How long does it take to make Pan loaf?

Line a loaf pan with parchment paper, let the dough rise in it, covered, 40–45 minutes, and bake at 190°C (375°F) about 40 minutes, until the bread browns; turn out of the pan and let cool.

2 hr 32 minTotal

23 minActive time

2 hr 8 minSetting

Step by Step

#	What to do	How long
1	Mix the flour, yeast and salt in a large bowl	1 min
2	Add the lukewarm water and olive oil and Knead about 10 minutes	10 min
3	Cover and Let rise about an hour in a warm place	1 hr
4	Shape the dough into an oblong loaf and place it in loaf pan lined with parchment paper	1 min
5	Cover and Let rise 30 minutes	30 min
6	Preheat the oven to 190°C (375°F)	12 min
7	Bake 35–40 minutes	38 min
8	Turn the loaf out of the pan and let cool on a rack before slicing	—

How to Tell It's Done

until the dough is smooth, pliable and doesn't stick to your hands
until the dough doubles in size
until the loaf has risen
until the loaf is browned and sounds hollow when tapped on the bottom

Tips

Let rise in a warm, draft-free spot. The dough is ready when it has doubled, and a gentle finger press leaves a dent that fills back slowly; if it springs right back, wait longer.
Shape a tight loaf the length of the pan: it fills the pan evenly, and the bread rises tall instead of spreading sideways.
Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
Tapping the bottom of the loaf is the test: baked bread sounds hollow; if the sound is dull, put it back in the oven for a few more minutes.
Bread left in the hot pan sweats, and its crust softens: turn it out right away and cool it on a rack.

Common Mistakes

For yeast dough, use the windowpane test: a small piece stretches into a thin, translucent sheet without tearing, and that's the sign the kneading is done. Add flour only by the tablespoon, and only if the dough is still sticky after a few minutes: too much flour makes a tough dough.
Check by the cue (until…), not just the clock: every oven bakes a little differently.

More Ways

White bread for a loaf pan: 560 g flour, 360 ml water and 10 g yeast; the dough is rolled into a log the length of the pan, rises in it about an hour and bakes at 170°C (340°F) for 40 minutes.

The full recipe: Pan loaf →