Once Again Posted July 22, 2010 Share Posted July 22, 2010 Like I mentioned in my last bread making thread, I want to start baking my own bread at home. Any suggestions of the type and size of the loaf pan? I'd like it to be the same size as store bought sandwich bread. Also, any recommendations for a baking stone? TIA. Quote Link to comment Share on other sites More sharing options...
flobee76 Posted July 22, 2010 Share Posted July 22, 2010 Like I mentioned in my last bread making thread, I want to start baking my own bread at home. Any suggestions of the type and size of the loaf pan? I'd like it to be the same size as store bought sandwich bread. Also, any recommendations for a baking stone? TIA. I have Pampered Chef Stoneware loaf pans. I love them. I think they make nice standard size of sandwich bread. :D Quote Link to comment Share on other sites More sharing options...
Amy in NH Posted July 23, 2010 Share Posted July 23, 2010 Norpro The dark/nonstick make my crust too dark. I like the stainless. Quote Link to comment Share on other sites More sharing options...
kewb Posted July 23, 2010 Share Posted July 23, 2010 I have the Pampered Chef loaf pans. They work great. Quote Link to comment Share on other sites More sharing options...
Shelly in the Country Posted July 23, 2010 Share Posted July 23, 2010 Ditto on the Pampered Chef Stoneware pans. They are great for homemade bread. I have taken a break from making my own bread, but I was using these almost daily for about a year. Fantastic pans, worth every penny. Quote Link to comment Share on other sites More sharing options...
Caitilin Posted July 23, 2010 Share Posted July 23, 2010 I have a glass and a silicone one. Both are good; the glass gives more of a crispy crust than the silicone, and I have to stick the silicone inside a metal pan of the same size, or the rising dough will make it misshapen, but it's easy to get the loaf out of. :) Quote Link to comment Share on other sites More sharing options...
Forget-Me-Not Posted July 23, 2010 Share Posted July 23, 2010 Another vote for Pampered Chef. I have one and I'm just waiting for someone to have a party before I order a couple more. Quote Link to comment Share on other sites More sharing options...
Once Again Posted July 23, 2010 Author Share Posted July 23, 2010 Thanks everyone! Quote Link to comment Share on other sites More sharing options...
BikeBookBread Posted July 23, 2010 Share Posted July 23, 2010 (edited) Norpro The dark/nonstick make my crust too dark. I like the stainless. Ditto on the stainless. Try to get square edges. The bread looks cool :) and that's important, you know! LOL More importantly, the crust won't be too brown or too light, either. Just right. I don't like glass - crust gets too dark and thick, and I've had release issues without heavily greasing (glass actually has a "grippiness" due to unseen roughness). I am on my second Pampered Chef stone, and when (not if) this one breaks, I'm going to switch to this FibraMent stone. I know I could return it, but with moving so often, who would I return it to? I bought it two duty stations back... Edited July 23, 2010 by BikeBookBread Quote Link to comment Share on other sites More sharing options...
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