Hi Karen, I use
a metal square pan (sometimes I spread out a double batch on a baking sheet too!)
Not exact matches
Pour into a well - greased, 9 - inch
square metal pan.
I was too impatient to wait for a loaf to cook, so I put it in a
square 8 × 8
metal pan.
Spray an 8 - inch
square metal baking
pan with nonstick spray and line with foil.
Stir together butter and sage and, with a pastry brush, oil bottom and sides of an 8 - inch
square metal baking
pan.
Line a 9 - inch
square metal cake
pan with foil, draping the foil over the edges.
Line the bottom and sides of an 8 - inch straight - sided
square metal baking
pan with 2 long sheets of crisscrossed parchment.
I bought a new
metal 9 × 13 cake
pan that had perfectly
square sides.
I repeat, grab an 8 - inch
square metal baking
pan.
Mine measures about 11 x 7 inches but you can also use an 8 x 8 or 9 x 9 inch
square dish or
metal pan.
Line an 8 - inch
square metal baking
pan with foil, allowing foil to extend over edge of
pan; coat foil with cooking spray.
Pour batter into an 8 - inch
square metal baking
pan coated with cooking spray.
Spread batter into a 9 - inch
square metal baking
pan coated with cooking spray.
Cut two strips of parchment paper to line a 8 × 8
square metal pan, leaving extra on the sides to use as handles.
Firmly press flour mixture into bottom of an 8 - inch
square metal baking
pan coated with cooking spray.
Using a
metal spatula lift each
square out of
pan and place on a cutting board.