Pan Breads

Among the simplest breads to prepare, these pan breads are a good starting point. After baking and slicing (they are all great for sandwiches) they may resemble supermarket sliced bread, but all similarities end right there. These breads have a rich flavor and texture due to the small amounts of yeast used in mixing them and the good, fresh ingredients with which they are made.

Though many of the breads in this chapter are mixed using a two-step method, where some of the flour and liquid are combined with yeast to form a sponge that will ferment in advance of the actual dough, these breads are all one-step or “straight dough” formulas, where the yeast is mixed in with all the other ingredients to form a dough.