Sentences with phrase «loaf out of the pan»

line a bread pan with parchment, making sure you have a slight overhang to make getting the loaf out of the pan easier

Run a knife around the edges of the pans to loosen, then invert to take the loaves out of the pans.

Remove from the oven, cool for 5 minutes and then lift the loaf out of the pan using the parchment paper.

Take the bread out of the oven temporarily, run a knife along the edges of the loaf pan to free the bread, and tip the loaf out of the pan.

Don't skip the final step of turning the loaf out of the pan and setting it directly on the oven rack to bake for a few minutes longer.

I mean to say, I took one loaf out of the pan.

Turn the loaf out of its pan and tap the bottom crust with a forefinger.

Cool in the pan for 10 minutes, then turn loaf out of the pan onto a cooling rack.

Also, be sure to turn the loaf out of the pan onto your cooling rack almost immediately after pulling it out of the oven.

An hour into the assembly (at which point only a few drawers were put together), I pulled the loaf out of the pan and we took a coffee break.

It seems to cook all the way through better than in a loaf pan, and it is hard to get a loaf out of the pan, then the pan is hard to clean.

I prefer to pop the loaf out of the pan and stick a quick reading dial thermometer into the bottom of the loaf.

However, when I went to take the loaves out of the pan, all of the raisins stuck to the bottom (I did mix them in with the flour), and the honey cake (although very good), had no raisins in it (and that» s my family's favorite extra), so what would you suggest.

When it is still slightly warm, turn the loaf out of the pan.

Remove loaf pan and carefully flip the loaf out of the pan so it's upside down.

Remove the pans from the oven and turn the loaves out of the pan.

Not exact matches

Line a 9 by 5 - inch loaf pan with 2 pieces of parchment paper so it hangs over all 4 sides (and you can easily lift out the bars later).

It only takes 20 - 30 minutes, and you'll still need time to preheat your oven, so pull the loaf out when it is right at the top of your pan, not much above.

Spread the batter out in the loaf pan and using a spoon press and small valley in the middle of the batter.

I just took my two loaves out of the loaf pans and I had a lot of condensation on the the bottom of the pans and the loaves were a bit soggy.

Let the loaf sit in the pan for a minute after you take it out of the oven.

I used a glass pan, which worked great (it was just a bit larger and the loaf turned out slightly flatter but not much by the looks of it).

My loaf also was raw in the middle... found out when I tried to get it out of the pan... scooped it up and put it back in and put the top back on... turned the oven back on and put it in when it was hot, then turned the oven off and let it be for about 20 minutes... perfect!

I doubled the recipe, but used only 8 eggs instead of 10, put it an a standard size loaf pan and it came out to the perfect size and is delicious!

Mine worked with these substitutions - of - necessity: 1 Baked in 5 ″ x 9 ″ glass loaf pan 2 Used parchment paper, not greased pan 3 ran out of coconut oil so it was 3/4 parts coconut oil, 1/4 olive oil 4 Once again, used Trader Joe's almond meal, didn't have blanched alm flour on hand today Yes, as you commented jgentry, it was the perfect blend of almond and coconut flours so as not to be almond flour dry or c - flour sweet.

Run a butter knife around the edge of the pan and gently tip the loaf out onto the wire rack.

Lightly oil a 9x5 - inch loaf pan with coconut oil and line with parchment paper so that it overhangs on the shorter ends (you'll use this to help lift it out of the pan later).

If you are running out of room in your freezer, 6 of these treats fit in a loaf pan, and would save space.

Pour the batter into the loaf pan making sure to scrape down the sides with the spatula to get all of it out.

That said, do you think they could be cooked in a 9 × 12 or loaf pans if I ran out of muffin cup liners or was in a hurry?

During the second rise (on the pan) the dough just spread out and made sort of a flying saucer shape instead of a nice round loaf.

Spoon all of the bater in your greased loaf pan and spread it out evenly with a scraper and shape it in any way you want (specifically in the shape of a loaf so that it rises like that)

Lift spread out of loaf pan using parchment or plastic wrap lining pan.

7:00 AM — I went to take the loaves out of the refrigerator but saw that they had risen quite well and were already a little above the rims of the pans.

Pour into prepared pan and bake 55 to 60 minutes or until toothpick inserted in center of loaf comes out clean.

Allow the bread to cool in the loaf pan on a wire rack for about 20 minutes, then remove the loaf from the pan using the sides of the parchment paper to help lift it out.

When you turn the bread out of pan and put loaf back into oven directly onto the rack, does the loaf go upside down or right side up?

Prepare a 9 × 5 loaf pan by lining it with parchment paper (this is essential or else you won't be able to get the bars out of the pan).

5) Pour batter into the prepared loaf pan, and bake for 50 — 60 min or until a toothpick poked in the middle comes out clean (the baking time will depend on the type of oven, so don't worry if you find you need to bake the bread for more time before it's done!

For those who had the bread raise up and out of your pan, I made one 9x4» loaf and also a small round loaf.

I let that rise for approx 1 1/2 hours, then split it into two loaves when it has doubled in size, and knead the air out of the bread, then preheat my oven to 450 and put my pans in the oven for 30 minutes, and bake as you instructed 30 minutes covered, 15 uncovered.

With the wide open kitchen, surrounded by co-workers making coffee for customers, slicing bread for the famous toast, and greasing pans for the next loaves of bread to go in the oven, Josey stands in the midst of it all, mixing, stirring, and kneading, stopping mid-movement to race to the ovens, pulling hefty, rectangular loaves out with a lengthy wooden peel.

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.

Pour batter into loaf pans and place in the oven for 1 hour; or a tooth pick inserted in the middle of the loaf comes out clean.

Just for people to reference, this last time I substituted tapioca powder for arrowroot (my food store was out, sadly) and I doubled the recipe and put it in the size of a normal loaf pan (I was becoming frustrated with small slices).

I love using my 7 - inch springform pan (click for easy, fast ordering), but you can also use a couple small bread loaf pans, or even make a small «boat» out of heavy duty aluminum foil, loosely sealed.

However, the loaf turned out like Mt. St. Helen's - erupted over the top of the loaf pan, spilling all over the oven then cratered!

My muffin tin is out of commission, though... any idea how this would bake up in a loaf pan instead?

Place the pan into the oven and bake for 50 minutes, or until the center is set and a toothpick come out clean when inserted in to the middle of the loaf.

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.