Has anyone used this for baking? How did it turn out?
1674376
I have not used this one. I have used another brand and I didn't like it. I will try it though just to see how it goes though. Never know till you try.
1674377
I used it in a cookie recipe today, and it worked fine. I used 1/8 tsp. stevia plus 1/4 cup xylitol to sweeten cookies made with 2 cups of almond flour. The sweetness was perfect for my taste.
1674378
I have used it in simple baking like the 1 minute flax breakfast muffin, to sweeten salad dressings, on apples in a pie, in ice box pickles with vinegar, but I am not a baker. I am sure there are recipes on internet that can help you.
1674379
our very subjective estimate is that it loses about 1/2 of its sweetness while baking for about 45 minutes. So we add more if we are baking. -
1282728
Yes, absolutely. Probably better for this purpose than for baking. And, my children used it to make stepping stones for my garden. Multi-purpose and you cannot beat the price!!
383236
I make 3 loaves. Find a recipe though that uses only flour, water, salt and yeast. The dough "proofs", it doesn't rise. The yeast isn't mixed with water. Spritz the bread before you put it in the oven and it comes out perfect crusty on the outside and soft inside. I love this pan!!!!
65461
This dish bakes MARVELOUSLY, however I wouldn't try it for bread. The glass doesn't "spread" the heat the way metal pans do. I bake bread quite often, but I'd be afraid the bread wouldn't rise properly. IF, you do use it to bake a loaf, please let me know how it turns out. Pj
1323661
I don't believe that is the way it was intended to be used. I have only used it in the regular oven on cookie sheets to bake items.
753788
I use it to make regular yeast bread and also many misc. kinds of pound cakes etc.I have had no problems at all. Love the size. : )
806458
So far, works very well; I find if a recipe calls for baking at 350, 325 would do. You could always add an extra 5 minute to baking time, if necessary.
2076697
I did and it was super easy. Used Alton's recipe and baked at 300F in the oven, flipping half way through cooking. Want another one of these!
741902
I have -- more than once! It worked beautifully. A part of using a pan like this well, I think, is knowing not only the properties of the pan, but the habits of your oven. I use a sort of tired electric stove, and instead of pre-heating oven and pan, I usually oil well, put a little extra flour in the pan before putting the dough in, and let the oven and pan slowly heat together. That means I do end up cooking the bread for, say, closer to 40 minutes than 30, but the results have been delicious. The lid does a good job of helping the crust balance crispness and moisture. One thing to note: the dome on the lid is rather flat, so if your risen dough (even after punching down) does a really BIG second rise while it's cooking, it is going to bump against the lid. The one time that happened to me, it just meant the top was a little indented rather than really round, which doesn't bother me. In any case, it's cooked evenly and tasted great every time I've done it. I'm about to cook a couple of loaves to take with me for the holidays, in fact. :)
534705
I have, once. Haven' t quite figured out right temp/ cooking time. But I am happy to have bought a 6 inch, since most of time I only bake for 2 people. I'll soon try another cheese cake. Form cleans up niceley.
889092
I have used mine for a year--exclusively for baking bread. I put flour in the pan--no oil--shake it around. Then I put the dough in the pan, let it rise, and bake. It comes out easily. I have washed by hand or in the dishwasher and no residue.
604585
I live at high altitude so baking is a real challenge. Therefore I rely on my gas oven which is more temperature consistent. I have only baked prepackaged baked goods, puff pastry items etc and it does well with those.
526881
We mixed it without a food processor, and it turned out great. I would probably let it raise a little longer, and do NOT over bake. It is done sooner than it looks. A food processor probably wouldn't hurt. I don't think we even used a mixer (just a spoon) the last time.
1024900
I find it works very well. Just make sure you use a recipe that calls for two cups of flour only. I use it for making biscuits and one pie crust. Butter blends in just as good as in the larger units.
1484417
I used what the mix recommended. It's non-stick, but I checked with fork at midpoint and at end just to make sure. When batter turned into cake as fork showed I pulled it out of oven. It came out fine. Most important is to use a good amount of Pam on divider blades and everywhere else. Non-stick doesn't work as well as you'd think. Use/spray oil. If not its a bear to clean. I found out the hard way.
1031052
I have never used it for baking breads or rolls, but I have made cakes in it. They turn out nice and moist. It has an oven setting on it, but I don't really know how you would use it to bake breads because I don't have the big cook book that goes with it. BUT i can tell you this much, I LOVE IT for everything else. I have had mine going on three years now and if it konked out tomorrow, I would have to get another one immediately!
1306731
I've found that it works great for mixing cake batters, though I have not tried it with thicker consistencies like brownies. I suspect the whisk tines may be too small for heavier things like cookie & bread dough. Cakes are great!