Bread- bakeware question

[Tiger]

I made the Pumpkin Streusel bread last night. Sooooo good!! The topping is great!!
I love making and eating sweet breads but I don't like the ends. It always seems too dry to me no matter how moist the rest of the bread is. Does anyone have a trick to preventing this. I know if you cook it less the middle of the bread is mushy.
I was thinking of buying the PC loaf stone. Does anyone have this?

[Zinnia]

Hi Tiger,
I can't help ya with advice on the loaf stone but I have a couple of ideas about what to do with the drier ends. I love the "heels" of bread!
I toast them in the oven or in the toaster (depending on if they are "messy" breads) & they are great with coffee or tea. Also you can crumb the ends in a processor or cut it into chunks-(like tiny croutons) & spread on a baking sheet & toast them.
They are great sprinkled over waffles, hot oatmeal, cold cereal, & on yogurt or cottage cheese at breakfast or on ice cream. I do this with banana, pumpkin, cinnamon breads mostly & we love it. Take care, http://www.cookinglight.com/bbs/smile.gif Zinnia

[Tiger]

thanks Zinna
I eat oatmeal all the time. I'm going to try this!

[luv2cook]

Tiger, I have a loaf pan and I have not personally noticed the ends being super hard. I have actually eaten them!

[Kelli Kerrigan]

Tiger,
I have the PC loaf pan and think its wonderful. My SO is ALWAYS baking bread and he loves the stone. He has noticed that breads bake about 10 minutes faster in it than glass or metal pans.

[BeckyM]

Tiger, I too have the Pampered Chef loaf stone, and I love it! I have never had problems with the ends of loaves being dry baked in the stoneware (and I did have that problem with previous metal pans I had used). From my experience, I'd say the PC stone is worth it!