Focus Foodservice Commercial Bakeware 1 1/2 Pound Pullman Pan

I actually use this to make lasagna and it’s very satisfying for it to come out perfectly square. It’s great for pan loafs as well. I will say I don’t love that the lid is sold separately it makes it pricier to get both

I purchased this for two main reasons. First, I wanted a pan that would be long enough so I could bake bread in a more shallow container, yet allowing the bread to rise fully prior to baking. Shorter pans often created a spill over when rising/cooking with the same amount of ingredients used. This way, I can slice the bread in a normal size instead of humped over-sized. The second reason I bought this one is because all the positive reviews about the non-stick not fading away and the superior strength of the product. I noticed in the reviews that many people tried other pans until they tried this one and this one is the one that works best. A benefit to the pan also is it's heavy grade, so no warping. Because of the heavier grade metal, the sides of the loaf look as beautiful as the exposed top of bread. I have also made meatloaf in this pan and it turns out terrific and the size mirrors my bread size. So glad to have purchased this pan and thoroughly enjoy cooking with it! I don't know that I understood the benefit of also purchasing the lid that accommodates this pan but now I understand the benefits and will be ordering that next.

Some years ago we lost our Pullman Bread Pan in a move (where did the green collander and the bread pans go?) So we have been "faking it" with a cookie sheet and bricks. Several Reviewers have asked for a recipe. So here's one that works for us -- in the right quantity for this Pullman Pan: Pullman Bread Weigh two separate amounts for Bread Flour -- pan one 1 pound. Pan two 12 ounces. In your Kitchen Aid bowl, add 1 1/2 cupa warm water 2 tbs yeast 1 tbs brown sugar 3 tbs Malted Barley flour the pound of flour Blend with paddle. Let rise 30 minutes Add: 1 egg the remaining flour 2 ounces potato flour i tbs salt Switch to kneeding attachment. Kneed 8 minutes. Cover and let rise until double in bulk. Punch down, let rest for 10 minutes. Roll out. Then shape a loaf to fit your pullman pan. Butter pan and cover. Place dough in pan, let rise until the bread reaches the top of the pan. Bake at 400 degrees, turning frequently until beautifully crusted. The bread should ring hollow when tapped. Probably 40 to 50 minutes. This recipe is a tried and true combination of many sources. The recipe will properly fill one Pullman Pan. It's a good idea to make one Pullman Sandwich loaf per week. This will provide you with bread for grilled cheese and other sandwiches. One loaf of bread is not enough for a week -- but free-formed loaves or French Bread will fill in the gaps. Bob's Red Mill Potato Flour, 24-Ounce Packages (Pack of 4)

I had been looking for this type of pan and lid for a while, and this was the cheapest I had found. It is a nice solid construction (the matching lid fits securely) and cooks evenly. I've only used it once, but made wheat bread with it and it didn't over or under brown it - it was just the right color. The only problem I had with this is that it doesn't come with a recipe or directions, and with a pan this size, it's hard to know what amount of dough to use with it. It says it holds a 1.5 lb loaf, but if anyone was used to using a bread machine, they would think that you use 3 cups of flour in your recipe for this pan - that is NOT the case. With this pan you should be using between 5-5.5 cups of flour in your recipe. I actually used 4.75 and it still worked well. Also if you grease the pan a little, the loaf comes right out - no sticking. Overall a good solid pan for the price.

Not really sure if I like it or not. I am still trying to convince myself to like this product.

I was looking for a bread pan to make store bought sized sandwich bread for my son. He can't have gluten so I make my own for him. The problem was, that my regular pans made odd shaped sandwich bread. This pan works great. I simply doubled my recipe (that worked in the regular sized bread pan) and it filled this pan perfectly. I didn't bother with the lid because I didn't want the bread to be perfectly square on top. I saw mixed reviews about how the lid fit, so I didn't bother. I'm very happy with my Pullman Pan and am going to purchase a second so I can make two loafs at a time. I slice the bread by hand after it's cooled and I freeze it.

We eat a lot of sandwiches in this house, so we buy flour in bulk. But a pound cake pan makes for an unsatisfying sandwich and a loose round loaf is too inconsistent. I bought the lid as well. If you're doing yeast bread, don't do this: It will rise too much and the lid will pop off and scare your cats and deflate the bread. A light coating of cooking oil is all it needs for my high hydration dough to slide right out after it cools enough to do so, leaving residue only where I missed a spot. About a pound and a half of flour goes into producing the perfect loaf of homemade bread far better than anything you'll find at the store. If your family is also full of regular sandwich-eaters, you'll learn quickly how to cut thin even sandwich slices. Highly recommended.

This pan is incredible. I have to bake gluten free, dairy free and egg free and in the past I haven't had the best of luck with bread. This pan has seriously changed that. Gluten free breads made without eggs usually don't rise very well (or if they do, they fall easily) but my bread not only rose to the top of the pan, but it stayed there without falling even after cooling. I can't believe I actually baked normal sized bread, with slices large enough to make sandwiches with! To top it all off, the coating releases the bread very well, so you don't have to fight the pan. This pan is worth every penny. Highly recommended for gluten free bakers!