Baparoma Bread Pans
Source of Recipe
BBR
Recipe Introduction
Posted by: Tria_inAtlanta
I have the steam type - similar name - but it is only 3 pieces. A tray for the water, the "rack" that the bread is baked on that fits over the tray and the cover.
I have two of them and they really make great bread - french, italian, ciabatta (don't always use them for that). I bought mine at Tuesday morning a few years ago when we were all buying them and also found them on Overstock.com. I think we were all referring to it as "THE PAN"! There is a great recipe in the instruction book - recipe method 2 - for French Bread and you need to follow the instructions and method carefully for best results. It calls for rolling it differently - also for measuring your flour in a different manner - packing it in the measuring cups really hard and leveling it.
I also have the one designed for baguettes - the one with the two curved spaces for the loaves - with holes. You have to put that on a cookie sheet because when you grease it and add the cornmeal to it - it "leaks" through the holes. I don't use it that much.
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