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 Post subject: Anna - bread question.
PostPosted: Mon Feb 01, 2016 9:04 pm 
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What if I want to make a larger loaf - even the whole thing? Have you tried it?


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 Post subject: Re: Anna - bread question.
PostPosted: Mon Feb 01, 2016 9:36 pm 
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I prefer to make 4 regular (1#) loaves at a time. I make them on my perforated pizza pan - so the whole pan goes into the oven at once. We like our crust : )

But, I HAVE made 2# loaves
Here's the basic idea
http://www.artisanbreadinfive.com/2012/ ... pound-loaf

I wouldn't recommend making it all (all 4#) at once in one big loaf - you'd almost certainly end up with a gummy center if you didn't do it JUST right. But, you could do 2 -2# loaves at once.

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 Post subject: Re: Anna - bread question.
PostPosted: Tue Feb 02, 2016 12:28 am 
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Anna1111 wrote:
I prefer to make 4 regular (1#) loaves at a time. I make them on my perforated pizza pan - so the whole pan goes into the oven at once. We like our crust : )

But, I HAVE made 2# loaves
Here's the basic idea
http://www.artisanbreadinfive.com/2012/ ... pound-loaf

I wouldn't recommend making it all (all 4#) at once in one big loaf - you'd almost certainly end up with a gummy center if you didn't do it JUST right. But, you could do 2 -2# loaves at once.


Awesome! I'm going to have to try this. I love the easy peasy bread recipe. Dh loves having that fresh bread to go with all our soups.

I'm fighting a kind of euphoria today anyway. EVERYthing went SO well. No children fussing - not during chores or learning a new game or anything. We had two times of devotions. Homework with no fussing. I don't know what happened but I feel so blessed.

:D :D :D :D :D


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 Post subject: Re: Anna - bread question.
PostPosted: Tue Feb 02, 2016 11:16 am 
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Dh likes the crust, too, but *I* don't so much. It says the 1# loaf is enough for a family of 4 for a day? LOL Oops.


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 Post subject: Re: Anna - bread question.
PostPosted: Tue Feb 02, 2016 5:34 pm 
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Perhaps they meant that the 4# batch is the right amount for the family of 1 for a day? ;)

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 Post subject: Re: Anna - bread question.
PostPosted: Tue Feb 02, 2016 6:19 pm 
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Perhaps. That would certainly fit our family better. :) My pizza peel didn't work well for the bigger loaf! I'll have to use more next time. It looks good but we're waiting to cut into it. It says to wait an hour. :roll:


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 Post subject: Re: Anna - bread question.
PostPosted: Tue Feb 02, 2016 6:42 pm 
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Oh - we wait JUST until the steam doesn't burn our fingers when we cut it!

I've NEVER used a pizza peel - I just use my perforated, nonstick pizza pan.
http://www.amazon.com/AirBake-Nonstick- ... B000063SKU

You can also bake the 2# loaf in a loaf pan - I'm pretty sure their website has those instructions, too - let me know if you have trouble finding it. Of course, for us crust lovers, it "ruins" the crust - but if you don't care for crust, that might be a plus : )

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 Post subject: Re: Anna - bread question.
PostPosted: Tue Feb 02, 2016 8:05 pm 
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Anna1111 wrote:
Oh - we wait JUST until the steam doesn't burn our fingers when we cut it!

I've NEVER used a pizza peel - I just use my perforated, nonstick pizza pan.
http://www.amazon.com/AirBake-Nonstick- ... B000063SKU

You can also bake the 2# loaf in a loaf pan - I'm pretty sure their website has those instructions, too - let me know if you have trouble finding it. Of course, for us crust lovers, it "ruins" the crust - but if you don't care for crust, that might be a plus : )


Do you slide the bread ball onto the pizza pan or do you let it rise on the pizza pan? Or? It says your bread could be doughy if you cut into it too soon? Yeah, bread right out of the oven is yummy, eh? :)

Hey, that's a good idea about the loaf pan as I do, sometimes, like the traditional look.


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 Post subject: Re: Anna - bread question.
PostPosted: Tue Feb 02, 2016 8:17 pm 
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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! ; )

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 Post subject: Re: Anna - bread question.
PostPosted: Tue Feb 02, 2016 11:19 pm 
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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! :mrgreen: 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. :)


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