I just made the chocolate cake recipe for the 2nd time this time with
magic loaf pans & the cake still stuck to the pan!
I am using
the magic loaf pans and recipe as originally posted.
I even bought
the magic loaf pan recommended.
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.
I followed every direction EXCEPT for the arrowroot, and I don't have
a magic loaf pan but mine has similar dimensions.
Is is
the Magic Loaf pan?
I threw everything into the food processor and then I used
a magic loaf pan and with the extra I made mini-muffins.
Not exact matches
Since it is (apparently) impossible to find the
Magic Line
pan, and since I didn't want a flat
loaf, I made a few tweaks to create an extra large
loaf.
I was wondering why you use a
magic line
pan Can we not use a regular
loaf pan?
I had an awful experience with the recommended
Magic Line
loaf pan.
I used every ingredient and the amount called for with the
Magic Line
loaf pan.
I didn't use a
magic pan, just the regular light coloured aluminum
loaf pan that I have, and produced a perfectly browned on the bottom and top
loaf — however, it was a little on the small side....
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.
She used to use a 7.5 x 3.5
magic line
loaf pan and had a link to an amazon page.
If I want larger challahs, I divide my dough into 3
loaves and bake them in
Magic Mill oval challah
pans, size 10 (10 ″).
Preheat oven to 350 degrees F. Grease a small
loaf pan (I use a Magic Line 7.5 x 3.5 Loaf Pan) with coconut oil and set as
loaf pan (I use a
Magic Line 7.5 x 3.5
Loaf Pan) with coconut oil and set as
Loaf Pan) with coconut oil and set aside.