CAST IRON LOAF PANS RECIPES

Steps:

• Mix water and milk together and heat to 105-110 degrees F. Add yeast packet and set aside. 
• In the bowl of a stand mixer with the dough hook attachment, combine bread flour, sugar, and salt. Next, add the yeast mixture and softened butter and mix well until the dough comes together. Once a dough ball forms, knead the dough for 3-5 minutes on medium speed.
• Transfer the dough to a lightly greased bowl, cover, and let proof for an hour or until it doubles in size.
• Once the hour is up, punch down the dough and move it to a lightly oiled countertop. Shape the dough into an 8-to- 9-inch log.
• Place the log in a lightly greased loaf pan, cover, and let it rise for 45-60 minutes. Start preheating the oven to 350 degrees F toward the end of the rise. 
• Bake the bread for 40-45 minutes. Measure the interior of the loaf with a digital thermometer. The bread is done with it registers between 190-200 degrees F.

Steps:

• Preheat oven to 325 degrees F. While the oven is preheating, spray loaf pan liberally with Baker’s Joy or a nonstick spray with flour.* 
• Combine the flour, sugar, brown sugar, baking soda, and salt in a medium mixing bowl. Whisk together until combined. Set aside.
• In a separate bowl, add the eggs, oil, buttermilk, and mashed bananas. Whisk until combined. 
• Add the dry ingredients to the wet ingredients and stir together until mixed well. Pour into the prepared loaf pan. Bake for 55-60 minutes. Test for doneness and when toothpick comes out clean, let the bread cool on wire rack in the pan for 5 minutes.
• Take a butter knife or offset spatula and run it around the edges of the bread. Next, turn the bread out onto a wire rack and let cool completely before slicing. 
• Whole-fat buttermilk is recommended but nonfat buttermilk can be used.