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Pan loaf

pan loaf

For excellent breakfast toasts or appetising canapés, this pan loaf will be useful in more than one occasion.

Homemade pan loaf might seem impossible to prepare. Contrary to popular belief you just need the right tools and you will bake a fragrant loaf. Prepare it during the weekend and, once it’s cold, cut it in slices to keep in the freezer. In the morning, heat a couple in the toaster and you will immediately have a loaf as fragrant as just made. Once you taste it, you won’t buy it again!

Our aluminium loaf pan is essential to bake a fragrant loaf. It ensures even heat distribution and gives it its typical shape.

Paderno – Stampo pane in cassetta

Paderno – Loaf pan

18,00 – 50,00


Below you can find the recipe of Uovazuccheroefarina

Preparation time: 50 minutes

Difficulty: low

Yield: makes 24 slices

Budget: low


  • 750g plain flour
  • 20g fresh brewer’s yeast
  • 30g lard (or butter)
  • 380ml of water at room temperature
  • 15g salt
  • 1 teaspoon of sugar
  • 1 teaspoon of honey (or malt)


  1. Pour ¾ of water in the stand mixer and melt the yeast. Add 100g flour, the sugar, the salt, the honey and the lard and knead at medium-high with the dough hook attachment. Incorporate the remaining flour and the water until you obtain a soft, but not sticky, dough.
  2. Transfer the dough onto a well-floured surface and knead by hands for a couple of minutes. Form a long roll (like a baguette), divide it in two and twist it to form a simple braid. Place it inside the greased pan and cover with the lid, leaving it open a couple of centimetres for about an hour or until the dough almost reaches the surface. Close the lid and bake it in a preheated oven at 200-220° C for about 50 minutes.
  3. Once cooked, remove it from the pan and allow to cool on top of a grill. Cut it into 24 slices, place them in a food bag and put it in the freezer. Remove them from the freezer when you need them and warm them in the toaster for a few minutes.
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