Transfer the pan to a wire rack and cool the loaves in the pan until room temperature.Bake on center rack until the bread sounds hollow when tapped, about 30-35 minutes.Brush with the beaten egg white mixture.Using a sharp knife, make 3-5 diagonal slashes in the loaves about 1/4 inch deep (6mm).Spray the pan with non-stick cooking spray and using the towel as a guide gently flip each loaf into a well in the pan.Gently lift the towel holding the loaves off of the pan, taking care not to let the loaves touch each other and set on a work surface.Position an oven rack in the lowest position of the oven, and place a baking pan 1/3 full of boiling water on the rack.Cover with the overhanging edges of the towel and let rise in a warm place for 20 minutes. Roll each ball into a log with tapered ends, about the length of the pan, and place on the towel in the pan.

Line a french bread pan with a clean kitchen towel (a large flour sack towel works well) and sprinkle with a little flour.Cut the dough into 2 equal pieces and shape each into a ball.Turn the dough onto a lightly floured surface and punch down.Cover the bowl with plastic wrap and let rise in a warm place until doubled in bulk.Form the dough into a ball and return to the bowl again.Preheat the oven to 350 degrees F.Once the bread has risen, bake the bread for 50-60 minutes. cover the pan with a towel and keep it aside for the bread to rise for at least 45-50 minutes. Punch down the dough and knead for a few seconds. Place a parchment paper sheet on a 9 5-inch loaf pan and place the cinnamon roll bread on the prepared loaf pan.Turn the dough out onto a lightly floured surface.Cover with plastic wrap and let rise in a warm place until doubled in bulk.Sprinkle a little flour into a bowl and transfer the dough to the bowl.Form into a ball and dust lightly with flour.

Turn the dough out onto a lightly floured surface and knead for 1 minute.

(I used speed 4 on my Artisan when I still had it and now use speed 2 with my P600).

Increase the speed to medium low to medium and beat for 10 minutes adding more flour, about 1/4 cup at a time, until the dough is elastic and pulls away from the sides of the bowl.

Slowly add the yeast mixture and beat just until incorporated about 1 minute.

In the bowl of an electric mixer fitted with the dough hook, combine 4 cups of the flour and the salt.

Let stand until foamy, about 5 minutes.

Line the bottom of a 9 x 4-inch loaf pan with parchment paper.

In a small bowl, combine the warm water and sugar, stirring until the sugar dissolves. Optimized for the USA, Canada, Australia & the United Kingdom STOCARD IS FAST: - The.

Magic line loaf pan canada