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You are here: Home / bread / Traditional Pan Loaves

Traditional Pan Loaves

November 7, 2013 by michelep

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Everyday shaping option for Favorite Buttermilk Bread

Your standard-shaped loaf, perfect for even slices of bread for toast or sandwiches.  The envelope method of folding the dough is easy to master, even for beginning bakers.

1 batch Favorite Buttermilk Bread dough, either size
ruler
three 8″ x 4″ or 9″ by 5″ loaf pans, greased


Use one-third of the dough for either size batch.  

Roll or pat the dough into a 7″ x 11″ (or 8″ by 12″) rectangle.  

Keep a ruler with your kitchen utensils, it will come in handy!


Fold in thirds like an envelope.  

 


Pinch the ends and bottom seam to seal. 

Pinch seam and ends firmly.



 Place seam side-down in well-greased loaf pan.  Cover with a bread cloth or plastic wrap and let rise until dough curves nicely over the tops of the pans, about 35 minutes.

Two well-risen loaves are ready for the oven.



Bake  In a preheated 350 degree F oven 35 – 40 minutes.  Remove from pans to wire racks to cool.

Favorite Buttermilk Bread makes luscious toast, here enjoyed with an egg fresh from the henhouse and a cup of tea.

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A little about Michele…

Gardener, seed saver, OSU Master Food Preserver, quilter, library-lover, journaler, wife and mom in a blended family. I love a cup of tea and a half hour of quiet in the morning.

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