Has anyone tried this loaf pan suggested for yeast breads ?
Looks to me like another useless gadget. Unless of course I want to make steamed bread. With steam originating inside the baking pan below the bread dough the majority of the steam would simply permeate the underside of the loaf. That's not the purpose of adding steam to the oven when baking bread.
In any case, one would have to use a top for the steam to be effective.
I can see using this pan for a meatloaf to catch the grease.
I use a similar or identical loaf pan for meat loaf, and think it works great; the fat drains away from the meat loaf.
Haven't tried for bread yet, but now think the insert alone might work to add crispness to the bottom crust of a sandwich loaf.
always hard to find something suitable for a meatloaf so it doesnt fall apart.
Thank you :)