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A pan loaf is a style of bread loaf baked in a loaf pan or tin. [1][2] It is the most common style available in the United Kingdom, though the term itself is predominantly Scottish and Northern Irish so as to differentiate it from the plain loaf. The pan loaf has a soft pale brown crust all round the bread, in contrast to a plain loaf's darker ...
Challah dough proofing in glass and metal bread pans. A bread pan, also called a loaf pan, [1] is a kitchen utensil in the form of a container in which bread is baked. Its function is to shape bread while it is rising during baking. The most common shape of the bread pan is the loaf, or narrow rectangle, a convenient form that enables uniform ...
Pullman loaf. The Pullman loaf, sometimes called the "sandwich loaf" or "pan bread", is a rectangular loaf of white bread baked in a long, narrow, lidded pan. The French term for this style of loaf is pain de mie, or, less commonly, pain anglais. [1] European breadmakers began using square lidded pans in the early 19th century to minimize crust.
Baguette. A baguette (/ bæˈɡɛt /; French: [baɡɛt] ⓘ) is a long, thin type of bread of French origin [3] that is commonly made from basic lean dough (the dough, not the shape, is defined by French law). [4] It is distinguishable by its length and crisp crust. A baguette has a diameter of about 5 to 6 cm (2– in) and a usual length of ...
Sourdough remained the usual form of leavening down into the European Middle Ages [5] until being replaced by barm from the beer brewing process, and after 1871 by purpose-cultured yeast. Bread made from 100% rye flour, popular in northern Europe, is usually leavened with sourdough. Baker's yeast is not useful as a leavening agent for rye bread ...
Made with fenugreek seeds and maize; dough allowed to ferment overnight, then flattened and baked. Anadama bread. Yeast bread. United States (New England) A sweet, cornmeal- and molasses-based bread. Anpan. Sweet bun. Japan. Filled, usually with red bean paste, or with white beans, sesame, or chestnut.