Sentences with phrase «well in a loaf pan»

I have made it on a baking sheet with okay results, but it didn't turn out well in a loaf pan.

Not exact matches

Had to bake it in an 8 × 8 pan because I had no loaf pan, but I imagine it's just as good as a brownie-esque batch as it is a loaf... only baked it for 40 min to compensate.

I also thought that the amount of batter for this recipe worked better in a 9 x 5 loaf pan.

I wasn't paying attention to the size and made a regular recipe in a standard loaf pan and the results were, well, flat.

Take a good look at the photo just above and everything in it (clockwise from top): mixing bowl, half sheet pans, Williams - Sonoma Goldtouch 1 pound loaf pans, a digital calculator (yes!

Would I be better to make 2 loaves to feed 8 people, or could I just make a taller amount in the one glass pan?

A good rule of thumb is to let the bread rise to the top of your pan before baking; a slower, cooler rise to that level will produce a better loaf, so make sure it isn't rising in too warm of a spot.

I baked it in two loaf pans (because it still seemed like really wet dough, and I didn't want it spreading all over the place), and... it rose into tall beautiful loaves, came out perfectly, and is seriously not only the finest bread I've ever baked, but probably the very best bread I've ever eaten.

I want to say also, that i've made it in two loaf pans, so now i have 2 breads cause i didn't understand so well the inches (I'm from Spain), so Michelle, you're awesome!

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.

Wanted to post that a technique that GF Goddess recommends worked well for me — when using a bread machine — immediately remove bread from pan and place in a 350 degree oven for about 10 minutes and it helps an overly moist loaf to dry out and not sink so badly.

Mix liquids and dry ingredients separately; then combine and mix well Place in greased floured 9 ″ x5 ″ loaf pan Bake at 375F for 50 - 55 minutes until top has started to brown Let cool in pan for at least 30 minutes Do not cut until bread has cooled

Just add the ingredients as listed in the recipe card below, beat with a hand mixer until well combined, and pour into a greased loaf pan.

However when I was baking gluten free breads in a loaf pan I was achieving a better rise.

Keeps well in freezer and in loaf pan for about a week.

In order to make her feel included, I modified the recipe as follows (IN CAPS): * Unsalted butter (for pan)- NO BUTTER * 1 (1 - pound) loaf country - style or «peasant» white bread, sliced 1/4» - thick - WHOLE WHEAT BREAD * 3 cups heavy cream - SKIM MILK * 6 ounces milk chocolate, coarsely chopped - SLIM FAST CHOCOLATE PROTEIN SHAKE MIX * 6 ounces semisweet chocolate, coarsely chopped - DITTO * 1 tablespoon vanilla extract - SAME * 9 large eggs - EGG BEATERS WHITES * 2 cups whole milk - WATER * 1 cup sugar - SPLENDA GRANULATED SWEETENER * 1 1/4 teaspoons kosher salt - LEFT OUT * 1/2 cup hazelnuts, coarsely chopped - SAME Well, we were all loving ours but Aunt Marge wasn't so thrilled with her healthy versioIn order to make her feel included, I modified the recipe as follows (IN CAPS): * Unsalted butter (for pan)- NO BUTTER * 1 (1 - pound) loaf country - style or «peasant» white bread, sliced 1/4» - thick - WHOLE WHEAT BREAD * 3 cups heavy cream - SKIM MILK * 6 ounces milk chocolate, coarsely chopped - SLIM FAST CHOCOLATE PROTEIN SHAKE MIX * 6 ounces semisweet chocolate, coarsely chopped - DITTO * 1 tablespoon vanilla extract - SAME * 9 large eggs - EGG BEATERS WHITES * 2 cups whole milk - WATER * 1 cup sugar - SPLENDA GRANULATED SWEETENER * 1 1/4 teaspoons kosher salt - LEFT OUT * 1/2 cup hazelnuts, coarsely chopped - SAME Well, we were all loving ours but Aunt Marge wasn't so thrilled with her healthy versioIN CAPS): * Unsalted butter (for pan)- NO BUTTER * 1 (1 - pound) loaf country - style or «peasant» white bread, sliced 1/4» - thick - WHOLE WHEAT BREAD * 3 cups heavy cream - SKIM MILK * 6 ounces milk chocolate, coarsely chopped - SLIM FAST CHOCOLATE PROTEIN SHAKE MIX * 6 ounces semisweet chocolate, coarsely chopped - DITTO * 1 tablespoon vanilla extract - SAME * 9 large eggs - EGG BEATERS WHITES * 2 cups whole milk - WATER * 1 cup sugar - SPLENDA GRANULATED SWEETENER * 1 1/4 teaspoons kosher salt - LEFT OUT * 1/2 cup hazelnuts, coarsely chopped - SAME Well, we were all loving ours but Aunt Marge wasn't so thrilled with her healthy version.

Grease two small loaf pans very well and set aside; in a medium bowl mix dry ingredients until combined.

Beat the dough for about 30 seconds (it's best if you don't over beat), pour it into a loaf pan and cook it in the oven.

Our «Long» (pictured to the left) and Giant Pain de Mie loaves are baked in closed Pullman pans, but we make this dough into other shapes as well.

It works fine in a loaf pan as well.

Doughs and batters with less internal structure do better when baked in loaf pans and tins to give them more external structure.

I give two options, choose which end result you prefer and go from there: bake without a pan for a true gluten free artisan bread look or bake in a round or springform pan for a more rounded loaf that even works well as a bread boule for soup!

This turned out delicious!I made this in a muffin pan using the middle 6 wells as I have no mini loaf pan.thx for the recipe:)

i used economical almond meal from trader joe's and doubled the recipe to fit in a normal sized loaf pan and had good results.

I most often mold my aspic in a loaf pan because I usually serve it in little squares, but you can use a ring mold as well and fill the center with chicken salad or something similar.

Sunday I split the dough and made a loaf in a 4x8 pan and the flavor was good, texture was great.

* Only change that I made (I like the crust better using a glass loaf pan and the oven) use the dough cycle, remove from machine, roll in generous amount of corn meal, spray a loaf with Pam, dust with cornmeal, cover with warm towel, let rise for about an hour, bake as usual.

Note: I have tried this in a regular loaf pan and, sadly, it doesn't work well.

1) Pre-heat oven to 350 deg Fahrenheit (180 deg Cel) 2) Mix the almond meal, ground flaxseeds, whole flaxseeds, salt, baking powder and tapioca flour in a large bowl until well combined 3) In a small saucepan, melt butter and then let it cool for 5 minutes 4) Whisk the melted butter with the eggs, apple cider vinegar and yogurt, making sure to whisk well to ensure a light and fluffy bread 5) Gently mix the wet ingredients with dry ingredients to form a batter, but do not over mix or batter will become too dense and oily 6) Pour the batter into a well - greased loaf pan, and sprinkle the top with whole flaxseedin a large bowl until well combined 3) In a small saucepan, melt butter and then let it cool for 5 minutes 4) Whisk the melted butter with the eggs, apple cider vinegar and yogurt, making sure to whisk well to ensure a light and fluffy bread 5) Gently mix the wet ingredients with dry ingredients to form a batter, but do not over mix or batter will become too dense and oily 6) Pour the batter into a well - greased loaf pan, and sprinkle the top with whole flaxseedIn a small saucepan, melt butter and then let it cool for 5 minutes 4) Whisk the melted butter with the eggs, apple cider vinegar and yogurt, making sure to whisk well to ensure a light and fluffy bread 5) Gently mix the wet ingredients with dry ingredients to form a batter, but do not over mix or batter will become too dense and oily 6) Pour the batter into a well - greased loaf pan, and sprinkle the top with whole flaxseeds.

If the recipe calls for a loaf or tube pan, it's likely the batter will also do well in a similarly deep pan that has some support, such as a bundt pan.

Place dough into a well - greased loaf pan and cover it with a lid and prove for 50 — 60 minutes in an enclosed area eg.

Also, I find when making biscotti in a loaf pan it is best to freeze the baked cooled loaf to facilitate thin slices.

My only thing was it fell in the middle as well as others (and my baking soda was brand new) and then the other thing was I just couldn't wait that 30 minutes to an hour for it to cool, and it fell apart when I took it out of the loaf pan.

Preheat the oven to 350 degrees F. Spray one 9» round cake pan and one teensy loaf pan (or two wells in a muffin pan) with baking spray.

Form into 3 loaves using a little more olive oil to prevent sticking on your work surface and place in well - greased medium - sized bread pans.

Divide it into two, and form into two long skinny loaves that will fit in your French bread pans that have been buttered well.

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).

I played with the ingredient proportions a little and baked this in a loaf pan with some bananas slices topped on, and it turned out beautifully!On another note, I'd really love to see some tea cake recipes from you — currently obsessed with earl grey, but I can't seem to find a good paleo recipe for it..

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 used a standard loaf pan, but might suggest this would work well in a cake pan, if you want a fairly thin, tasty, cakey disc of some sort.

A loaf pan plus ice cream scoop will achieve the same results, just with a bit of waiting in between that will be well worth it.

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.

Best of all, because it comes in a loaf pan, I can call it «bread» and eat it for breakfast, too.

Spread the mixture in the loaf pan, smoothing out the top as best you can.

In a flexible, silicon loaf pan combine all dry ingredients, stirring well.

-- In a flexible, silicon loaf pan combine all dry ingredients, stirring well.

Just stir together some oats, nuts and seeds in a loaf pan, mix with a combination of water, coconut oil and a touch of maple syrup and salt, stir well to soak up the liquid and let it sit until you are ready to pop it into the oven.

In a flexible, silicone loaf pan or metal loaf pan lined with parchment paper, add all of the dry ingredients and stir to mix everything up well.

Directions: Butter a loaf pan (the original recipe uses a silicon loaf pan, so skip the butter if you have one) / Put all the dry ingredients into a large mixing bowl and mix well / Meanwhile in a small saucepan, melt the butter, remove from the heat, add the maple syrup and water / Add the wet ingredients together with the dry and mix well / Put into your loaf pan and smooth the top with the back of spoon / Let it sit out on the counter for at least 2 hours, or all day or even overnight (I've tried all three with good success).

I've updated the instructions on the recipe to suggest mixing everything in a bowl first and not the loaf pan because I think the psyillium husk seeds mix up better that way.