I used a mini
foil bread loaf pan (I didn't have anything close to a 5 × 5 pan) and a sprinkle of cheddar on top.
Not exact matches
Cover the
loaf pans with
foil that's been tented so as to leave room for the
bread to rise when it bakes.
I love using my 7 - inch springform pan (click for easy, fast ordering), but you can also use a couple small
bread loaf pans, or even make a small «boat» out of heavy duty aluminum
foil, loosely sealed.
Place the
loaf of
bread on a piece of tin
foil that's been sprayed with non-stick cooking spray.
Ingredients 2 T canola oil 1/4 c yellow onion, finely chopped 1/8 c carrot, finely chopped 1/8 c crimini mushrooms, finely chopped 1/4 c red wine 1 lb ground beef 1/2 lb ground pork 1/2 lb ground veal 1 T minced garlic 2 T dried Italian Seasoning 4 T tomato paste 1 egg yolk 2 T salt 1 T black pepper 1/2 c panko (Japanese
bread crumbs) Non stick spray 1
loaf pan Aluminum
foil
Do Ahead: Sandwiches can be assembled, placed in
bread loaf, and wrapped in
foil 1 hour ahead.
(And btw, I only know this from my sister, but
loaves of pumpkin chocolate chip
bread freeze amazingly well — wrapped tightly in tin
foil — and can last for quite a while before being defrosted in the fridge.)