Loaf pan breads work beautifully with our method– giveaway of baking equipment from Red Star Yeast (GIVEAWAY CLOSED, see winners on 10/12 post)

cinnamon toast

People think of artisan-style loaves as being free-form, but our method also works beautifully in loaf pans, as you can see above (read on for instructions on how to make the cinnamon-raisin bread in Zoe’s picture).  We love crusty free-form artisan loaves, but nothing says “comfort food” and kicks off the fall baking season like a luscious traditional loaf like this one.

Our friends at Red Star Yeast have offered to provide some great prize packages for a giveaway– perfect for creating loaf-pan breads.  Red Star also shot a video of Zoe and me demonstrating the basic method from Artisan Bread in Five Minutes  a Day

We first met the Red Star people in Milwaukee, while on book tour for Healthy Bread in Five Minutes a Day– that’s where the company has its headquarters.  Red Star had found out through the bread grapevine (!) that we use their product.  Both of us have used it for years– it gives consistent, excellent results, and it’s the best value in the grocery store.  This fall, you’ll find bottles of Red Star yeast in the supermarket, with our pictures tied to them, in addition to a 75 cents-off coupon, and recipe links:


OK, here’s what’s in our Red-Star giveaway package, which will be awarded to six lucky entrants picked by random drawing next week.  You must enter by commenting HERE, on this post (one comment only), US entries only.  Don’t try to enter on the contest rules page, we won’t see that for the drawing (click here to view contest rules):

2-pound loaf pan (extra-heavy duty aluminum), made by Chicago Metallic

Danish dough whisk (view our post to see how easy these are to use for mixing wet dough)

Three-pack of Red Star Yeast envelopes

Pizza Cutter

BreadIn5 Recipe Booklet

Good luck, and click here to see Zoe’s post on making the Cinnamon-Raisin Bread. Plus, read on to hear more about getting great results with traditional un-coated loaf pans like this one:

In our books, we’ve tended to be on the careful side about loaf pans.  Since our dough is so wet, we recommended non-stick pans and even so, to grease them well.  Yet a very heavyweight aluminum pan (like the one Red Star is giving away this week) works beautifully too– all you have to do is grease it well (I like olive oil even for American-style breads but you can use any liquid or solid shortening you like):

… and be sure the formed dough is well dusted with flour before putting it into the pan— it shouldn’t feel all sticky as it goes in.  If it does stick a bit, just let it sit for 10 minutes after taking it out of the oven and it will “steam” itself out.  I love this pan, and when I say it’s heavyweight, I mean it.  The pan weighs a full pound…

This was a big loaf 2 pounds, 5 ounces of dough. Loaves this large need to rest for 90 minutes after shaping, and they tend to need extra time in the oven.  For this size, a lean dough needs 45 to 60 minutes at 450 degrees F, and enriched doughs will need about an hour at 350.  Or more.  Go by the loaf color and the firmness of the crust:

Have a great fall, and follow us on Twitter, and on Facebook too…  In case you don’t win, the products are on Amazon:  Red Star Yeast bulk package, the Chicago Metallic Loaf pans:  one-pounder or the one-and-one-half pounder, or the Danish dough whisk.

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If you enjoyed this post, please consider sharing it with others using one of the social sharing buttons above. Thanks, Jeff and Zoë

780 thoughts on “Loaf pan breads work beautifully with our method– giveaway of baking equipment from Red Star Yeast (GIVEAWAY CLOSED, see winners on 10/12 post)

  1. Everythink always looks so yummy, as always- and it’s finally cooling down enough down here near the Gulf Coast to think of baking again!

  2. I’ve got two of your books — love trying out new recipes – just mixed up one with Quinoa. Can’t wait to bake it up!!

  3. I love the rye bread recipe, I use it not just for bread, but for English muffins, pizza dough and just started using it for a turkey and provolone hot pocket type sandwich. I am contemplating adding more flour at processing time to see if I can put it through my pasta and ravioli machine to make little pizza bites. Anyway great book, thanks for taking the time to write it.

  4. I sure hope I’m posting in time to enter the contest. I’ve been buying Red Star in bulk from my natural foods store for over 20 years. During that time, I’ve never had a failure (due to yeast, that is, LOL), even when the yeast was a little on the old side. Red Star yeast gives consistant results even when my baking technique is not consistant.

  5. I have always wanted to learn how to bake bread. I have been slowly gathering everything that I need to start this great adventure. I bought both of your books and last week I got some Red Star Yeast. Thank you for this wonderful website.

  6. My family loves the 10-grain hot cereal bread – I make it regularly and have converted a number of family members to the “Artisan Bread in Five” method. Would love the bread pans and equipment.

  7. Loved meeting you both today at the class @Cooks in Edina. I was the one who asked about the maple syrup sensitivity for the granola. You mentioend you would be able to provide a number of alternatives. Thank you! Love your book — and am eager to try more now after the class. My family will go bananas this week!

    Folks – if you get a chance to attend a class with Jeff and Zoe – I promise you will be delighted!

    • Hi Carolyn,

      Thank you so much for coming to the class today, it was such a fun group.

      Here are some maple alternatives that may work for you:

      agave is probably the top of the list for most similar flavor and consistency.
      brown rice syrup
      barley malt syrup
      molasses
      lyle’s golden syrup
      honey

      That should get you started! Happy baking, Zoë

  8. Both books are fabulous! I have made several recipes from each of the books. Congrats to you and Red Star for a win win alliance!

  9. I just starting reading about your breads. I am looking forward to trying them. A new gift of winning would be awesome!!

  10. I have read the book from cover to cover and am just beginning to make our bread on what I hope will be a regular basis. Thanks for the innovative thinking! Also, Red Star is my very favorite yeast. It’s foolproof (no pun intended).

  11. Wow! How kind of Red Yeast! But first I must get the book (going at it with online instructions really isn’t cutting working out for me)………

  12. Just devoured your book and had to check out the website – now on to devouring some bread – in 5 minutes a day – I can’t wait!

  13. I am being gifted with a cast iron LeCreuset Pate Terrine pan. It is approximately 4″ x 12″ x 3″ and holds about 1.5 quarts. I am hoping to make no-knead breads in this lidded pan. i am relatively new to bread baking and no-knead breads. So far I have tried the , the Artisan in Five master recipes in both books. I have baked them in the LeCreuset Dutch Oven and the Emile Henry Dutch oven pans. Since there are only 2 of us, the resulting breads are too big to consume before getting stale: hence the terrine pan idea.

    I would like advice on adapting the Artisan in five recipes to this size pan, especially quantity and cooking termperature and time adaptations. Also, there is a tiny hole in the top of the lid, and should I assume this should be plugged to keep all steam inside.

    Thanks for listening

    • Inabech: I’m thinking that bread will do nicely in that pan– the length is immaterial, it’s the thickness. And it’s not so thick. Same temp and time in the recipe should do it.

      I’m not sure you’ll really need to plug that hole. Remember to take the lid of for the last third of baking to let that crust crisp though. Jeff

  14. Great recipes to follow! I baked yesterday with Red Star yeast. The artisan rye bread is delicious. I am not sharing with my husband…

  15. Love both the books! I’ve almost cooked my way through both books.

    Note that I too use olive oil to oil my pans, but you want to use some regular, *non-virgin* olive oil because that has a pretty neutral flavor. Extra virgin will make all your loaves taste like italian loaves, or salad… and might cause some off flavors at higher temps.

  16. This post comes at the perfect time. I had it on my list to look up how to make cinnamon raisin bread using your recipes. And right here it is. Looking forward to my next loaf…and the one after that…and the one after that.

  17. I usually make mine in a loaf pan, so much so that my cheap teflon coated pan needs replacing. Winning this package would be SOOOO timely!

  18. This giveaway is wonderful! I’ve already decided to declare 2011 as the year I conquer breadmaking, with your book as a guide. :-) This package would only further the motivation!

  19. Would be thrilled if I were picked!

    Either way, LOVE the new book (had the Honey Graham Bread for breakfast today…), and Red Star Yeast; I have been using it since I started baking when I was 22, four years ago!

  20. i haven’t made loaf bread ever since i discovered your first book… i’d love to get back to it with these pans and your recipes. so please pick me, pick me!! : )

  21. This is such a terrific giveaway! Anxious to get baking and would Love me some new loaf pans. Great video, awesome tips and techniques … can’t wait to make the cinnamon bread! Family will be thrilled!

    Thanks for entering me for your giveaway as I’m following you on twitter and Facebook! Hugs. ~V

  22. Just got the book from the library and can’t wait to try to make some healthy bread. I sure do need these pans. I don’t have any!!

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