Baking time difference for paper loaf on a cookies sheet vs. metal mini-loaf pan? Making pumpkin bread & don't want it under-cooked in center. Thx!
483342
When I purchased these, there were baking instructions included. I followed the instructions given and my sweet breads turned out great. I don't remember the exact instructions, I think the oven temp is just a bit lower and cooking time is a bit shorter.
483343
I'm sorry, I don't remember exactly. - I don't believe I lowered the temp - but I did check on my breads about 5 minutes before the recommended time - I have a cake tester which I use to make sure the center of my breads are cooked. Good Luck and Happy Holidays to you all .... :D
483344
I used these and had no problems with baking time. I actually only use the baking time on recipe as a base. I always check in less time than called for. Baking times can vary with different ovens. Check when you start to smell the bread. I always test cakes and breads with a toothpick in center or think wooden skewers. I really don't think you'll have a problem. I made them for a bake sale and they were great. Good Luck.
483345
i've only used them for banana bread - i watch and take them out od the oven when they are med brown - you can also test with a toothpick stuck in the middle - if it comes out clean - bread is ready - i got these for gift giving - so much easier, as you do not have to take out of the paper loaf pan - just cool and put in plastic wraper - tie with a ribbon and ur done - hope this helps
483346
For that size the paper loaf on a cookie sheet could be up to 10 minutes less cooking time compared to the metal mini loaf pan. Every oven is different but that was what I experienced.
10806
This is just a guess - since you raise the dough in the pan, once baking is started, the pan has to come up to temp. The pay-off is that the bread will have a more uniform and textured crust. I personally, would prefer the few extra minutes oven time to going back to traditional, or even silicone bread pans. I spend considerable time raising, punching down, kneading, raising etc., that a bit longer in the oven is a small price to pay. Hope this helps.
1868986
I am using the small (2") scoop for drop cookies that have pumpkin, chocolate chips and raisins in them. I find that if I scoop up a moderately rounded amount it is certainly big enough. I just made a batch of these the other day, and the size was ideal. I guess it all depends upon how large you like your cookies! If you would like to try them, here's the recipe: 1/2 C buter+1/2 C brown sugar +1/2 C granulated sugar mixed together. Stir in 1 lightly beaten egg + 1 C canned pumpkin + 1/2 t vanilla extract. In separate bowl mix together 1 C all-purpose flour + 1 t baking soda + 1/2 t salt + 1 t cinnamon + 1/4 t nutmeg. Stir into pumpkin mixture until well mixed. Add in 1/2 C chocolate chips and 1/2 C raisins. Drop (using Oxo Small Cookie Scoop) slightly rounded scoops onto lightly greased baking sheets. Bake at 375 degrees for 15 minutes or until cookies are firm. Remove from sheets immediately.
2153561
I use 5 minutes a day bread recipes, and I shape and proof my loves on the pans according to recipies and they come out perfect every time. I assume any recipe for your final proof will work. Just make sure you generously flour the pan.
233461
For normal bread, you flip the grate around to centre it in the oven, there is a "toast" button and then up/down buttons for length of time for toasting.I find that even with the grate centred, the toast browns slightly more on the top than the bottom.For buns, I leave the grate lower in the oven and toast that way as it centres the buns better.
384754
I have found that toasting the bread in a dry frying pan over medium low heat works very well. I "toast" each side until I see steam rising from the bread, then transfer it to a wire rack and proceed with whatever I'm making. Hope this helps.
958919
I use my one standard loaf recipe and spread it through the 4 mini loaves. So one standard loaf recipe makes 4 mini loaves. The cooking time is a little less (about 10-15 min less) than the standard loaf since each mini loaf is smaller than the standard loaf.
1270585
A good 6" long by over an inch thick. Yeah, some homemade breads I have to cut in half & toast but I still love it! Iys restayrant quality & if you folliw the preheat instructiins tiast so evenly. I preheat on 1 & toast just under 2. More than you wanted but im just so psyched to have one! Blessings & good findings mate.
1107862
I just made bread this week....I have never had to worry about it moving. I love this machine. I have also made an extra large batch of cookies....no problem with any movement.
857835
i put my bread (pita, english muffin, bagel, plain, fench) on a bare shelf in the center. i use the convection setting, high heat. it works for me. i do not have a toaster, yet!
168128
I typically pre-heat to between and leave at 485-505 degrees depending on the type of bread. Don't lower the temp after pre-heat! You'll have greater success with concentrated heat afforded by the cooking stone. Experiment! It's how we all learn!
620894
Both the top and bottom heat, so you are baking quickly from two sides. I use the pressure handle for about 5 seconds to shape my bread, then lay it back and close both sides of the baker, checking every few seconds, so that I am sure my bread is baked all the way through - no raw dough. If you go longer than 5 seconds, or wait for the noise of the air escaping the dough to quit, your bread round is likely to be exploded - literally (not violently, obviously). Just takes a little practice. I love mine!
2001952
Yes, I remove it after the last "rise" before baking time begins. You gently remove the dough and paddle (you may have to gently pry the dough off the paddle, reshape it a bit, and replace it in the pan). I don't even bother to push pause, and re-start as there is a bit of a rise period before the actual baking starts. With a little practice, you can do it quickly. My loaves always come out great!
1719391
I just made my first loaf and it is dense and only half the loaf pan. (I've never ever made bread before so I wasn't sure what it should look like). I wonder if I should have soaked my yeast or used 120 degree water like the yeast bottle suggests... anyone else do this?
2038412
So far, I use the smaller setting. Have only used it for yeast breads. Quick breads may be different. Note: don't do a savory loaf with a sweet loaf, the flavors kinda mingle. I use the same bread & eat one & freeze one. That works nicely for just the 2 of us.
837560
I have found that they bake very evenly. I use parchment paper, so I don't know if my results would be different if placed directly on the cookie sheet. I do not let it preheat. I have had grand results and I use them all the time.
2129548
I haven't tried cookie dough yet although it should be OK since the mold can handle 450/F+ degrees. Choosing the best cookie recipe, considering batter consistency,which should be light, is the major challenge. Added chips,nuts or fruit might cause fracturing when unmolding unless they are ground finely before mixing into batter. Cook times will probably be longer than normal due to silicone's poor browning performance. Eventhough it's a silicone mold, I'd still give it a spritz of non stick Pam. I'll be trying batter when I can free up a mold. Can't get there if you don't try. Good Luck !