Okay, I need a bread crock

[desperance]

...or else I need to reseason my cast iron pan very thoroughly indeed, before I try this again.

Grr. The apple bread looked lovely in the pan. Hell, I even took some photos. Only then it didn't want to come out of the pan, thank you very much. The sounds of crackling crust as I levered and struggled and forced were utterly heartbreaking; and it left the most of its bottom in the pan. I guess I can do something with it - bread-and-butter pudding, if nothing else - but oh waily woe is me.

*investigates bread crocks*

Comments

[movingfinger]

I think this is a flaw in the recipe, and not in the pan. I have cooked bread in a cast-iron pan (the now-famous slow-rise bread with the very slack dough) without greasing or seasoning the pan, but WITH preheating the pan as the oven came to temperature. I suspect your apple bread would come out perfectly well if you followed that method: bread goes through rising in a basket or floury linen-towel-lined bowl or whatever, is tipped into hot preheated pan (carefully so as not to deflate it), and baked cover on.

I believe that the cold pan plus the cold oven gives the dough too much time to grip. I really can't imagine the recipe working with any pan.