So, basically, you just make regular white bread recipe and then bake as usually except bake with the lid on? I've never used a bread pan with lid.
84141
I have made over 20 loaves and I only use this recipe that I found on Seriouseats dot com. "Bread baking pullman loaf recipe" It comes out perfect every time. http://www.seriouseats.com/recipes/2011/12/bread-baking-pullman-loaf-recipe.html
84142
Yes, I do the second rise in the pan with the lid on in a slightly warmed oven. Check after about 40 minutes and you can see if it's risen all the way by sliding the lid back just a little. Then turn oven on and bake away. Tip - put a sheet tray under the pan for rising, sometimes it rises too much and overflows onto my oven floor. Not fun!
84143
Using a Pullman pan can be a little tricky. The recipe has to be sized for the pan or it could start flowing up and out either while rising or while you are baking. After much trial and more error, I use the lid during the rise and leave the lid off for baking. I end up with a nice "store bought" sized loaf as the bread crowns over the top of the pan during baking.
566325
I see so much confusion in the responses. Loaf bakes like in a regular loaf pan. It is about 5 inches wide and high by about 7 and a half inches long. The crust is on top, not on the end of the loaf. LOL! My understanding of the vertical loaves has the crust on the end of a loaf, and the horizontal loaf is longer than wide, with the crust on top, like the store bought bread!
1031052
I have never used it for baking breads or rolls, but I have made cakes in it. They turn out nice and moist. It has an oven setting on it, but I don't really know how you would use it to bake breads because I don't have the big cook book that goes with it. BUT i can tell you this much, I LOVE IT for everything else. I have had mine going on three years now and if it konked out tomorrow, I would have to get another one immediately!
2203757
Bread bakes differently due to so many factors, like humidity, elevation, starter or commercial yeast, I hesitate to recommend a recipe. You could check the Great River website, and do a small loaf by reducing the recipe, see how you like it. For where I live, I need to add at least 2 tablespoons of water to the recipe I frequently use, which is from the Tasajara Bread book, the basic recipe. Since the 7 Grain absorbs more water, you need to add some, whereas with standard bread flour, probably not. I have made many delicious loaves baked in an ordinary loaf pan with the 7 Grain blend, I think the flavor is very good, and I always toast my slice. Always. Also, the bread is better 24 hours after baking, the moisture averages out thru the loaf, I just wrap it in a kitchen towel for a day, and after that it's kept in a plastic bag. I only bake one loaf at a time, but I change seeds, dates, chunky ground nuts, or even herbs, depending on what sounds good. I plan to start using my own wild yeast starter, so that will take me out of the loaf pan and onto a baking stone or a baguette baker. I have all the flours made by Great River, they do rise differently, the 7 Grain is a little more dense of a loaf, but it's great to have access to organic flours, and home made bread is worth the time. Good luck, and don't worry if you have a few loaves in the beginning that aren't terrific, that happens, it's an art, takes a little practice.
1572912
The pan is higher to separate the doughs so they don't stick together i have done my breads and they both come perfect, individually, they do not stick, you do not have to put a non stick coating and they come out crunchy on the outside and soft in the inside of the bread. You may want to cook it less time since the heat is flowing through the bottom as long as the top of the bread has a nice golden color. Happy Baking.
1307380
Why? use a typical bread pan. This is special, with it's lid to make square bread for tea party sandwiches. I suppose without the lid it would make normal, yet quite long bread.
2265987
Honestly - I never did that before making my first loaf and it was fine. I hope that helps.
1082468
I put the bread dough directly on the pan and after it has risen, put it in the oven as is. I don't put anything under it as there is nospillage from the bread.
2027918
Actually, I used a regular hand mixer and baked it in a regular loaf pan. I didn't use a stand mixer, nor the bread machine. I might try the bread machine the next time, but my way was easier. Turned out great! Did that answer your question?
672744
I have two of these, they both included the lid. The bread comes out perfect for sandwiches. Highly recommended.
1784069
Look guys this is pretty simple stuff! The typical bread box idea is to get the loaves off the countertop and hide the bread in a container that looks like the rest of your kitchen. Some are better than others. If you want store bread in a bread box well, you`re not going to find an air tight one because that`s not what they`re made for. Depending on the bread it doesn't need to be air tight. Otherwise, what do you do if you don`t have one? That's right, you just keep the wrapper tightly closed until you need bread!!
620090
I see no reason it could not be used like a regular loaf pan, but if the bread rises, I would not use the lid.
25780
I got mine specifically for baking bread. I have used it twice so far. Both times I have preheated both Dutch oven and lid in 410F oven for 20 minutes before adding the bread dough. It still looks as though it has never been used. It is perfect so far. I have not tried to heat empty on stove top, so I can't speak to that.
1656908
I do not have a Zo i have an Emeril but yesterday on KA websight I saw a comment about taking dough out just before baking and put it in a regular bread pan and insert it back into the machine. I had several pans and had to check them all but did find one that slid right into pan and baked a beautiful loaf of regular sized bread. Very happy with this idea as I HATE the holes also. Try this.
45147
Yup! I have used it while meaning bread without a problem. One thing to look out for wth this is you will need a mitt to take off the lid.
2283552
I've actually baked a loaf of bread as well as cookies, cinnamon rolls...it takes a while and you have to watch it as the tops could cook faster. But nothing some foil couldn't fix....keep the naked goods toward the back of the oven and you should be good
133673
Hello Erika - No, I don't use the basket to bake it. I use it only for proofing the bread.