Although it was in the box, the directions were missing. But thanks to the power of the internet, I easily found someone who spent the better part of an afternoon transcribing the complete direction and recipe book. The directions are very simple - make your bread, let it rise, and then stuff it in the greased tube for the second rising. The dough will balloon out and fill the tubular cavity. It's sort of like a perfectly circular baguette. Baguettes, if you've ever tried them, are pretty difficult to get right without a baguette pan. Due to their high-water content, which produces all the steam for the bread's honeycombed and chewy interior cavities, baguettes need a bread pan that nestles them in a semi-circle. Otherwise they just flatten out in the pan like focaccia.
Written By Culinary Pen on Saturday, May 19, 2012 | 3:26:00 PM
Carla found this odd throwback of a baking dish for me only yesterday at a garage sale. Wonderful as she is, Carla had the seller hold the baking dish for her while she ran back to the house to get the $2 asking price. I've never seen a glass baker like this before, which was made by Corning Glass in the '70's for Pyrex. I've seen a metal version, that opens on hinges like an old fashioned lunch box, but this was a real find.