I've some fails in the past using this pan, which I purchased from King Arthur Bread Company a number of years ago. Today, though, I succeeded! Yay!
You can use any bread recipe that uses 4-5 cups of flour. I generally use the Amish White Bread recipe, or more correctly, my version of it. Heh.
*dissolve 1 Tbl yeast (1 packet) in 2 cups warm water in large bowl. Add 1/3 cup sugar.
*when foamy, add 3 Tbl butter or oil, 3 tsp salt (or less) and stir.
*Add two cups of flour (white or whole wheat) and stir.
*Keep adding flour, one cup at a time, unil dough pulls away from the side of the bowl.
*Turn out onto floured surface and knead, adding flour as needed until dough is no longer sticky.
*Knead until dough feels 'right'. (springy, firm, not too soft.)
*Cover with a cloth and let rise until doubled in size.
*punch down and form into loaf to fit pan.
*Grease the pan, making sure all surfaces are covered, including the lid.
*Place dough in pan and close lid, leaving1 inch open.
*Let rise until dough is nearly to the top of the pan (dont forget like I always do, or you'll have to squish it back inside the pan and then your loaf will be uneven)
*close pan and place in preheated (350*) oven and bake for about 25 minutes.
*pull back lid (be careful!) and check. If the loaf seems well cooked except for the top, remove the lid and bake for a further 5-10 minutes. (Be sure to keep an eye on it!)
*Turn out and cool on rack. Wrap in kitchen towel if you like.