If you haven't baked this in cast iron yet, I hope you do and that you enjoy it. I've made this bread at least a hundred times, and I always use my cast iron loaf pans (Lodge brand, 8.5 x 4.5). It comes out wonderfully every time - the crust has the perfect balance of tender and crisp, and the loaf slips out of the pan easily. For reference, I don't use cornmeal to line the pan, I just grease the pan with oil. I used cornmeal the first couple times, but I found it wasn't necessary and have skipped it ever since.

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