Reddit mentions: The best bread & loaf pans
We found 107 Reddit comments discussing the best bread & loaf pans. We ran sentiment analysis on each of these comments to determine how redditors feel about different products. We found 54 products and ranked them based on the amount of positive reactions they received. Here are the top 20.
1. USA Pan Bakeware Pullman Loaf Pan with Cover, 13 x 4 inch, Nonstick & Quick Release Coating, Made in the USA from Aluminized Steel
- USA Pan baking pans feature Americoat which promotes quick release of baked-goods plus fast and easy clean up; wash with hot water, mild soap and gentle scrub brush or sponge
- Nonstick Americoat coating - a patented silicone coating which is PTFE, PFOA and BPA free - provides quick and easy release of all baked-goods and minimal easy clean up
- Made in the USA; pan measures 13 x 4 x 4 inches
- USA Pan is a Bundy family company which has proudly manufactured high quality bakeware and provided jobs in the USA for over 50 years
Features:
Specs:
Color | Silver |
Height | 4 Inches |
Length | 13 Inches |
Number of items | 1 |
Size | Large Pullman w/Cover |
Weight | 2 Pounds |
Width | 4 Inches |
2. Wilton Perfect Results Non-Stick Mini Loaf Pan, 8-Cavity
Versatile mini loaf pan for baking breads, cakes and moreMade of steel; non-stick coating for easy release and quick cleanupPan dimensions: 10 x 15 in. (25.4 x 38.1 cm); Cavity size: 3.8 x 2.5 in. (9.7 x 6.4 cm)Limited 10-year warrantyDishwasher safe; however for best results, wash in warm, soapy wa...
Specs:
Color | Gray |
Height | 15.08 Inches |
Length | 1.58 Inches |
Number of items | 1 |
Size | 15.2 IN x 9.5 IN x 1.6 |
Weight | 0.7936641432 Pounds |
Width | 9.97 Inches |
3. Cuisinart AMB-9LP 9-Inch Chef's Classic Nonstick Bakeware Loaf Pan, Silver
9-inch nonstick loaf panHeavy-gauge aluminized steel construction for even heat distributionDurable nonstick coating on interior and exteriorThick rolled edges prevent warping even at high temperaturesDishwasher-safe; limited lifetime warranty
Specs:
Color | Loaf Pan |
Height | 3 Inches |
Length | 9.8 Inches |
Number of items | 1 |
Size | 9-Inch |
Weight | 1 Pounds |
Width | 6.1 Inches |
4. USA Pan Bakeware Pullman Loaf Pan With Cover, 9 x 4 inch, Nonstick & Quick Release Coating, Made in the USA from Aluminized Steel
Medium Pullman loaf pan has a cover and consistently bakes beautiful bread commercial grade and heavy gauge aluminized steel with a LifetimeUSA Pan baking pans feature Americoat which promotes quick release of baked-goods plus fast and easy clean up wash with hot water mild soap and gentle scrub bru...
Specs:
Color | Silver |
Height | 4 Inches |
Length | 9 Inches |
Number of items | 1 |
Size | Small Pullman w/Cover |
Weight | 1.35 Pounds |
Width | 4 Inches |
5. USA Pan Bakeware Aluminized Steel Loaf Pan, 1.5 Pound
Made in the USA from globally sourced materials; aluminized steel 1 1/2 lb Loaf Pan commercial grade and heavy gauge- measures 10 x 5 x 3 inchesUnique corrugated surface design facilitates air circulation for evenly baked goods and quick releaseCoated with Americoat - a silicone that is PTFE, PFOA a...
Specs:
Color | Silver |
Height | 4 Inches |
Length | 11 Inches |
Number of items | 1 |
Size | 1.5 Pound |
Weight | 1.3 Pounds |
Width | 6 Inches |
6. USA Pan Bakeware Aluminized Steel Loaf Pan, 1 Pound, Silver
- USA Pan 1-lb commercial gauge loaf pan is ideal for quick breads, yeast breads and your pound cakes will bake to perfection in this versatile loaf pan; pan baking dimensions are 8.5 x 4.5 x 2.75
- Unique corrugated surface design strengthens pan and facilitates air circulation for evenly baked goods and quick release
- Pans are finished with USA Pan’s proprietary silicone non-stick coating which allows for easy release and quick clean up; PTFE, PFOA and BPA free
- Folded construction ensures optimal strength and durability; wash with hot water, mild soap and gentle scrub brush or sponge
- USA Pan is a Bundy family company that has proudly manufactured high quality bakeware and provided jobs in the USA for over 50 years
Features:
Specs:
Color | Silver |
Height | 2.75 Inches |
Length | 8.5 Inches |
Number of items | 1 |
Size | 1 Pound |
Weight | 0.95 Pounds |
Width | 4.5 Inches |
7. Chicago Metallic Commercial II Non-Stick Perforated Baguette Pan - 59609
- CRISP GOLDEN BROWN BREAD EVERY TIME: The Chicago Metallic Perforated Baguette Pan bakes 3 loaves at a time; the air circulates freely around dough creating crisp, golden-brown crust.
- SUPERIOR HEAT CONDUCTION AND EVEN BAKING: This pan is made from heavy-weight aluminized steel for superior heat conduction and even baking.
- NON-STICK PAN: This baguette pan is diamond-quality and has non-stick dual coating.
- MEASUREMENTS: Easy to store and fits well amongst other kitchen goods; measures at 16" x 9".
- DISHWASHER SAFE: This pan is dishwasher safe, however hand-washing is recommended to extend the product life.
Features:
Specs:
Color | Silver |
Height | 1 inches |
Length | 16 inches |
Size | 16x9 inches |
Weight | 0.8598028218 Pounds |
Width | 9 inches |
8. Lekue Silicone Bread Maker, Model # 0200600M10M017, Brown
- Its versatile design makes it possible to bake real homemade bread in one single container
- Shaped as a partially closed bowl, the bread maker allows steam to circulate inside, making the dough moist and preventing the bread from drying out
- The side openings allow hot air to circulate inside the Bread Maker giving bread a crusty, golden texture
- Includes easy recipes to enjoy the taste and smell of traditional homemade bread
- Suitable for microwave and dishwasher safe; made of 100% platinum silicone to withstand high temperatures of up to 428ºF (220ºC)
Features:
Specs:
Color | Brown |
Height | 5.118110231 Inches |
Length | 9.055118101 Inches |
Number of items | 1 |
Size | Loaf Size |
Weight | 1 Pounds |
Width | 11.02362204 Inches |
9. Chicago Metallic Professional Non-Stick 2-Piece Healthy Meatloaf Set, 12.25-Inch-by-5.75-Inch, Grey - X50801
BAKE HEALTHIER MEATLOAF: The perforations in the baking rack drain fat and grease for healthier meatloaf; side-less lifting tray creates easy serving with mess-free slicing.SUPERIOR HEAT CONDUCTION AND EVEN BAKING: This pan is made from heavy-weight aluminized steel for superior heat conduction and ...
Specs:
Color | Gray |
Height | 3.3 Inches |
Length | 12.2 Inches |
Number of items | 1 |
Size | 0 |
Weight | 1.6 Pounds |
Width | 5.8 Inches |
10. Chicago Metallic Bakeware Glazed 4-Loaf Crimped Crust Bread Pan
Model #: 48514Material: 26 gauge aluminized steelAMERICOAT Plus silicon glazeWire in rim4 pans per set
Specs:
Color | Multicolor |
Height | 4 Inches |
Length | 17 Inches |
Number of items | 1 |
Weight | 10 Pounds |
Width | 10 Inches |
11. Masterclass Non-stick 2lb Loaf Tin, 23 x 13cm (9" x 5")
Size: 23cm x 13cm (9" x 5")Dishwasher, oven, fridge and freezer safe.Twenty year guarantee.Five year non-stick guarantee.
Specs:
Height | 1.0850021677909 Inches |
Length | 3.5650071227416 Inches |
Weight | 1.25222564816 Pounds |
Width | 2.0150040258975 Inches |
12. Wilton Performance Pans Long Aluminum Long Loaf Pan, 16 x 4-Inch
- Makes extra long loaves of yeast or quick breads, pound cakes and more
- Color: Silver
- Heavy gauge aluminum construction ensures even heating and long wear
- Pan dimensions: 16 x 4 x 4 in. (40.6 x 10.2 x 10.2 cm)
- Before first and after each use, wash in warm, soapy water for best results
Features:
Specs:
Color | Silver |
Height | 4.38 Inches |
Length | 16.3 Inches |
Number of items | 1 |
Size | Jumbo |
Weight | 0.37 Pounds |
Width | 4.85 Inches |
13. Wilton Recipe Right Non-Stick Mini Loaf Pan Set, 3-Piece
Set of 3 mini loaf pans lets you bake more at onceMade of steel; non-stick surface for easy release and quick cleanup5.75 x 3 in. (14.6 x 7.62 cm)Limited 10-year warrantyDishwasher safe; however for best results, wash in warm, soapy water before first and after each use
Specs:
Color | Black |
Height | 2.12 Inches |
Length | 5.74 Inches |
Size | 3-Piece |
Weight | 0.21 Pounds |
Width | 3 Inches |
14. LoafNest: Incredibly Easy Artisan Bread Kit. Cast Iron Dutch Oven and Made in France Non-Stick Perforated Silicone Liner [Blue Gradient].
- LoafNest : The Revolutionary New Way to Easy Artisan Bread at Home. Professional Non-Stick Liner with Custom Cast Iron Dutch Oven for Home Bread Making.
- EASY: No-Kneading, No-Shaping, No-Mess, No-Fuss, No-Cleanup. Less Than 5 Minutes of Effort to Get Professional Quality Bread at Home. 94% of users make bread more often with LoafNest than before.
- TASTY AND HEALTHY: Crunchy Crust and Soft Airy Crumb. Your Own Healthy Natural Ingredients. Start with just Flour, Water, Salt and Yeast (or Sourdough starter). Add More Natural Ingredients for More Flavorful Loaves.
- RELIABLE: Consistently Great Results Every Time. No Guesswork for Great Bread. 96% users make better bread with LoafNest than before.
- THOUGHTFUL DESIGN: Based on Proven Bread Science. Designed in The Netherlands, Made in France (Liner) and China (Dutch Oven).
Features:
Specs:
Color | Blue Gradient |
Height | 5.7086614115 Inches |
Length | 9.055118101 Inches |
Weight | 9.479877266 Pounds |
Width | 5.7086614115 Inches |
15. Dr.Oetker Enamel Loaf Pan, 10-Inch
10 inch enamel loaf pan by dr. oetkerEnamel pans are cut and scratch resistantExceptional non-stick qualityHeat safe to 750 degrees Fahrenheit10 year warranty
Specs:
Height | 2.755905509 Inches |
Length | 9.842519675 Inches |
Weight | 1.10231131 Pounds |
Width | 4.5275590505 Inches |
16. Chicago Metallic Commercial II Traditional Uncoated 1-Pound Loaf Pan - 49042
Made from heavy-weight aluminized steel for superior heat conduction and even bakingTraditional, uncoated baking surfaceFeatures folded corners and a wire rod reinforced rim to prevent warping1-pound loaf pan; measures 8.5-inch by 4.5-inch by 2.75-inchDishwasher safe, however hand-washing is recomme...
Specs:
Color | Silver |
Height | 2.75 Inches |
Length | 8.5 Inches |
Size | 1-Pound |
Weight | 0.8 Pounds |
Width | 4.5 Inches |
17. Party Bargains Loaf Pans | Heavy Duty Durable Quality Disposable Aluminum 2Lb Bread Tins | Perfect for Bakery, Homemade Cakes, Meatloaf & Food Serving - 8.5" X 4.5" X 2.5" | Pack of 20
✅ Heavy-duty Aluminum Pans: Sturdy and strong disposable oblong foil pans which are made of superior quality aluminum foil. Party Bargains aluminum pan is ideal for cookouts, baking, broiling, roasting, grilling or even taking food somewhere for someone and not to worry about getting the pan back....
Specs:
Color | Silver |
Height | 2.5 Inches |
Length | 8.5 Inches |
Number of items | 1 |
Size | 2 LB |
Width | 4.5 Inches |
18. casaWare Loaf Pan 9 x 5-Inch Ceramic Coated Non-Stick (Silver Granite)
This Pan Features Our Exclusive Silver Colored Granite Ceramic Coated Easy Release Baking Surface. Its Rich Cream And Brown Accent Flecks Make This Bakeware Both High Fashion And High FunctionCeramic Non-Stick Technology Provide A Greater Baking Experience. Very Easy To Clean. Just Wipe Or Scrub Sof...
Specs:
Color | Silver Granite |
Height | 2.9 Inches |
Length | 11 Inches |
Number of items | 1 |
Size | 9 Inch x 5 Inch |
Weight | 0.9 Pounds |
Width | 5.9 Inches |
19. CHEFMADE Loaf Pan with Lid, Non-Stick Bread Pan Bakeware Durable Carbon Steel Bread Toast Mold with Cover Bread Pan for Baking Bread Pan Bread Tin for Homemade Cakes, Breads and Meatloaf
- 🍞[Two Uses for One Loaf Pan]: This pullman loaf pan w cover can not only bake square bread, but also make bread toast. According to your preference, you can choose whether to use the cover . Intimate design realizes two uses of one pulman bread pan.
- 🍞[Heavy Carbon Steel Bread Pan]: Chefmade loaf pans are manufactured with heavy, reliable, food-rated gauge carbon steel. Food-grade Silicone coating, non-Teflon release in high temperature , PTFE & PFOA FREE, so you can focus on getting delicious things cooking!
- 🍞[Non-Stick Pullman Pan and Bottom Vent]:You can easily pop out bread from black toast pan without harming its appearance. Secondly, the bottom vent design allows the dough to be heated more evenly and has a richer taste. ★Note: When you need to bake with batter, you need to add a piece of parchment.
- 🍞[Standard Size and Easy to Clean]:External Size: About8.38 x 4.8 x 4.5inch; Interior size: About 7.5x4x4.4inch
- 🍞[Easy to Clean]:★Hand wash recommended, dishwasher will damage the surface. After washing , dry the bread pan in the oven, make sure the corners retain water is dried completely in the oven.
Features:
Specs:
Color | 1Pcs Loaf Pan Gold |
Height | 6 Inches |
Length | 8.4 Inches |
Number of items | 1 |
Size | 1Pcs Loaf Pan Gold |
Weight | 1.43 Pounds |
Width | 4.8 Inches |
20. Wilton Bread Loaf Pan, Extra Long - 16 x 4.5-Inch
This long loaf pan makes extra large loaves of yeast or quick breads, pound cakes and moreMade of steel; non-stick coating for easy release and quick cleanupInner dimensions: 2.5 x 16 x 4.5 (length and width taken at top of pan)Limited 10-year warrantyDishwasher safe; however for best results, wash ...
Specs:
Height | 18.25 Inches |
Length | 3.76 Inches |
Number of items | 1 |
Size | 16" x 4.5" |
Weight | 2 Pounds |
Width | 4.79 Inches |
🎓 Reddit experts on bread & loaf pans
The comments and opinions expressed on this page are written exclusively by redditors. To provide you with the most relevant data, we sourced opinions from the most knowledgeable Reddit users based the total number of upvotes and downvotes received across comments on subreddits where bread & loaf pans are discussed. For your reference and for the sake of transparency, here are the specialists whose opinions mattered the most in our ranking.
It's pretty fun, because (1) there are endless new toys to acquire (if you're into that!), and (2) it's actually fairly budget-friendly after you get the initial hardware out of the way (ex. KitchenAid mixer etc.)...I mean, a 50-pound sack of flour is like twenty bucks, and you can make a zillion loaves of breads & cookies out of that! I do get a few premium ingredients for specific recipes here & there, but mostly I just use run-of-the-mill ingredients & get really great results!
It's also really fun amping up both the quality of your results & the experiencing of your cooking & baking time. For example, I cook these amazing five-hour carnitas in the oven, which is one of the things that got me into using leaf lard (which then turned into other incredible things, like lard-based oatmeal cookies). But then the off-the-shelf tortillas were disappointing with those stellar carnitas, so I picked up a cast-iron tortilla press (for smashing, not baking!). I then combined that with a lard-based tortilla recipe and oooooh yeah that's an awesome combination of textures, flavors, warmth, and happiness, hahaha! So going down rabbits holes is quite fun with baking!
I do a lot with my 8-cavity mini-loaf pan, which surprisingly freeze well! Banana bread & pumpkin bread with sweet cream cheese spread, cornbread, chocolate chocolate-chip bread, the list is endless! I also bake excellent homemade Twinkies in various flavors on a regular basis. I was never an overly-huge Twinkie fan, but one of my favorite bakeries makes them in a million flavors with a million different fillings & coatings (chocolate-dipped, white-chocolate dipped & dark-chocolate striped, peanut-butter filled chocolate twinkies, raspberry cake coated with coconut, etc.). So endless variations are also quite fun with baking!
If you want to build up your skills on the more technical side, Bigger Bolder Baking is a fantastic website to check out. If you want a few top-notch (I'm talking like "WOW!") recipes to try out right off the bat:
You'll discover a lot of little tricks over time. For example, which those chocolate-chip cookies above, whipping the cream & sugar & butter & eggs into something that literally resembled whipped cream is a really great trick to know about...most people just stir those together until combined, but they will actually change color, texture, and consistency when whipped long enough! Side note, if you have a KitchenAid, I highly recommend getting a SideSwipe blade (available on Amazon, be sure to get the right blade for your mixer!).
On that topic, I also recommend getting a coated dough hook & an 11-wire whisk. Wait until you try homemade marshmallows! (super easy with that whisk attachment!) When it gets cold out, I cut those bad boys into 2" chunks, skewer them, heat up some water for the delicious Stephen's hot cocoa powder mix, and then torch the marshmallows. That combination came out so good that I started hosting annual hot chocolate parties, lol!
You can get as creative as you want to with baking, too...like with cakes, you can airbrush them, do drip cakes, mirror glaze cakes, you can torch the tops of cupcakes, make cake pops, the list is endless! Depending on what stage you're at in life, especially in my case as a working adult with a family, I don't get a lot of opportunity for creative outlets due to a lack of free time (and energy, tbh lol), but my family has to eat, and baking is a fun way to amp up your enjoyment in life by making cool stuff you can eat & having fun doing it!
Plus pretty much everything is actually really easy, no matter how complicated it looks...you're just following someone else's step-by-step directions, that they have painstakingly figured out for you through probably dozens of iterations to get it perfect (as Stella did when perfecting her lacy brown-butter cookies!), and that mostly boils down to (1) mix stuff in a bowl, (2) bake it, (3) don't burn it, (4) let it cool down & "set". That little four-step process yields amazing no-knead bread, pan pizzas, twinkies, cookies, brownies, you name it!
Yesterday someone asked for a meatloaf recipe, so I typed it up. Here it is again.
I got this guys and girls!
Obviously with meatloaf the primary ingredient will be meat. Ask 10 people, and you'll get 20 different answers about what the right meat should be. Some people insist it's ground beef, pork and veal, some other people insist it's lamb chuck, some other people insist it's grass feed Angus sirloin.
All those people are wrong. It's a mother f'n meatloaf, the primary goal when making a meatloaf is to get some cheap protein into hungry mouths. You want authentic, then get authentic, meatloaf is made with the cheap stuff from the store. That doesn't mean it isn't good, but lets not over complicate some peasant food shall we.
I buy what's on sale. Most often that is 80:20 beef (80% meat 20% fat) sometimes that a pork and beef blend which is also about 80% meat... The important thing is to buy minced meat with a high fat content. The fat helps to keep the loaf in one piece, and if you cook it like I do the drained off fat makes the best potatoes in the solar system. In Canada and the UK you'll often have trouble buy minced meat with enough fat.
Okay so you've sourced your mince. The standard loaf tin that available in most any store happens to fit 1.5 lbs or about 800g of roast beef plus the ingredients we are about to add. Speaking of the other ingredients, you need 1 carrot 1 celery stick 1 onion (buy a big brown onion about the size of a softball, use about half for the meatloaf) a bunch of parsley (add about 2/3 of what is pictured here) and about 1 oz of capers (or half of the 2 oz containers that are commonly available) chop all of those in a food processor to start what I like to call, ineloquently, the flavor paste. Add the veg mix to a pan, along with ~1 cup of stock and allow to simmer until the stock has almost completely dissipated.
Once you've cooked the diced veg add to a bowl with the mince. Then add about 2 tbsp of dried mustard, and 2 tbsp of Worcestershire sauce, 1 whole egg and 1/2 cup of bread crumbs. Many people add some tomato paste or ketchup, I personally don't like it. Pack all of this tightly into the loaf pan. And here's a secret, turn the pan upside down into a casserole dish or anything that is deep enough to capture the fat will drain from you're meatloaf. Cook for 30 minutes at 350f.
After which, drain the fat from the meatloaf, onto a pan of potatoes (which I forgot to tell you to buy) add the 1/3 bunch of parsley you have left, and the 1/2 onion. I personally feel this is the best part of the dish, so feel free to add more spices to your potatoes, I like a pinch of paprika, cumin, course ground pepper, salt, and some minced garlic. Thyme is wonderful as well so if you have some fresh add it, or dried.
This becomes a little awkward to cook, since the meatloaf you just stole the fat from has, maybe, another 20 min left in the oven, while the potatoes have another hour to cook.
You could use this time to search out a good recipe for a meatloaf glaze, since I'm not sure I have it nailed down yet. What I do is use about 3 parts ketchup, 2 part brown sugar, 1 part mustard. I heat this up in a pot. When I put the meatloaf in for the final cook, I lift up the bread tin (which was upside down) and coat it with the glaze. Doing it this way gives the meatloaf a maximum surface area for the sweet glaze.
Added some pics.
This is the amount of beef (80:20) i add
I take my carrots, onion, parsley, celery, capers, and blitz it in a food possessor until it looks something like this I add some mustard, whochester, and chicken stock and let it simmer for a while like this
Mix in 1 egg, 1/2 cup bread crumbs another 1 tbsp mustard into a bowl like this Pack that mix into a bread tin like this since it has a lot of fat that you'd rather let drain, and capture to make another dish better turn it upside down in a casserole dish, like this
Not yet completed as of this post. Use the fat from the meatloaf to flavor a pan of potatoes, along with the half an onion, and parsley you bought (according to my directions) to flavor the meatloaf.
RECIPE ONE: BASIC BREAD
Alright fuckboys, time to cook again. Now you’re probably thinking, “But i can just buy bread!”.
Correct.
You can also cook it, idiot.
And trust me, you’d be surprised how much people will love some basic-ass homemade bread. Not to mention it’s cheap as fucking dirt, absolutely delicious, and useful in so many meals. Remember that paprikash? Now use your own bread. A recipe later (hint, it’s the bacon) will be able to utilize this bread to make a sandwich. Toast it, sunny side up some eggs and boom there you go, delicious breakfast. And how fucking independent are you if you don’t need the store to make your own goddamn bread, you fucking survivor man. You don’t need no bitch-ass walmart to make a steamy loaf. Alright, enough chat, let’s get cooking.
Here’s what you’ll need.
¼ oz packet active dry yeast (BUY)
1 tbs salt
2 tbs oil (I use Canola but most shit works)
2 ¼ warm cup water
6 ½ cup flour (the all-purpose flour you have will work, but Bread Flour will make it less chewy)
3 tbs + ½ tsp sugar
In addition, you’ll need something to actually cook this in. (Get two of these bread pans)
Get a big-ass bowl. Excellent, now put the warm water in it, but make sure it’s not too hot. Too hot and you’ll kill the yeast (which is alive, by the way). Now dissolve the yeast and the ½ tsp of sugar into the bowl (make sure it’s ½ teaspoon and NOT tablespoon). Let it sit until bubbles form on the surface.
Awesome. Now, use a whisk to whisk together 3 cups of flour, the remaining sugar, and the salt in a separate bowl (you’re not combining it with the water yet). Get it smooth.
Stir oil into the yeast mixture. Now, pour the flour mixture into the yeast mixture and beat until smooth (use your heads or a large spoon, not the whisk). Stir in the remaining flour ½ cup at a time until the dough is soft and you’re satisfied with how it looks and feels. This is something you’ll have to learn over time as you cook.
Lay some flour out on a clean kitchen surface and knead the dough until it’s nice and smooth and has an elastic feel to it. If you don’t know how to knead bread, I’m not going to write it out so just watch this video (here). It’s a minute long and shows pretty well how to knead dough. Do this for 10 minutes.
Now placed it into a large, greased bowl. (to grease something, use a small paper towl dipped gently in crisco or oil to rub it down). Turn it over once to grease both sides of the bread. Now cover it in seran wrap (make sure it’s air tight), and let it sit for 1 ½ to 2 hours; if you did everything right, it should double in size.
Now take it out and push it down, compressing it a bit. Place it onto a floured surface, and break it into 2 pieces. Form into loafs and place each loaf into a greased bread pan (same greasing method as before). Cover with seran wrap, and let double in size again for 1 ½ to 2 hours.
Bake that shit at 375 degrees on the center rack until it’s a nice golden brown. If you don’t have a thermometer, or just don’t feel like poking holes in your bread, you want the crust to be a nice golden brown and for it to sound hollow when you tap it.
There you go. You cooked bread.
I'm proud of you.
Do you have kids? Make cloud dough! 1 cup of baby oil to every 8 cups of flour. It's a very cool texture, and fun to play with. My son loves cloud dough; I can't wait till the weather warms up so I can make more for him to play with outside (get one of those cheapo wading pools, they're perfect for small sandboxes.)
Otherwise: Bread! I love to bake.
Quickbread
2 1/2 C warm water; 6 TBS sugar; 3 TBS yeast; 2 TBS oil; 6 C flour; 2 tsp salt; 1 tsp baking powder
Stir together water, yeast, sugar, and oil. Let sit for 5 min, until it becomes frothy on top. Add flour, salt, and baking powder. Mix well and knead lightly.
Pour into two standard loaf pans (I have one of these, and regular loaf pans just don't do it for me anymore. I love this thing so much) and brush (optional) with milk or honey (I mix milk and honey together and brush all over it. It helps produce a softer crust, especially in an open pan.)
Bake at 400 degrees F for 10-15 minutes. I actually don't remember what I do for mine; it's different because of the pan. I prefer low temps and longer bake times. Took me a couple goes to get it perfect.
Also, here's a recipe for English Muffin Bread that is really easy and very, very good (and makes excellent French toast). Word of caution on that one, though, it does not keep very long (about two or three days), so I'd recommend freezing three of the four loaves that the recipe makes, or give them away. They do make excellent gifts.
I love baking. I ONLY buy 25 lb bags of flour, and hoo boy do I go through them fast. Glad flour is cheap!
Honestly I didn't want the no-knead Artisan Boule stuff that NYT popularized (the 'lively crust' broke my mouthparts a few years back), I just wanted a solid sandwich loaf that didn't require a struggle. I started this year with the no-knead and twisted it left and right to improve it towards my goals.
I'm about a dozen iterations in, but currently my best version is:
.
.
I tried a lot of different recipes that called for way too much yeast or time or both. Protip: If it tastes too yeasty, cut down on the initial yeast, or cut down on the time spent rising. Yeast will double in maybe two hours; I ended up cutting it into tiny fractions of a teaspoon with some success (though 10 hours is a convenient rise time for me). When yeast runs out of easily available simple carbs (I think?), it will start to metabolize more complex carbs/proteins that cause interesting sour flavor compounds like alcohols to come out. Some people want more of these, some less; Sourdough has more than bland sandwich bread.
This loaf is fairly large & long, and gives a reasonable number of slices. I'm interested in trying out a wider/taller pan, but haven't decided on one yet. I cut it with this beautiful bastard: https://www.amazon.com/Tojiro-Almighty-Knife-345mm-FG-3000/dp/B001TPDYGM/ which works great. A monster of a knife; Blade length minus depth of loaf scales with slicing ease for a given knife sharpness/design.
I accidentally learned how to make some really good soft white sandwich bread last summer. It started out as a batch of whole wheat bread, but I absentmindedly used AP flour instead of whole wheat flour. I didn't want to waste it and I was curious how it would turn out so I baked it. The result was a soft and chewy white bread that isn't quite as soft as white bread from the grocery store. I now make a loaf every week.
Here is the recipe that I was trying to make: https://www.kingarthurflour.com/recipes/classic-100-whole-wheat-bread-recipe
Here is the pan I use: https://www.amazon.com/gp/product/B002UNMZP8
Here is the recipe as I currently make it:
Honey White Bread
1 cup warm water
1/4 cup honey
1/4 cup canola oil
3 - 1/2 cups all purpose flour
1/4 cup dry milk
2 tsp instant yeast
1 tsp kosher salt
1 tsp diastatic malted barley flour (optional)
In a stand mixer, combine all ingredients with paddle attachment on low until it forms a ball (about one minute). Switch to the dough hook attachment and knead for about eight minutes on medium low speed. After kneading, use your hands to shape the dough into a ball. Place the dough ball in a clean bowl and cover loosely with plastic wrap. Proof at room temperature until double in size (1 - 2 hours).
Turn proofed dough out onto a lightly floured surface and knead until most of the large air bubbles have been released. Form the ball into a loaf shape and place into a bread pan lightly greased with lard or vegetable shortening. Gently press dough into the pan until flat and nearly touching the corners. Cover loosely with plastic wrap and allow to rise.
When the top of the loaf is standing about one inch above the top of the pan, preheat the oven to 350° F. When the oven is hot, carefully remove the plastic wrap and place bread in the oven on the center rack. Bake for 20 minutes, then cover loosely with foil and bake for an additional 15 - 20 minutes or until the internal temperature is 195° F.
Remove from oven and allow to cool for one minute. Remove bread from pan and place on a cooling rack until cooled completely.
Enjoy!
Store in a clean plastic bag at room temperature.
This is a basic list with mid-grade item recommendations as links. You can definitely shop around and find better deals, but this will give you a place to start your shopping excursion from. Considering hitting up a local restaurant supply store for really good deals.
you can cook anything in that little oven you could cook in a large one. Just smaller amounts. I have a toaster oven and LOVE IT!
I have a set of pans like this in this size.
https://www.amazon.com/Wilton-Recipe-Right-Non-Stick-3-Piece/dp/B002HJ35YA/ref=sr_1_9?
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they work great for single serve loaf pans in the toaster oven and you would be able to use at least 2 if not all three of them at one time.
https://www.copymethat.com/r/n6pMVVd/meatloaf-with-2-possible-toppers/
you could make these...
https://www.copymethat.com/r/LNYznIZ/baked-pizza-taquitos-baker-mama/
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These pans should work for your little oven. (I might have to order these for myself)
https://www.amazon.com/Anchor-Hocking-Basics-Quart-Glass/dp/B00CE6Q2HI/ref=sr_1_2?
and your recipes will have to be cut in half
to fit in the pans and into your oven.
For this recipe use half of the package of crescents, maybe bake the rest for breakfast, and then use the remaining for your casserole. you will only use half of the Alfredo sauce so the second half you can use for Alfredo pasta, for pasta with some chicken.
https://www.copymethat.com/r/US6M7TC/chicken-alfredo-casserole-i-dont-remembe/
these are great and easy to break into individuals
https://www.copymethat.com/r/nUiElJG/foil-pack-chicken-and-broccoli-dinner-bi/
https://www.copymethat.com/r/8AUp6f5/smoked-sausage-and-potato-foil-packs/
these work with the Boboli crust or the tortillas
https://www.copymethat.com/r/s2F2BUz/tortilla-pizza/
this half recipe should work for both of your casseroles (from above)
https://www.copymethat.com/r/4GAvJYy/overnight-meatball-and-pasta-casserole/
you know for this one just make what fits on your baking sheet that you have.
https://www.copymethat.com/r/z2ZegXs/30-minute-sheet-pan-potatoes-and-chicken/
https://www.copymethat.com/r/RK4mbU0/baked-flounder-with-fresh-lemon-pepper-m/
https://www.copymethat.com/r/UVW1l7E/honey-balsamic-sheet-pan-chicken-and-veg/
https://www.copymethat.com/r/l6gYGIr/korean-chicken-and-vegetables/
https://www.copymethat.com/r/FfR4QSo/sheet-pan-garlic-parmesan-chicken-and-po/
Hope some of this information helps you out. and maybe some of the recipes
I picked up the LoafNest on Prime Day from Amazon. I have always been intrigued since their Kickstarted campaign but could not justify the price. When it showed up it was a bit smaller that I would have guessed but Amazon's return policy was a huge factor in what made me pull the trigger. Like the directions suggest, I made the first loaf as per their recipe. It is basically the NYT no-knead recipe. It turned out decent. I made another, tweaking the recipe slightly that had better results. I was always planning on using this for sourdough and actually grew to like the smaller size as there are only two of us in the house and it is rare that we get through and entire loaf/boulle. I have also been wanting to experiment with einkorn so this was also a first. I did not follow any recipe (nor keep notes) but I tried to keep the total flour near 400g to fit in the LoafNest liner. I used about 200g water, 90g of starter and 8g of kosher salt. 5-ish hours autolyse while the starter was developing. I had to add water and then more flour when I was mixing because einkorn is like modeling clay when it gets wet. Four total stretch and folds with 30 minute rest periods between, a pre-shape, then a final shape and into the banneton. I let it rest for 30 minutes then into the refrigerator for 16 hours to cold proof. Preheated the LoafNest at 475f for 30 minutes then scored the dough straight from the fridge and into the liner. 2 ice cubes into the base of the LoafNest, put the top on and set it in the oven. Reduced the temp to 450f for 40 minutes. Removed the lid and let it go for an additional 5 minutes and here we are.
For the bread, I have a great bread recipe that is really easy, you just need about 5 hours of time, a 10 inch loaf pan like this and these ingredients:
for two 10 inch breads
mix all of this really good, let it rest for 1.5 hours. Smoke a blunt or shower or do something else.
Then add
Oh, and I usually take only half of the stuff listed and make just one bread.. I live in a single household and this bread lasts me around two to three days. Totally awesome with cottage cheese and filling! sometimes I only need two or three thin slices.
knead this for about 15 minutes, you want the salt to get everywhere evenly. Let it rest in the buttered loaf pan for 2.5 hours, second blunt break, then bake at 200°C! for one hour (NOT FAHRENHEIT!, I'm to lazy to convert right now). I make variations of this bread for three months now and I never looked back to shelf bread since.
I make caloric-dense banana breads and pumpkin breads. They are easy to mix up, cheap, and freeze well in chunks or in fat slices. I don't cut corners on fat or sugar, since my teenage son needs as many calories as he can easily consume before he "gets tired of eating". I use an old, small, low-powered kitchen aid mixer but I think an inexpensive hand mixer would work, too.
Banana Bread:
First:
Cream together:
Second:
Add 3 medium very ripe bananas in chunks, one or two chunks at a time while beating on medium
Third:
In another bowl, whisk together:
Fourth:
Add this flour mix alternately to the batter with 1/2 whole milk, starting and ending with the flour.
Fifth:
(Optional) Add chopped nuts and/or chocolate chips
Sixth:
(Optional) Sprinkle top with cinnamon-sugar (we keep this mixed up in a shaker)
-------------------------------
Scrape into greased and floured loaf pan and bake at 350 until the middle is done - until a knife comes out completely clean. If the top is getting brown too fast while the center is still not cooked, then cover the loaf with a sheet of aluminum foil.
When done, turn out of the pan to cool (preferably on a wire baking rack). When completely cool, you can slice and freeze in individual baggies. You then pop a few into the fridge to thaw overnight and they'll be ready to whenever. Just make sure you don't open the baggie until the slices is completely thawed or it will get soggy.
They don't need to be refrigerated once they are baked. If you don't freeze them, they'll last several days on the counter.
If you really want to go to town on compact calories, add a lot of nuts and chocolate chips, then a lot of cinnamon sugar on top before baking. Even people that say "ew" to banana bread scarf this down.
To avoid having to grease and flour pans, we use this loaf pan. It releases very cleanly, just make sure to use a silicon spatula on the edges because it has a very thin silicon coating that can be scraped off with metal utensils.
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If you want the pumpkin bread recipe, LMK.
The great thing about prep after surgery is the small amount of food. More fits into the fridge. You cook once a week or every 2 weeks and just heat it up.
Get some containers you can microwave. I bought some cheap containers on amazon with compartments so the stuff does not mix (in case of souce/gravy) or invest in some that last longer. These
The first time I prepped I made some meat plus sides of cauliflower and broccoli. It started to smell badly after day 4 in the fridge so I had to throw it away. I should have frozen the food and not just used the fridge. I think if you don't eat it in 3 days you should freeze it.
Perfect for prep is shredded chicken (or beef or pork) or meatloaf or steak (cut in very small pieces). The shredded chicken you can mix with all kinds of tastes like teriyaki or curry... whatever you prefer. It all heats up nicely in the microwave.
Stews or soups are good too. Instantpot is your friend. I use mine for all the meat or vegetables. Especially in the beginning you need as moist food as possible. Dry chicken will not sit well and if it is in a stew or with some liquid it works.
Some stuff is just too much work to prep. I make them fresh like eggs for breakfast.
This is how I started but I got lazy. It is a lot of work to prep for 2 weeks. That whole day is gone.
So... What I do now... And that is just me. I have small 5 oz plastic cups with lids. I put the meat in there and freeze those. Or I make little meatloafs (8 loaf sheet pan) with turkey and freeze those. Vegetables I buy now in a steamer bag (I got too lazy to prep vegetables) but one steamer lasts for 2 meals. And when it's time for dinner or lunch I just grab one meat item and a steamer and am good. The meat container I have already calculated and added to MyFitnessPal App. One click and the diary is done.
Variety is important or it gets boring. And... All this is for the stage when you can have all foods. :-)
I hope you did not want to prep for the whole family... That would be soooo much work. I am single so it is easier but really... Instantpot.
(sorry for the unstructured answer but I just wrote what was in my mind and that was not in any sequence.)
>It did have some stuff that had stuck prior, but mostly on the sides
That can do it, actually. A dirty pan is often the main culprit.
Also, if you had any dried fruit in the bread, the sugars can help fuse to the pan. Heavy oil spray can help prevent that.
A cheap, thin pan can also cause hot spots and result in burning, which can often stick. A commercial loaf pan isn't expensive and will last you the rest of your life. They just aren't very pretty, if that's something you care about.
Quick Edit: Also EGG WASH. Very important to go as light as possible and to not have a bunch of it dripping down into the pan, that stuff acts like super glue when it bakes.
Alright. I work oilfield. I get the dirty hands thing. So, here's my solution.
https://www.amazon.com/dp/B00030DLEE/ref=cm_sw_r_cp_apa_2ZMFzbB7G95ER
I'm assuming the tractor has 12v plugin?
Meal prep some breakfast burritos and freeze them. Stick one in it first thing and then when it's time to eat, plug it in about an hour before hand. Piping hot breakfast burrito. Flip it half way if you can.
Then, bring a meal prep container of rice chicken and veggies and a small container of soy, dump it into this: https://www.amazon.com/dp/B01K27PHNK/ref=cm_sw_r_cp_apa_11MFzb8E0ATGB
And heat it up for about thirty minutes, and enjoy. But since you're driving, that's difficult. So, make some lunch burritos too! Chicken in taco seasoning, with cut up onions and peppers and cheese, and just assemble a couple in advance the night before and warm it up.
I've also found that Mason jars with soup warm up well, and so do canned soup if you don't forget it in there and it blows up.
But truly the dirty hand thing is not an issue. Buy disposable rubber gloves and throw them on to eat if you need to grab food like fruit or otherwise.
Hope that helps.
Every week I make a pullman loaf. It's a perfectly square bread which is excellent for sandwiches. It's also quite delicious.
Here is the pan I use and also the recipe that I use.
This is the best keto chocolate cake recipe that I have made that uses coconut flour. I found it to be really moist!
Instead of making it into an entire cake, I used this pan and got 16 mini cakes out of the original recipe. With my ingredients that I used, it came out to approximately 4 carbs a serving. I didn’t make the icing though, but I’m sure it is delicious!
Edit: I just realized that you said brownie and not cake, but this cake recipe reminded me of a cake brownie.
You need to find cookware that says PTFE-free (Teflon is the brand name, PTFE is the technical name for the chemical). When I got my birds, I replaced all of my Teflon cookware and bakeware with ceramic, and it works great, food doesn't stick to it at all and it's easy to cook/bake with.
Here's the griddle I have:
Bialetti Aeternum Red 7198 Square Griddle, 10-inch
And I have two different sizes of this line of pans:
Bialetti® Silver Titanium Nonstick Fry Pan
(Edit: I just realized that the Bed Bath and Beyond site that I linked above doesn't state anywhere that these Bialetti frying pans are PTFE-free, but if you go into the store, the product packaging definitely says PTFE-free on it.)
And here's the loaf pan I have. I also have several other pieces of bakeware, all from this same casaWare line of ceramic pieces.
casaWare Loaf Pan 9 x 5-Inch Ceramic Coated Non-Stick (Silver Granite)
Hope this helps!
This one is great. But there are 3 holes at the bottom so if you have oil in it, do use something to catch the grease. Makes beautiful evenly browned loaves for my old inlaws. I actually quit aluminum products, including foil, for years and don’t use this tin baking for my own family. However, I keep this tin to bake for inlaws as I couldn’t find one in stainless steel or glass of their fav sandwich loaves.
CHEFMADE Loaf Pan with Lid, Non-Stick Bakeware Aluminium Alloy Bread Toast Mold with Cover Bread Pan for Baking Bread Pan Bread Tin for Homemade Cakes, Breads and Meatloaf https://www.amazon.com/dp/B07QBNQD1J/ref=cm_sw_r_cp_api_i_fLOSDbV8PG52C
Damn. I thought I was doing good when I combined a Safeway special offer price of like $2.35/lb with a $3 off $15 meat counter purchase coupon. I salute your budget meat buying and am curious "where/how?"
Make a meatloaf. Such a great dish for sandwiches. I just got one of these "saddle" meatloaf pans and am looking to use it.
Thanks! I used this 16x4.5 pan. as on my first attempt to make this recipe I found out we only had one 9x5 bread pan in in the house, so I halved the recipe, it turned out good, but it was gone too quickly. I wanted a pan I could bake the whole thing in at one time and have the end result look more like store bread.
I just google easy bread recipe and used the first one that showed up. This one here
I have a USA loaf pan (search "loaf pan"; this is the exact one I have) that I am just loving to pieces compared to my darker bakeware. I'd suggest getting one of their loaf pans and retire that dark loaf pan you have.
I also have a half sheet pan which I am loving to bits too.
Despite both having a silicone coating, they still suggest you spritz some oil before putting anything in/on the pan to make removal easier.
If you're concerned about the coating, getting a new non-stick baguette pan isn't that expensive. They all pretty much run the same price of $12->$20:
If you want to spend a bit more you can get silicone ones
and on the high end there's ceramic/stone vessels.
From experience I'd say its just easier to try to shape your batards/baguettes the best you can on a stone/steel than bother with forms.
If you want really squared-off sides, you want something like this pan. I've got one, and it makes the slices perfectly square; the coating is extremely non-stick to the point where I don't even bother greasing the pan.
Amazon. The 13" was only $25 with free shipping. They're just fantastic.
http://www.amazon.com/gp/product/B002UNMZPI/ref=oh_aui_detailpage_o00_s00?ie=UTF8&psc=1
This time I wanted to try something I learned from America's Test Kitchen (but with a crucial difference which I explain below): they do an "almost no-knead bread recipe", that they bake in a dutch oven as well, but instead of preheating the cast iron it in the oven, taking it out when it's hot, placing the dough inside it, and putting it back in the oven, what they do is place the dough inside the cold (well, room temperature) cast iron right at the beginning, and preheat the oven with the dutch oven inside it with the dough, and start the timer as soon as they put it in, so, for a regular size loaf, they count 30 minutes from the moment they put it in the oven, and then another 25 (iirc) with the lid off.
But, here's the difference I mentioned earlier: before I made the ones in the dutch oven, I made the other loaf of bread you can see in the picture (in one of these; so my oven was already hot, just not as hot, since the previous loaf baked at around 400, and the small ones at 425, so, while not as hot, it certainly wasn't cold.
All of that made a difference, so that's why I really couldn't tell you exactly how long they will take if you use another technique, like preheating the dutch ovens, or starting from a cold oven.
Note: in their website, if you go to this recipe, you'll see that they have conflicting information. They first say that you should preheat the oven and only then start the timer, however, later they go on to say what I mentioned before, that you should put it inside as soon as you turn on the oven, and start the timer right away.
I have the original recipe from ATKs website in a PDF, if you want it, but I don't know how to share it. :/
I hope my explanation made sense.
TL;DR: No, I did not preheat the dutch ovens.
Ah, that explains a lot. Even though it's only an inch in each direction, 9x5 (45) is about 1.4x larger than 8x4 (32). To scale, I'd just multiply everything by 1.5 to make the math easier on myself (just divide by two and add it to the original value.) That said, that's a 2.25lb loaf, so make sure you've got room in your proofing container, if you use one.
I use this now: https://www.amazon.com/dp/B0029JQEIC/ref=twister_B07J2MFFMG?_encoding=UTF8&th=1
It says 1lb, but I run 1.5lb recipes through it for a nice crown. The dimensions are a little deceiving. It's about 4" at the bottom and tapers up to 5" wide at the top, and then with the crown the loaf is about 6" across at the top.
It's a Pullman, I purchased it on Amazon. It's the 9" model linked below. I wish I'd got the 14". Although, this small size ensures that there's never stale bread because I'm always making a new loaf! Hahaha.
USA Pans Pullman Loaf Pan with Cover, Aluminized Steel with Americoat, 9 x 4 x 4 Inches https://www.amazon.com/dp/B001TO3CN8/ref=cm_sw_r_awd_GCwpub10TT775
The manufacturer of the KAF pullman pan is USA Pan, and it is indeed an excellent pan! However, I would highly recommend purchasing the same, significantly cheaper, model from Amazon!
And a photo of my anadama bread I made using this pan.
I googled this; http://www.lafujimama.com/2012/09/milk-shokupan-japanese-style-white-sandwich-bread/
Looks like a decent recipe.
If you want perfectly square bread you'll need a Pullman loaf pan; http://www.amazon.com/gp/aw/d/B002UNMZPI?pc_redir=1395348885&robot_redir=1
They're actually baked in one of these, cut in half, gutted, and filled with goodness. You can also buy sides of bread guts, which are awesome and carbolicious.
Source: Been eating Ox for many years, happen to know a few people who have worked for them over the years.
I need to get a bigger tote for my dough. When I've done warm ferments I'm using something not unlike this. Need something wider and maybe shallower. I've also done cold ferments overnight in my fridge.
My last loaf that I definitely overproofed went more or less like so:
Been using various sources as references, including Brad's sourdough video. I'm going to put together an album of my attempts later maybe.
This pan we bought just for making sandwich bread.
Most of the loaves we make are just for the dinner table as we do not eat a lot of Sandwiches. So we typically use a dutch oven or pizza stone. When we want sandwich bread this Pullman Pan from USA Pans is perfect. The top fits on tightly so the bread steams it self. The bread slides right out not sticking at all.
The secret to the softness of those breads is that they're baked in a sealed pan, like this one from Amazon, which prevents a hard crust from forming.
For the recipe, any 'sandwich loaf' recipe will be in the ballpark. Compared to a bare french dough, adding one tablespoon sugar and 4 oz butter per pound of flour (in addition to the salt and yeast) and replacing the water with milk is pretty common.
Sounds good. Question for you though, if I don't have a pan like the one you linked to, will a normal bread pan work. Something like this?
That is beautiful! I just have a simple one like this.
Not OP, but this is my go to. Ive tried a lot of recipes, and have settled on this one. Everyone raves about my cornbread. I recently starting making mini loaves using this pan instead of making one large batch. You get more crispy edge with the mini loafs (which is my favorite part)
Correct.
This is the exact pan I used: https://www.amazon.com/USA-Pan-Bakeware-Nonstick-Aluminized/dp/B002UNMZPI
I can't speak to the quality of the pan much as I have only used it three times. So far it has been doing its job well, hopefully it will continue for many years.
If you can find one of these in stock somewhere http://www.amazon.com/Lekue-Silicone-Bread-Maker-0200600M10M017/dp/B007F6EN96 they're kind of cool.
A pullman loaf pan could be cool. Makes bread like http://www.thefreshloaf.com/files/u14703/Pullmanloaf1.jpg
2 months late to reply to this (just found this recipe), but if you hadn’t figured it out yet it looks like she is using a Pullman Loaf Pan. https://www.amazon.com/dp/B002UNMZPI/ref=cm_sw_r_cp_api_cTkbAbQF7BQDC
Thanks! https://www.amazon.com/dp/B002UNMZPI/
I left the lid on for the first ~75% of the bake then removed for the rest.
I'm guessing they used some sort of square pan for these, like a pullman loaf pan.
They actually aren't baked in cans, they use 2-sided pans like these.
I just bought my first bread loaf pan today and am very happy with the results. I bought the 10 inch large loaf pan.
I *think this is corrugated, but you wouldn't know it by looking at the baked loaf itself.
https://smile.amazon.com/USA-Pan-1140LF-Bakeware-Aluminized/dp/B002UNMZP8
Buy a meatloaf pan.
http://www.amazon.com/Chicago-Metallic-Stick-Healthy-Meatloaf/dp/B006AEVRB6/ref=sr_1_1?ie=UTF8&qid=1394330850&sr=8-1&keywords=meatloaf+pan
This will drain most of the grease. The meatloaf will be more crumbly than with lean. You can add an extra egg or some more breadcrumbs to help cancel this out.
This is the pan. It's a deceiving height. I would say the loaf was an inch and a half or so above the lip. I hope this helps!
USA Pan Bakeware Aluminized Steel Loaf Pan 1140LF 8.5 x 4.5 x 3 Inch, Small, Silver https://www.amazon.com/dp/B0029JQEIC/ref=cm_sw_r_cp_apa_i_MFinDb9WTH7M6
Cheaper than $187.00 and there is also this that could [work] (http://www.amazon.com/Pyrex-Bake-A-Round-Bread-Loaf-Baking/dp/B005BUL3XM/ref=pd_sim_sbs_indust_6?ie=UTF8&refRID=1TG5AA9ZYQXJQY7KJRB6)...
Here is the mobile version of your link
I use these: https://www.amazon.com/gp/product/B003YKGRKU/ref=oh_aui_search_detailpage?ie=UTF8&psc=1
You forgot the loaf pan
Put some chopped green bell pepper in it.
Chicago Metallic Commercial II Non-Stick Perforated Baguette Pan
Yum I'm so trying that, is this the pan?
It's not a couche, it's a reusable parchment paper. I also cook them in a baguette pan. forces them to keep the shape.
This one: USA Pan Bakeware Pullman Loaf Pan with Cover, 13 x 4 inch, it's made in the USA. The lid fits perfect. No problems whatsoever.
Not really. A lot of dusting and, as a matter of fact, there's not too much shaping as you just cut strips off the rectangular piece of dough. I guess making it rectangular is the only shaping required. Then I just took the strips carefully and put them in baguette pans.