The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Help with Loaf Pan

jsaenz's picture
jsaenz

Help with Loaf Pan

Need help in a recipe for this loaf pan, 16 x 4 x 4 . Looking to make a Honey Wheat Bread good for sanwiches. Please help  ( 16 X 4 X 4 Loaf Pan

Eli's picture
Eli

I use them for pound cakes. I tried one time making bread in mine and it may have been just me but it was a nightmare! The bread was horrible. I don't know if it was operator error or the pan. Probably some of both. Good luck and let me know how it works. I am very interested in how you do.
Eli

HogieWan's picture
HogieWan

8x4x4 is pretty a common size, and I think a 1 lb loaf fits well in them.  Try a 2lbs loaf of any recipe.

Please update

jsaenz's picture
jsaenz

I tried the 2lbs as suggested and it worked well. I tried whole wheat and it was a disaster. It was flat, hard and awful tasting. I still need a good recipe for a fluffier and light whole wheat bread. All whole wheat recipes I have tried in bread maker come out very dense, good taste but very dense. I get full with one slice. HELP.

nbicomputers's picture
nbicomputers

2 lbs 4 oz to account for the water evaporation during baking and you will get a 2 pound loaf
that looks like a pullman with out the cover

jsaenz's picture
jsaenz

I will give it  test run. The reason I bought such a big pan is because since I've been baking bread on a bread maker, it seems to go fast. bread comes out very tasty. I need a larger yield. Honey Wheat and Cinnamon Sunrise breads are our favorites aside of cinnamon rolls. Also looking to make a large banana nut bread in this.

LazySumo's picture
LazySumo

If that pan were a little larger you could bury bodies in it! Just saying.

Eli's picture
Eli

My loaves did the same thing. Horrible hard crust, like a thick pie crust and the middle never did get done. After two of those I resigned those pans to cakes.

Eli

JoeV's picture
JoeV

When using "coarse" flours like whole wheat, light & dark rye, etc., I have started using 1T of vital wheat gluten per cup of coarse flour to assist in development of gluten and get a nice rise from your dough.

Joe