The Fresh Loaf

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What to do with a EMILE HENRY FLAME BREAD LOAF BAKER?

December 7, 2015 - 4:15am
Anonymous baker's picture
Anonymous baker (not verified)

What to do with a EMILE HENRY FLAME BREAD LOAF BAKER?

Hi,

I received one of the nice Emily Henry Bread Loaf Baker pans (red), and am afraid to use it.  There are holes in both the top and the bottom.  The lid likes to get tangled up in the loaf as it rises while baking, and I simply have not found any real help for using it, from searching on the Internet.

Has anybody here found useful info on using one of these?

Thank you

SNielsen

P.S. I mill my own flour with my motor driven Grain Maker #99 mill.

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Edo Bread's picture
Edo Bread
Dec 8 2015 - 6:38pm

I got this awhile back as a gift. Here is a post I did here on it at the time:

http://www.thefreshloaf.com/node/43474/testing-emile-hentry-bread-loaf-baker

I am curious what kind of formula you are using for your bread. I have had nothing but success since my first try of just tossing half my dough into it. Since then I have baked probably 100 loaves of all kinds that end up with a great crust, don't stick and make great loaves. 

snielsen's picture
snielsen (not verified)
Dec 8 2015 - 8:38pm

(This recipe was sent to me in an email.)

Prep Time: 15 minutes               Cook Time: 30 minutes               Total Time: 1 hour, 30 minutes

Ingredients:

       Dry

  • 2 cups whole wheat flour
  • 1/2 cup bread flour or all-purpose flour
  • 2 teaspoons (1 packet/ 7 gms) instant yeast (or dry active yeast) 
  • 2 Tablespoons sugar
  • 1 teaspoon salt

       Wet

  • 1 cup 1% milk, heated to 120° F for instant yeast (or 110° for dry active)
  • 2 Tablespoons olive oil (or any vegetable oil)
  • 1 egg
  • about 1/4 cup additional bread flour

Instructions:

  1. Place the dry ingredients (flours, yeast, sugar & salt) in a large mixing bowl.
  2. Stir in the wet ingredients (milk, followed by oil and egg.)
  3. Beat on high for 2 minutes.
  4. On low speed add about 1/4 cup bread flour until dough forms a mass. 
  5. Place dough on floured surface and knead 50 turns.
  6. Cover and let rest 10 minutes.
  7. Shape dough into a loaf and place in a 8 1/2 x 4 1/2-inch loaf pan.
  8. Cover and let rise in a warm spot until it’s about one inch taller than the pan, about 35 minutes. 
  9. Meantime, preheat oven to 375° F. 
  10. Bake for 30 minutes with the cover on it.

Note: 

Check your package of yeast for the proper temperature. My brands require the liquid to be 120° F for instant yeast and 110° for dry active yeast. With dry active yeast the bread may take longer to rise.

Edo Bread's picture
Edo Bread
Dec 9 2015 - 5:46am

The thing that stand out to me on this is letting it rise until it is above the pan.  Not only would that make it hard to put the top on to start, but I get such good oven spring with this baker I would think it would push the top off if the dough was strong enough. I would try either reducing the amount the recipe a a bit.

snielsen's picture
snielsen (not verified)
Dec 9 2015 - 7:11am

Thanks for your help.  The dough does hit the lid and lift it pretty quick.  I'll make a smaller loaf and see if I can figure it out.

Thanks again  :)

cfhumble's picture
cfhumble
Feb 18 2022 - 9:13am

I just got my EH Bread Loaf Baker. First effort had multiple  problems. Second rise in loaf baker hit the lid and stuck. I had oiled and floured the bottom but when I had to remove the dough I think that was removed with the dough. The bread looked good and tasted great but stuck to the bottom. I had to dig it out. 

i plan to shorten the proof time. I overproofed it. Recipe said 1 hour. I probably did closer to an hour and a half. Make sure I oil and four bottom well. May spray with PAM. 

Any thoughts?