Today is gray and coolish, so I decided to make a huge loaf of sandwich bread–we’re out of bread, and this was a good excuse to make it.
I found this pan at the thrift store a year ago for $3.00 and it’s on amazon for $54, and it’s $35 on ebay–so I got a really great deal. I also found a couple of OXO bread pans for my son for $2 each and they are on amazon for $21. I think people that took up bread baking during the pandemic have decided that they just aren’t going to bake bread anymore, but thankfully, they bought really nice equipment.
I used a recipe from Cook’s Country for my bread (and I had to make a double batch to fill this massive pan), but you could use any recipe for sandwich bread. We haven’t tried the bread yet, but the size of the slices is going to work much better than my old pyrex bread pans which are on the wide side.
One tip from the recipe I used is that the bread needs to get to 200 degrees Fahrenheit to be cooked all the way through–a much more concrete way to know if it’s cooked or not. I never understood the “knock on it and if it sounds hollow, it’s fully baked.”
Anyway, here it is:
Now, we just have to be patient enough to let it cool before we eat it!
Cathy At Home on the River 