Glad the info was helpful, Janie.

Something else to be aware of. One of the differences between active dry yeast and instant yeast is the the latter does not require proofing. The liquid used in the dough activates it immediately.

Which is why it makes sense for bread machines, as you mix all the ingredients together at one time.

Thanks Brook.

Hey Guys,

I've never used the popular stones from Pampered Chef, tho I received one recently as a gift. (it's the mini-loaf pan that one can make 4 minis in) I imagine it came from a second-hand source as it didn't come with packaging or an instruction booklet at all (which is a bit weird- but I often buy second-hand things myself and have no problem with it... plus, if you knew this person- well, giving a gift from a rummage sale or yard sale isn't something beyond them at all- HA!)

Anyway- I know these unique and patented stones have specific recommened uses and cleaning specifics, and I haven't had a chance to look online yet for what to do and not do. Can anyone tell me how to use and take care of this type of pan?

I have a few of these stones. DO NOT clean with soapy water. It will soak into the pours of the stone and to will forever have a soapy taste to you bake goods. As for the proper care and cleaning I will have to look and get back to you.

Thanks much 4 the hint, figgnbama!