I spread it onto the top of
the still warm loaf of bread and it didn't even melt, it just turned into one thick layer of goop.
Not exact matches
The
loaf itself is flavoured with finely grated lemon zest and once baked but
still warm the cake is covered with a lovely
warm lemon syrup.
Cool in pan for 10 minutes and while your
loaf is
still warm, brush with milk for a soft and shiny crust.
I love this
loaf still a little bit
warm, but anyway you slice it (har har) it will be delicious and no one will guess that it's lower in fat.
While
still warm, brush each
loaf generously with melted butter, then sprinkle with sugar to coat.
Maybe it has to do with my patience in removing it from the
loaf pan (when the coconut oil is
still warm, it's not as solid and thus doesn't hold it's shape as well).
It's soooo delicious, best when it's
still warm from the oven, and a good - size
loaf.
Wildair and its chefs, Fabián von Hauske and Jeremiah Stone, have a way of drawing you in until you're lost in a spiral of pét - nat, oysters, and softball - size
loaves of
still -
warm bread.
She'll tuck each
still -
warm loaf into a hand - stamped bag, pack them into the back of her Subaru, and drive around Madison County, delivering them to an outdoor - gear outfitter in Hot Springs and two stores in Marshall.
While the bread is
still warm, lightly brush the top of the
loaf with honey and sprinkle with 1 - 2 teaspoons oats.
Once the
loaf has cooled a bit but is
still warm, cut into about 1 inch thick slices using a chef's knife.
When it is
still slightly
warm, turn the
loaf out of the pan.