What is the volume of the bread pan? Need pan with a volume of over 3 quarts or a tenth of a cubic foot (i.e. the volume of my risen bread dough)
2003164
Hi, Yes, the volume of the bread pan is over 3 quarts. You can bake a 2 lb bread. Since I have this lovely machine, we don't buy bread at all. I also use it for dough. I can highly recommend this bread machine.
1034181
I use the loaf pan to smoke cheese and it makes 4.5 in long 2.5 in wide little bocks of cheese. Depth or thickness depends how tall the cheese is when I put in pan...
1219108
What we received is only 15" long and 5" wide without any gussets. I will only fit on something about 2.5" in diameter, definitely not a 1 lb loaf of bread. Maybe they changed what they are shipping, but what they are shipping now is a joke and will not work at all for bread; maybe a long pretzel.
1449549
yes, my bread machine set on the dough setting includes one rise. At the end of the cycle, reset it on the dough setting and let it run about a minute to punch down the dough. Remove the dough from the machine, form it into a log that fits the pan, then let it rise one more time until it is domed at least 2 inches high over the pan, then into the oven at about 350* until an instant read thermometer reads 190* for most recipes.
1428720
Amazon obviously screwed up on dimensions. I have both, and they're both #12's, the only difference is the 8 quart is the #12 DEEP. Use depends on whether baking or "stewing". The more shallow 6 quart is perfect for sourdough biscuits, (or biscuits in general). I do more baking than stewing and find the "deep" ovens perfect for raised breads. (Read my review of Lodge's 2 quart Dutch oven.)
2101265
Jeanette- I bought the 5 qt. and have made bread as the perfect size for his recipe. The pan is quite heavy and the larger size you are asking about would be to big. I think... Happy baking, his bread is the best!
1745290
It's definitely a loaf. About the length of a loaf pan, but much higher/deeper. The bread is the best I've ever had. Use bread flour for perfect results.
804150
make sure your recipe fit the pan size - this is a normal sized bread pan so most bread recipes should work just fine - I suspect that your yeast isn't fresh or your not letting your doe rise long enough or in a warm enough location - your yeast is probably the issue here.
1796496
Answer: 1.9 pounds (855 grams) I designed the following bread recipes for this Loaf Pan (9 x 5 x 2.75): Utensils needed: Kitchen Scale / Micro Scale / Thermometer / Mortar (for recipe #2) ==================================================================================== 1 PLAIN WHITE BREAD - Ingredients in Mixing Order: - Water 60% - 310 grams @ 104&#730;F (40&#730;C) / Very important for fast rising - Organic Sugar 3.5% - 18.0 g - Active Dry Yeast 1.0% - 5.2g / Check water temperature with thermometer / Yeast dies ~ 122-140&#730;F (50-60&#730;C) - Organic Flour 100% - 516g - Sea Salt 1.25% - 6.4g ==================================================================================== 2 OLIVE OIL ROSEMARY BREAD - Ingredients in Mixing Order: - Water 60% - 310 grams @ 104&#730;F (40&#730;C) - Organic Sugar 3.5% - 18.0 g - Active Dry Yeast 1.0% - 5.2g - Organic Flour 100% - 516g - Sea Salt 1.25% - 6.4g - Rosemary (Dry) 1.25% - 7.7g / Pulverized using Mortar - Extra Virgin Olive Oil 9% - 46.4g - Possible Substitutions: - Instead of Olive Oil: Unsalted Butter or any other oil of your preference - Instead of Rosemary: Other herbs of your preference or no herb ==================================================================================== PROCEDURE: - Preheat the oven using the WARM setting to ~ 80&#730;F (27&#730;C) and turn it OFF / Check with thermometer - Place the Loaf Pan in the oven and allow rising for 50 - 70 minutes / Dough will rise 1-1.5 inches above pan's edge - Bake for 25 minutes @ 375 Fahrenheit (190 Celsius) - Use a Micro Scale to measure Sugar, Yeast, Salt and herbs. - Loaf Results: Plain ~ 810 (1.8 lbs) / Olive OIl - Rosmery ~ 860g (1.9 lbs) ==================================================================================== Designed and Proofed with Love in California :-) Baker's Percentage notation method: http://en.wikipedia.org/wiki/Baker%27s_percentage ====================================================================================
440790
I measured mine, too. Four quarts is clear to the top, almost spilling over. Three is about an inch from the top - too full to stir. So for cooking purposes, I would use no more than two & a half quarts. This is my favorite pan!!
408780
I would say a bit more than a tablespoon (= 0.5-0.75 oz). You don't want to overfill it so the baked goods don't spread over, thus, 0.5 oz should be enough.
2115523
A lot depends on your recipe. I find that these pans fill about the same as more traditional bread pans, if not a little less. It is just the form factor that is different. If you want that bubbling over kind of bread I would use 1.5 times the recipe. A lot will depend on your recipe's rise.
71759
I think the 4.5" height must be the height with the lid on. The reason is that a pan with 13" diameter and 4.5" height would have a volume of about 10 quarts. If the 13" diameter is correct, the pan height must be about 2.5" to have a volume of 5.5 quarts.
701234
This is a 2 lb loaf pan; the recipe I use calls for 4 3/4 c of flour. Hope that helps!
1270585
A good 6" long by over an inch thick. Yeah, some homemade breads I have to cut in half & toast but I still love it! Iys restayrant quality & if you folliw the preheat instructiins tiast so evenly. I preheat on 1 & toast just under 2. More than you wanted but im just so psyched to have one! Blessings & good findings mate.
2163107
The Sides have a very small decrease in size from top to bottom. I would say the normal amount I would expect in any bread loaf pan. I added a customer photo to the page, so you can get a better look at it.
914397
Using the full box produces a 1 1/2lb. loaf. My bread machine (horizontal) is meant for a 2lb. loaf but this works fine for me. The first time the loaf was lopsided so now I just check before the final rise and center it in the pan if needed. Fantastic bread, especially if you use coconut oil instead of butter.