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I've tried to like them, but remain tepid, and I've seldom finished even a small cocktail one; on the other hand, you'd have to fight me to prise one of the square ones from my hands.

I'm impressed, and now also interested in this pan, because if I don't use parchment paper, my loaves stick in a loaf-mutilating way.

The recipes seem like good ones, but just too...dough-present for my tastes

I'm bracing myself for the crust separating, regardless of what I do.

I feel like a heretic saying this, but I've never really enjoyed the Yonah Schimmel knishes, or any obviously dough-wrapped knish.

It's beautiful, and that's a great crumb!

Thank you! I'm planning on trying some combination of these techniques over the weekend. I still have questions: What makes the crust seem so...un-dough-like? How come it never bubbles/separates from the filling? Can the result I'm looking for be achieved in an oven? Am I out of my mind to be toying with the idea of trying to coat the knish mixture in batter, if I don't get the result I'm seeking with a traditional approach?

I have a huge craving for the sort of square potato knish that I've bought from New York City food carts, and in some delis. But, I'm in Denmark, which is notable for its complete absence of knishes, so I thought I'd make my own: They seem to be simple things, pillows of mashed potato mixture, apparently fried. The surface suggests...breading..? Not actual dough, though I'm guessing, because it's been a while, and I've never paid much attention to their surface structure, because I've been focused on devouring these delicious things. The internet has yielded nothing helpful, and even here, on eGullet, the recipes involve a far doughier exterior than what I crave. Anyone have a recipe they're willing to share, or suggestions, or observations? TIA🌟

This definitely gets my vote! Also, consider adding freeze-dried cherry powder to the mix.

It should. I've made this bread in all sorts of pans, including in a cast-iron, kettle-like cooking pot, on one occasion when all the loaf pans were being used for something else (I was staying with friends). That was about ten years ago, so I don't remember exactly how it came out, compared to the same bread baked in a stainless steel or tinned loaf pan (apart from that it was round), but I recollect the usual surface colour and texture. You may need to tweak the baking time, but I've found this recipe to be forgiving: The oven I used on that occasion was a large countertop unit with a glass door that fell off if you weren't careful when you opened it, and an unknown relationship between the dial temperature and the actual temperature, and the bread still came out fine.

That's The Best Recipe (1999), from the Cook's Illustrated gang, before it was America's Test Kitchen. I've found it very reliable for bread!

This recipe has given consistent results: SandwichBreadRecipe.pdfSandwichBreadRecipe.pdfSandwichBreadRecipe.pdfSandwichBreadRecipe.pdf

I do this, too, though not as a garland: I just string them on thread and hang them by one of the many exposed heat pipes (from one of the brackets) in my flat. It's really humid here, and I don't turn on the heat much, but within a few days, they're dry.

I second this. I had a startling and unpleasant experience when I was briefly convinced to try an all-raw-food diet, and forgot that merely soaking beans so they're chewable does not mean they're suitable for human consumption; they need at least some heat. The first and only time I ate raw, soaked beans, I chewed and swallowed a mouthful (perfectly acceptable, flavour and texture-wise), but my stomach was miles ahead of my brain on this one, and rejected the beans so rapidly and aggessively that I didn't even have time to feel nauseated, and barely made it to the sink in time to avoid making a mess of the floor. There weren't any other effects, fortunately (after briefly considering the situation, I remembered that beans need heat, and cooked them). I'd consider cooking legumes sous vide only if I was making a dish with mostly-cooked legumes, and wanted to finish them in a sauce and avoid overcooking them (but I've overcooked beans only when I forgot to set a time).

Fair point, but Italians don't necessarily prioritize originality over tradition, and there's a government body that specifies in detail the way many ingredients and dishes must be sourced or made, and this does include Neapolitan pizza (In English, here, https://eur-lex.europa.eu/eli/reg_impl/2022/2313/oj). MASAF rulings concerning how DOP, IGP, STG, and PAT products are defined (https://www.masaf.gov.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/2090) are a source of endless, highly enjoyable arguments all over Italy.