Sentences with phrase «than a loaf pan»

I will try this again, maybe in a shallower pan rather than a loaf pan.

Is there a reason for baking it in a tube pan rather than loaf pans?

Not exact matches

My mini-loaf pans are smaller than yours, so I got 3 loaves!

Punch, rest 10 min, shape it (better as rolls or pan de epis than loaf).

Loaf pan cakes also need a little more than the norm, as there is further proportionally for them to rise.

I ended up with much more than 12 muffins, put the additional batter in an ungreased loaf pan and cooked it a bit longer, it came our rather easily also.

If you plan to bake this bread in a smaller loaf pan, be sure to fill it no more than three - quarters full to prevent the batter from overflowing in the oven.

Hi Sarah, if you use the recommended size pan you will get a tall loaf; if your pan is bigger than the size used in this recipe the batter won't fill it all the way and the loaf will be flat: --RRB-

Robin, if you use a larger size pan than I indicate for the recipe, your batter won't fill it up and your loaf will be flat.

I Used a 500g William Sonoma non-stick loaf pan (a tad larger than suggested) and ground whole brown flax seeds in my spice grinder because I had them on hand in the freezer.

Shandeline, if you use a larger size pan than I indicate for the recipe, your batter won't fill it up and your loaf will be flat.

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 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.

My rule of thumb is to bake the loaf once it has risen to the top of the pan, because once it's taller than the pan sides, there's nothing to support the rising loaf and it will fall.

You'll want to make sure it's a recipe that calls for between 4 - 5 cups of flour to make sure it fills the pan nicely, and also shape the loaf thinner and longer than you otherwise would.

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

It actually took mine longer to bake in the mini loaf pans than it did in the 13 × 9 dish.

The general impression, with which I agree, is that the bread was a little dry (perhaps a loaf pan would have been better than a bundt pan), and although the banana, chocolate, and brown sugar were fine companions, the lemon was not.

Is that smaller than a regular bundt pan (ie., fits the same amt of batter as a 9x5 loaf)?

While the slow cooker is preheating, make the English Muffin Bread dough, but rather than covering the dough and allowing it a first rise, scrape the dough right into the prepared loaf pan and smooth the top with a wet spatula.

I made the bread in a loaf pan, rather than free form.

Now, I divide the batter into two disposable loaf pans (they are a bit smaller than my glass loaf pans).

I'm all about easy clean up and one step and one pan to wash sounds better than 2 loaf pans and batches.

I would recommend sticking to muffin form but you are more than welcome to try pouring it in a loaf pan to see how it turns out!

Even more than eggs or flax, xanthan gum has the ability to bind your ingredients together to create a solid loaf instead of a pan full of crumbles.

(My loaf pan is bigger than what was used on this recipe, so it was longer and not as tall as a regular bread slice, but who cares?

Your loaf pan is probably wider than Elana's.

The dough will be very thick (much more like regular wheat flour bread dough than you may be used to with gluten free); however, if the dough seems too thick to spread into a loaf pan, gradually mix in more yogurt, one tablespoon at a time, until the dough is still thick, but able to be smoothed with a spatula.

But they work OK for cookies or loaf pans and they're roomier than some of the more expensive racks I've seen.

I meant for these to be mini loaves, but made the mistake of baking them in my mini meat loaf pan so they're a little larger than expected.

We love how this pan creates smaller slices than a traditional full - sized loaf, perfect for an afternoon snack.

Pyrex glass loaf pans are nonreactive and good conductors of heat, and brown loaves faster than aluminum.

* fill your loaf pans no more than half way full — this batter won't rise much more than it already is at this point, but it will cook through a little easier.

One loaf pan is perfect for this recipe, but if you go smaller, you will need more than one pan or dish.

It made a little more than could fit in a bread / loaf pan so I ended up making 4 extra mini loafs in a cupcake pan, just oiled it with olive oil and it didn't stick.

I thought one cup of oil sounded like too much so I reduced it to I half a cup in the added one stick of Imperial margarine I also reduce the water to 1/4 cup and replaced it with a 6 oz container of vanilla yogurt adding the chocolate chips to the mini Bundt pans was by far better than loaf

I only had one loaf pan so I divided the remaining batter between 6 mini Bundt pans I added a handful of chocolate chips and poured into three Bundt pans and then added a handful of fresh cranberries to the remaining mini Bundt pans turned out better than the loaf

If you use a 9x5 - inch loaf pan, start checking for doneness 5 minutes earlier than advised in the gluten - free recipe.

Ended up with a lot more batter than I was expecting, so in addition to the doughnut pan, I've got the remainder batter prepped in a loaf pan.

It seems to cook all the way through better than in a loaf pan, and it is hard to get a loaf out of the pan, then the pan is hard to clean.

At first I thought the loaf had trouble rising like some of the posts suggest, but then I realized that my pan had slightly larger dimensions than what the recipe called for (9 × 5).

And for some reason, getting such a kick out of their stretched out faces in the loaf pan — so much funnier / quainter than cinnamon rolls in a baking dish.

I used two large loaf pans and had to cook a bit longer than the hour, bout an 1 hr 7 min or so.

Rather than six loaves, I diveded mine into three 16 inch ones that I baked in my baguette pan over my stone.

* Note: If you don't have a silicon loaf pan, a regular bread pan will do, however, I recommend combining the ingredients in a bowl rather than the bread pan, and coating the pan with some coconut oil or lining with parchment paper (which makes for easy lifting of the bread) before pouring in the dough.

Other than that, I followed the recipe as closely as I could, and split the batter into two small loaf pans, and 6 cupcakes.

The cake in the standard loaf pan rose slightly more than the cake in the larger oval baking dish.

Mistakenly used two loaf pans rather than three so they were a little crispy at the edges.

Difficulty: Easy Prep Time: Less than 20 minutes Bake Time: Less than 1 hour Special tools needed: 5 x 9 - inch loaf pan