Review on Kaiser Bakeware LaForme Plus Bread by John Ferguson

I actually have a 12" pan, but the price of a 14" is better. Now the superb metal construction looks the same, only the difference is the size. I think a 14" pan makes a shorter loaf, something like a 9x5" pan for an 8x4" pan (for a 1 1/2 pound loaf). Get my drift? I hope you do I prefer the tender crust (even whole grain) you can get when baking in this brand of pan (depending on your RECIPE, of course. I love my 12" pan for baking 2 pound bread anyway). , with my Sunbeam Automatic Bread Maker (model 5891). Also something I love but it's currently sold out on many sites including Revain (just came out - Sunbeam says because of the holidays). But I digress. What's fun and unusual with a 2-pound dough is dividing it into two equal parts. Set one aside, then roll or knead the reconstituted dehydrated apple slices, raisins, or raisins (or even better, a little of all three!) onto the other. Form both loaves into smaller individual loaves. Now place each end-to-end in a loaf pan and bake. They have 2 small loaves baked in the same pan. So beautiful, so easy! Enjoy Sharon Ann[.]