For some reason this pandemic spurred a worldwide wave of breadmaking. A lot of novices weren't thrilled with the results, I'm told, and the run on flour and yeast is dying down. If you're disenchanted with your efforts at traditional yeast bread, this is for you. All the flavor, none of the work.
Pan bread is the name I gave years ago to a yeast bread that anyone can make. Even if you've never made yeast bread before, if you have a bowl and a 13x9x2-inch pan, you can make this bread. In fact, if you're planning to dine in 3 hours, stir up a batch right now!
If you like, you can turn it into focaccia by giving it a sprinkling of herbs before baking. You can even turn it into a coffee cake by using melted butter instead of olive oil and giving it a swirl of cinnamon sugar and a streusel topping. But if you're a fan of the flavor of yeast bread, you'll even like it perfectly plain.
Mr Delightful likes it with butter. Always good, yes, but sometimes I like to dip it in a little dish of extra virgin olive oil, balsamic vinegar and herbs. Makes me feel like I'm in a nice restaurant. Remember restaurants? And, yes, I do consider "the bread basket" a legitimate appetizer!
This bread is so versatile, you can even make 12 slices of sandwich bread or toast by cutting it into 6 squares and splitting each square, as I did for the plain and perfect tomato sandwich above.
This bread is so versatile, you can even make 12 slices of sandwich bread or toast by cutting it into 6 squares and splitting each square, as I did for the plain and perfect tomato sandwich above.
Check the Bread category of my Recipes page for all kinds of breads, including Classic White Sandwich Bread and Wild Yeast True Sourdough Bread.
If you like it, please Pin it and share it!
Pan Bread
(Makes one 13x9 "loaf")
3 1/4 cups (16.25 ounces/461 grams) unbleached all-purpose flour
1 tablespoon sugar2 1/4 teaspoons (1 package/0.25 ounce/7 grams) instant yeast
1 1/4 teaspoons (0.25 ounce/7 grams) salt
1 3/4 cups (14 fluid ounces/414 ml) very warm (120 to 130F/49 to 54C) water
3 tablespoons extra virgin olive oil or melted butter, divided
Options: caramelized onions, garlic, sun-dried tomatoes, herbs
1 Start dough 3 hours before you plan to serve the bread. In large bowl, whisk together flour, yeast and salt. Add water and 1 tablespoon of the oil or melted butter and stir vigorously with dough whisk or large spoon for one minute.
2 Spray sides and bottom of a 13x9x2-inch baking dish or pan with cooking spray. Line bottom with a sheet of parchment paper long enough to go up the short sides of the pan. Spread 1 tablespoon of the oil or melted butter over the parchment. Scrape the sticky dough into prepared pan and press it into pan with oiled fingers. Cover loosely and let rest for about 1 to 1 1/2 hours.
This is the Nordic Ware Half Sheet Cover. I use it over buns proofing in the half sheet pan, over bread pans and over this 13x9x2-inch baking dish. It has saved yards and yards of plastic wrap over the years! |
3 During last 15 minutes, preheat oven to 375F/190C/Gas5. Just before baking, dimple (gently poke) the dough with oiled fingers and drizzle lightly with 1 tablespoon of the oil or melted butter. Sometimes I skip the dimpling and just rub on the oil or melted butter; it's fine either way. Bake for 35 to 40 minutes, or until golden brown.
4 Let stand 5 minutes before turning out onto wire rack. (This is when you'll be so happy that you used the parchment paper!) Let cool for 10 minutes. Cut into 16 or 24 squares and serve warm.
4 Let stand 5 minutes before turning out onto wire rack. (This is when you'll be so happy that you used the parchment paper!) Let cool for 10 minutes. Cut into 16 or 24 squares and serve warm.
Or cut it into six squares and split them horizontally to make 12 slices of sandwich bread or toast.
Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites. We are a ThermoWorks affiliate, earning a small commission at no cost to you on purchases made through our links. This helps cover some of the costs of running the blog. Thank you for your support.
Jean