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.
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