I know, the New York Times bread doesn't need any more publicity, but
anyway, here are some pics. James and I were wondering how it would
work if I did it in a loaf pan (covered with foil) instead of the
usual pot, and though it looks weird, it's really good, as usual.

Pics at http://serenecooking.livejournal.com/17027.html

Serene
--
"I can't decide if I feel more like four ten-year-olds or ten four-year-olds." Laurie Anderson , on turning 40.

http://serenejournal.livejournal.com

Serene wrote:
> I know, the New York Times bread doesn't need any more publicity, but
> anyway, here are some pics. James and I were wondering how it would
> work if I did it in a loaf pan (covered with foil) instead of the
> usual pot, and though it looks weird, it's really good, as usual.
>
> Pics at http://serenecooking.livejournal.com/17027.html
>
> Serene

When I made the recipe as raisin/brown sugar/cinnamon bread I did it in
a loaf pan, but uncovered. It came out with a very hard
exterior...don't know if it was the extra sugar or what...

--
The Doctor: And I'm looking for a blonde in a Union Jack. A specific
one, mind you, I didn't just wake up this morning with a craving.

Serene wrote:
> I know, the New York Times bread doesn't need any more publicity, but
> anyway, here are some pics. James and I were wondering how it would
> work if I did it in a loaf pan (covered with foil) instead of the
> usual pot, and though it looks weird, it's really good, as usual.
>
> Pics at http://serenecooking.livejournal.com/17027.html

Needed about a third more dough in the pan, loaf needs to over ride the
pan. Didn't rise long enough, hole structure looks elongated.
Something not right with the crust, especially the top crust (looks
raw), maybe lose that foil, and why is it so yellow, lighting???