Pandora
By "line" I mean "to completely cover the inside surface".
You'll need to do a little custom cutting of your paper. For the bottom piece, draw a circle on the parchment paper using the coffee can as a guide. Then cut out the circle shape and put it in the bottom of the can.
Then for the sides, the paper has to go all way to the top, covering the entire inside surface.
It doesn't come out small because I use a large enough can. Sometimes I do make several smaller loaves though.
Garlic Bread 7653wrote : Here's one direct from my BIL (Many, Many thanks Brent Morgan). I made it in fact just this weekend. All guests...
Judging how much dough to use is important. You don't want it to overflow during cooking.
The dough will double in size during the final rise, and then there will be some extra rise in the oven. So when you put the dough in the can, fill it to just slightly below half.
My "average" cooking time is 45-50 minutes at 375 F, but I don't go by exact time. Since it's cooked in an odd sized container, Pannetone is one of the few breads where I use a thermometer to help judge doneness. I take it out when it reaches 190-195 F (87-90 C).
-- Reg email: RegForte (at) (that free MS email service) (dot) com
Panettone 7652Pandora Well, that should be easy to solve. A few possibilities. You can also make it in...
