Has anyone baked bread in this? How did it turn out?
741902
I have -- more than once! It worked beautifully. A part of using a pan like this well, I think, is knowing not only the properties of the pan, but the habits of your oven. I use a sort of tired electric stove, and instead of pre-heating oven and pan, I usually oil well, put a little extra flour in the pan before putting the dough in, and let the oven and pan slowly heat together. That means I do end up cooking the bread for, say, closer to 40 minutes than 30, but the results have been delicious. The lid does a good job of helping the crust balance crispness and moisture. One thing to note: the dome on the lid is rather flat, so if your risen dough (even after punching down) does a really BIG second rise while it's cooking, it is going to bump against the lid. The one time that happened to me, it just meant the top was a little indented rather than really round, which doesn't bother me. In any case, it's cooked evenly and tasted great every time I've done it. I'm about to cook a couple of loaves to take with me for the holidays, in fact. :)
741903
The bread made in this is great. The only bread my husband likes so I makevit 2 to 3 times a week.
741904
I use mine only for baking bread. I have been using it once or twice each week, for 10 years. Every loaf has been marvelous! I bake four-ingredient Irish soda bread and also no-knead bread (which also has only four ingredients). I never use any oil or butter (in the recipes or in the pot), and there is no sticking. Each bread recipe uses three cups of flour, and the bread loaves rise enough to fill the entire interior of the pot. You will love it!
741905
No, I have not. It isnn't nearly seasoned enough. There are a lot of seasoning ideas out there, but works well... get a deep frying basket and fry several batches of foods in these pots, filled with oil... canola or peanut oil... they then retain the oil layer well! I love these pots.
1582641
I bake bread at 450 degrees with no problem. (the bread made in this is impressive-and to think people spend so much on artisan bread!)
1661815
I like to bake healthy breads and I do it often. I would not bake it in this oven, though. Nothing against the oven, I like it. But not for baking bread.
737768
Yes. That is the only way I bake bread. Keep in the refeigerator between uses.
64419
I never had any luck baking in this oven. Same problems you're having, especially with breads and cakes. Chicken, pork chops, roasts, and fish work best. With bread, I had to do some trial and error with the time and also do the last five minutes after turning the loaf upside down to complete the baking.
560105
i have this pan with a lid but my question is how do i use the pan with the lid? do i let the bread rise with the lid on then bake the bread with the lid on ?
1661813
Well it has a bake function and there's room. I don't bake bread so no actual experience with it.
1461544
I have and the result was not very good... it makes great cookies, bars, banana bread. Atkins makes a good flour baking mix and works better but not the best
147383
I have never thought to used it for baking bread.. where do you find recipes?
391828
Pamela, did you ever try this? I'm also interested in whether it will crack if I use a pan of water to make steam for artisan bread.
1632642
I have used it in the 5 minute a day recipe...worked great, keeps the bread fresh longer. Hope that helps. Good luck
133673
Hello Erika - No, I don't use the basket to bake it. I use it only for proofing the bread.
889092
I have used mine for a year--exclusively for baking bread. I put flour in the pan--no oil--shake it around. Then I put the dough in the pan, let it rise, and bake. It comes out easily. I have washed by hand or in the dishwasher and no residue.
2283553
I haven't baked bread in my stove, however have made too many pizzas to count- I see no problem with baking bread in this oven after you have mastered achieving and maintaining your temperature. I highly recommend the infrared thermometer so you can get an accurate reading of both the stone temperature and the air temp within the oven. Like with pizza, I wouldn't expect perfect results the first few attempts but now that I am familiar with it I love this oven.
2098226
I haven't, but see no reason for not doing so. Based on the size, I'd use a little over 2lb (1kg) of dough. You'll likely need to increase the baking time a little. That implies you may need to lay some aluminum foil over the top for the last ten minutes or so, to avoid over-browning the crust.Unlike the previous poster, I see no benefit to using the lift-out trivet. The pan is coated and a little oil or shortening should make for easy removal of the loaf.
477833
I did not try it with my bread machine ! I just followed the box instructions which were easy - it turned out nice every time! After it cooled I sliced the entire loaf with an electric knife and then froze two slices each in sandwich bags for easy removal and thawing! Good Luck! &#128522;
1662109
We just moved so we have had it packed away and just recently got it out. We haven't tried bread on it. But good question