A Baparoma is a 3-piece bread-baking pan. There is a solid, grooved bottom. You put a certain amount of water in each of 3 grooves. Then there is a flat, perforated insert where the bread dough sits. Finally, a domed lid fits over the top. The water in the bottom part turns to steam during the baking and allows a nice crust to develop on all sides of the bread.
Barb, does the bread come out with a crispy crust? I have not been able to get a decent crusty bread since leaving the Northeast. If so, where can I get one of these bread pans?
Kathy, you get a fabulous crispy crust with this pan. Get 2 if you can, since they make a small baguette, so a regular bread recipe really should be divided among 2 pans (though I have done it in one with quite good results).
Kathy, I forgot to answer "where do you get this pan?" I had to go on ebay to get one. Some of them have 5 pieces instead of 3 so you can cook certain meats or fish in them.
barbszy...Surprised there is no shortening in the recipe. Do you grease the bread before putting in the pans? Thanks for sharing about the baparoma pan.
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Sueanne
__________________ *~*~ The secret to happiness is not to get what you want, but to want what you already have.~ *~*
You can bake this on a cookie sheet if you want; I just flour the cookie sheet a bit so the bread does not stick. On a cookie sheet, bake 35 minutes at 375.
Barb, I did a google search last night and found out the manufacturer doesn't make them anymore - boohoo! I found out that you can only get them on ebay these days. When I checked last night, none were available. I will definitely keep trying, though. I REALLY miss crisp, crusty bread!
