Terrel wrote:
> My sweet husband just brought me home a Braided Loaf Pan (11 1/2 x 5
> 1/2 x 3), but it doesn't have a recipe or directions on how to use
it.
> I've seen similar bread pans advertised as "the look of braided bread
> without all the work," so I'm assuming I can use it for a yeast bread
> recipe. However, I'm not sure quite how to do so.
>
> My regular yeast bread recipe is for two 8 1/2 x 4 1/2 loaf pans. The
> bread rises quite a bit over the tops of the pans.
>
> Does anyone know how to make a yeast bread in a Braided Loaf Pan? The
> braided part, quite obviously, is on the bottom of the pan, so when I
> take the bread out I'll be flipping it over so that the braided part
> is on the top. But what happens when the bread bakes? Does the top
> (which then becomes the bottom of the finished bread) rise so much
> that the bread won't sit flat when I flip it over? Am I supposed to
> cut off the excess, or perhaps put something on top of the pan to
keep
> the bread from rising too much during the baking? Do I use a full
> recipe of batter, or less?
>
> I hope this isn't a silly question. I tried looking up Braided Loaf
> Pan recipes on the Internet, but didn't come up with anything.
>
> Any help will be much appreciated.

Perhaps with the receipt you can exchange that fercocktah thingie for
something useful... what pray tell is so difficult about making up
braided bread?!?!?

On Thu 10 Feb 2005 02:50:24p, Terrel wrote in rec.food.cooking:

> My sweet husband just brought me home a Braided Loaf Pan (11 1/2 x 5
> 1/2 x 3), but it doesn't have a recipe or directions on how to use it.
> I've seen similar bread pans advertised as "the look of braided bread
> without all the work," so I'm assuming I can use it for a yeast bread
> recipe. However, I'm not sure quite how to do so.
>
> My regular yeast bread recipe is for two 8 1/2 x 4 1/2 loaf pans. The
> bread rises quite a bit over the tops of the pans.
>
> Does anyone know how to make a yeast bread in a Braided Loaf Pan? The
> braided part, quite obviously, is on the bottom of the pan, so when I
> take the bread out I'll be flipping it over so that the braided part
> is on the top. But what happens when the bread bakes? Does the top
> (which then becomes the bottom of the finished bread) rise so much
> that the bread won't sit flat when I flip it over? Am I supposed to
> cut off the excess, or perhaps put something on top of the pan to keep
> the bread from rising too much during the baking? Do I use a full
> recipe of batter, or less?
>
> I hope this isn't a silly question. I tried looking up Braided Loaf
> Pan recipes on the Internet, but didn't come up with anything.
>
> Any help will be much appreciated.
>
> Thanks,
>
> Terrel

The total volume of your 2 older bread pans is about 20% greater than the
volume of your new pan. Obviously, less dough will be needed for the new
pan, especially considering that your recipe yields enough dough to rise
considerably above the 2 pans.

Arriving at just the right amount of dough will clearly be trial and error,
but you might start with using only enough of the dough to slightly less
than half fill your new pan. Allow it to rise, but still remain perhaps an
inch below the top of the new pan, before baking.

Comments on your other questions... I don't think the answer is cutting
off the excess. It won't be as attractive and the loaf will dry out much
more quickly. You actually could cover the pan with something flat and put
a weight on it. There is a type of breadpan called a "pullman pan" which
is used to make those perfectly square loaves like sandwich bread. It has
a sliding or clamp on cover for exactly the purpose of making a flat top.

If it were mine, I think my first attempt would be using exactly 1/2 your
usual recipe. Allow it to nearly double in the new pan, then bake. The
bread doesn't necessarily have to reach the very top of the pan to be
successful, and a bit of underkill would be far better than overkill.

Good luck!
Wayne

Wayne Boatwright wrote:
> On Thu 10 Feb 2005 02:50:24p, Terrel wrote in rec.food.cooking:
>
> > My sweet husband just brought me home a Braided Loaf Pan (11 1/2 x
5
> > 1/2 x 3), but it doesn't have a recipe or directions on how to use
it.
> > I've seen similar bread pans advertised as "the look of braided
bread
> > without all the work," so I'm assuming I can use it for a yeast
bread
> > recipe. However, I'm not sure quite how to do so.
> >
> > My regular yeast bread recipe is for two 8 1/2 x 4 1/2 loaf pans.
The
> > bread rises quite a bit over the tops of the pans.
> >
> > Does anyone know how to make a yeast bread in a Braided Loaf Pan?
The
> > braided part, quite obviously, is on the bottom of the pan, so when
I
> > take the bread out I'll be flipping it over so that the braided
part
> > is on the top. But what happens when the bread bakes? Does the top
> > (which then becomes the bottom of the finished bread) rise so much
> > that the bread won't sit flat when I flip it over? Am I supposed to
> > cut off the excess, or perhaps put something on top of the pan to
keep
> > the bread from rising too much during the baking? Do I use a full
> > recipe of batter, or less?
> >
> > I hope this isn't a silly question. I tried looking up Braided Loaf
> > Pan recipes on the Internet, but didn't come up with anything.
> >
> > Any help will be much appreciated.
> >
> > Thanks,
> >
> > Terrel
>
> The total volume of your 2 older bread pans is about 20% greater than
the
> volume of your new pan. Obviously, less dough will be needed for the
new
> pan, especially considering that your recipe yields enough dough to
rise
> considerably above the 2 pans.
>
> Arriving at just the right amount of dough will clearly be trial and
error,
> but you might start with using only enough of the dough to slightly
less
> than half fill your new pan. Allow it to rise, but still remain
perhaps an
> inch below the top of the new pan, before baking.
>
> Comments on your other questions... I don't think the answer is
cutting
> off the excess. It won't be as attractive and the loaf will dry out
much
> more quickly. You actually could cover the pan with something flat
and put
> a weight on it. There is a type of breadpan called a "pullman pan"
which
> is used to make those perfectly square loaves like sandwich bread.
It has
> a sliding or clamp on cover for exactly the purpose of making a flat
top.
>
> If it were mine, I think my first attempt would be using exactly 1/2
your
> usual recipe. Allow it to nearly double in the new pan, then bake.
The
> bread doesn't necessarily have to reach the very top of the pan to be

> successful, and a bit of underkill would be far better than overkill.

Typically those molded braid pans are for everything from aspic to
pate, and for baking cakes and quick breads, not yeast bread. The OP
doesn't give a description, perhaps this:

http://tinyurl.com/5su3b

Terrel wrote:
> My sweet husband just brought me home a Braided Loaf Pan (11 1/2 x 5
> 1/2 x 3), but it doesn't have a recipe or directions on how to use it.
> I've seen similar bread pans advertised as "the look of braided bread
> without all the work," so I'm assuming I can use it for a yeast bread
> recipe. However, I'm not sure quite how to do so.
>
> Terrel
>
> (Also posted separately to rec.food.baking)

I would never use a special pan for making a braided loaf. The point of a
braided loaf is to allow the braided levels to rise on their own before you
bake the bread. They don't do that in a pan.

Jill

jmcquown at wrote on 2/10/05 7:21 PM:

> Terrel wrote:
>> My sweet husband just brought me home a Braided Loaf Pan (11 1/2 x 5
>> 1/2 x 3), but it doesn't have a recipe or directions on how to use it.
>> I've seen similar bread pans advertised as "the look of braided bread
>> without all the work," so I'm assuming I can use it for a yeast bread
>> recipe. However, I'm not sure quite how to do so.
>>
>> Terrel
>>
>> (Also posted separately to rec.food.baking)
>
> I would never use a special pan for making a braided loaf. The point of a
> braided loaf is to allow the braided levels to rise on their own before you
> bake the bread. They don't do that in a pan.
>
> Jill
>
>

Then don't get a braided loaf pan, Jill.
That's not what this lady asked.
Why can't you just answer the question without injected your
"holier-than-thou" attitude?
:-)

Jill wrote:

> Terrel wrote:
> > My sweet husband just brought me home a Braided Loaf Pan (11 1/2 x 5
> > 1/2 x 3), but it doesn't have a recipe or directions on how to use it.
> > I've seen similar bread pans advertised as "the look of braided bread
> > without all the work," so I'm assuming I can use it for a yeast bread
> > recipe. However, I'm not sure quite how to do so.
> >
> > Terrel
> >
> > (Also posted separately to rec.food.baking)
>
> I would never use a special pan for making a braided loaf. The point of a
> braided loaf is to allow the braided levels to rise on their own before
you
> bake the bread. They don't do that in a pan.


Yep, you are spot - on Jill...otherwise why bother, you just as well might
buy Entemann's or something...I wonder if this gal "pleases" her hubby like
she makes bread <g>

--
Best
Greg ;-p

On Thu 10 Feb 2005 11:26:35p, Terrel wrote in rec.food.cooking:

>>Gregory wrote:
>>
>>>Jill wrote:
>>>
>>> I would never use a special pan for making a braided loaf. The point
>>> of a braided loaf is to allow the braided levels to rise on their own
>>> before you bake the bread. They don't do that in a pan.
>>
>>Yep, you are spot - on Jill...otherwise why bother, you just as well
>>might buy Entemann's or something...I wonder if this gal "pleases" her
>>hubby like she makes bread <g>
>
> Nope, this gal pleases her hubby of almost 22 years by recognizing the
> love and thoughtfulness that went into the act of him seeing the loaf
> pan, thinking that I might enjoy making something a little more
> fancy-looking than my regular bread, buying the pan, and bringing it
> home for absolutely no occasion other than that he wanted to buy it
> for me.
>
> As far as I'm concerned, that pan is going to become one of my most
> treasured kitchen utensils.
>
> Terrel

Good for you! That's as it should be.

Something else you might try using your new pan for is coffee cake, not
necessarily yeasted. Also quick breads. If you glaze any of those, you
can follow the braid pattern. Should be pretty.

Wayne

jmcquown wrote:
> Terrel wrote:
>> My sweet husband just brought me home a Braided Loaf Pan (11 1/2 x 5
>> 1/2 x 3), but it doesn't have a recipe or directions on how to use
>> it. I've seen similar bread pans advertised as "the look of braided
>> bread without all the work," so I'm assuming I can use it for a
>> yeast bread recipe. However, I'm not sure quite how to do so.
>>
>> Terrel
>>
>> (Also posted separately to rec.food.baking)
>
> I would never use a special pan for making a braided loaf. The point
> of a braided loaf is to allow the braided levels to rise on their own
> before you bake the bread. They don't do that in a pan.
>
> Jill

Braided Egg Bread

1 pkg. active dry yeast (about 1 Tbs.)
2 Tbs. sugar
1 c. warm water (115F degrees)
3-1/2 to 4 c. flour
1-1/2 tsp. salt
2 Tbs. melted butter (unsalted)
2 eggs, beaten

Dissolve yeast and sugar in warm water. Add about 2-1/2 c. flour to make a
soft dough. By hand, beat in the butter, salt and eggs, reserving 1 Tbs. of
the eggs for a glaze. Work in enough additional flour until you have a firm
dough. Knead on a lightly floured board until smooth. Place the dough in a
lightly greased bowl and turn to grease the entire surface. Cover with a
cloth and let rise in a warm place about 2 hours or until doubled. Punch
down and knead again briefly. Return to bowl and let rise again 1-1/2
hours. Punch down again. Cut off 1/4 of the dough and set aside and let it
rise, too

Divide the remaining dough into thirds and form with your hands into 18 inch
long ropes of dough. Braid the dough together, pressing ends to seal.
Repeat with the remaining 1/4 of dough and press on the top of the loaf,
using fingers moistened with water to seal the smaller braid on top. Cover
and let rise about 45 minutes.

Now brush with beaten egg mixture and then bake at 400F for about 15
minutes; reduce the heat to 350F and bake for another 30-40 minutes until
golden brown on top. Absolutely fabulous!

Jill

Terrel wrote:
<snip>

> As far as I'm concerned, that pan is going to become one of my most
> treasured kitchen utensils.
>
> Terrel

Sweet! I'd be pleased as peas if DH brought me a pan - of any type!

-L.

On Thu 10 Feb 2005 02:50:24p, Terrel wrote in rec.food.cooking:

>
> My sweet husband just brought me home a Braided Loaf Pan (11 1/2 x 5
> 1/2 x 3), but it doesn't have a recipe or directions on how to use it.
> I've seen similar bread pans advertised as "the look of braided bread
> without all the work," so I'm assuming I can use it for a yeast bread
> recipe. However, I'm not sure quite how to do so.

One more note on your new pan... I tried to find a specific recipe for the
pan, and I thought I had found one on the Betty Crocker website. Alas, it
calls for refrigerated bread dough. However, there is a nice picture of a
finished loaf on the website. You might want to look at it.

http://www.bettycrocker.com/recipes/...RecipeId=36473

If your pan was made by Kaiser (that's the only manufacturer I could find),
there is supposed to be a recipe included with the pan. You might want to
contact them and request the recipe.

http://www.kaiserbakeware.com/catego...plu630755.html

HTH
Wayne

-L. wrote:
> Terrel wrote:
> <snip>
>
> > As far as I'm concerned, that pan is going to become one of my most
> > treasured kitchen utensils.
> >
> > Terrel
>
> Sweet! I'd be pleased as peas if DH brought me a pan - of any type!

Yeah, with a paint roller to match. hehe

On Fri 11 Feb 2005 06:48:13a, Terrel wrote in rec.food.cooking:

> On 11 Feb 2005 07:20:13 GMT, Wayne Boatwright > wrote:
>>One more note on your new pan... I tried to find a specific recipe for
>>the pan, and I thought I had found one on the Betty Crocker website.
>>Alas, it calls for refrigerated bread dough. However, there is a nice
>>picture of a finished loaf on the website. You might want to look at
>>it.
>>
>>http://www.bettycrocker.com/recipes/...RecipeId=36473
>
> Wayne, thanks for the information, and for all the help/ideas in your
> other posts as well. I'm going to try some bread this weekend. I'll
> let you know how it turns out.
>
> Terrel
>

Good! I'll be glad to hear the results.

Wayne