Sentences with phrase «loaf pans which»

I used two 8 x 4 inch loaf pans which made crackers about 2 inches by 4 inches.

Because I doubled the recipe I filled up those two loaf pans (about 3/4 full) plus also half filled a much larger third loaf pan which i had lying around.

Recently I bought a loaf pan which was huge compared to the small loaf tins I had earlier.

Another way to do it might be to «cheat» and use a loaf pan which will support the bread when it rises.

Not exact matches

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.

The length of time will vary based on which loaf pan you use, so I suggest checking the bread at 45 minutes.

Since I abhor trying to fit parchment properly into a loaf pan, I relied on my tried - and - true silicone model (which I only ever use for candy making).

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).

Or a regular size loaf pan (which is larger)?

The general impression, with which I agree, is that the bread was a little dry (perhaps a loaf pan would have been better than a bundt pan), and although the banana, chocolate, and brown sugar were fine companions, the lemon was not.

I made this bread in my mini loaf pan, which yields four loaves.

If you are looking for a more economical loaf of bread, you may want to try my Paleo Bread which calls for less ingredients and is made in a smaller pan.

I am in Australia and have «googled» mini loaf pan, which comes up with very small loaf pans.

I use this magic line loaf pan for many of my bread recipes — it distributes the heat evenly and bakes the bread through, which is not always easy when baking with almond flour which tends to be rather moist.

I give two options, choose which end result you prefer and go from there: bake without a pan for a true gluten free artisan bread look or bake in a round or springform pan for a more rounded loaf that even works well as a bread boule for soup!

The Paleo Date Walnut Bread recipe pan is Baker's Secret Mini (or Petite) Loaf Pan, which is 5 3/4 ″ x 3 ″ x 2 1/8 ″.

The batter is the combination of the seeds, almond meal, salt, water and eggs — which once mixed thoroughly well, is poured into the loaf pan, garnished with sesame seeds and popped into the oven for an hour.

We've adapted the recipe to bake the bread in a loaf pan in the oven for ease, but no matter which method you choose, the loaf is delicious.

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.

I'd double - bake them - first in a loaf pan, after which I'd slice them thinly.

The recipe also required a flexible silicon loaf pan — which I also did not have.

I was also confused as Sydney regarding the size of the pan, I used a larger size which I really don't know the measurements, next time I will use smaller loaf pan so it will come out taller, It came out perfect anyways it only lasted 2 days!!!

The medium loaf pan (8 inches) compressed the cake batter a bit, which made it billow up on top.

Pour into a well - buttered and floured 9x5 plus a smaller loaf pan (I always doubled the recipe which makes 3 9x5 loaves of bread, so you will have extra batter for a smaller loaf pan or a few muffins if making a single recipe).

Instead of grating the zuc, I juiced six of them and used the leftover pulp, which was just enough since I had doubled your recipe to make it in a large loaf pan.

I halved the recipe (which fit perfectly into a loaf pan) and since I only had about a 1/2 cup of brown sugar, I also used 1/4 c white sugar, 1/4 c raw sugar, and 2 tsp molasses.

Problem: my greased recommended size «loaf pan» was Pyrex which required much work to release the bread.

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.

You can also use a silicone pan, which requires no oil, or a silicon muffin tin, which makes a dozen «mini» loaves.

* Note: If you don't have a silicon loaf pan, a regular bread pan will do, however, I recommend combining the ingredients in a bowl rather than the bread pan, and coating the pan with some coconut oil or lining with parchment paper (which makes for easy lifting of the bread) before pouring in the dough.

And definitely don't bake in a dark loaf pan or a glass pan, both of which will accelerate browning on the outside too quickly.

I'm not sure what size loaf pan you're using, but you might want to consider one of these USA Pans loaf pans, since they're a bit more snug, which helps gluten - free breads rise nicPans loaf pans, since they're a bit more snug, which helps gluten - free breads rise nicpans, since they're a bit more snug, which helps gluten - free breads rise nicely.

I've only made it in loaf pans, which I grease, line with parchment, and grease again.

I, too dread cloying sweet honey cake (and Taiglach)... but I am a big «spicy» fan, so I thought I would give this a try with a 1/2 recipe which nicely filled 4 mini loaf pans.

I usually fluctuate between a big, what I call industrial size loaf pan, and a «normal» size (of which I use two when making this recipe.

I normally make the no - knead Einkorn sourdough bread in my Dutch oven which makes one loaf so when you use a loaf pan, does it make one or two loaves?

Loaf pans come in slightly different sizes, which may affect the baking times; the one I always use is 8.5 × 4.5, but a 9 × 5 loaf pan could use a slightly different tLoaf pans come in slightly different sizes, which may affect the baking times; the one I always use is 8.5 × 4.5, but a 9 × 5 loaf pan could use a slightly different tloaf pan could use a slightly different time.

Then kneading the mass with your hands and / or a wood spatula in a wood bowl (personal preference of wood, plastic can work too) for a few minutes, then forming it with the spatula into a nice round sort of loaf within the bowl, then letting it set for a few hours or a day, then scraping out some of the «loaf» (which is very moist and soft) and putting about a 1/2 to 3/4 ″ layer in stove pan, then bake in the stove at 350F for an hour to hour and a half, depending on thickness.

I use a mini loaf pan, which perfects the cook.

Loaf pans come in slightly different sizes, which may affect the baking times; the one I always use is 8.5 × 4.5, but a 9 × 5 loaf pan could use a slightly different tLoaf pans come in slightly different sizes, which may affect the baking times; the one I always use is 8.5 × 4.5, but a 9 × 5 loaf pan could use a slightly different tloaf pan could use a slightly different time.