Sentences with phrase «sized loaves»

Depending on your preference, you can churn out two large loaves, three more moderately - sized loaves, six mini loaves, dozens of muffins, or a boatload (~ 100) of mini muffins.

This recipe for pumpkin bread makes two very large or three regular sized loaves so I sent Brian to work with three loaves.

However because I wasn't sure I ended up doubling which is fine too — I just froze one loaf (by doubling the recipe i ended up with three good sized loaves).

30 - 40 minutes for individual sized loaves.

Trial 3: I made 2 medium - sized loaves using 9 × 5 loaf tins and baked for about 45 minutes or so.

With the recipe below, you can make two medium sized loaves or four mini loaves of quick bread or ~ 18 small muffins.

My whole family enjoys this recipe, and I love that it makes two nice sized loaves.

Bake for 25 to 35 minutes (for the mini-loaves), or 35 to 40 minutes (for the full - sized loaves), or until the cheese is melted and the loaves are a deep golden brown.

This recipe makes enough dough for 2 good - sized loaves.

These two flavors come together in delicious pint - sized loaves.

With the dough at room temperature the half - sized loaves took the full hour to bake, so I'm not surprised that when baked as a single loaf it took more time.

- This loaf bakes best when divided onto two medium sized loaves.

Medium sized loaves are about half that or 35 minutes and muffins are about 20 - 25 minutes.

Perhaps try using a different sized loaf tin, I use a tin which is 22 cm long, 12 cm wide and 6 cm deep.

How would you change the cooking time or temperature for regular - sized loaf pans?

Just doubled the recipe and baked in a regular size loaf.

Jennifer, thanks for sharing your adaptation to the recipe and so glad to know that you figured out a way to get a full sized loaf out of it!

First question is, what size loaf pan did you use?

Also, bread WILL rise in whatever size loaf pan you use.

I used a glass full size loaf and cooked for 40 minutes at 350 degrees.

I doubled the recipe, but used only 8 eggs instead of 10, put it an a standard size loaf pan and it came out to the perfect size and is delicious!

From another post on this bread... sorry didn't save who wrote it: «I only have a full size loaf pan, and did as someone else mentioned, increased the recipe by.5 (for the eggs did 8 eggs rather than 7), and it came out the perfect size and absolutely delicious.

I was wondering if you had ever doubled or tripled the recipe in order to use a standard size loaf pan?

Or a regular size loaf pan (which is larger)?

I also didn't have the correct size loaf pan, so I used two mini loaf pans and baked them for about 25 minutes.

I went through the comments because I only have a full size loaf pan, and did as someone else mentioned, increased the recipe by.5 (for the eggs did 8 eggs rather than 7), and it came out the perfect size and absolutely delicious.

I used a regular sized loaf pan and baked it about 5 minutes less time since the loaf is thinner.

I have a regular glass loaf pan, and adapt the recipe to make a full - size loaf.

Transfer ice cream to a standard size loaf pan, cover tightly with plastic wrap and freeze until firm (it takes a couple of hours usually).

So if you can still fit a full - size loaf pan in there after you remove the liner, you can still use it.

Maybe the mini-loaves cook in 30 minutes, but if you are making the full - size loaf, I recommend at least an hour in the oven.

Makes one good size loaf.

Preheat oven to 350 ° F. Prepare 1 regular sized loaf pan (8.5 X 2.5 X 2) by spraying it with cooking spray or spreading on a thin layer of coconut oil.

So the size loave are the perfect fit for a single serving of creamy spinach dip, or cheezy potato soup or etc....

It sprung up beautifully by about the 15 minute mark, a perfect, regular - sized loaf.

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

moment that allowed me to create a yeast - free bread recipe that would make a sandwich - sized loaf... yeah, that came from reading an article on baking cakes with wheat flour.

When I previously made it using a regular sized loaf tin I felt it was a little gummy in the centre, don't get me wrong it still tasted really good but would be best suited to a smaller pan so the centre maintains a cakier crumb.

However, this recipe would work perfectly in a regular size loaf pan.

I bake a personal sized loaf of my favorite bread.

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.

Pour into a standard size loaf pan, lined with parchment paper and greased with coconut oil.

What size loaf pan was I supposed to use?

Can I use standard size loaf pans or do I need to purchase smaller ones.

9 × 5 is a standard - sized loaf pan.

Or is there a better one on the site that will make regular sized loafs?

Preheat the oven to 350 ° F. Line the bottom of a standard - sized loaf pan with parchment paper — grease and flour the pan.

I made a quarter sized loaf last night and for my first loaf of bread of any kind, I was so pleased.

I refuse to believe even in a medium size loaf pan your bread came out looking like that.

Croutons: 1/4 cup olive oil 4 cloves roasted garlic 1 tablespoon fresh lemon juice 1 medium size loaf French or Italian bread (little less than 1 pound), stale and torn or sliced into bite - sized pieces 1/4 teaspoon salt