Sentences with phrase «long loaf pan»

Pour it in a 25 cm (9,75 inch) long loaf pan and bake it on 180 C (356 F) for about 40 - 45 minutes.

Line a 23 cm (9 inch) long loaf pan with parchment paper.

Then I remove the dough, punch it down and place it in a twelve inch long loaf pan to rise again.

I usually store my bars in a long loaf pan inside the pantry.

I ended up using my Bread Cloche that I got at Williams Sonoma (they have two shapes - one like a long loaf pan, and one in a round) and it worked perfectly, no oil and no parchment paper!

Grease a 23 cm (9 inch or a bit longer) long loaf pan with olive oil and spoon the 2/3 of the glaze into the loaf pan and spread evenly (reserve the rest for serving).

I had a longer loaf pan but I just left it in for about 20 min.

Not exact matches

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.

I ended up with much more than 12 muffins, put the additional batter in an ungreased loaf pan and cooked it a bit longer, it came our rather easily also.

I was considering doubling the recipe because I don't have petite loaf pans either...... How long did you bake it?

You start by simply slicing the Panettone loaf into long sections, and lay it flat into a 9 × 13 pan or baking dish.

For anyone who doubled the recipe for a larger loaf pan, how long did you bake the loaf?

If you are using a single loaf pan, you may need to bake it longer, about 60 - 80 minutes.

You'll want to make sure it's a recipe that calls for between 4 - 5 cups of flour to make sure it fills the pan nicely, and also shape the loaf thinner and longer than you otherwise would.

It actually took mine longer to bake in the mini loaf pans than it did in the 13 × 9 dish.

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

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.

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.

Wonder if i want to use loaf pan instead of using bundt pan, how long I should bake this one?

(Do not leave bread in loaf pan for too long otherwise it will be difficult to release)

Prepare a 8 ″ x 4 ″ loaf pan, coat with coconut oil and a strip of parchment paper lengthwise, long enough that it extends over the side of the pan over the handles.

Our «Long» (pictured to the left) and Giant Pain de Mie loaves are baked in closed Pullman pans, but we make this dough into other shapes as well.

(My loaf pan is bigger than what was used on this recipe, so it was longer and not as tall as a regular bread slice, but who cares?

Depending on the size of the pan used, and therefore the height of the loaf, it may need to cook longer to be fully done.

For a more traditionally - shaped loaf of sandwich bread, you could also use a loaf pan (again, bake slightly longer).

If you prefer the square shape like the crackers sold in the specialty stores, I would use one 8 x 4 inch loaf pan and simply bake a little longer.

How long would I cook this if using in one loaf pan?

Laura — I haven't tried it in one loaf pan before so I don't know how long it would take.

Bake 1 hour for large loaves of 45 min for small or until a long wooden pick inserted in center comes out clean and sides pull away from pan.

I used one larger loaf pan and found that even with cooking longer that the recipe called for the loaf never firmed up, and was instead very moist to the point it had to be spooned out of the pan instead of sliced.

I made mine in a mini loaf pan from Williams Sonoma; just bake longer....

I do not have mini loaf pans, but rather one regular size loaf pan and was wondering how long to bake.

Divide it into two, and form into two long skinny loaves that will fit in your French bread pans that have been buttered well.

Pour the batter into the prepared loaf pan and bake for 50 - 55 minutes, or until a toothpick comes out clean (if using a shorter / wider loaf pan, it may need to bake a bit longer).

Grease and flour a loaf pan, about 30 cm / 12 inch long.

Pour into two greased loaf pans and bake at 350 degrees for 50 - 55 minutes for a dark metal pan, or 5 minutes longer for stoneware.

Line a 9x5» loaf pan with parchment paper, leaving a generous overhang on long sides; set aside.

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.

I used two large loaf pans and had to cook a bit longer than the hour, bout an 1 hr 7 min or so.

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.

Cooked it in two loaf pans instead of three so they were pretty hefty loaves, and I should have left one of them in longer because of that — it was definitely undercooked in the very center.

How long would mini loaf pans take to bake?

My 12 little muffin cups couldn't hold all the batter, so I put the extra in a little loaf pan; it took a bit longer to bake, but it was still good.

Consider buying a mini muffin pan or slice the quick bread loaf in half long wise and then slice it into pieces.

Preheat your oven to 350 ° F and spray an 8 x 4 inch loaf pan with nonstick cooking spray and line with a parchment sling so the two longer sides have a little parchment over the edge of the pan to help pull the cake out.

BUT tonight I subbed bananas with pumpkin (’ t is the season)!!!! I used a loaf pan instead of a cupcake pan (cooked about 5 mins longer)....

Pour into a greased bread loaf pan (smaller if you want square sandwich loaves, bigger if you want longer, thinner loaves).

Press the stuffing gently and loosely into a pound cake loaf pan, cover loosely with tinfoil; poke a tiny hole in the foil to let steam escape, and bake at 350 F for about thirty minutes, longer if you want the stuffing more crispy.