Another Day, Another Bread Idea


I play around with bread a lot just because I love baking bread so much. Not to mention the eating part. I started doing bread experiments in a mold recently. The mold I have is an 11-cup mold, which is pretty large, so I used the two-loaf quantity of Grandmother Bread to fill it. (Find the Grandmother Bread recipe here.) I think it came out beautiful.

And huge.

This would be a pretty presentation bread to take to a party, to serve for a holiday, or if you have ten children.

OR. You could get a smaller mold and use the one-loaf quantity of Grandmother Bread and that would be more sensible!

But whatever you decide, here’s how it goes together.

Make either the one-loaf (for a smaller mold) or two-loaf (for a larger mold–such as the 11-cup mold I’m using here) and take it through the first rise.

The mold I’m using is non-stick, but I sprayed oil on it anyway because I’m all about insurance. Punch down the dough and remove a handful, separating it off to the side.

(The amount of the handful you remove isn’t that important as long as it’s enough to cover the top center.)

With the remaining dough, take it out of the bowl and stretch it into a thick rope. Place it around the inside of the mold, pinching it together where the ends meet.

Take the handful you separated and place it over the top, covering the center of the mold and pinching together where it meets the rest of the dough in the mold.

Cover and let rise. When the bread is ready to go into the oven, you can lightly pull all around the center circle of dough to make it more visible as a top-knot if you like. Just be very gentle and careful so as not to poke through and deflate the dough.

Bake as usual, except if you are using a large mold and the two-loaf recipe, you will have to let it bake longer. I baked this for 45 minutes. If you’re using a smaller mold and the one-loaf recipe, you will probably only need to bake it for the usual approximately 25 minutes. Just keep an eye on it.

Isn’t that pretty?

But we’re not done!

Oh–and this is what it looks like on the bottom, by the way.

Let the bread cool on a wire rack for a few minutes. While it’s still warm, brush butter over the top then sprinkle with garlic salt. I used garlic salt with parsley. Behold, a deliciously ridiculous gigantic loaf!

You could do this with just about any variation on Grandmother Bread. You could also make it a sweet loaf, such as a raisin bread, and drizzle powdered sugar icing on top.

Life is short. Eat more bread.

Find all my Grandmother Bread recipes and ideas here.

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Posted by Suzanne McMinn on March 16, 2012  

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26 Responses | RSS feed for comments on this post

  1. 3-16

    And you could fill the center with a delicious dip! YUM!

  2. 3-16

    :snoopy: Beautiful job! It looks so good right now! :purpleflower:

  3. 3-16

    That looks awesome! I have yet to try Grandmother bread – I’ve just been using my same old, same old recipe and should try something different. Thanks for your constant inspiration to try new things!

  4. 3-16

    This would be great with spinach dip. Simply cut off the top of bread and and cube, fill the rest of the bread with the dip and go to it. Love your ideas and blog. You are the one I follow the most.

  5. 3-16

    How gorgeous. And what a honker!! Just right for us. it seems our regular size loaves are gone in a jiffy.

  6. 3-16

    Suzanne, this is great. I’ve made several of your breads and I think I like the look of this one best. However, I hope you are having company for the weekend to help eat it,or maybe the 4leggers are getting a treat? Ha ha :sheep: :sheepjump: :cowsleep:

  7. 3-16

    That is beautiful Suzanne. That is a nice looking mold~ I’ve never seen one quiet like it. I wish I could still stand on my feet long enough to cook anything. Getting old and full of osteo sucks. Oh well~ I was never a good cook anyway~ but I love watching you. :hungry:

  8. 3-16

    What a neat idea to try with bread. I love the way the bread looks. You’re so crafty!

  9. 3-16

    Hmmm, I don’t know which is prettier: the top or the bottom!

  10. 3-16

    Looks delicious, and I bet it smelled fantastic baking! I like the ideas above about using the center for a well for dip as well. I need to get back to baking bread-used to do it all the time. Nothing beats the smell and taste of freshly baked bread…well, maybe except for brownies!

  11. 3-16


  12. 3-16

    One more thing…..I am hoping to find some “ramps” this weekend (not sure if they’re out there yet)and if I do find them – I’m going to make me some of your Grandmother Bread for sure. Are your ramps out yet? I’ve revisited your previous year’s leek recipes (especially the Bruschetta one) and am looking forward to any new ones you might be posting. BTW I am so happy that you have resolved your stove issue and are on to bigger and much better things these day!!! Breath and enjoy the day!

  13. 3-16

    rhubarbrose, April is ramps time here! Can’t wait! I’m going to buy bunches and bunches of them to cut off the bottoms and plant at Sassafras Farm! (And eat, of course!)

  14. 3-16


    Wow! You’ve inspired me. I have a lamb mold I bought years ago. Always wanted to make the lamb cake that’s in _Joy of Cooking_. But we don’t really need cake, and DH’s not fond of coconut, used to cover the cake and so I haven’t.

    It occurred to me after reading this that I could use the same mold to make a spring BREAD instead. And I think I will!

    Not today. Got out of bed today and my back screamed at me, probably from loading & unloading 250 lbs of gravel yesterday, you think?


  15. 3-16

    This is absolutely beautiful, I am going to print it off and make a copy for my holiday cookbbok–I get that out at the end of October and start planning for Thansgiving and Christmas, I can see this loaf as a lovely addition to the table–You are so smart!! :hug:

  16. 3-16

    Ingenious. First it has no center. Flip it over and there’s your center. Love it. And it is most beautiful!!

  17. 3-16


  18. 3-16

    Absolutely gorgeous! Very creative!

  19. 3-16

    This is the most beautiful bread I have ever seen. I don’t do bread, but this makes me want to try.
    Gorgeous! :french:

  20. 3-16

    I love this idea! Wouldn’t individual little loaves be sweet too. I have a small family so I’m always thinking single serving recipes.

  21. 3-16

    This looks fabulous! I have exactly the same mold and stopped using it becauses cleaning all those indentions was such a pain. But I’ll bet bread will come out cleanly and the pan will be easy to wash. I’ll have to try this over the weekend. Yum!

  22. 3-16

    Gorgeous! You amaze me! I would never have thought to use a mold to bake bread. Mmmm, I can almost smell it from here…. :snoopy:

  23. 3-17

    That makes a beautiful loaf! I should try using my bundt pan. I love how bread can be used in so many different ways. I need to get more daring with my bread making. You inspire me.

  24. 3-17

    I pinned this on my pinterest board…and people are starting to repin. Hope that’s okay, Suzanne. I’d think so because it will just publicize the blog…..

  25. 3-17

    Yes, thank you, JerseyMom!

  26. 3-20

    You’re welcome…it’s been repinned by others so it’s making the rounds.

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