Ankersrum USA

Emile Henry & Ankarsrum Giveaway Series-Part 3: Loaf Pan


I am so excited to be hosting this product giveaway with Emile Henry. Emile Henry is a French company that has been around since 1850. Their products are unlike anything else I’ve ever used. The first piece I ever received was the Bread Cloche and from the moment I first used it, I haven’t used a traditional loaf pan since.

This giveaway will feature the Ankarsrum Assistant Original and 5 of my favorite Emile Henry pieces. It will consist of four separate posts, each post focusing on an individual piece. To enter, fill out the form at the bottom of the post. You may also enter to win on Instagram and Facebook. Contest will be open until 8:00pm on Monday, November 30. A winner for each Emile Henry piece and the Ankarsrum (color of the winner’s choosing) will be announced on Tuesday December 1.

Good luck everyone and here we go with Part 3: The Loaf Pan…….

Ankarsrum & Emile Henry GiveawayEMILE HENRY LOAF PAN


The next item on my favorites list is the Emile Henry Loaf Pan. As I mentioned in the first post, once the cloche came into my home, I didn’t use a traditional loaf pan again. When Emile Henry announced they were coming out with a traditional loaf shaped pan I was overjoyed! The recipes I envisioned for this loaf pan were not your typical yeast bread but batter breads. I knew this pan would be perfect for gluten free bread, banana bread and even cornbread. The lid, with its traditional unglazed inside would provide a crispy crust and moist inside for even a batter bread. I recently made a video showing you how to use this pan with a gluten free dough. Click here to watch this video. Just like with the baguette pan and cloche, you will preheat the loaf pan base in the oven. Depending on your recipe, 350º-425º will most likely be used. Now, you will notice there are two small holes in the base of the loaf as well as the lid. This creates air flow, giving you that nice crispy crust. For batter type breads, just use a small piece of wax paper in the bottom of the pan to prevent batter from running out.

Ankarsrum & Emile Henry Giveaway

You will then pour your batter into the loaf pan, place the lid on top and put directly into the oven. You will bake for the desired time called for in the recipe with the lid on for most of that time, and then remove the lid to finish off the baking.

For a non-batter (traditional yeast dough) recipe, this pan will hold about 2 lbs of dough. I use this pan 2-3 times per week for my family and I just can’t say enough wonderful things about it.

Don’t forget to share this contest with all your friends and check out our Instagram and Facebook pages for additional entries. Also, be sure to subscribe to this blog to receive automatic notification of future posts. Good luck everyone and enjoy!

Jalapeno Cornbread


1 1/2 cups milk

4 Tbsp. honey

2 eggs

6 Tbsp. butter, melted

2 Tbsp. jalapeno pepper, finely chopped^

1 1/2 cups all purpose flour*

1 1/2 cups cornmeal (I prefer a white cornmeal)*

2 Tbsp. baking powder

1 1/2 tsp. salt

2 cups cheese, shredded^


Place loaf pan base in the oven and preheat to 400º.

Position the double whisk bowl and single wire whips onto the Ankarsrum base. Place milk, honey, eggs, melted butter and jalapeno pepper into the bowl and mix on the lowest speed (speed knob set at 12 o’clock) until well mixed. Still on the lowest speed, add 1 cup of the flour, 1 cup of the cornmeal, baking powder and salt. Add remaining flour and cornmeal and mix until well combined. Add the cheese and mix just until everything is incorporated.

Remove loaf pan base from the oven and place a piece of wax paper in the bottom to cover the holes in the base. Lightly spray cooking spray to sides and bottom of pan. Pour batter into the pan and smooth out the top. Place lid on the pan and put directly into the oven. Bake for 40 minutes with the lid on and then remove the lid and bake an additional 5-10 minutes, or until golden brown on top. Remove from oven and transfer loaf to a cooling rack.

*Cook’s Note: If you would like to use freshly milled whole wheat flour, I would recommend hard white wheat and an organic white corn. Use the same amounts called for in the recipe.

^Cook’s Note: For a traditional cornbread recipe, omit jalapeno pepper and cheese.


Ankarsrum & Emile Henry Giveaway

The Loaf Pan comes in either Black or Red.

This contest is now over!




Published by

Ashley McCord

Ashley has personally used the Ankarsrum for over 20 years, receiving her very own as a wedding gift in 1999. Continuing in the foot steps of her mother and grandmother, she enjoys cooking and baking for her busy family. She has a passion for whole grains, clean eating, and enjoys making everything from scratch. In 2012, Ashley became the Product Manager for the Ankarsrum Original Assistent here in the USA.