Sunday, May 1, 2011
Bread baking pans
Here is my small collection of bread baking pans. I bake all my breads in these pans, unless I'm baking a free-form loaf on a cookie sheet. The stainless-steel pans are from an antique shop, owned by the former milk man, who used to bring milk to my parents every day on his rounds. I bought a beautiful, antique kerosene lamp from him. When I saw these stainless-steel pans, I said I wanted them, too. He said, "Those come with the lamp!" Since then, I have made many loaves of bread in these trusty pans. The little can is just an emptied and washed fruit or vegetable tin that I use mainly for quick breads, but it also comes in handy for that odd bit of extra dough. The fluted pan is for rich brioche. It makes a decorous loaf of bread. The piece of green pottery is made by a couple in Albert Lea, Minnesota. They fire these bread-baking bowls at a really high temperature, so that they'll be safe for bread baking. It makes a lovely, crusty loaf of bread. The enameled pan in front is the pan my mother used to keep on the counter full of coupons and recipe clippings. This pan, too, makes a nice, crusty loaf.
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