Another day another loaf

My adventures into bread making continue. The first time I made the white bread I did not like how it came out in flat oblong loaves. While it was still good to eat it left something to be desired when it came to making sandwiches. That is where the USA bread pan comes into play.

The pan is deep and unlike normal bread pans the sides are stright so the bread does not become fatter as the bread rises.

The results of using this pan are as follows.

This is something that is much better suited for sandwithces. Here is one more image of the new loaf next to an old loaf.

-Mike