• Rated 9 times by customers who purchased this item • 7 out of 9 customers wrote reviews • Recommended by 78% of Reviewers • Value: 78% rated it a good value
For canapés, for toast, even for peanut-butter sandwiches, nothing is better than pain de mie, a long rectangular loaf of firm, close-grained, nearly crustless white bread. It can best be produced in this professional quality "Pullman" pan from France. The removable sliding lid forces the rising dough to swell uniformly into a flat top instead of a bulging one. Constructed from dark heavy-gauge sheet steel, it features right-angled corners and a rim beaded around a wire rod. It is longer than a traditional American loaf pan, and will bake a 2-pound loaf of sandwich bread.
by Alison (West Monroe, LA) 5 reviews I have a wonderful sourdough rye bread recipe from King Arthur - this worked perfectly. The recipe actually calls for this type of pan. As for the rust, there was some under the lip of the bottom, but I don't have a pan that doesn't rust there. I think this is great and the bread came right out of the pan.
by E (Raleigh, NC) 1 review The pan tends to rust with little more than dough inside during normal baking. It needs to be seasoned as you would an iron skillet or iron frying pan prior to first use.
by darlene (WATERFORD, PA) 1 review i am disappointed with this product, it was wonderful to use and the bread was great, but after washing it i had to remove the rust from it as it is not coated with anything. it must be handwashed and dried
Would purchase again
Would not purchase again