Everything that you mix, you do so
right in the loaf pan.
Not exact matches
I love the idea of making this bread and plan to buy the
right pot to bake it
in, but I have one question first for you: From your pictures, it looks as though there's no difference
in the sizes of the
loaves baked
in the 5.5 - quart
pan and the one baked
in the 7 - quart
pan.
Once I got it to the
right consistency all went along great, I put the dough
in two 9 x 5
loaf pans, they rose beautifully.
Alternately, you can put it
right into a greased and floured
loaf pan (8x4 works great) for sandwich bread, or shape into a ball with a coating of flour on the outside to make a Boule / Country round
loaf, or put
in mini springform
pans for crusty hamburger buns.
I literally just removed mine from the
pan 2 minutes ago, I sprayed the
loaf pan with the Pam oil before putting the batter
in, and when I went to remove the
loaf it popped
right out.