A rectangular metal or glass pan for baking cakes breads meatloaf etc.
Tomato Confit, Basil & Goat Cheese Terrine
This is one of my favorite uses for slow-roasted tomatoes. The terrine isn't hard to assemble (use a disposable foil mini loaf pan ), but it can be tricky to slice. I use an electric slicer. If you don't have one, try using dental floss to cut nice, even slices while the terrine is still very cold. ...
Lemon Berry Napoleon Loaf
This tasty and refreshing dessert features Pepperidge Farm® Puff Pastry Sheets layered in a loaf pan with both lemon sherbet and raspberry sherbet, then frozen, sliced and drizzled with fresh raspberry sauce.
Chocolate Ribbon Cookies
These slice-and-bake striped cookies go as well with a glass of milk as they do with a demitasse of espresso. Using a loaf pan to shape the dough ensures even strips.
Gluten-Free Seed Bread and a Chat with Josey Baker
measuring spoons, big mixing bowl, oil or nonstick spray, loaf pan (about 8 by 4 inches), mixing spoons (optional), and ..... a big bowl. Mix it all up, scoop into pan. Oil your loaf pan , and then mush up your “dough” real good with your hands or
No-Knead Sandwich Bread: The Easy Bread Anyone Can Master
teaspoons cinnamon, 1/2 cup raisins, and 2 tablespoons sunflower seeds into the dough as I was shaping it for the loaf pan . It didn’t rise quite as much as the whole wheat loaf due to the weight of the mix-ins, but it smelled delicious
Island-Style Banana Bread with Coconut and Pecans
them into the batter. Last, the pans we have at our house are more of a standard 9×5 size, so if you use a larger loaf pan like I did this recipe yields one perfect loaf. Now notes aside, after my second slice of the day I can confidently say
How to Make Mom's Meatloaf
meatloaf. So what we'll need next is our loaf, our loaf pan . We've got one. It's about 7-1/2 inches to 3 ..... baking dish because we're gonna empty our contents of our loaf pan into there, so basically what we're gonna do is wefor our meatloaf. So what we'll need next is our loaf, our loaf pan . We've got one. It's about 7-1/2 inches to 3-1/2 inches wide, and about 1-1/2 inches deep. So, we are basically going tonice shallow baking dish because we're gonna empty our contents of our loaf pan into there, so basically what we're gonna do is we're just gonna invert the pan, give it a nice good knock, and
How to Make Healthified Pumpkin Bread
and hot, and we're sprayed our loaf pan , and you can use either 9 x 5 low ..... alright. So, let's get our loaf pan now to the ready. We've spread ..... Spread that evenly into the little loaf pan , and that now is ready to go intodegrees Fahrenheit. So, it's getting nice and hot, and we're sprayed our loaf pan , and you can use either 9 x 5 low pan. Today, we're using 9 x 11. You can use 2 if youall the ingredients combine together, wow, [unk], alright. So, let's get our loaf pan now to the ready. We've spread them as I said with some cooking spray and we're just gonna put that that inside our pan there. Smooth that out a little. Spread that evenly into the little loaf pan , and that now is ready to go into the oven. So, 350 degrees Fahrenheit, I will put that in for an hourit cool for 10 minutes, then we loosen the sides of our loaf pan that it was in and to remove our loaf, and we've let it cool for an hour, at least an hour just
How to Make Banana Bread
wanna do a lot more mixing here. Okay. And now we are ready to spoon this in into this loaf pan if we greased it already. This is a 9 x 5 x 3-inch loaf pan so we're just gonna spoon this end and I grease the bottom in about like, you knowOkay. And now we are ready to spoon this in into this loaf pan if we greased it already. This is a 9 x 5 x 3-inch loaf pan so we're just gonna spoon this end and I grease the bottom in about like, you know, half an inch up the
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A Sour Note
anthem for us flour-encrusted and loaf pan -wielding bakers across the globe ..... rewarded. Lightly grease a 9 x 5 inch loaf pan , and set aside. Turn out the ..... seam-side down in your prepared loaf pan . Allow the loaf to sit for 60
Bread with Corn and Avocado Honey
I need to tell you: my life is so totally sweet sometimes. Like recently, I was contacted by the National Honey Board . It's true: I love the fact that I am someone who is contacted by the National Honey Board. They asked if I'd like some cool honeys to sample and test out in my baking, and I guess you can surmise what my answer was. Yes! Of course! I love baking with honey. So they sent me this little package of some very interesting honeys...including buckwheat, tupelo, alfalfa, and AVOCADO HONEY. Have you ever heard of such a thing? Apparently these varietals refer to the plants which the bees buzzed around (that is my paraphrased version of what happens). Whoa! Here they are, all in my hand. When is the last time you had a handful of honey? Since I've been very into baking bread recently, I thought that using some of the honey as part of the recipe (and to top it, with butter) would be a fine idea. I wanted to try a bread with part ground corn, so I thought the avocado honey would be a nice complement. So I mixed up my dough... of course, this included the honey... let it rise... and baked it up. Wow, my friends. I need to tell you that this was some of the nicest bread I've ever put in my mouth, and I've eaten my fair share of carbohydrates. The mix of whole wheat and corn flour gave it a nutty yet lightly sweet flavor, and it had just a touch of a nubbly texture to keep things interesting. I can't say I tasted any soupcon of avocado-ness per se, but the honey definitely had a complex and rich flavor. When topped with a pat of butter that melted instantly because the bread was still warm from the oven, and a dab of more avocado honey, it was just perfect. As a topping, the avocado honey was very interesting. It was almost like molasses honey--it was heavy and rich, but without the slight bitterness nature of molasses. Smoother. If you enjoy tasting different honey varietals (I do, it turns out!) this one is definitely worth seeking out. Oh, and here's that bread recipe. Lucky you! Bread with corn (not corn bread) Adapted from King Arthur Flour Yield: 1 large loaf 2 cups lukewarm water 2 1/4 teaspoons instant yeast (1 packet) 1 tablespoon honey (I used avocado honey ) 2 teaspoons salt (I got all fancy and used lavender rosemary salt ) 3 tablespoons soft butter 3 cups whole wheat flour 1 cup coarse grind cornmeal (I used Bob's Red Mill ) Procedure Combine the water and yeast. Once the yeast begins to bubble lightly, proceed. Mix all of the remaining ingredients with the yeast mixture in the order listed. Knead, either by hand with a dough scraper or with a stand mixer, until it has progressed past a shaggy texture to a solid, slightly sticky mass. This can take up to 5 minutes by hand; less when using a mixer. It will never quite take on the smooth elasticity of the honey-wheat variation of this bread, but the extra moisture is necessary as the whole grains will absorb it. Place the dough into a lightly greased bowl, cover it, and let it rise at room temperature until it’s quite puffy and doubled in size, 1 to 2 hours. Gently deflate the dough with your hand (a gentle pressing, not a knockout punch), and shape it into a fat 9″ log (it may still be slightly sticky; I used lightly oiled hands). Place it in a lightly greased 9″ x 5″ loaf pan . Cover the pan, and let the dough rise for 2 hours or even overnight, or until it has formed a crown which extends 1 inch or slightly more over the rim of the pan. Toward the end of the rising time, preheat the oven to 350°F. Bake the bread uncovered for 20 minutes. Tent it lightly with aluminum foil, and bake for an additional 15 to 20 minutes, or until it is golden brown on top, and when knocked lightly, yields a slightly hollow sound. Remove the bread from the oven, and turn it out onto a rack to cool. When completely cool, wrap in plastic, and store at room temperature. Bread with butter and honey: what could be finer?
Whole Grain Bread, Plain and Simple
log (it may still be slightly sticky; I used lightly oiled hands). Place it in a lightly greased 9″ x 5″ loaf pan . Cover the pan, and let the dough rise for 2 hours or even overnight, or until it has formed a crown which extends
How to Make Meat Loaf
tough and dry. To bake meat loaf more quickly, skip the loaf pan . Instead, shape the meat mixture into a long, narrow ..... meat; mix well. Lightly pat mixture into an 8x4x2-inch loaf pan . Bake in a 350 degree F oven for 1 to 1-1/4 hours