Sentences with phrase «minutes in the loaf pan»

Allow the pumpkin bread to cool for at least 10 to 15 minutes in the loaf pan, then transfer it to a wire rack to finish cooling for another 30 minutes before slicing.

Bake for 40 to 45 minutes in the loaf pan, or 30 to 40 minutes in the shallow pan or mini-loaf pans) or until the top is firm and a knife inserted into the center tests clean.

Not exact matches

Place pans in the oven for about 35 minutes, until the tops are light brown and when you tap on the top of a loaf it is hollow sounding.

Place braided loaves on flat pans lined with parchment paper, cover with plastic wrap or a towel and place in a warm spot for 40 - 60 minutes, until the loaves have approximately doubled in size.

Baked at 350F in a 9 ″ x5 ″ metal loaf pan for 65 minutes, cooled for 15 minutes in pan, then took out for final cooling until slicing.

Immediately pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, about 45 to 50 minutes in a metal loaf pan (it may take less time in a glass pan).

Let cool in pan for 20 minutes, then invert loaf and remove from pan.

Made this up in a pyrex loaf pan and nuked it for 5 minutes.

Let banana bread cool in loaf pan for about 15 minutes, then move to a plate or cooling rack to cool completely.

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

Baked for 50 minutes on convection bake at 350 in regular metal loaf pan.

Let the loaf sit in the pan for a minute after you take it out of the oven.

Pour in the loaf pan and bake until puffed and a knife inserted in the middle comes out clean, approximately 30 - 35 minutes.

Allow loaf to cool in the pan for at least 15 minutes before turning it out onto a wire rack to cool completely.

My loaf also was raw in the middle... found out when I tried to get it out of the pan... scooped it up and put it back in and put the top back on... turned the oven back on and put it in when it was hot, then turned the oven off and let it be for about 20 minutes... perfect!

I made mine in a standard loaf pan in a convection oven and it reduced the baking time to 20 minutes.

Place your stacks of dough into the greased loaf pan, cover loosely with clingfilm, and leave to rise in a warm place for about 30 minutes.

having baked this bread several times now, I can confirm that increasing the ingredients by 150 % makes a lovely, tall loaf in a 9 × 5 pan (and it required approximately 20 extra minutes to bake, of course).

I baked the bread in a 9 × 5 loaf pan at 325F for 55 minutes.

Cool loaves in pans 10 minutes on a wire rack; remove from pans.

Turn into a greased 10x5 inch (25x12 centimeter) loaf pan and bake in pre-heated oven for approximately 55 minutes.

Pour batter into prepared loaf pan and bake for 40 to 50 minutes, or until a toothpick inserted in the middle comes out clean

Spread in loaf pan and bake for 50 - 55 minutes, or until toothpick inserted in the middle comes out with a few moist crumbs.

Pour batter into prepared 9 × 5 loaf pan and bake in preheated oven for 35 - 45 minutes, or until toothpick inserted in center comes out clean.

Pour into a greased tube pan or two loaf pans, or about 2 dozen greased medium muffin molds, and bake for about 40 minutes, or until a knife inserted in the center comes out clean

Cool in the loaf pans for 10 - 15 minutes before transferring to a wire rack.

Place pan (s) in preheated oven and bake for 40 to 45 minutes for a loaf, 35 to 40 minutes for two boules.

Pour batter into the prepared loaf pan, and bake for around 1 hour 10 minutes (or until a toothpick inserted in the middle comes out clean).

Pour into prepared pan and bake 55 to 60 minutes or until toothpick inserted in center of loaf comes out clean.

Allow the bread to cool in the loaf pan on a wire rack for about 20 minutes, then remove the loaf from the pan using the sides of the parchment paper to help lift it out.

Allow to cool in the loaf pans for 15 minutes on a wire rack before removing.

Allow loaf to cool in the pan on a wire rack until he pan is cool enough to touch; at least 10 minutes.

Pour the batter into the prepared loaf pan and bake in preheated oven until a toothpick inserted into the center comes out with a few moist crumbs, 45 - 50 minutes.

Cool in pan for 10 minutes + before transferring loaf to a cooling rack.

Preheat the oven to 425 °F / 200 °C about 20 minutes before the loaves are done rising, put a broiler pan in the bottom rack.

Wait 20 minutes, then put the loaves in the oven and pour 1 cup of tap water into the broiler pan, quickly shut the oven door to keep the steam inside.

remove from oven, let cool in loaf pan 5 minutes, gently remove from loaf pan and let cool on cooling rack an additional 10 minutes

Allow the loaf to cool in its pan for about 15 minutes, then remove and continue cooling on a wire rack.

Place the loaf pan in the oven and bake for 40 to 50 minutes or until a toothpick inserted in the center comes out clean.

Transfer the batter into the prepared loaf pan and bake for around 60 to 65 minutes, or until a toothpick inserted in the middle comes out clean.

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.

If you prefer not to use mini loaf pans, just put the entire batch of batter into one regular size loaf pan and increase the cooking time to 45 minutes, or until toothpick inserted in center pulls clean.

Wanted to post that a technique that GF Goddess recommends worked well for me — when using a bread machine — immediately remove bread from pan and place in a 350 degree oven for about 10 minutes and it helps an overly moist loaf to dry out and not sink so badly.

Mix liquids and dry ingredients separately; then combine and mix well Place in greased floured 9 ″ x5 ″ loaf pan Bake at 375F for 50 - 55 minutes until top has started to brown Let cool in pan for at least 30 minutes Do not cut until bread has cooled

Place the loaves in a warm place, cover with wax or parchment paper, and let rise to double in volume, above the edge of the pans, 40 minutes.

Wait 10 minutes for it to thicken, then use the whole mixture in your recipe Makes 6 — I halved the recipe above, used 1/3 cup (80 ml) capacity mini loaf pans and got 6 breads

If you want a more frozen ice cream, transfer it to a freezer safe container (I use a 9 x 5 loaf pan) and let ice cream harden in the freezer for about 20 minutes.

Fold crushed pineapple and juice into batter; place in medium loaf pan and bake for 45 - 60 minutes.

it takes 20 - 30 minutes cranking every 5 mins or so, then i put the ice cream in a dish or loaf pan and freeze up to 3 hours more before serving.

Cool in pan for 10 minutes and while your loaf is still warm, brush with milk for a soft and shiny crust.