Thread: Who bakes bread?

Bourbon soaked raisin bread, oh my.. there a good idea.
Thanks. I just soaked em in water.
Thinking a cranberry, orange zest bread, cranberries rehydrated in kirsch liquor might be tasty for Christmas.
Such fun to go off plan and get creative..

The last time I visited with Joel (Benz) we made bread using his Kitchen Aid stand mixer. It had been his mother and it was well used but in great shape. He'd never made bread with the mixer only a bread machine and he was so pleased with the results and he kept making bread with the mixer after I'd gone home.

A few days after we'd made bread he showed me something that his mother used once in a while and we decided that during my next visit we'd make bread using it. Unfortunately Joel passed away the day before Easter earlier this year so we never got to make bread with his mother's trick pan.

Well I was dinking around at FleaBay and found one of the pans and I just had to have it. It landed earlier this week so I got it washed and used it to make a loaf of white sandwich yeast bread. Here's the seller's pics:





Here's the bread rising:



And out of the oven:



There used to be a tavern called The Blue Mountain Tavern and was known a 'The Blue' here in town that served 'Round Table Sandwiches' and they baked their own bread in metal tubes which were much larger than this one but this one sure tastes good.

The tavern changed hands and became a gambling place of sorts and while I've never eaten their round table sandwiches I've been told they aren't of the quality they used to be. Which is a shame.

Huh. While I have many questions, my biggest is how do you grease it? Does it come with a bore mop that you coat in butter? I can't think of a worse vessel to have the bread stick to.

Got ahead of myself there. The loaf does look nice. Nice golden crust.

Originally Posted by planeden

Huh. While I have many questions, my biggest is how do you grease it? Does it come with a bore mop that you coat in butter? I can't think of a worse vessel to have the bread stick to.

Got ahead of myself there. The loaf does look nice. Nice golden crust.

Elementary Watson, a piece of paper towel and shortening. The unit came with the original instructions and they said to use folded wax paper to put the dough on, slide it through the tube get it centered and roll the tube over so the dough falls off of the wax paper. Then remove the wax paper.

I didn't get it quite centered but by raising the tube the dough slid in place. I put aluminum foil on first but changed to plastic wrap to keep the dough from getting hard while it rose.

After baking to an internal temp of 190 degs F I pulled it out, let it sit for 10 minutes and then the finished bread slid right out of the tube.

I haven't finished doing dishes from yesterday and here's the unwashed tube:

Looks like a neat novelty item.

In my house we don't have space for many of them.

I 'try' not to have single use 'Gadgets' however I do have a few. With that said, I'm not above asking my kids or others if they would like something before I toss it from lack of use.

I am looking forward to using this round baking 'pan' for making Dill Bread as Christmas Presents as 'Yule Logs'---

Neat idea, round loaves, good for egg sandwiches too I reckon.
Today’s bake.
Was a chilly night last night and my rise wasn’t quite as typical.
Seemed to show in the finished spring. Lil side bulge occured..

Should be tasty with dinner. Ugly loaves need lovin too!

Originally Posted by MikeB52

Neat idea, round loaves, good for egg sandwiches too I reckon.

Funny your mentioned 'Egg Sandwiches' as last nights supper was grilled bacon, egg and cheese sandwiches made with the round bread. Guess I should have taken a pic.

Yes ugly loaves (among other foods) need eaten also. Happens around here all the time.

I find french toast fixes almost any failure. Misshapen, big air holes, a little underdone. French toast is the cure.

That said, Mr. B52, I'd wake people up with pride to show them those loaves. The loaves I made last week I cranked the heat on my oven per your suggestion (500 F for the first 15 minutes) and baked them on inverted cast iron skillets. Half of them were the best color I've gotten so far. The other half, well, I forgot to rotate them. But the color on the front was great. I snuck quite a few bites as I cut it up for dressing.

Is your oven electric or gas P?
In electric ovens rotation, and sometimes a new element is in order, depending on hot spots and age.
Been there and struggled through that.

Took me over a decade to convince the wife to switch to gas. Now she’d never consider anything else..
Last forever, and maintenance free truly..