Review on Commercial Grade Non-Stick Monfish Loaf Pan With Lid For Perfect 2.2Lb Dough Baking by Eric Grayson

I've been making bread for years and had never heard of this type of pan until last month when I read an article on must-have kitchen gadgets. I didn't think any of the others were must haves but this looked interesting. I usually use a regular loaf pan and I liked the idea of uniform slices. I read in the reviews that the holes at the bottom caused a problem with dough squeezing through so I put a small piece of parchment paper over the holes and it worked fine. I used a two-pound loaf recipe. Because the bread doesn't rise as high as it would with out a lid it's a little denser and I had to add 10 minutes to my regular baking time. That also gave it a little browner top. Just use the "thump" method to see if it's done.