Top positive review
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Baking Like a Pro
on May 16, 2014
My brand new Pullman pan was in the oven within 24 hours of its arrival.
It's a loaf pan that really means business; substantial, lightly ridged with an easy sliding cover. It feels like it will last forever. I made my usual 2 X 1.5 lb white bread recipe and filled the pan with about 2/3 of the dough. Let it rise with the lid almost closed, (had to keep peeking), to almost full. Popped it into a 375 degree oven for 25 minutes then, with trepidation, I slid off the top (it came off like a dream) and left it uncovered to top brown for an additional 10 minutes. The loaf almost leapt out of the pan (no oil or butter) and was perfect; filling all the corners exactly right. The crust was thin and light - perfect for sandwiches.
The 13" pan makes a pretty big loaf so after cooling, I sliced it in two and popped one half, in a heavy-duty freezer bag, into the freezer.
Next... whole grain sandwich loaf. I love my USA Pans Pullman loaf pan.