I have come to baking loaf yeast breads almost exclusively in cast iron pots/skillets/dutch ovens. I also prefer to use Bundt pans for baking loaf quick breads when that is appropriate. I also am a solid fan of using my Thermopen instant-read thermometer when cooking and baking for EVERYTHING from meats and baked goods and liquids and all else in between. It is the way to go....

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