why is the crust of my banana bread coming out thick with this pan?
246149
Are you really baking banana bread in an 18X12 pan or did your question get posted to the wrong bakeware item? Banana bread, like most quickbread recipes, usually call for a loaf pan. If you're using a loaf pan, I suspect the amount of fat/eggs/liquid is not proportionally correct. Epicurious and Cook's Illustrated have good banana bread recipes if you think you need to compare yours to some other recipes.
1313415
Jonathan,Thanks for the note about loading your no-knead breads to your pot!! That is a very special application, but one that I also use. Very cool!Gary@EXO/Super Peel
343816
The dough has to be kept moist. I used the recipe in the book till I got the "feel" of it then kept a damp towel around it to keep it moist. It took a couple of tries but finally got it. Too much kneading will make it hard too. Good luck, it's an awesome attachment.
772188
Mine was not a perfect fit either, I think it's because how the clay dries, but it did it's job while baking and my bread comes out perfect, I guess it helps the steam to escape a little bit instead of trapping all the moisture instead and dropping the moisture on the bread, try and bake and see how you feel about it
932608
I greased really well using a pastry brush and shortening. I also found that some recipes come out of the pan better than others. There is a banana cupcake recipe on Allrecipes.com that works amazing--they fall right out of the pan!
1485114
It sounds like you are using the dough "PROGRAM SETTING" where you make dough and bake it in a conventional over rather than the Bread Machine. To solve your problem, "You need to select the BASIC setting on the MENU before pressing the START Button". GOOD LUCK!
1324947
not really in my experience. Some vibration and noise when the bread is kneading--but if the noise is particular loud and the vibration really a lot (like your machine is shaking), I would check to make sure the pan is completely locked into place and that the paddle is locked in too. My machine is pretty quiet most of the time.
228544
Because you either have too much dough in the pan and thus too much oven spring, or the lid is not on tight. Tighten the sides of the lid that slides onto the pan by pressing the full length of the edge against a flat surface. Check your dough by sliding the lid off enough to insert a thermometer. Your bread should register 190-200 when done. Use this http://www.amazon.com/Taylor-1470-Digital-Cooking-Thermometer/dp/B00004XSC5/ref=sr_1_1?ie=UTF8&qid=1417479880&sr=8-1&keywords=meat+thermometr What size is your pan, the 9 inch or 13?
1524693
I have only used mine a few times and I had these same issues the first time I used it. With subsequent I made sure the counter was very wet (not just a few sprinkles) and I used quite a bit of flour. I live in a very dry, mountain climate and have to add extra water to my dough so it won't crack around the edges. I think it just takes practice to find the right amounts. Hope this helped some.
2199447
It happened to me once because bread dough somehow got caught between the blade and the pan. I let the pan soak for a while in warm, soapy water until the dough softened up and then was able to lift it up and clean both parts.
879286
I've made the whole wheat twice and it has come out burnt on the outside twice. I wonder if I have a faulty machine. The other breads I made (which allow you to adjust the crust) turned out fine. With whole wheat setting it doesn't allow one to choose a crust... advice?
832121
I made bread in this pan for years. I mostly made whole wheat bread from Laurel´s Kitchen´s Bread Book. 900grs of whole wheat flour. A very large delicious loaf. This pan gives it the best crust I can imagine getting with a home oven. I preheat the pan and lid to 425 for a good while, do the final raise in a bowl lined with a flour-dusted dish towel, and then when the bread is ready and the pan is very hot, flip the bread over and into the pan. It thumps a bit but does not deflate too much. Quickly score it with a very sharp serrated knife, put the lid on it and into the oven. After 20 minutes take the lid off and finish it off that way. About another 20 mintues or a bit more. I made bread in this pan for years. I mostly made whole wheat bread from Laurel´s Kitchen´s Bread Book. 900grs of whole wheat flour. A very large delicious loaf. This pan gives it the best crust I can imagine getting with a home oven. I preheat the pan and lid to 425 for a good while, do the final raise in a bowl lined with a flour-dusted dish towel, and then when the bread is ready and the pan is very hot, flip the bread over and into the pan. It thumps a bit but does not deflate too much. Quickly score it with a very sharp serrated knife, put the lid on it and into the oven. After 20... » Read More I made bread in this pan for years. I mostly made whole wheat bread from Laurel´s Kitchen´s Bread Book. 900grs of whole wheat flour. A very large delicious loaf. This pan gives it the best crust I can imagine getting with a home oven. I preheat the pan and lid to 425 for a good while, do the final raise in a bowl lined with a flour-dusted dish towel, and then when the bread is ready and the pan is very hot, flip the bread over and into the pan. It thumps a bit but does not deflate too much. Quickly score it with a very sharp serrated knife, put the lid on it and into the oven. After 20 minutes take the lid off and finish it off that way. About another 20 mintues or a bit more. « Show Less
1047880
Put warm water with a little dishwashing detergent and let it soak. I've been lightly coating the blades and inside of pan with cooking oil. It helps the bread come out of the pan easier, too.
2029570
First, be sure to start with basic recipes before becoming adventurous:) Then the order of ingredients and exact amounts are extremely important, no matter which bread machine you use. After all that, if you are still having trouble and you have a cave in then there is probably too much moisture. Try reducing the water by 1/8 cup. Also, leaving the loaf in the pan after it is done can result in silly shapes. Heavier flour can also cause craters.
1382746
I have the same question, because I have been just using the drip/bake pan that came with the box and it was bowing when I was using the convection oven but eventually came back to normal shape. This worries me that it's not made to withstand the heat. I'll let you know if I find anything.
1819569
There are several possible solutions. The bread may have been left in the bread pan too long after baking. Remove the bread from the pan sooner and allow it to cool. Try using more fl our (a teaspoon at a time), or less yeast (1/4 teaspoon at a time), or less water or liquid (a teaspoon at a time). This could also be the result of forgetting to add salt to the recipe.
301244
The slices are approx. 1/2 inch thick if used as directed. I find that you can adjust the thickness larger by moving the loaf within the guides. I hope this helps.