|Sitting on the King Arthur Flour throne with my new pan... I am the queen of kitchen gadgets.|
The pan is supposed to help make a nice square loaf with a moist, dense crumb, much like store bought bread. It's a long loaf pan with a heavy lid. It's super quality. I love it.
My husband likes my homemade bread, but he doesn't like it for his toast. So, I am hoping that this fixes that problem and makes it more appealing for me to make bread more often.
I pretty much followed this recipe on the King Arthur flour website. The only changes I made were to add in 1/3 c milled golden flax seed from beveri (review coming soon!), and I didn't have white whole wheat flour, so I used half white and half whole wheat flours. I measured according to weight, but the recipe has volume measurements as well. I used potato flakes as I don't have any potato flour.
I didn't re-post the recipe here - seriously, go to the King Arthur Site! It's a thing of beauty and inspiration. - but here are my pictures. :D
Edited to add: Latest batch turned out wonderfully! I used whey in place of milk, but included the powdered milk. I let it rise in the pan until it pretty much touched the lid. When it came out of the oven, I rubbed the top with butter, and while it was still hot, wrapped it in a kitchen towel and then in a plastic bag. This kept the moisture in. The condensation made the crust softer. In the morning, I re-wrapped it in a dry towel and a new bag for storage.
|Dough - made in the bread machine and let rise, then transfer to the pan|
|After rising. It could have risen more. Next time...|
|In the oven, after the removal of the lid. Yes, I realize I didn't get any pictures with the lid on. *sigh*|
|After the final lid-off bake - top is browned.|
|A Nice Square Loaf - could have risen more, but it's nice!|
|As promised, a dense, moist crumb. Hurrah!|