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BLUE CORNMEAL BREAD
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Shirley Hicks
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On 7 Nov 2004 01:23:38 -0800,
(Ed Stuart) wrote:
>Hi,
>
>I was reading Blue Cornmeal Bread receipes on Epicurious and one
>receipe required the use of a well-seasoned cast iron skillet, whereas
>another receipe asked for a "prepared dish." What difference is there
>in cooking Blue Cornmeal Bread in a cast iron skillet?
The only things I can think of are heat distribution and production of
crust. The cast iron skillet will have more mass, and thus even heat
production than an aluminum baking pan.
Also, shape of the bread. You'll be cutting wedges from a flat
circular loaf, as opposed to slices from a bread pan loaf, squares
from a low flat pan loaf, or individual muffins from muffin tins.
<shrug> I tend to oil up and use whatever container I think will
produce the desired shape that day.
Shirley Hicks
Toronto, Ontario
TB
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