Without bread all is misery. – William Cobbett, British journalist
I am a student of bread. I have taken Craftsy classes about bread. I have read tomes on bread. I have eaten tons of bread – some very good and some not very good.
And the challenge of my life is making very good bread given the limitations of a home kitchen.
I think I make a pretty good crusty loaf of bread – there is always room for improvement, but I feel confident that flour, water, yeast, and salt will result in a beautiful and tasty loaf of bread.
However, not everyone likes a crusty loaf of bread, crazy, I know…but they don’t.
Enter the quest for a good sandwich style loaf of bread.
I found this recipe via King Arthur Flour and have tried this bread several times. My first try did not get much rise…I questioned the viability of my yeast so I ordered new yeast and tried again.
Try number two with new yeast did not result in a markedly different result…
Now, don’t get me wrong – this bread tasted amazing. It was excellent slathered in butter, or toasted and topped with jam or peanut butter, topped with tuna salad, or grilled with cheese.
However, it was not a tall lofty loaf, but rather one that was short in stature.
I took to the internet and searched the King Arthur site to see if I could find an answer and lo and behold, I did! Who knew that my bread pans were the fault?!

The new pans did indeed improve the rise and the end result of two lovely loaves just made my weekend!
There is always room for improvement, but, I am on the right track!
Mmm… Bread.
Almost all bread is good, even if it doesn’t appear like you’d hoped. Almost nothing butter can’t fix… LOL
Mmm, homemade bread. The smell is heaven, let alone the eating. I made a loaf of Bob’s Mill gluten-free bread (don’t ask) a few days ago. It was quite tasty when warm and slathered with butter, but not so good the next day. It has an unpleasant, slightly sour taste, sadly not a sourdough taste. Since I am trying to avoid refined carbs, I didn’t want to add jam or cinnamon sugar. Last night I had a revelation — blue cheese! For breakfast this morning I had a couple slices, well toasted and buttered, then crumbled blue cheese on top. Fabulous!
I had the exact same problem when I started baking bread, but when I switched from my 9.25×5.25×2.75 pans to the standard 8.5×4.5 — voila — perfect bread! Your bread looks delicious and I bet it tastes even better.
I never would have thought of switching the bread pans. Is the difference just that they are smaller? That bread looks divine!
Ahhh. Bread! I used to bake bread every Sunday. It was so good. And, then. . . I stopped and never really got started again. I think, though, that new bread pans would entice me back to the bread-baking again. (Your bread looks just lovely!)