by Love Bakes Good Cakes Tailgate Bloody Marys by Loves Food, Loves to Eat Sweet Korean Chicken Wings by Macheesmo Bacon Wrapped Tater Tots by Me and My Pink Mixer Crab Pretzels by Mom's Messy Miracles Hot Bacon Dip by Nik Snacks Build Your Own Bloody Mary Bar by Off the Eaten Path Chowder Stuffed Jalapeno Poppers by Order in the Kitchen Baked Mac and Cheese Cups by Polka Dotted Blue Jay Texas Toothpicks with Buttermilk Ranch by See Aimee Cook Pretzel Turkey Meatballs (GF, DF, SF) by Shaws Simple Swaps Hearty Vegetable Chili by Simple and Savory Focaccia Pizza by Simplify, Live, Love Sweet Potato Skins Stuffed with BBQ Ranch Pulled Pork by Sustaining the Powers Bacon - Wrapped Cheeseburger Bites by The BakerMama Buffalo Chicken Pasta Salad by The Creative Bite German Potato Skins by The Crumby Cupcake Old Bay Trail Mix by The Culinary Compass Meat Lover's Pizza Bites by The Life Jolie Raspberry Chipotle Black Bean Dip by The Mexitalian Grilled Asian Chicken Wings & Shishito Peppers by The Secret Ingredient Is Blackened Shrimp Tacos by The Speckled Palate Honeydew Melon Refresher by Two Places at Once Grilled Sauerkraut Stuffed Brats by West via Midwest Sausage Apple and Sage Hand Pies by What A Girl Eats

Also baked in 3 mini mini loaf pans.