Savor the warm aroma of fresh bread! Each 28 loaf mini bread pan is made of durable aluminized steel for excellent heat conduction and features a non-stick coating for easier release. Hand wash only. Dimensions: Loaf Dimensions: 3 7/8" x 2 1/2" Overall Dimensions: 25 7/8" x 18 7/8" Depth: 1 5/16" Thickness: 0.6 mm 905725

Lahey’s “breathtaking, miraculous, no-work, no-knead bread” (Vogue) has revolutionized the food world.When he wrote about Jim Lahey’s bread in the New York Times, Mark Bittman’s excitement was palpable: “The loaf is incredible, a fine-bakery quality, European-style boule that is produced more easily than by any other technique I’ve used, and it will blow your mind.” Here, thanks to Jim Lahey, New York’s premier baker, is a way to make bread at home that doesn’t rely on a fancy bread machine or complicated kneading techniques. Witnessing the excitement that Bittman’s initial piece unleashed worldwide among bakers experienced and beginner alike, Jim grew convinced that home cooks were eager for a no-fuss way to make bread, and so now, in this eagerly anticipated collection of recipes, Jim shares his one-of-a-kind method for baking rustic, deep-flavored bread in your own oven. The secret to Jim Lahey’s bread is slow-rise fermentation. As Jim shows in My Bread, with step-by-step instructions followed by step-by-step pictures, the amount of labor you put in amounts to 5 minutes: mix water, flour, yeast, and salt, and then let time work its magic—no kneading necessary. Wait 12 to 18 hours for the bread to rise, developing structure and flavor; then, after another short rise, briefly bake the bread in a covered cast-iron pot. The process couldn’t be more simple, or the results more inspiring. My Bread devotes chapters to Jim’s variations on the basic loaf, including an olive loaf, pecorino cheese bread, pancetta rolls, the classic Italian baguette (stirato), and the stunning bread stick studded with tomatoes, olives, or garlic (stecca). He gets even more creative with loaves like Peanut Butter and Jelly Bread, others that use juice instead of water, and his Irish Brown Bread, which calls for Guinness stout. For any leftover loaves, Jim includes what to do with old bread (try bread soup or a chocolate torte) and how to make truly special sandwiches. And no book by Jim Lahey would be complete without his Sullivan Street Bakery signature, pizza Bianca—light, crispy flatbread with olive oil and rosemary that Jim has made even better than that of Italy’s finest bakeries. Other pizza recipes, like a pomodoro (tomato), only require you to spread the risen dough across a baking sheet and add toppings before baking. Here—finally—Jim Lahey gives us a cookbook that enables us to fit quality bread into our lives at home. color photos throughout

There's nothing like a warm loaf of artisan bread fresh out of the oven from your local bakery. For years we brought home perfect baked loaves to have with our meals, only to find them stale when we were ready to eat them. We re-wrapped them or cut them to fit into bags hoping to keep them fresh for just one more day but often threw away stale bread. Imagine a bag that would perfectly fit the loaf size and keep it fresh for over 2 weeks. There is such a bag and it's called Bread Armor. Bread Armor is a reusable, multi-layer shield that will guard your grains by locking in bakery freshness until you're ready to eat it. Bags are also great for other uses like marinating steaks or salmon and keeping food fresh longer in the freezer. 2-pack, baguette size. Bags measure 5.3-Inch wide and 27-1/2-Inch long. FDA approved. Made in the USA.

Savor the warm aroma of fresh bread! Each 12 loaf mini bread pan is made of durable aluminized steel for excellent heat conduction and features a non-stick coating for easier release. Hand wash only. Dimensions: Loaf Dimensions: 3 7/8" x 2 1/2" Overall Dimensions: 19 1/2" x 9 7/8" Depth: 1 5/16" Thickness: 0.6 mm 905755

From buying flour to slicing a warm baguette, bread bakers will find everything they need to know to make artisanal loaves of every bread style, including straight doughs, sourdoughs, yeasted flatbreads, and more.

There's nothing like a warm loaf of artisan bread fresh out of the oven from your local bakery. For years we brought home perfect baked loaves to have with our meals, only to find them stale when we were ready to eat them. We re-wrapped them or cut them to fit into bags hoping to keep them fresh for just one more day but often threw away stale bread. Imagine a bag that would perfectly fit the loaf size and keep it fresh for over 2 weeks. There is such a bag and it's called Bread Armor. Bread Armor is a reusable, multi-layer shield that will guard your grains by locking in bakery freshness until you're ready to eat it. Bags are also great for other uses like marinating steaks or salmon and keeping food fresh longer in the freezer. 2-pack, French loaf size. Bags measure 7-1/2-Inch wide and 22.9-Inch long. FDA approved. Made in the USA.

Lahey’s “breathtaking, miraculous, no-work, no-knead bread” (Vogue) has revolutionized the food world.When he wrote about Jim Lahey’s bread in the New York Times, Mark Bittman’s excitement was palpable: “The loaf is incredible, a fine-bakery quality, European-style boule that is produced more easily than by any other technique I’ve used, and it will blow your mind.” Here, thanks to Jim Lahey, New York’s premier baker, is a way to make bread at home that doesn’t rely on a fancy bread machine or complicated kneading techniques. Witnessing the excitement that Bittman’s initial piece unleashed worldwide among bakers experienced and beginner alike, Jim grew convinced that home cooks were eager for a no-fuss way to make bread, and so now, in this eagerly anticipated collection of recipes, Jim shares his one-of-a-kind method for baking rustic, deep-flavored bread in your own oven. The secret to Jim Lahey’s bread is slow-rise fermentation. As Jim shows in My Bread, with step-by-step instructions followed by step-by-step pictures, the amount of labor you put in amounts to 5 minutes: mix water, flour, yeast, and salt, and then let time work its magic—no kneading necessary. Wait 12 to 18 hours for the bread to rise, developing structure and flavor; then, after another short rise, briefly bake the bread in a covered cast-iron pot. The process couldn’t be more simple, or the results more inspiring. My Bread devotes chapters to Jim’s variations on the basic loaf, including an olive loaf, pecorino cheese bread, pancetta rolls, the classic Italian baguette (stirato), and the stunning bread stick studded with tomatoes, olives, or garlic (stecca). He gets even more creative with loaves like Peanut Butter and Jelly Bread, others that use juice instead of water, and his Irish Brown Bread, which calls for Guinness stout. For any leftover loaves, Jim includes what to do with old bread (try bread soup or a chocolate torte) and how to make truly special sandwiches. And no book by Jim Lahey would be complete without his Sullivan Street Bakery signature, pizza Bianca—light, crispy flatbread with olive oil and rosemary that Jim has made even better than that of Italy’s finest bakeries. Other pizza recipes, like a pomodoro (tomato), only require you to spread the risen dough across a baking sheet and add toppings before baking. Here—finally—Jim Lahey gives us a cookbook that enables us to fit quality bread into our lives at home. color photos throughout

Bread & Loaf Pans - This commercial-quality Kaiser oval bread pan creates European-style bakery loaves without forming dough by hand. Constructed of high-quality steel, this loaf pan provides even heating to ensure uniform browning and golden crusts achievable only with premium bakeware. Distinctive color and contour promotes even rising of dough. This artisan bread pan creates a traditional-looking loaf with slits on top, ensuring beautiful presentation from oven to table. Recipe included. Made in Germany. Dishwasher-safeThe preferred choice of commercial kitchens and home chefs, Kaiser is the respected name throughout Europe as the designer and producer of professional bakeware since 1919.Product Features Commercial-quality steel pan bakes artisan loaves without shaping dough by hand High-quality steel provides even heating for uniform browning and golden crusts Distinctive color and precise contour promotes even rising of dough Creates slits on top of the loaf Nonstick for easy release and cleanup Kai - Specifications Model 70 0648 0570 12 3/4"L x 7"W x 3 1/4"H Weight: 13oz. Made in Germany Care and Use Dishwasher-safe

Homemade ORANGE BREAD, lightly drizzled with ORANGE Juice GLAZE (made with fresh oranges). The glaze adds some shine and a SPARKLE to make this ORANGE BREAD truly outstanding!This auction is for 2 small loaves (about 5-1/2" x 3-1/2"), and will come in disposable aluminum pans. I bake Sunday through Tuesday, and ship priority Monday through Wednesday (so it won't sit in the post office over the weekend). .... This will freeze well too, so you can eat some now and save some for later:) ... I can

Fill your bakery, restaurant, or cafe with the sweet aroma of freshly baked bread every day! This 1 lb. loaf pan is made of durable aluminized steel for excellent heat conduction with a non-stick coating or easier release. Hand wash only. Dimensions: Length: 8 1/2" Width: 4 1/2" Depth: 2 3/4" Thickness: 0.4 mm 960042

There's nothing like a warm loaf of artisan bread fresh out of the oven from your local bakery. For years we brought home perfect baked loaves to have with our meals, only to find them stale when we were ready to eat them. We re-wrapped them or cut them to fit into bags hoping to keep them fresh for just one more day but often threw away stale bread. Imagine a bag that would perfectly fit the loaf size and keep it fresh for over 2 weeks. There is such a bag and it's called Bread Armor. Bread Armor is a reusable, multi-layer shield that will guard your grains by locking in bakery freshness until you're ready to eat it. Bags are also great for other uses like marinating steaks or salmon and keeping food fresh longer in the freezer. 2-pack, baguette size. Bags measure 5.3-Inch wide and 27-1/2-Inch long. FDA approved. Made in the USA.

There's nothing like a warm loaf of artisan bread fresh out of the oven from your local bakery. For years we brought home perfect baked loaves to have with our meals, only to find them stale when we were ready to eat them. We re-wrapped them or cut them to fit into bags hoping to keep them fresh for just one more day but often threw away stale bread. Imagine a bag that would perfectly fit the loaf size and keep it fresh for over 2 weeks. There is such a bag and it's called Bread Armor. Bread Armor is a reusable, multi-layer shield that will guard your grains by locking in bakery freshness until you're ready to eat it. Bags are also great for other uses like marinating steaks or salmon and keeping food fresh longer in the freezer. 2-pack, French loaf size. Bags measure 7-1/2-Inch wide and 22.9-Inch long. FDA approved. Made in the USA.

There's nothing like a warm loaf of artisan bread fresh out of the oven from your local bakery. For years we brought home perfect baked loaves to have with our meals, only to find them stale when we were ready to eat them. We re-wrapped them or cut them to fit into bags hoping to keep them fresh for just one more day but often threw away stale bread. Imagine a bag that would perfectly fit the loaf size and keep it fresh for over 2 weeks. There is such a bag and it's called Bread Armor. Bread Armor is a reusable, multi-layer shield that will guard your grains by locking in bakery freshness until you're ready to eat it. Bags are also great for other uses like marinating steaks or salmon and keeping food fresh longer in the freezer. 3-pack, Variety Set. Set includes one French, one Baguette and one Ciabatta bag. FDA approved. Made in the USA.

Mini Loaf Bread Pan 5 5/8" x 3 1/8" Non Stick Steel Bake Ware New Click to Enlarge Click to Enlarge Click to Enlarge Mini Loaf Bread Pan Crafted from heavy duty 22 gauge aluminized steel and coated with a commercial SLICKDAD release finish These are perfect for making small banana nut bread loafs or fruit cake to give out to friends for gifts It Measures 5 5/8" x 3 1/8" x 2" Deep These bread pans will last a lifetime! Each pan features a folded design with a coated steel wire rolled into the ri

Imagine making your own ciabatta, whole-wheat sourdough, English muffins, challah, naan, rye bread, brioche, and more! Even complete beginners can successfully bake their own bread with this in-depth course in core bread-making techniques. From buying flour to slicing a warm baguette, you’ll find everything you need to know to make artisanal loaves  of every bread style, including straight doughs, sourdoughs, yeasted flatbreads, and more.

$19.99 RETAIL GRAB THEM WHILE YOU CAN Miracle Bread Bags Miracle Bread Bags Features: Instantly freshens hard bread Simply moisten and microwave Ideal for rolls, french bread and sandwich loaves Includes 2 bags One 18" x 10 3/4" Bag One 7 1/2" x 27 1/2" Bag Miracle Bags restore moistness to hard breads! Don't throw out half-used loaves of Italian bread or French baguettes that have gotten on the dry, hard side. Instantly Freshen Hard Bread Fresh from the bakery? It will sure taste like it! Simp

Great for breads, fruit cakes, or jelly rolls, this 1 1/2 lb. aluminum foil loaf pan is the perfect addition to your bakery. Aluminum foil bakeware cuts down on clean up costs and saves time. Just bake in the pan and throw it away! Made of durable, 35 gauge aluminum foil, this 1 1/2 lb. loaf pan features a full curl rim. Sold 50 per pack. Overall Dimensions: Top Outside: 8"L x 4 1/4"W Top Inside: 7 3/8"L x 3 5/8"W Bottom: 6 3/4"L x 3"W Depth: 2 11/32" Wilkinson item A80 is comparable, or exactly the same as, these manufacturer's product numbers: Tenneco 637-35, HFA 4043-35-500, Chicago 564-35, Reynolds RC564 A80 From Wilkinson

Amco 3-strap Hearth Bread Pan Set is manufactured to meet the exacting standards of the toughest commercial bakeries and food service establishments. Each pan is crafted from heavy-gauge aluminized steel, a 3-ply material consisting of two layers of tough corrosion-resistant perforated 3003 aluminum alloy around the durability, strength and superior heat conduction of carbon steel. The frame is supported by a thick, coated reinforcing wire to give the pan additional strength and insure greater durability. Pans have a silicone coating that provides for easy release of baked goods. Coating will darken with use. Pan bottom and sides are perforated for heat circulation creating a crispy, artisan crust on all sides of the loaf. Set of 3 Linked Bread Pans, each 11.5-inch by 6-inch by 2.5-inch. Each pan holds approximately a 2-pound loaf.

The Preferred Non-Stick 9.3 inch x 5.2 inch x 2.7 inch Bread and Loaf Pan is coated with a DuraGlide Plus Reinforced non-stick finish which allows baked goods to release easily from the pan while making clean up a snap. The heavyweight steel construction ensures even heating across the pan for perfect baking results. Pan features an oversized rim and grip that allows easy handling in and out of the oven from all four sides. Portion guides on the side of each pan guarantee perfect bread slices. U.S. and Metric measurements are stamped into the pans edges to utilize the right size pan for every recipe. Dishwasher safe. Made in the U.S.A.

Great for breads, fruit cakes, or jelly rolls, this 1 1/2 lb. aluminum foil loaf pan is the perfect addition to your bakery. Aluminum foil bakeware cuts down on clean up costs and saves time. Just bake in the pan and throw it away! Made of durable, 35 gauge aluminum foil, this 1 1/2 lb. loaf pan features a full curl rim. Sold 500 per case. Overall Dimensions: Top Outside: 8"L x 4 1/4"W Top Inside: 7 3/8"L x 3 5/8"W Bottom: 6 3/4"L x 3"W Depth: 2 11/32" Wilkinson item A80 is comparable, or exactly the same as, these manufacturer's product numbers: Tenneco 637-35, HFA 4043-35-500, Chicago 564-35, Reynolds RC564 A80 From Wilkinson