| Terrel |
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
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