Soft Cheese Bread - Is using a loaf pan nessisary?
I've made this recipe before and it's wonderful.
I have the dough rising now and I realized that I can only find one loaf pan when I need two. I have circular and square cake pans, mini loaf pans, muffin tins, bunt pans, mini bunt pans, but only one regular sized loaf pan.
Would a dough like this be okay braided and left on a baking sheet instead of in a pan or would it loose it's shape? I know that different doughs work better in pans vs. out of pans. Also, how would this affect the baking time? Can you even tell any of this from the recipe?
Thank you! It would be a shame to ruin something so delicious!