Best loaf pans according to redditors

We found 90 Reddit comments discussing the best loaf pans. We ranked the 45 resulting products by number of redditors who mentioned them. Here are the top 20.

Next page

Top Reddit comments about Loaf Pans:

u/myheadhurtsalot · 21 pointsr/eatsandwiches

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.

u/StalinsLastStand · 18 pointsr/food

Two cheaper ones.

u/OutspokenPerson · 10 pointsr/EatCheapAndHealthy

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:

  • 1 Cup white sugar
  • 1/2 Cup butter

    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:

  • 2 Cups flour
  • 1 teaspoon soda
  • 1 teaspoon salt

    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.

    ​

    If you want the pumpkin bread recipe, LMK.
u/cualcrees · 6 pointsr/Breadit

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.

u/coughcough · 6 pointsr/BuyItForLife

Try a Stoneware Bread Loaf Pan (not necessarily the one linked to, just in general). Electric bread makers have far too many things which can go wrong with them to guarantee for life.

u/wadeboogs · 5 pointsr/Breadit

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.

u/jangiegb · 5 pointsr/Breadit

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.

u/kaidomac · 5 pointsr/mealprep

Two options:

  1. Complete foods
  2. Master recipes

    First, complete foods is the absolute fastest method of meal-prep I'm currently aware of. It's similar to what they feed coma patients in the hospital (liquid meal replacement). Kind of like Ensure, but minus the sugar & also is 100% nutritionally complete (i.e. all the proteins/carbs/fats/vitamins/minerals/fiber you need). You can buy it pre-mixed or bottled. It's not a super exciting meal option, but on the days when you're running out the door & just need something fast, it's hard to be the convenience of a liquid meal, lol. If you buy the read-to-drink version, then meal prep is simply buying a box of it, haha! Read the first part of my post here if you want to understand it a bit more:

    https://www.reddit.com/r/budgetfood/comments/amm724/im_feeling_frustrated/efn3q96

    Second, I have a variety of "master" recipes that I use. That basically means you take a concept, & create variations on that recipe, so you can do bulk meal prep all at once, but also create variety. For example, this is the quesadilla recipe I use:

    https://www.seriouseats.com/2017/02/food-lab-great-quesadillas.html

    This elevates a regular, boring quesadilla into an awesome one that is actually really, really good. That base technique (1:1 cheese or mashed sweet potato ratio, use oil & keep it moving, fold don't sandwich, etc.) can be used to create a variety of flavors:

  • Tuna melt with cheddar, with Ranch dipping sauce
  • Pulled pork & pepper jack, with BBQ dipping sauce
  • Pizza (pepperoni & moz, with marinara dipping sauce)
  • Chicken & 4-cheese shredded blend, with mayo-ketchup dipping sauce

    Ideas for master recipes:

  • Quesadillas (note: can be frozen, can be vac-sealed, can be air-fried from frozen for 6 minutes @ 400F)
  • Energy bites, Bliss balls, and Fat bombs (classic, brownie bite, pumpkin pie, etc.)
  • Granola bars (classic flavor, PB, chocolate-dipped, strawberry-white-chocolate-dipped, etc.)
  • Mini-loaves (I use this magical pan for mini banana breads, pumpkin breads, cinnamon breads, double-chocolate breads, zucchini breads, cornbreads, lemon-blueberry mini loaves, etc.)

    There are plenty more, but that should be enough to kick-start you with a few good options! Bonus, all of those items freeze well! I can drop a few energy bites in my lunchbox directly from the freezer to eat as a mid-afternoon snack, for example. You can do breakfasts (like breakfast burritos or Starbucks-style Egg Bites), you can do lunches, you can do dinners, you can do sweet or savory snacks, you can do desserts, all kinds of stuff with master recipes!

    It's a pretty fast method to meal-prep because you can do all of the flavors at once, using the same basic process to create a handful of flavor options. Like, I make a lot of burritos: steak & cheese, chicken & rice, etc. I can simply microwave those for lunch, or if I want a fancy dinner, fry them into chimichangas with some sauce on top or put them in a casserole dish & melt cheese on top of them to make enchiladas. One master procedure, multiple flavors, multiple ways of eating them. Hard to beat for meal prep!
u/ChippyChipperson · 5 pointsr/MealPrepSunday

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.

u/Kangar · 4 pointsr/castiron

Is this your pan? I was trying to get a better look at it.

https://www.amazon.com/Lodge-L4LP3-Logic-Loaf-Pan/dp/B004QM8SMK

u/michaelpaulhartman · 3 pointsr/Breadit

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.

u/thereisalwaystomorro · 3 pointsr/Breadit

https://www.amazon.com/USA-Pan-1175PM-Bakeware-Pullman/dp/B07KMQT5LC?th=1

​

I have the 9 inch and the larger 13 inch one. They work great and cheaper than that 45 dollar one

*sorry didn't see that the one's with the lids were sold out.

u/RNonsense · 3 pointsr/ketorecipes

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.

u/Teflonica · 3 pointsr/keto

Yum I'm so trying that, is this the pan?

u/JohannesVanDerWhales · 3 pointsr/mildlyinteresting

I'm guessing they used some sort of square pan for these, like a pullman loaf pan.

u/CaptainAlejo · 3 pointsr/Breadit

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.

u/ChefJoe98136 · 3 pointsr/SeattleWA

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.

u/amazonian_raider · 2 pointsr/Breadit

Thanks! https://www.amazon.com/dp/B002UNMZPI/

I left the lid on for the first ~75% of the bake then removed for the rest.

u/Popocuffs · 2 pointsr/Breadit

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.

u/CANAD14N · 2 pointsr/CookingForOne

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?

u/elmrsglu · 2 pointsr/Breadit

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.

u/BilboBaguette · 2 pointsr/Breadit

>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.

u/boazs · 2 pointsr/Cooking

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.

u/Weirdsauce · 2 pointsr/EatCheapAndHealthy

I'm 50 years old, grew up around sailors, seafood, boats, etc... I have to admit, i never had any interest in sardines or anchovies but this recipe... i may just have to give it a try- in one of my new Lodge pans, of course.

u/Joey-Bag-A-Donuts · 2 pointsr/castiron

I have these and I love them!

https://www.amazon.com/dp/B07CLYH6ZX/

u/Crevvie · 2 pointsr/Breadit

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

u/omega24001 · 2 pointsr/GifRecipes

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

u/BillDaCatt · 2 pointsr/Cooking

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.

u/Dokibatt · 2 pointsr/recipes

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.

u/VanquishAudio · 2 pointsr/Sourdough

https://www.amazon.com/gp/aw/d/B000FT1F6Y/ref=ox_sc_saved_image_1?ie=UTF8&psc=1&smid=ATVPDKIKX0DER

I use this pan and it works nice.. didn't even have to grease it the bread just falls out.

I think dough will hold its shape generally if you don't wanna use a mold

u/Ritix · 2 pointsr/Breadit

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

u/cuppycakepie · 2 pointsr/instantpot

I have this one . It’s a cheesecake pan so I cover the bottom with a sheet of foil so it doesn’t leak. I’ve also used these disposable ones

u/RandomGerman · 2 pointsr/gastricsleeve

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.)

u/getsome13 · 2 pointsr/castiron

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)

u/anitasanger · 2 pointsr/food

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

u/smileyllama · 1 pointr/Breadit

I know this thread is a little old, but I thought I would chime in:
I use flat sheets (for things like challah), my dutch oven, or loaf pans (I have ceramic, glass, and non-stick), with good success for each. I have one loaf pan that I do not use for bread, however. It is a Le Creuset deep dish loaf pan that my aunt was discarding and I snatched up (I figured it was useful for non-bread dishes). I have not verified, but she said it wouldn't cook bread thoroughly throughout. She has a 4x12ish cast iron loaf pan she likes, but I have also not tried that one and cannot personally speak on those.

u/ObecalpEffect · 1 pointr/breaddit

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

u/foustj · 1 pointr/Karting

I bought a medium loaf pan like this. Got an old pot that we didn't use, put it on the side burner on my grill, and melted three 5lb pucks in that, then poured into the bread pan and left it sitting in the garage to cool overnight.

(DISCLAIMER - lead is really bad stuff! If you melt it down, PLEASE do it outdoors, use a mask, wear gloves, and do everything you can to stay out of any fumes.)

u/konamiko · 1 pointr/Random_Acts_Of_Amazon

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!

u/bitchnumber24 · 1 pointr/Random_Acts_Of_Amazon

A loaf pan on my under5 wishlist! I miss eating pound cake, and I like the process of baking, so I wanna to make my own pound cake and then eat it! :3

u/bmuirwmu · 1 pointr/food

cheaper alternative just have to get 2

u/[deleted] · 1 pointr/Cooking

I'm going to do these with links for the things I would recommend for a neophyte. There not necessarily the best, cheapest, etc. They're just solid, relatively affordable items. If you're willing to spend a little more on the cookware, look at calphalon or some of the tri-ply cuisinart.

u/tboneroni · 1 pointr/Baking

check out this 1/2 loaf pan, you could make 1/2 sandwiches

http://www.amazon.com/Kaiser-Bakeware-12-Inch-Half-Round/dp/B0009JKEFI

u/MrNature73 · 1 pointr/insaneparents

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.

ÂĽ oz packet active dry yeast (BUY)

1 tbs salt

2 tbs oil (I use Canola but most shit works)

2 ÂĽ 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.

u/Cdresden · 1 pointr/food

They actually aren't baked in cans, they use 2-sided pans like these.

u/rootbeerslam · 1 pointr/food

You forgot the loaf pan

Put some chopped green bell pepper in it.

u/CapnGrayBeard · 1 pointr/Breadit

$4 bread pan at Amazon. Other than yeast, you'll probably already have all the ingredients for a basic recipe, and if not, they're all cheap. What's the worst that can happen if your loaf doesn't come out perfect? :) Give it a shot!

u/Jiminpuna · 1 pointr/Frugal

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.

u/Apieceofbreaddough · 1 pointr/Breadit

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

u/ifornia · 1 pointr/BBQ

You can buy other aluminum pans that fit, I'm not sure of the exact sizing but it would be similar to these.

u/_ELAP_ · 1 pointr/Breadit

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.

u/MrScrith · 1 pointr/Firearms

All you need is a stainless-steel pan that's big enough to hold your parts. If you are doing a 1911 then a lasagna pan should be enough, you just have to make sure all parts are very clean, and that your parkerizing solution is at the right temp.

NOTE: This is from study, not experience. It's one of the next things I'm getting into so I've done plenty of study, but haven't actually dived into it yet.

u/yorsminround · 0 pointsr/Breadit

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