Sentences with phrase «of the loaf tin»

I think its really dependent on the size of the loaf tin you're using.

Once the mix is nice and firm (I mean really firm, it can't even be a tiny bit runny — if it is then add another spoon of psyillium) grease the base of a loaf tin with coconut or olive oil, pour the mix in and firmly press it down with a spoon or spatula.

You need to grease the base of a loaf tin with coconut or olive oil, pour the mix in and firmly press it down with a spoon or spatula.

Yes I think I will try one of those loaf tin liners next time.

Scoop 1/3 of the coconut mixture into the bottom of the loaf tin and spread to cover the base of the tin.

Line a loaf tin with non-stick baking paper, then press the base mixture into the bottom of the loaf tin.

Lift the bars out of the loaf tin using the parchment paper, then transfer to a chopping board.

Press the mixture down firmly into the bottom of a loaf tin lined with greaseproof paper or plastic wrap then place in the fridge while you make the filling.

Not exact matches

Hi Ella — Just trying your Superfood Bread recipe — it produced a HUGE quantity of mix which I have put into one large loaf tin and one smaller one.

The smaller the loaf tin, the higher the mixture will be and then you will get thicker slices out of it.

Lovely cake perfect for 2 - I made it once in a loaf dish (didn't have a small cake pan), and then I did it again and, of course, put it in a small cake tin (but it was too flat).

I made this in a cake tin, not a loaf tin, and with dark brown sugar instead of light.

After forming the loaf I kneed for 3 - 5 minutes and leave to settle for 20 min before putting in a tin, topping off with 1/2 cup of pale ale and covered with foil.

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.

Could you recommend a baking time if using a muffin tin instead of a loaf pan?

If you don't have a ten inch, use a 9 inch and a mini loaf pan or a couple of spots in a muffin tin.

When it came to tipping the loaf out of the tin the rest of the seeds fell off!

Grease and line a 2 lb loaf tin with a strip of baking parchment.

Mine did nt rise considering how much baking soda and baking powder went in... any way they are delicious perfect snack size chocolate cake treats I had plenty of batter left over I decided to put it into a loaf tin yummmo.

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».

1/2 pound russet potatoes, peeled and cut into chunks 2 garlic cloves peeled Coarse salt 1 tin sardines in olive oil 2 tbsp olive oil, plus more for brushing Finely grated zest of 1 lemon, plus 1 tbsp lemon juice Pinch cayenne pepper 1 small loaf crust bread, sliced

I just made this recipe last night — putting into muffin tins instead of a loaf — and I will never use any other recipe again!

Wanting to make these in a loaf pan next time instead of muffin tin.

Grease a loaf tin with butter and sprinkle in some wholemeal flour to coat the bottom and walls of the tin (this helps to make the bread rise).

Butter a loaf tin of 26 cm x 9 cm / 10x 3.5 inches measured at the base of the form.

We used small loaf tins for this recipe so made lots of mini loaves.

I've been working on a loaf of sourdough raisin walnut bread for a few days, now... The original recipe I used called for it being baked in a bread tin.

With the volume of ingredients I would recommend you use a small loaf tin.

Delicious cake, baked it in a loaf tin and added the zest of 1 lemon and 1 orange.

Spoon the mixture into the prepared loaf tin and bake in the oven for 40 minutes, or until a skewer inserted in the centre of the loaf comes out clean.

My muffin tin is out of commission, though... any idea how this would bake up in a loaf pan instead?

I usually make it in a meat loaf pan, but one of my cousins suggested I try making this recipe in mini muffin tins instead.

Note: I baked thirty six of them (in a chocolate - making silicone mold) to make an army and four large ones to show you how, in times of peace, you can also make regular old muffins (you could also throw the batter above in a bread loaf tin and make a loaf).

Cover the loaf tin with two layers of cling film, followed by a layer of tin foil and place in the freezer for at least 4 hours or until frozen through.

Spoon the chocolate in to the bottom of a lined loaf tin (as I did) or individual moulds and pack down firmly.

Remove from the oven and carefully take the loaf out of the tin and place on a wire rack.

I used the unsweetened almond milk as did Tracy in her note in August 2012 she also had the green colour Bread was very moist & so lovely toasted despite the small slices any ideas as to why it was so small Could I double the recipe & put it in a larger loaf tin or perhaps double the amount & put it in the same size tin mius a couple of eggs Any ideas would be appreciated

Place the loaf of bread on a piece of tin foil that's been sprayed with non-stick cooking spray.

Grease your loaf tin and line it up with parchment paper, leaving some of the parchment to overhang on sides, allowing easy bread removal later.

Place the mixture into the prepared loaf tin and if you wish place whole pecans on top of the loaf mixture.

With seal facing down (see picture 7), place in the loaf tins to have the 2nd round of proofing.

Transfer the nut mixture to the loaf tin, and press it down into the corners of the tin.

Pour into the prepared loaf tin and bake for around 1 hour or until baked through (check with a piece of dried spaghetti, it should come out clean when ready) and golden brown.

Lightly oil then line a 900g loaf tin (about 11 cm x 22 cm when measured across the top) with clingfilm, leaving plenty of overhang.

If you find that the centre of the loaf is still not cooked but the top is getting brown you can cover the loaf with tin foil «tent» to prevent it from browning to much while it finishing cooking.

Hi Tyler, my loaves usually fill the same amount, about 3/4 the height of a standard loaf tin.

-- Soy or Rice / Quinoa milk instead of Almond milk — Canned 100 % Pure Pumpkin instead of the bananas — Substitute whole oats for some of the flour — Add freshly ground flaxseed and chopped nuts (I like pecans)-- Bake in muffin tins instead of a loaf (usually takes about 20 - 25 minutes at 350 F, I make these weekly for school snacks and they're the bomb)-- Reduce sugar to 1/2 cup for more of a snack and less of a dessert — If I'm in a hurry, I just do 6 T boiling water and 3 T cocoa powder and just mix it into the whole thing!

Prepare a small loaf tin approximately 10 cm x 25 cm loaf tin by lining with a double layer of cling film.

Pour half of the cream mixture into a lined loaf tin or container.

Vanilla Popcorn Crunch ice cream, softened 600 ml thickend cream 300 ml mascarpone 60 ml marsala 2 tbsp icing sugar Savoiardi biscuits (found in European section of supermarket) Cacao nibs Finely grated dark chocolate Line a large loaf tin with plastic wrap, ensure the ends are quite long (we used an 11x28cm loaf tin).