Zucchini bread loaf????

Bordello

Hmmmmm,
Do I dare try to do a zucchini bread loaf in my med, plate setter on fire ring,rith side up, or raise it by putting plate setter on the grid???? Or not do it in the egg at all. Never tried anything like this before.[p]Thanks,
New Bob

egret

<p />New Bob,
By all means, try it! I baked a loaf of yeast white bread last week and it turned out great. Here is a photo after 25 minutes @ 375 degrees. You see my setup with plate setter and pizza stone.

Bordello

egret,
Thanks,
I will give it a go, only way to find out. LOL[p]Thanks, your loaf looks great
New Bob

Bobby-Q

egret,
You should take that loaf out of the pan and cook it directly on the stone. That way you will get the benefit of the stone and will develop a very nice thick crunchy crust on the bottom.[p]Something to think about for next time.

egret

Bobby-Q,
Thanks for the tip. Actually, the bread was nice and browned on the bottom and sides. Much more than I see using the inside oven. Since I used the bread pan for the final rise, taking it out was totally out of the question without destroying the loaf. Your suggestion would probably work very well with a 'free-standing' loaf of some kind.
Best wishes.......

Banker John

egret,
I have baked bread both in a pan and not in a pan on the egg. I have found that when I do not use the pan, I must use a parchment type paper on the bottom so I can work the dough ball off the peel without ruining the risen loaf.[p]I go to Publix and ask the bakery for a few sheets of their parchment pan linings and they gladly give me a few. I then will let the dough rise directly on the parchment then after the final rise, use my peel to transfer dough & parchment to the stabilized egg.[p]Try it![p]Banker John