Are You Using the Right Pan to Bake Your Bread?

Published 10 months ago • 1 min read

Ever mixed up a beautiful batch of bread machine dough only to have it bake up too short...or overflow the pan? 🤦🏼‍♀️

Picking the right pan makes all the difference! I'm sure the above loaves tasted equally good, but which one would you rather share?

In my latest post, I break down exactly which loaf pans work best based on your dough weight, plus a few tricks for improvising when you don’t have the perfect size on hand.

🔹 The Golden Rule for choosing a pan
🔹 Exceptions for whole-grain and extra-fluffy loaves
🔹 A handy Loaf Pan Size Guide based on flour amounts

Don’t let the wrong pan ruin your bread! Click below to check out the guide:

Click here to read the details

Spinach Parmesan Bread partially sliced.

Idea for St. Patrick's Day - Spinach Parmesan Bread

Instead of adding the spinach in the last two minutes, add it with all the other ingredients at the beginning and your dough will turn a light shade of green.

Blessings,

Paula

p.s. In case you're curious, the white bread pictured above was originally baked in an 8.5x4.5 loaf pan (right) and got too big for its britches. I tried again in a 9x4 loaf pan, and it was better. A 9x5 pan would also work.

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