Sentences with phrase «minutes as the loaf»

Marinate in the fridge for 15 - 30 minutes as the loaf cools.

Not exact matches

With the larger pan the loaf of course didn't rise as high, but it still looked nice and was done in 45 minutes.

Bake loaves as directed on can; cool 20 minutes.

Directions: Cook the rice as per directions (the cooking time is about 45 minutes — I like to do this the night before or in the morning so the rice is cooked and ready before putting it together) The actual assembly of the loaf is very quick — about 20 minutes).

The baking stone is not essential for loaf pan breads; if you omit it the preheat may be as short as 5 minutes.

At 375F, the two loaves were out after 25 minutes, although next time I'll check them at 20, as the bottom of one was just starting to get a bit too dark.

Pour the batter into a nonstick or parchment - lined loaf pan, and bake 30 - 40 minutes - it will firm up as it cools!

As soon as the loaf is baked, remove it from the machine and allow to cool for about 5 minutes before turning out onto a wire racAs soon as the loaf is baked, remove it from the machine and allow to cool for about 5 minutes before turning out onto a wire racas the loaf is baked, remove it from the machine and allow to cool for about 5 minutes before turning out onto a wire rack.

I let that rise for approx 1 1/2 hours, then split it into two loaves when it has doubled in size, and knead the air out of the bread, then preheat my oven to 450 and put my pans in the oven for 30 minutes, and bake as you instructed 30 minutes covered, 15 uncovered.

You could also make this as a bread, just cook in a loaf pan for 50 - 60 minutes, testing after 50 minutes with a toothpick.

As you knead, the dough will lose its stickiness by itself, about half way through the 15 minute or so per loaf knead.

As I baked it in two loaf tins, it took 40 minutes.

Also I cooked it as a free form loaf and for about 8 minutes extra to get the center to 210 degrees F. I think I'm on to the Broccoli Cheddar soup next with all of this rain!

* when I removed the loaves from the oven, I let them sit on a wire rack for 5 or 10 minutes, but then, making sure the loaves were solid, and pulling away from the edges as baked quick breads are likely to do upon cooling, I dumped the loaves upside down onto flat plates to continue cooling.

To bake the loaf: Brush the loaf with the remaining glaze (this will give the finished loaf a beautiful, shiny crust, as well as provide «glue» for the seeds), sprinkle with poppy seeds, if desired, and bake for 35 to 40 minutes, or until the challah is golden brown, slightly firm to the touch, and the internal temperature is 195 °F.

My only thing was it fell in the middle as well as others (and my baking soda was brand new) and then the other thing was I just couldn't wait that 30 minutes to an hour for it to cool, and it fell apart when I took it out of the loaf pan.

During the last 15 minutes of rising, preheat the oven to 400 degrees F. Use a bread lame or sharp knife and cut three equal slits across the top of each loaf to allow the bread to rise as it bakes.

If this is your first time baking bread in your slow cooker, begin checking the loaf after 1 hour, then every 30 minutes, and then more frequently as it nears finishing.

Remove the loaf pan from the oven after 25 minutes (as mentioned above) and spread the pecan mixture over the top of the bread (by slightly pushing the pecans into the surface of the bread, so they don't fall off).

Leave the loaf in the oven for 20 minutes!!!! Is this the secret to keep the loaf from collapsing and pulling in at the sides as it is cooling?

I always pull the loaf from the oven after 50 minutes and use a wooden skewer as a toothpick to check the doneness.