Loaf pans are one of the most practical kitchen tools. They don’t have the fancy ridges of a Bundt. They lack the drama of a tube pan. And, yet, there’s so much you can do with them.

Soft as clouds, white as snow, Japanese milk bread is the tender everyday ... Using pain de mie pans creates a taller loaf with a crispier crust, but regular loaf pans will work as well.

Because it's a fairly moist, lightly sweet bread, pumpernickel has decent staying power. Soft-crusted loaves such as this one can be made easily in a loaf pan ... 3/4 cup of the milk at high ...

50–60 minutes for loaf, or 30–40 minutes for buns. If making buns, slice each bun down the middle deep enough to create a split-top. Let milk bread cool slightly in pan on a wire rack before ...

50 to 60 minutes for loaf, or 30 to 40 minutes for buns. If making buns, slice each bun down the middle deep enough to create a split-top. Let milk bread cool slightly in pan on a wire rack before ...

When we published our Japanese milk bread recipe earlier this month ... Liberally butter two 9x5x5" pain de mie pans and lids or 9x5" loaf pans. Place three logs in alternating directions in ...

Place the saucepan over low heat and cook the mixture, whisking constantly, until thick and the whisk leaves lines on the bottom of the pan ... bake the bread: Brush the loaf with milk and ...