Let it rise uncovered for the second rise for at least 1 hour or until the dough has risen to the top
edge of the bread pan, spraying it or sprinkling it with a little water a couple of times during this second rising session.
Two blocks, shallow plastic containers or other objects that can be used to prop up one
edge of a bread pan to a height of roughly three to five centimeters (Make sure both items are the same height and that these objects can get wet.
Not exact matches
Spread it to the
edges of the
pan, covering the
bread completely.
To make the croutons, heat the remaining oil in a small
pan, add the torn
bread and a pinch
of ground pepper and stir it around for 5 - 8 minutes until crisp and the
edges are browned.
Take the
bread out
of the oven temporarily, run a knife along the
edges of the loaf
pan to free the
bread, and tip the loaf out
of the
pan.
Transfer the
pan to a rack and cool for at least 20 minutes before running a knife around the
edges of the
bread and unmolding it.
As far as flops... ugh, I've certainly written a few posts about mine — one
of the worst, though (before I started blogging) involved too - wet
bread expanding in the oven, oozing over the
edge of the
pan and overflowing onto the bottom
of the oven like some kind
of floury blob monster.
Run a butter knife around the
edges of the
bread and remove from the
pan.
If you've baked in the stoneware
pan, loosen the
edges, and carefully turn the
bread out
of the
pan onto a rack to cool.
Run a knife along the
edge of bread and gently turn out
of pan onto a cooling rack.
Using a sharp knife, gently cut around
edges of the
bread to remove from the
pan.