High I am new here and this is my very first post! Extremely informative and vibrant forum, I am so glad I found it. I have been learning so much by browsing, at least what can be learned by reading.
I've been out of town some lately, but really wanted to post the pictures of my Guinness Walnut Loaf which is a recipe that I got from Qahtan here:
It turned out to be delicious and perfectly timed since I just read a NY Times article touting the health benefits of walnuts here:
I was talking with someone regarding the dimpled loaf pans and they don't like them because of the aluminum. They only used stainless steel.
What are your thoughts about the metal for bread pans and what pans do you think are best?
Thanks for any input.
Just a couple of pics of yesterday's loaf.
I am looking for a standard length/width (9x5?) bread pan the is about 5 inches tall. I want to make sandwich loaves that don't have the typical "shoulders" loaves get from shallower pans from when the dough rises and tried to spread outward. I have accomplished this with foil as an experiment but would like to find a permanent solution. I have seen the pullman pans but for some reason they seem inordinately expensive and may not be tall enough-I don't want to use the lid.
So, where can I get such pans? I have checked many sites on the internet but not found any yet.
I've recently jumped on the "down to basics" bandwagon. I stopped using spray oils like Pam, and bought a Misto, and loaded it with olive oil. Like everyone else, just trying to save money wherever we can! (the Misto was only $9.99 at Bed, Bath & Beyond, and think about the cost of a can of Pam -- $3 or so? Would pay for itself in a few months...)