Sentences with phrase «of bread loaf pan»

Using warm oven at a tightly controlled (oven rack thermometer) 125 degree temp allowed the dough to rise within 1/2 inch of top of bread loaf pan in 40 minutes.

Oh one more thing — I wonder what the dimensions are of the bread loaf pan you're using, and what material it is (glass, metal, etc)?

Not exact matches

Lay a strip of parchment paper lengthwise down the loaf pan, to help with easy bread removal.

line a bread pan with parchment, making sure you have a slight overhang to make getting the loaf out of the pan easier

Allow the bread to cool on a baking rack for 15 minutes before running a knife around the perimeter of the bread to disengage it from the loaf pan.

The length of time will vary based on which loaf pan you use, so I suggest checking the bread at 45 minutes.

I baked it in a loaf pan and couldn't wait to slice into it as soon as I could smell the aroma of fresh - baked bread wafting from the oven.

3 tsp (15 ml) active dry yeast 3 cups (680 ml) whole milk (3.25 per cent fat), warmed to a temperature of 97ºF (36ºF) 2 1/2 tsp (12.5 ml) salt 2 tsp (10 ml) butter, melted 5 1/3 cups (750g) whole wheat bread flour, + 1/2 cup (75g), for working the dough 2 tbsp (30 ml) butter, for the loaf pan

Dear Elena, I love the recipe the bread is sooo yummmy thank you so much for such a great recipe, instead of making it in a loaf pan, I made it in a muffin pan for smaller portion and I could freeze the muffins if I wanted to and it would not go to waste..

Take the bread out of the oven temporarily, run a knife along the edges of the loaf pan to free the bread, and tip the loaf out of the pan.

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).

Line a loaf pan / bread tin (20 cm x 11 cm x 7 cm) with baking paper and lightly grease the ends with a tiny bit of coconut oil.

I make a double batch and bake it in a big bread pan so it is more like a loaf of sandwich bread.

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.

That's why a loaf pan that is too large doesn't work for this recipe when it comes to the bread «rising» and the height of the loaf: --RRB-

The best way to tell if the bread is done is to insert an instant read thermometer all the way to the bottom of the loaf (but not touching the pan).

Sometimes metal pans work better than glass for fully cooking a loaf of bread.

A good rule of thumb is to let the bread rise to the top of your pan before baking; a slower, cooler rise to that level will produce a better loaf, so make sure it isn't rising in too warm of a spot.

When making the BREAD version, and because of the rise you get from the yeast, should the bread recipe be baked in two 8X4 - inch loaf BREAD version, and because of the rise you get from the yeast, should the bread recipe be baked in two 8X4 - inch loaf bread recipe be baked in two 8X4 - inch loaf pans?

I made the bread in both a loaf pan and muffin tins and of course I took pictures of the muffins because their tops were bangin».

I'm thinking of getting the sage bread maker but waiting for the company to get back to me re the loaf pan size.

Mix and pour into 1 greased and floured 9x5x3 - inch loaf pan; bake 45 to 50 minutes or until bread pulls away from sides of pan.

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.

I used a mini foil bread loaf pan (I didn't have anything close to a 5 × 5 pan) and a sprinkle of cheddar on top.

Why does the picture of the Chocolate Zucchini Loaf show it as being baked in a «loaf» (bread) pan but the instructions say to bake it in a 9 X 13 rectangle «cake» Loaf show it as being baked in a «loaf» (bread) pan but the instructions say to bake it in a 9 X 13 rectangle «cake» loaf» (bread) pan but the instructions say to bake it in a 9 X 13 rectangle «cake» pan?

When you turn the bread out of pan and put loaf back into oven directly onto the rack, does the loaf go upside down or right side up?

As we all baked bread in different kinds of loaf pans, we got to see how the shape, material, and size of each loaf pan affected the finished loaf of bread.

This bread is baked in a regular size loaf pan and is as tall as a store bought loaf of bread.

I inverted a cast iron frying pan over a cast iron chicken fryer pan and produced an beautiful loaf of Artisan like bread!

If you are looking for a more economical loaf of bread, you may want to try my Paleo Bread which calls for less ingredients and is made in a smaller pan.

I cut the recipe in half and used Italian chicken sausage instead of ground beef and I layered it in a bread loaf pan.

5) Pour batter into the prepared loaf pan, and bake for 50 — 60 min or until a toothpick poked in the middle comes out clean (the baking time will depend on the type of oven, so don't worry if you find you need to bake the bread for more time before it's done!

The best way to be certain that the bread won't stick is to form the loaf on a sheet of parchment paper and lift the bread into the pan using the sides of the parchment.

For those who had the bread raise up and out of your pan, I made one 9x4» loaf and also a small round loaf.

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.

I love the idea of making this bread and plan to buy the right pot to bake it in, but I have one question first for you: From your pictures, it looks as though there's no difference in the sizes of the loaves baked in the 5.5 - quart pan and the one baked in the 7 - quart pan.

Hi Clara, I can't say I had great success in a loaf pan, but I will sometimes shape the dough into a square log instead of two rounds for sandwich bread!

With the wide open kitchen, surrounded by co-workers making coffee for customers, slicing bread for the famous toast, and greasing pans for the next loaves of bread to go in the oven, Josey stands in the midst of it all, mixing, stirring, and kneading, stopping mid-movement to race to the ovens, pulling hefty, rectangular loaves out with a lengthy wooden peel.

Some of my lovely students were wondering what effect the material of the loaf pan had on the bread and one of them decided to do a test and bake a loaf in each kind of pan.

(Of course, you can also make it in a bread loaf pan like the original recipe indicates.)

lol I added 5 eggs instead of 4 and a glass bread loaf pan.

My sister is gluten intolerant and hasn't had bread in 14 years — I'm giving her your book, the loaf pan and some of the hard - to - find - in - PR ingredients to get her started.

Now spray or butter a loaf pan and place the bread roll seam side down into the pan, pressing the dough gently into the sides of the pan.

Spread the chocolate chunks on top of it, roll and place the loaf into a bread pan (9X5 inch).

I also used the MagicLine loaf pan, and it was the perfect size (I also think that it has a lot to do with the success of the bread).

Pour half of the pumpkin bread batter evenly into the three prepared loaf pans.

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.

I wonder if you can put it all into a loaf pan and bake as bread instead of muffins?

So I «poured» the lumpy mixture into the pan baked it, and didn't even remotely turn into a loaf of bread.

I love using my 7 - inch springform pan (click for easy, fast ordering), but you can also use a couple small bread loaf pans, or even make a small «boat» out of heavy duty aluminum foil, loosely sealed.