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. I love your books. I have been experimenting with variations of all sorts. Most of my loaves are free form but I’d love to start making sandwich bread but just haven’t gone and gotten a new loaf pan to replace the one my almost 2 year old broke.

  2. I would love to win this package! I would like to make bread more often and have been drooling over your books for quite some time now. How exciting!!

  3. Just baked up two loaves of the honey-raisin bread from your second book (minus the raisins, since my daughter doesn’t care for them). Delicious, soft wheat bread–they came out gorgeous in my ceramic loaf pans. Thank you so much!

  4. I teach ABin5 classes at our local jr. college for adult education. I bought the book 2 years ago and had to have HBin5! The method really promotes healthy eating! Makes it easy and affordable to have really great tasting bread. And I too, always use Red Star yeast. Their bread machine yeast is waaay too easy to use!

  5. I’ve never tried Red Star! I’d love to be entered to win. I have both of your books and would love to have these pans. My free form needs work and I get discouraged by it so a “good” pan would really help me out.

  6. I should have never come over here – that cinnamon toast has my tummy growling now! Looks delicious!

    I love Red Star Yeast but can never find it in jars – out of all the yeasts I have tried, theirs never fails me!

  7. I am a college student, so I would be very happy if I won this give away! Because right now, I can’t afford to purchase the great pans!

  8. I LOVE your books and I have to say, I convert at least 1 person a month over to your methods (sometimes more!). I would love to try Red Star yeast, as I’ve never seen it in my parts ….plus a big pan would be wonderful!!!!

  9. I would absolutely LOVE this package! I am a newbie bread maker and am still slowly gathering needed materials! I don’t have a loaf pan yet I have just been doing boules. Pick me! LOL Thanks!

  10. Love all the recipes we’ve tried so far in both your books. Bought everything again for my loves-to-bake niece! An entire recipe of bagels was demolished as our first batch. Her husband is in the army and TALL and big. Four of us ate all the bagels! Yum!

  11. I will have to try some of your recipes in loaf pans, I think we would use more of them that way — lots of sandwiches and toast around here!

  12. I found you via a friend, and have found some very interesting information! My bread machine recently died, and we used it all the time, so I have been trying to make bread without it, and have had some issues with it not coming out right.

  13. I love bread and so does my husband! Can’t wait to try this recipe, but I’ll have to go to the store and get some ingredients:) Would love to be a winner as I never win anything I sign up for:(

  14. love the bread recipe – thank you for making artisan bread recipes ‘user-friendly’

    please enter me in this contest, too. thank you.

  15. hope it’s not too late to comment and enter the contest. baking bread for sandwiches seems like the very best most versatile shape for our family.

    thanks

  16. Thanks for demystifying bread baking. Now that the weather’s cooler, I’m going to enjoy that smell of bread fresh out of the oven!

  17. A friend told me about your recipes and your books. I recently got Artisan Bread in Five Minutes a Day, and have been enjoying the regular wafts of fresh baked bread throughout my house.

  18. i can’t seem to find cast iron loaf pans with lids. i have a glass loaf pan with a lid. i plan to grease it well and use flour to prevent sticky dough. i don’t have a baking stone yet; must i get one? must i preheat the glass loaf pan as you recommend for cast iron?

    • Hi Cindy,

      No, you don’t need to preheat the glass pan. You can just butter the pan well and that should do the trick. You don’t need a stone, but you may eventually want to give it a try, it does improve the crust on the bread.

      Thanks, Zoë

  19. I love your books! Word has gotten around about my bread making (thanks to you) and I have been asked a couple of times to teach your method to some women’s groups that I am involved with. Please enter me in the giveaway contest.

  20. ~~Just found your blog recently..Your breads look awesome can’t wait to try some recipes! New pans would be gr888,Thank You!~~

  21. 2# pans sound wonderful. Are they also available for purchase. Have made many loaves from your original ABi5 book. My friends rave about how delicious the bread tastes!

    • Hi Sharon,

      All of this equipment is also available from Red Star Yeast. If you follow the links at the bottom of the post you can find all the info.

      Thanks, Zoë

  22. I started buying Red Star yeast in the bulk container when I baked four loaves of bread a week for my young growing family. I used a bread recipe that included cottage cheese as an ingredient for a high-protein bread.

  23. I have been very successful selling my bread using Bread in 5 minutes recipe and Red Star yeast at our local Farmer’s Market here in Southport, NC. Thank you for a wonderful book(s) and for promoting a good product like Red Star Yeast

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