Raisin Walnut Bread (Baked in an Emile Henry Bread Baker with Red Star Platinum Yeast)
The Emile Henry covered loaf pan is gorgeous, but would it really bake a bread with a perfectly crisp, shiny crust on the top and bottom, just because of the holes in the lid and on the bottom of the ceramic baking vessel? Short answer is yes–the crust is thin and golden brown, without having to add steam or remove the cover during baking. You can see the same loaf baked in a regular loaf pan at the bottom of the post and see for yourself just how well it works.
