Anyone that knows me knows that I really love Pampered Chef stoneware. It is made in the USA and it is promoted to be lead-free. I’ve been using their stoneware to bake my wonderful whole-grain pizzas, cookies, cakes, breads and healthful meals, casseroles etc. for many many years.

I found a stoneware mini fluted cake pan on closeout (YAY!) and decided to try it with my Honey Whole Wheat bread. It came out awesome!

(I’ve also now made Whole Wheat Raisin Cinnamon bread in these pans and given them as gifts! So pretty!)

Here’s what I did for the Basic:

1. Wash and dried stoneware pan

2. Spread with oil/lecithin mixture

3. Place  8 ounces homemade whole grain bread dough into the well (I made a ball first, then smooshed it into the well.)

4. Cover with a clean towel and let rise 30 minutes.

5. Bake in a preheated 350 degree oven for 40 minutes. Remove pan from oven.

6. Gently invert pan and remove loaves.

7. Place the loaves on a cooling rack, cover with a clean towel and let cool.

For the Glazed version, for each well:

1.  1 Tablespoon organic butter cut into 4 pieces, placed around the center of the well (indentation) of each loaf.

2.  1 Tablespoon organic sucanat spread around the center of the well.

3. Sprinkle organic dried raisins or cranberries around the center of the well.

4. Add the 8-ounce ball of dough and smoosh it into the well.

5. Follow directions above.

6. Spoon any leftover fruit or liquid over the bread when it comes out of the oven.