Same stuff, different URL!
I have moved to: harvette.com
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So, one line summary of baking bread in a vintage Pyrex Bake-a-Round: the bread tasted great, the process was fairly easy and the crust was sublime. I’m very picky when it comes to bread, so I was literally shocked at the bread that slid out of that glass tube! If you’re familiar with ever popular No-Knead Bread, I would compare the bread texture to bread baked with that method.
Instead of giving in to my normal impulse of not following directions and using methods “I know will work better” or “will make this so much healthier”, I decided to use one of the recipes that was included with the Bake-a-Around. I had three recipes to choose from: White Sandwich Bread, French Bread or Italian Bread. I went with the Italian bread because it didn’t call for a second rise. However, I know that mixing up flour, yeast and water and letting it rise only about 45 minutes before baking is sure to make a flavorless loaf of bread – so I mixed up a sponge and let that sit for a few hours first. Also, instead of kneading by hand I used my trusty kitchen-aid and bread hook, which always does a fantastic job.
Two things I was worried about: getting the dough into the tube and not knowing if the bread would stick (who needs a rock hard loaf of bread stuck in a glass tube forever? not this baker!). I greased up the tube and sprinkled the inside with cornmeal, a process that was easier than expected. I put the dough in the tube with out a single problem. The instructions included some magical looking process involving waxed paper folded a specific number of times, etc – but I just rolled the dough up and slid it in. I don’t even own waxed paper.
I’ve never been proficient at rolling dough into a perfect rectangle, thus the loaf was a bit wider in the middle than on the ends, so that’s something to work on for next time. Otherwise, the bread that resulted from this process was excellent and I plan to use the Bake-a-Round again soon. Of course, next time I will experiment with the bread recipe – now that I know, roughly, the amount of dough that will work (and not shoot out the sides!), I’m looking forward to baking some unique artisan breads with this Bake-a-Around!
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That is one of the most unusual baking devices I have ever seen! Who comes up with these things? The bread looks great, though!
I know! You have to give it to those crazy peeps in the 60s and 70s for coming up with some very interesting kitchen implements!
Those slices look like they would be perfect for some kind of fun hors d’oeuvres recipes. I wonder if they have different tube sizes.
Leslie, that is such a great idea! Thinly sliced and toasted, maybe after rubbing each slice with a clove of garlic…. Perfect base for some fun hors d’oeuvres! I don’t know if they made other sizes, but I’m pretty sure they stopped making these in the 70s!
thanks for sharing this! I used to bake with these waaaaaaaaaaaay back in the 80s—until I broke the glass mold! Those things are so delicate. But, they do make fantastic bread. You inspired me to go looking on ebay for a set, and believe it or not, I found several to bid on. Hope I win so I can try your suggestions. Blessings!!