Bake about 20 - 30 minutes or until muffin tops are golden brown and edges are starting to pull away
from sides of pan.
Brush down
sides of pan with a wet pastry brush to dissolve any sugar crystals and fit pan with thermometer.
Bring to a boil over medium heat, without stirring, brushing any sugar crystals
down side of pan with a pastry brush dipped in cold water.
Bake 26 to 30 minutes or until toothpick inserted 2 inches from
side of pan comes out almost clean.
Prepare a loaf pan by lining with parchment paper, completely, or just so that the bottom and two
long sides of the pan are covered by parchment.
If your pan is large enough, you can keep the vegetables and chickpeas separate by pushing the vegetables to one
side of the pan before you add the chickpeas.
This is to prevent the cake from sticking to the bottom and
sides of the pan when you try to flip it out later.
Increase heat; continue boiling without stirring until syrup turns deep amber,
brushing sides of pan with wet brush and swirling pan, about 8 minutes.
I pressed the dough into a glass pie pan, and the amount was perfect to make a beautiful crust up the
whole side of the pan.
Bake for 35 to 40 minutes or just until brownies begin to pull away
from sides of pan.
Move the cabbage and carrots to the side, and cook onions in the
other side of the pan (adding more oil if needed).
Bake 18 to 20 minutes or until toothpick inserted 2 inches from
side of pan comes out clean or almost clean.
Increase heat and boil without stirring until syrup is medium amber, occasionally brushing
down sides of pan with wet pastry brush and swirling pan, about 8 minutes.
Flour your hands and dump the dough into a 9 by 13 baking sheet and press down, building up a 1 / 2 - inch edge
on sides of pan.
Be sure to leave a a bit of foil extending on the
shorter sides of the pan, the foil will act as «handles» when you remove the finished bars from the pan.
Scald 1/3 cup milk in small sauce pan till small bubbles form
at side of pan or until it reaches a temperature of 110 - 120 F and is very warm to the touch but not so hot that it's unbearable to touch
Once the bottom sides of the bread are toasted, turn them over, slide one of the pieces over to the
far side of the pan and stack the remaining piece on top of it for just a moment while you add more butter.
And roll again half way up from the right to the left and move the egg roll to the
right side of the pan.
Let dough rise in warm place until highest point is about 1 1/2 inches
above sides of pan and depression very slowly fills in when pressed gently with fingertip, about 1 hour.