Lorraine Fina Stevenski

March 30, 2018 at 8:49am

I have an assortment of pan types for loaf baking. My favorite pan is natural aluminum made by Analon. Don't think they exist any longer? I spray with canola and then line the bottom with parchment. The trick is heat. Most of my loaf baking takes about 1 hour. The first 30 minutes I bake at 350 degrees. The remainder is at 325 degrees. This insures a baked through and not burnt bake.
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