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A bread pan, also called a loaf pan, [1] is a kitchen utensil in the form of a container in which bread is baked. Its function is to shape bread while it is rising during baking . The most common shape of the bread pan is the loaf , or narrow rectangle, a convenient form that enables uniform slicing.
Oil two 8 1/2 x 4 1/2-inch loaf pans. To form the challah, divide half the dough into 4 equal parts. Rolling with even pressure from the middle to the ends, roll the dough into ropes of equal size.
1/2 cup butter, softened. 1 cup sugar. 2 large eggs, room temperature. 1 teaspoon grated lemon zest. 1 teaspoon vanilla extract. 1/2 teaspoon lemon extract. 1-3/4 cups all-purpose flour. 1/2 ...
Bread pan – also called a loaf pan, a pan specifically designed for baking bread. [10] [11] Caquelon – a cooking vessel of stoneware, ceramic, enamelled cast iron, or porcelain for the preparation of fondue, also called a fondue pot. [12] Casserole – a large, deep dish used both in the oven and as a serving vessel. [13]
There are cookie sheets, baking sheets, jelly roll pans, and half-sheet pans—some are stainless steel, aluminum, or insulated and others are light or dark (or thin or thick!). If you own a mix ...
Penny bun – A small bread bun or loaf which cost one old penny at the time when there were 240 pence to the pound; it was a common size loaf of bread in England regulated by the Assize of Bread Act of 1266; the size of the loaf could vary depending on the prevailing cost of the flour used in the baking; [27] a version of the nursery rhyme ...
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