Sentences with phrase «until loaf»

Bake at 375 ° for 45 minutes or until loaf sounds hollow when tapped.

Peel the parchment away and carefully place your loaf back in the oven «naked» without pan upside down and continue to bake for another 30 - 45 minutes until loaf is slightly browned.

Scrape batter into prepared loaf pan; bake until loaf is golden brown and toothpick inserted in center comes out clean, about 55 minutes.

Bake until the loaf is golden brown, pulls slightly away from the edges of the pan, and a toothpick inserted into the center comes out with just a few moist crumbs, 55 to 75 minutes.

Add the batter to the prepared pan and bake in the preheated oven for 50 - 60 minutes until the loaf is golden brown and a toothpick inserted into the center of the loaf comes out clean.

Uncover dough; bake at 375 ° for 45 minutes or until loaf is browned on bottom and sounds hollow when tapped.

Transfer the batter to a prepared loaf pan, sprinkle with granola, and then bake for 60 to 75 minutes or until the loaf is golden and feels firm.

Shove them in the preheated 400 degree oven and allow to bake for roughly 40 minute or until the loaf sounds hollow when you thump it on the bottom.

Bake the bread for 15 minutes, then reduce the temperature to 180 °C (350 °F) and bake for 25 more minutes or until the loaf is golden brown.

Bake until the loaf is lightly golden brown, registers 185 °F in the center on an instant - read thermometer, and sounds hollow when thumped on the bottom (about 35 minutes).

4 Bake for 40 - 50 minutes, until the loaf is golden and a knife inserted in the centre comes out clean.

Bake for about 50 - 55 minutes, or until the loaf is a very deep golden - brown in color all over, indeed, it may even look slightly burnt.

3 Start layering the loaf with cream cheese, salami slices, thin slices of red pepper, tomatoes, Parma ham and spinach, sprinkling with salt and pepper as you go along, and repeat the layers until the loaf is full.

Bake 30 to 40 minutes, until loaf sounds hollow when tapped.

Remove the lid (if baking in a covered baker), and continue to bake for 20 minutes, or until the loaf is a rich golden brown and sounds hollow when tapped on the bottom.

Or wait until the loaf has fully baked and spread a nice layer of Nutella on top and then add your chopped hazelnuts.

Loosely tent some foil over the loaf and bake for 15 to 20 minutes, or until the loaf is slightly golden in color and almost firm to the touch.

Bake until loaf is lightly browned and sounds hollow when bottom is tapped, 30 to 40 minutes.

Bake for 45 minutes, or until the loaf sounds hollow when you tap the bottom.

* Wait until the loaf's cooled a bit before you try to de-tin it.

I usually wait until loaf is cool before slicing.

You say to wait until the loaf is cool before slicing.

Uncover the loaf if in a covered baker, and continue to bake 10 to 15 minutes, until the loaf is golden brown and an instant - read thermometer inserted into the center registers 190 °F.

Remove lid and continue to cook for another 15 to 17 minutes, or until loaf is a golden brown and sounds hollow when thumped.

Bake for 45 - 50 minutes - or until the loaf tests done.

Uncover and bake until the loaf is nicely browned and an instant - read thermometer inserted into the center registers 200 °F, 20 to 25 minutes.

Bake for 25 to 30 minutes, or until the loaf is browned and sounds hollow when tapped.

Cover with greased plastic wrap, and set in a warm place to rise until the loaf barely crowns above the rim of the 8 1/2» x 4 1/2» pan; or till it comes to within about an inch of the rim of the 9» pain de mie pan.

Set it in a warm place to rise until the loaf barely crowns above the rim of the pan 8 1/2» x 4 1/2» pan; or rises to fill about 3/4 of the 9» x 4» or small pain de mie pan.

A classic slice served over mashed potatoes had always made us perfectly content... until our loaf obsession reached the next level: We are in awe over the meat loaf sandwich at Eugene & Co. in Brooklyn.

Bake the bread for 10 minutes before reducing the temperature to 350 degrees F. Bake for an additional 30 - 35 minutes until the loaf is golden brown and it sounds hollow when tapped.

Are you waiting until the loaf is completely cooled before cutting it?

Take off the lid and bake until the loaf has browned, an additional 15 - 30 minutes.

Let sit in a warm spot for 30 to 35 minutes to rise, then bake at 375 degrees for 40 to 45 minutes or until the loaf is golden brown and firm to the touch.

Pour batter into the prepared loaf pan and bake for about 35 minutes, until the loaf is a light golden brown and a toothpick inserted into the center comes out clean.

Reduce oven temp to 400 ′ (do not remove bread from oven); bake an additional 15 minutes or until loaf sounds hollow when tapped.

Transfer to the pan, sprinkle all poppy seeds and nuts etc and bake for 60 - 80 or until the loaf springs back when lightly touched on top.

bake @ 350 until the loaf is cooked all the way through -LCB- about 25 - 30 minutes -RCB- make sure to check the center for doneness -

Place braided loaves on flat pans lined with parchment paper, cover with plastic wrap or a towel and place in a warm spot for 40 - 60 minutes, until the loaves have approximately doubled in size.

Bake 30 - 40 minutes or until the loaves sound hollow when tapped.

bake them in the oven 25 - 30 minutes, until the loaves are very lightly browned.

Bake in a preheated 350 °F oven for 45 to 50 minutes or until loaves are well - browned, or register an internal temperature of 200 to 210 °F on an instant - read thermometer.

or until loaves are richly browned.

Bake for 30 minutes - less for smaller loaves - until the loaves sound hollow when tapped on the bottom or registers 195 degrees with an instant read thermometer.

Bake for 30 minutes — less for smaller loaves — until the loaves sound hollow when tapped on the bottom or registers 195 degrees with an instant read thermometer.

Bake in a pre-heated oven at 180C (356F) for about 30 to 35 minutes, until the loafs are golden brown.

Bake for 50 - 60 minutes until the loaves are pulling away from the sides of the pan and a toothpick inserted into the center comes out with only a couple crumbs.

Bake for 40 minutes until the loaves sound hollow when tapped.

When you've formed your loaves, place them in oiled bread pans, cover and rise to double again, then bake at 400 degrees until the loaves are golden brown and sound hollow when tapped.

Bake until the loaves are puffed and deeply golden, 30 to 35 minutes.