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.