how many loaves of baguettes can you bake out of this pan?
383234
Three loaves max. I have made less than the three loaves and it works fine.
383235
It has three grooves for bread to sit in. So three. But I have made 6 smaller ones on it aswell.
383236
I make 3 loaves. Find a recipe though that uses only flour, water, salt and yeast. The dough "proofs", it doesn't rise. The yeast isn't mixed with water. Spritz the bread before you put it in the oven and it comes out perfect crusty on the outside and soft inside. I love this pan!!!!
832121
I made bread in this pan for years. I mostly made whole wheat bread from Laurel´s Kitchen´s Bread Book. 900grs of whole wheat flour. A very large delicious loaf. This pan gives it the best crust I can imagine getting with a home oven. I preheat the pan and lid to 425 for a good while, do the final raise in a bowl lined with a flour-dusted dish towel, and then when the bread is ready and the pan is very hot, flip the bread over and into the pan. It thumps a bit but does not deflate too much. Quickly score it with a very sharp serrated knife, put the lid on it and into the oven. After 20 minutes take the lid off and finish it off that way. About another 20 mintues or a bit more. I made bread in this pan for years. I mostly made whole wheat bread from Laurel´s Kitchen´s Bread Book. 900grs of whole wheat flour. A very large delicious loaf. This pan gives it the best crust I can imagine getting with a home oven. I preheat the pan and lid to 425 for a good while, do the final raise in a bowl lined with a flour-dusted dish towel, and then when the bread is ready and the pan is very hot, flip the bread over and into the pan. It thumps a bit but does not deflate too much. Quickly score it with a very sharp serrated knife, put the lid on it and into the oven. After 20... » Read More I made bread in this pan for years. I mostly made whole wheat bread from Laurel´s Kitchen´s Bread Book. 900grs of whole wheat flour. A very large delicious loaf. This pan gives it the best crust I can imagine getting with a home oven. I preheat the pan and lid to 425 for a good while, do the final raise in a bowl lined with a flour-dusted dish towel, and then when the bread is ready and the pan is very hot, flip the bread over and into the pan. It thumps a bit but does not deflate too much. Quickly score it with a very sharp serrated knife, put the lid on it and into the oven. After 20 minutes take the lid off and finish it off that way. About another 20 mintues or a bit more. « Show Less
624641
Sorry I can't be more precise, but I use these 4" pans and 6" pans. The last time I used them I think I got two of each, but bottom crusts only, using a recipe for pate brisee with 2 1/2 cups flour. I use crumb topping instead of a top crust. With the 4" pan a double crust seems like too much crust to fruit ratio. It's OK with the 6" pans which I like better for that reason. If I do make a top crust I usually make a lattice or use cookie cutters and just sort of overlap them. That way there isn't so much crust. Hope this helps.
754108
I bake my loaves in a 8 x 4 bread pan. There is definitely plenty of room for a larger loaf. I usually cut with the loaf on it's side. I really like it.
1009030
There are lots of sizes of loaf pans. These are not mini loaves, they make a decent loaf of bread. Alternatively, three of these fits a casserole designed for a 9x13 pan just right - that's what I use them for. (Making casseroles in a 9x13 pan just means leftovers go to waste.)
1365333
I bake a loaf of bread using 3.5 lb of flour but you could use more. 1 recipe usually makes 2 small loaves or one large loaf. A small loaf fits the 15 inch braided loaf pan.
993242
I have made 3 two pound loaves. That size is big--you would have to cut it in half for a sandwich. I did make a 1.5 lb loaf, and it was a decent size. Probably the smallest 1 lb size would be best. I guess you would have to try it to see. This bread maker makes a horizontal loaf, which I prefer.
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.
2115521
The recipe I have generally makes 5 loaves of bread in a regular pan. In order to get nice, tall loaves for my kids to make sandwiches from, I prefer to make the same recipe with 4 loaves in these pans instead. If I make it into 5 loaves in these pans then they just reach the top, so a recipe for your other loaf pans would work if you don't want really tall loaves.
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.
895506
So, I came here asking that same question, but upon inspection, I still don't have a concrete answer. Some are saying 1 loaf; others say 2 and even 3! Unless it CERTAINLY comes with 3 loaves, this bread is cheaper by the loaf to buy at my local health food store. Sorry, Amazon.
701236
This pan is suitable for 2 pounds of bread. There is a smaller one offered that is for a one pound loaf.
1138944
Six or seven depending on how wet the dough is. It plumps when you cook it.
2098226
I haven't, but see no reason for not doing so. Based on the size, I'd use a little over 2lb (1kg) of dough. You'll likely need to increase the baking time a little. That implies you may need to lay some aluminum foil over the top for the last ten minutes or so, to avoid over-browning the crust.Unlike the previous poster, I see no benefit to using the lift-out trivet. The pan is coated and a little oil or shortening should make for easy removal of the loaf.
1046528
This particular machine does not bake square mushroom shaped loaves. The loaves are rectangular. The bread pan is 7" long x 5 1/2" wide
1259455
Hitachi has an online recipe book. The 'regular' loaves are 1 lb loaves, the large are 1.5 lbs and most of those are really tasty~!!@
847894
My wheat bread recipe states use one tablespoon with 6 cups flour-3 wheat and 3 bread flourThouough mixing is very critical. I bake at 400 degrees for 16 minutes (convection oven.) Trynthose things with your next batch of bread.