monfish Pullman Loaf Pan w Cover Bread Toast Mold corrugated loaf Pan w lid 1lb dough Alluminumed Steel Non Stick Gold (8.5X4.75X4.375INCH)
monfish Pullman Loaf Pan w Cover Bread Toast Mold corrugated loaf Pan w lid 1lb dough Alluminumed Steel Non Stick Gold (8.5X4.75X4.375INCH)
List Price: $43.48$39.13DEALYou Save: $4.35 (10%)
Free shippingFree Returns – 30 daysFree Order CancellationSecure Payment2–3 Days DeliveryGet It June 25, 2026In Stock (1)No marketing spamNo account requiredFulfilment by FedEx / Amazon / UPS / ShipwirePayPal / Card Buyer Protection
Customer Reviews
Reviews sourced from verified Amazon purchasers4.7
out of 5
Based on 10 reviews
5★
90%
4★
10%
3★
0%
2★
0%
1★
0%
This pan is perfect!
Sally✓ Verified Purchase•October 31, 2023
This is exactly the pan we needed to make perfect sandwich bread. It's easy to clean. Just follow the instructions on cleaning it and oiling it to keep the bread from sticking to the pan. I highly recommend this pan. You can use the pan with or without the lid. I prefer with the lid because it gives me exact shape of a loaf of square sandwich bread.
Amazing
Alexandra Nikolay✓ Verified Purchase•October 25, 2023
Love the way the sandwich bread came out w it. Sturdy.
Nice for Danish bread
Clark✓ Verified Purchase•September 29, 2023
used for danish bread and it came out perfect.
Love this Loaf Style Pan with Slide on Lid
Pamela V✓ Verified Purchase•September 28, 2023
This small covered loaf pan is just what I need for my daily breadmaking!
Non-stick & easy to clean.
The unique shape, design, & slide on lid creates the perfect loaf.
Love this!
Non-stick & easy to clean.
The unique shape, design, & slide on lid creates the perfect loaf.
Love this!
Practice makes perfect
C. Jones✓ Verified Purchase•September 22, 2023
I first got interested in sandwich loaves when it became apparent that store-bought was okay, but not great and we needed portable lunches during Covid.
Fast forward to the love affair with my Ankarsrum stand mixer and I set about to get a consistent product.
First: this pan makes about a 1.5kg loaf, rather large, so in order to get it to come up to the correct level in the pan--just high enough to get the lovely diagonal lines, but not so much to get crazy in the enclosed space--I had to get my math going. The internet has a lot of options for recipes, as does YouTube. Pain de Mie was a good place to start, but I ended up going with the Toast Bread recipe in my Ankarsrum recipe book. Basically a milk-based dough.
Second: it took me several tries to convert a 4 small loaves-->1 large loaf recipe properly. I had no problem figuring out what was the right size for proofing in the pan, but ended up with + or - 8 oz leftover (frozen for later use as pizza)
What you see in the picture from my latest try is around 60% of the original. Why did I keep at this? Because I like the taste. I will move on to other combinations of flours and recipes at some point, but this was really a triumph!
BTW, I have not once cleaned this pan after first coating it with butter. There have been zero issues with sticking. Also, in the interest of saving energy, I bake on the lower level in my toaster oven: 5 minutes @ 450F, 10 minutes @ 400F, finish 10 minutes @350F, thermometer reads 190+. Cool thoroughly and slice with food slicer for freezing.
Fast forward to the love affair with my Ankarsrum stand mixer and I set about to get a consistent product.
First: this pan makes about a 1.5kg loaf, rather large, so in order to get it to come up to the correct level in the pan--just high enough to get the lovely diagonal lines, but not so much to get crazy in the enclosed space--I had to get my math going. The internet has a lot of options for recipes, as does YouTube. Pain de Mie was a good place to start, but I ended up going with the Toast Bread recipe in my Ankarsrum recipe book. Basically a milk-based dough.
Second: it took me several tries to convert a 4 small loaves-->1 large loaf recipe properly. I had no problem figuring out what was the right size for proofing in the pan, but ended up with + or - 8 oz leftover (frozen for later use as pizza)
What you see in the picture from my latest try is around 60% of the original. Why did I keep at this? Because I like the taste. I will move on to other combinations of flours and recipes at some point, but this was really a triumph!
BTW, I have not once cleaned this pan after first coating it with butter. There have been zero issues with sticking. Also, in the interest of saving energy, I bake on the lower level in my toaster oven: 5 minutes @ 450F, 10 minutes @ 400F, finish 10 minutes @350F, thermometer reads 190+. Cool thoroughly and slice with food slicer for freezing.
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