Sentences with phrase «loaf pan then»

Press the mixture into the prepared loaf pan then chill in the freezer for 30 minutes.

Pour half of the mixture into each loaf pan then smooth it down with a spatula (or the back of the spoon) to create the shape of a loaf.

Scrape the batter into the greased loaf pan then smooth the top.

OIL your loaf pan then mix it all up.

If you're using multiple loaf pans then bake for 15 minutes and begin testing for doneness.

As I was pouring my butter into my loaf pans I then made the realization I forgot the salt!

Not exact matches

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.

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

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

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

Let cool in pan for 20 minutes, then invert loaf and remove from pan.

Remove one bowl from the freezer and whip the cream until stiff peaks form, add a little whipped cream to the vanilla / sweetened condensed milk mixture to make it easier to combine, then fold in the rest of the whipped cream mixture, place into a loaf pan 8x4 inch (20x10 centimeters).

Continue doing this for the rest of the balls of dough, and then stack them side by side, open side up, inside an oiled loaf pan.

Lovely cake perfect for 2 - I made it once in a loaf dish (didn't have a small cake pan), and then I did it again and, of course, put it in a small cake tin (but it was too flat).

Line 9 x 5 x 3 loaf pan with parchment paper then coat with butter and flour.

Let banana bread cool in loaf pan for about 15 minutes, then move to a plate or cooling rack to cool completely.

I heat my oven to 90 ° and then turn off the oven and place loaf pan inside.

I believe it was just a standard 9 × 5 loaf pan, but any size will work, or if you don't have one simply put the mixture between two pieces of plastic wrap or parchment paper and press with your hands to the size and shape you want and then slice with a knife into little «brownies»

If you make these into muffins in a non-stick pan, then you won't have all of that pesky one - handed slicing and wrapping of the loaf to do.

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

Scoop the mixture into desired candy molds or a standard loaf pan lined with parchment paper, then stick whichever container you use into the freezer to allow the fudge to set.

To form loaf, stretch dough into a rough rectangle, then fold in short ends until dough is approximately the length of the pan.

I didn't measure my pan but when I baked this bread it was a bit flat also, so I cut the loaf in half, and then sliced each half into bread sized pieces.

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!

Can't get the magic loaf pan anymore and I have a 4 ″ x8 ″, but then it's not like a regular slice of bread.

Gradually add the wet ingredients into the dry ingredients, then pour the mixture into the prepared loaf pan and sprinkle the top with ground flax seeds.

I filled the holes not quite to the top, then put the remaining batter into the loaf pan.

Stir until smooth, and then pour into a loaf pan lined with parchment paper.

Preheat the oven 350 ° F. Grease a 9» x 5» loaf pan, then line with a strip of parchment paper or foil for easy removal; set aside.

Make the cake: Preheat the oven to 350 °F then lightly grease a loaf pan.

These crackers are sort of like biscotti, in that you bake them once (in a loaf pan), then slice them thin and bake again until crisp.

If you will be coating apples, you can cover a few apples and then place the remaining caramel in a smaller parchment lined container such as a bread loaf pan for the caramel you will have leftover.

Bake the 8 1/2 x4 1/2 - inch loaf pan 30 minutes and then rotate the pan for even baking.

Combine the dry ingredients in one bowl, wet ingredients in another, and then combine the two, pour into the loaf pan, and bake.

Stir to dissolve the sugar, then place the loaf pan in the center of a half sheet pan and into the oven.

Lightly coat loaf pan with nonstick spray, then line with parchment paper, leaving a 2» overhang on long sides.

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.

Don't forget — if you're using something like Bob's Red Mill Mighty Tasty Hot Cereal mix, you can press the leftovers into a loaf pan, chill thoroughly, then slice and fry the next morning for total hot goodness.

Wait 20 minutes, then put the loaves in the oven and pour 1 cup of tap water into the broiler pan, quickly shut the oven door to keep the steam inside.

I mixed the batter and then couldn't find my loaf pan anywhere.

Spread batter evenly between two greased 9x5 loaf pans, then wet your hands and smooth the top of each loaf.

Allow the loaf to cool in its pan for about 15 minutes, then remove and continue cooling on a wire rack.

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.

Use a knife to go around the sides of the loaves to loosen if need be, then carefully remove the loaves from the pans by tipping them into your hand, then setting on a platter.

Oil your loaf pan, and then mush up your «dough» real good with your strong hands or a big spoon.

Mix liquids and dry ingredients separately; then combine and mix well Place in greased floured 9 ″ x5 ″ loaf pan Bake at 375F for 50 - 55 minutes until top has started to brown Let cool in pan for at least 30 minutes Do not cut until bread has cooled

Then cut one of the halves into thirds and squish them into the loaf pan.

1 overnight for 8 hours, then 1 for 3 hours, 3 individual loaf pans at 1 time.

Wait 10 minutes for it to thicken, then use the whole mixture in your recipe Makes 6 — I halved the recipe above, used 1/3 cup (80 ml) capacity mini loaf pans and got 6 breads

Bake the bread for about an hour or so, then take it out and gently remove the loaf from the pan.