For many of us, one of the bright spots of social isolation has been all the extra time we have to spend in our kitchens. From exploring new ways to use pantry staples to mastering difficult recipes, all this from-scratch cooking has been good for our bodies and our souls.
One of the most popular dishes home cooks have taken on is the humble loaf of bread. From Instagram-worthy focaccia to crusty, crackling boules, it seems that bakers everywhere have decided to jump aboard the homemade bread bandwagon.
If you, too, have found yourself adding bags of bread flour to your grocery pickup order or getting into debates about how often you really need to feed your sourdough starter during virtual happy hours, listen up. We found the perfect—yes, perfect—pan for baking bread. Here’s what you need to know.
Wait…What Happened to the Loaf Pan?
Now, you might be asking yourself why you need a special pan for baking bread. And the short answer is, you don’t. You can whip up tasty loaves in bakeware you already have in your kitchen.
But just like pasta enthusiasts invest in countertop pasta presses and coffee addicts wouldn’t dream of giving up their professional-grade espresso machines, there’s a top-of-the-line pan for bread bakers, too. It’s called the Challenger Bread Pan—and it’s here to change the way you bake.
Introducing the Challenger Bread Pan
Courtesy Challenger Breadware
Designed by bakers, for bakers, this pan creates the perfect bread environment. It’s made out of heat-retaining cast iron to ensure your loaves get that crisp, golden crust, while a domed top keeps the ideal amount of steam inside. And, just like other cast-iron cookware, this pan was designed to last for pretty much ever. (Seriously, you could pass this baby down to your grandkids.)
Other features keep the Challenger Pan highly functional. A shallow base makes transferring your wet dough a breeze. And a variety of handles—including two on the top—ensure you’ll have easy access to your bread through every step of its bake.
Still not convinced? Whether you’re baking batards or big round boules, this pan can handle loaves of almost any size thanks to its wide base and tall, domed lid. It’s a great choice for cooks who are looking to downsize their collection of bakeware, too. This one pan can replace your bread machine, Dutch oven, baking stone and clay baker. We’ll toast to that extra storage space!
Who has time to make from-scratch bagels? You do, with this easy recipe! The chewy golden bagels offer a hint of honey and will win over even the pickiest eaters. —Taste of Home Test Kitchen
Whenever I pass a display of bananas in the grocery store, I can almost smell the wonderful aroma of my best banana bread recipe. It really is amazingly good! —Gert Kaiser, Kenosha, Wisconsin
Present these delicious breadsticks alongside an Italian favorite like lasagna or spaghetti. They're an attractive and edible addition to the table setting! —Carol Wolfer, Lebanon, Oregon
This chewy, old-fashioned bread boasts a slightly sweet flavor that will transport you back to the old days. —Patricia Donnelly, Kings Landing, New Brunswick
I use these shiny beautiful loaves as the centerpiece of my spread. I love the taste of honey, but you can also add chocolate chips, cinnamon, orange zest or almonds. Leftover slices of this sweet challah recipe work well in bread pudding or for French toast. —Jennifer Newfield, Los Angeles, California
It's a pleasure to serve this moist cornbread to family and guests. Honey gives it a slightly sweet taste. Most people find it's difficult to eat just one piece. —Adeline Piscitelli, Sayreville, New Jersey
My family agrees that our Thanksgiving feast would not be complete without these light-as-air crescent rolls. They're a nice accompaniment to any menu. Baking them always puts me in the holiday spirit. —Rebecca Bailey, Fairbury, Nebraska
These soft rolls are out of this world. The addition of oat makes them a little heartier than other dinner rolls. —Patricia Rutherford, Winchester, Illinois
When I was growing up on a farm, my mom always seemed to be making homemade bread...nothing tasted so good! Now I like to make these simple yet delicious muffins for my own family. —Linda Rasmussen, Twin Falls, Idaho
My family loves this as a pizza crust. But with a touch of olive oil and fresh herbs it makes a lovely flatbread appetizer. —Sue Brown, West Bend, Wisconsin
My family eats this flavorful bread as fast as I can make it. Sometimes I add different herbs, red onion or crumbled bacon. It's one of my best recipes!
—Mary Cass, Baltimore, Maryland
The first time I made this recipe my husband asked it if was homemade or store-bought. When he reached for a second piece, I knew I had a winning recipe. —Roseann Loker, Colon, Michigan
You'll love the fresh garlic and herbs in this recipe. The mild goat cheese that’s sprinkled on top makes it extra rich and wonderful. —Taste of Home Test Kitchen
Chewy yeast-raised flat bread is a snap to make in a bread machine. Serve naan with your favorite Indian dish to soak up the curry and sauces. —Shannon Ventresca, Middleboro, Massachusetts
Here's a very easy way to have homemade bread for dinner tonight. Don't worry if you're new to baking. Anyone who can stir can make this no knead bread a success! —Heather Chambers, Largo, Florida
Sue Violette, of Neillsville, Wisconsin says, “A tasty mix of whole wheat and all-purpose flour, plus a small amount of mashed potatoes, give this golden bread its wonderful texture. The loaf is very moist and stays that way even days after making it.” —Sue Violette, Neillsville, Wisconsin
Nutmeg and cinnamon add spice to these flavorful loaves. The flecks of green zucchini and red cranberries give each slice a festive look that's just right for the holidays. —Alice Manzo, South Easton, Massachusetts
This gorgeous rye bread has just a touch of sweetness and the perfect amount of caraway seeds. With a crusty top and firm texture, it holds up well to sandwiches, but a pat of butter will do the job, too. —Holly Wade, Harrisonburg, Virginia
My best friend, Rita, shared this irresistible Irish soda bread recipe. It bakes up high, with a golden brown top and a combination of sweet and savory flavors. —Jan Alfano, Prescott, Arizona
For many years, I've been making 45 loaves of this bread for an annual Christmas bazaar, where we feed bread and soup to over 300 folks. — Beverley Whaley, Camano Island, Washington
I usually have to double this flour tortilla recipe because we go through them so quickly. The homemade tortillas are so tender and chewy, you’ll never use store-bought again after learning how to make tortillas. —Kristin Van Dyken, Kennewick, Washington
Anytime is the right time for a comforting slice of homemade bread. These loaves are especially nice since the crust stays so tender. This white bread recipe is my husband Nick's favorite. He makes most of the bread at our house. —Joanne Shew Chuk, St. Benedict, Saskatchewan
My stepmother passed on the recipe for this delicious yeast coffee cake that's shaped into pretty rings. When I make it for friends, they always ask for seconds. —June Gilliland, Hope, Indiana
Katie is an Associate Editor for Taste of Home, specializing in writing and email newsletters. When she’s out of the office, you’ll find her exploring Wisconsin, trying out new vegetarian recipes and combing through antique shops.