Cricket Posted February 20, 2012 Share Posted February 20, 2012 If you bake your own bread, what size/brand bread pans work best for a loaf used for sandwiches? Quote Link to comment Share on other sites More sharing options...
OrganicAnn Posted February 20, 2012 Share Posted February 20, 2012 We make bread a lot. We don't make sandwich bread. They do make special sandwich bread pans with very straight sides. I think a gourmet cooking store would have them. For non sandwich bread, I tend to use glass (pyrex) pans. Either loaf shape or round. Quote Link to comment Share on other sites More sharing options...
stripe Posted February 20, 2012 Share Posted February 20, 2012 I think the typical size is 8-1/2 inches x 4 -1/2 inches for regular bread and 9x5 for quick breads. My preference is for something I can put in the dishwasher! ETA: Do any of you use that pullman style pan with the lid? Quote Link to comment Share on other sites More sharing options...
KAR120C Posted February 20, 2012 Share Posted February 20, 2012 (edited) If you bake your own bread, what size/brand bread pans work best for a loaf used for sandwiches? The one I have is for a 9" loaf (fairly small), straight sides and a lid that slides on to keep the top flat when it rises. This isn't where I got mine (local store...) but it's very similar: Williams-Sonoma Pullman Pans Edited February 20, 2012 by KAR120C forgot the link! Quote Link to comment Share on other sites More sharing options...
Annie G Posted February 20, 2012 Share Posted February 20, 2012 I use a 12 inch bread pan. The bread slices were just too large(tall) when I used a smaller pan. Quote Link to comment Share on other sites More sharing options...
kalanamak Posted February 20, 2012 Share Posted February 20, 2012 I think the typical size is 8-1/2 inches x 4 -1/2 inches for regular bread and 9x5 for quick breads. My preference is for something I can put in the dishwasher! ETA: Do any of you use that pullman style pan with the lid? Pullmans are very nice. Grease them well. I like Chicago Metallic. Quote Link to comment Share on other sites More sharing options...
JumpedIntoTheDeepEndFirst Posted February 20, 2012 Share Posted February 20, 2012 Pullmans are very nice. Grease them well. I like Chicago Metallic. I've looked at them lots of times but keep thinking everything will stick to the lid. Is there a best type of recipe for them? Quote Link to comment Share on other sites More sharing options...
PrincessMommy Posted February 20, 2012 Share Posted February 20, 2012 I don't make my own bread anymore but when I did I made 3 loaves with these: http://www.urbanhomemaker.com/productcart/pc/Bread-Pans-12-129p1653.htm i liked the longer loaves because my kids didn't really like the heals anyway. Besides, it was easy to bake 3 long loaves rather than 5 reg. sized ones. I would imagine there are other places to buy these that may be cheaper, but this is the site I know about. Quote Link to comment Share on other sites More sharing options...
LAS in LA Posted February 20, 2012 Share Posted February 20, 2012 My sister gave me a Pullman pan (the larger one) for Christmas. I love it!!!! It makes a great loaf in a size and shape which are acceptable to all family members (read, DH). I use the pan de mie recipe on King Arthur flour's website, but use half whole wheat flour and less sugar. Mine is made by AMCO Bakeware and has a silicone coating, so nothing sticks and I don't grease the pan at all. The only "problem" I've had is letting the dough rise too long (yes, I forget about it), so the lid pops up when it's baking. Mixing the dough is very easy by hand, and even easier if done in the bread machine. It's a great pan. Quote Link to comment Share on other sites More sharing options...
kalanamak Posted February 20, 2012 Share Posted February 20, 2012 I've looked at them lots of times but keep thinking everything will stick to the lid. Is there a best type of recipe for them? I've done white and wheat. You have to grease the lid. Then, it slides off. It takes a little practice, but you can remove the lid the last bit to get the top to harden a bit. The recipe needs to have a little oil or butter in it, but most sandwich bread does. Quote Link to comment Share on other sites More sharing options...
Forget-Me-Not Posted February 20, 2012 Share Posted February 20, 2012 I LOVE LOVE LOVE my Le Creuset bread pan. One of these days I'm going to get two more of them and throw out all my old nasty metal pans. Quote Link to comment Share on other sites More sharing options...
stripe Posted February 20, 2012 Share Posted February 20, 2012 I have a pyrex and a ceramic (not le creuset) pan and they work very well. My metal pans are looking pathetic! Quote Link to comment Share on other sites More sharing options...
JumpedIntoTheDeepEndFirst Posted February 21, 2012 Share Posted February 21, 2012 Thanks for the answers everyone. Perhaps I've got to take the plunge with the Pullman pan. Quote Link to comment Share on other sites More sharing options...
Guest Posted February 21, 2012 Share Posted February 21, 2012 I recently got the Norpro pans from Pleasant Hill Grain. I think I got the 10". I like them a lot. Quote Link to comment Share on other sites More sharing options...
Ellie Posted February 21, 2012 Share Posted February 21, 2012 I use a 12 inch bread pan. The bread slices were just too large(tall) when I used a smaller pan. :confused: Quote Link to comment Share on other sites More sharing options...
hsmom Posted February 21, 2012 Share Posted February 21, 2012 I recently bought a pullman off of Amazon. I love it since I don't have to grease it or anything. The bread doesn't stick at all! Just pops right out no mess at all. It is a USA pan 13x4x4 perfect size. ETA: I got this to store the bread in and I am 100% satisfied I did. The bread stays super soft and fresh way longer than any other storage container I have found. Quote Link to comment Share on other sites More sharing options...
stripe Posted February 21, 2012 Share Posted February 21, 2012 :confused: Maybe she means too tall? Quote Link to comment Share on other sites More sharing options...
Cricket Posted February 21, 2012 Author Share Posted February 21, 2012 Thanks for the answers everyone. Perhaps I've got to take the plunge with the Pullman pan. I think I'm going to try one of these pans too Quote Link to comment Share on other sites More sharing options...
Lady Florida. Posted February 21, 2012 Share Posted February 21, 2012 Maybe she means too tall? That's how I read it. Smaller pan means it rises more - it has to go somewhere, so it goes up. Longer pan means the loaf isn't as tall. Quote Link to comment Share on other sites More sharing options...
kalanamak Posted February 22, 2012 Share Posted February 22, 2012 I think I'm going to try one of these pans too search for recipes that are labeled FOR Pullman pans. If you have no luck, let me know and I'll see if I can dig out one or two. Quote Link to comment Share on other sites More sharing options...
hsmom Posted February 22, 2012 Share Posted February 22, 2012 I went to the king arthur site and found a few for the pullman pans. I have also had wonderful luck with regular recipes in my pullman pan. Quote Link to comment Share on other sites More sharing options...
Annie G Posted February 22, 2012 Share Posted February 22, 2012 Maybe she means too tall? Yeah, it actually did say too tall. Bread in a shorter pan is taller, meaning the slices are too big for a kid's sandwich. I use the same size recipe intended for an 8 or 9 inch pan, but bake it in a 12 inch pan. Quote Link to comment Share on other sites More sharing options...
stripe Posted February 22, 2012 Share Posted February 22, 2012 I understood your point. :) Quote Link to comment Share on other sites More sharing options...
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