Anna1111 wrote:
I let it rise on the pan - it's SO much easier than trying to slide risen dough around : )
Yeah- it can be doughy if you cut it to soon - especially if it was a tiny bit underdone. But, it's a risk I'm willing to take ; )
(I don't think a loaf pan is truly "traditional" - I think pita is a little more traditional! ; )
Well, you're probably right about the loaf pan!
They say you're supposed to heat the pan it cooks on in the oven before putting the bread on it. I take it you skip that step! LOL I love short cuts.
I've forgotten to slash it a few times and it hasn't made a difference either. This loaf did turn out well.