KITESSENSU Pullman Loaf Pan with Lid, 1 lb Dough Capacity Non-Stick Bakeware for Baking Bread, Carbon Steel Corrugated Bread Toast Box Mold with Cover for Baking Bread, Gold

I bought a second one of these because it worked so well! I baked Japanese milk bread in this, and it came out perfect. Non-stick and it makes the crust golden and toasty. There are holes at the bottom for ventilation (which is necessary for bread like milk bread). It hand washes and washes in the dishwasher really well with no rust. I've used it many times, and its held up great.

I bought this for my wife a while back. More recently, she has put it to the test. The quality of the metal is amazing. It is perfect for baking bread loafs and getting them out of the pan easily. The pan is of quality thick metal that has some heft to it. Added Bonus, works for Meatloaf as well.

I am completely besotted with this attractive little pan. I've made at least a dozen loaves with it, lid on. It produces the tidiest loaves that are ideal for slicing sandwiches and toast. You can also use it for square bread bowls, neat bread cubes, and honey toast type recipes. The sides are slightly ribbed, but this barely makes an indentation on the baked loaf and isn't noticeable on slices. The pan also doubles as a handy storage container. It takes a little more effort to clean than my other bread pans because it is not a solid piece but rather made of panels, which require a little more scrubbing to clean the seams where the panels meet. In general, bake your usual bread recipe but take the lid off for the last 10 minutes. Don't let the bread cool for too long in the pan as it will get soggy. The bread may be denser than usual, but I've found this works well for slicing. The only recipes I've used that did not turn out as good texture wise were my go-to milk bread recipes. They still tasted good, but baking with the lid on changes the texture. The loaves are denser and don't have the pillowy, cotton-candy texture. This is my favorite recipe to use in this pan (I use my bread machine to mix it, then let the dough rise in the pan). 3 cups bread flour 2 tsp yeast 1 1/2 tsp salt 3 TBL sugar or honey 1 TBL salted butter 3/4 cup buttermilk 1/2 cup warm water Bake at 350 for 25 minutes with lid on. Remove lid and bake 10 more minutes. Delicious!

Wonderful.

I bought this loaf pan specifically to make Japanese milk bread (shokupan) and it’s been a great upgrade. The lid slides on smoothly and gives you that classic square, straight-sided loaf, which is exactly what I wanted for neat slices and sandwiches. What I like: Even baking: The loaf bakes consistently and comes out with a nice, uniform crumb. Nonstick performance: The bread releases easily. Good capacity: Works well for my milk bread batches without overflowing. Lid is sturdy: It doesn’t warp and it stays in place while baking. If you’re making shokupan or want clean, square sandwich loaves, this pan delivers.

Perfect size! Comes out perfect on every bake.

I ordered two of the loaf pans so I could double up on my sourdough loaf baking. My family and friends love it and it's hard to keep enough made. I like these pans much better than the traditional open loaf pans that I used before. I learned about these from a book I also bought through Amazon called "The Sourdough Whisperer". I still gave it 5 stars because it is awesome to make square sandwich loaves that make great sandwich slices. I give one of my pans the 5 stars anyways. The second pan's lid did not have the non-stick coating it was supposed to have on the inside. The very first time I used it, it rusted over solid ! I have to line it with parchment paper or aluminum foil to keep it from spoiling my loaf with the rust! That is bad quality control that did not inspect the product before packaging it to sell.

I just got in to baking Japanese milk bread and decided to try baking in a Pullman loaf pan instead of my old 9x5 loaf pan. The results are amazing! I baked the 1st loaf with the lid on and the 2nd one without. I brushed both loaves with egg wash just before baking. I decided I liked the perfectly browned top that I got from baking without the lid on. Some mentioned the pans leaking out or burning due to the 3 holes at the bottom of the pan so the 1st time I baked in it, I did put it on a cookie sheet. The second time, I just put the pan over a piece of foil and even then, I saw no leak or burning and both loaves slid right out and were evenly cooked all the way. The picture of the loaf pan was immediately after use and as you can see, it is super clean. I did brush it with some oil prior just in case and I plan on always greasing my loaf pan. Theres is nothing worse than wasted bread and ruined pan. This looks like a quality product and I plan on buying a 2nd one.

I was looking for a bread tin that was a little taller to get a better shaped loaf, this fits the bill perfectly. It is non stick, easy to clean and makes a beautifully shaped loaf every time.

This bread pan is something I didn't realize I needed until I tried it. I've made bread in various ways, but this makes the bread loaf perfectly every time. Best part, it's so easy to clean.

Facil de desmontar el pan

My first time making a Pullman loaf. This is a great pan, with holes on the bottom allowing steam and air circulation helps to make for a perfect crust. Good value for money!

I make gluten free bread with this and it’s great! There is a lot of air circulation so it helps prevent excess moisture which would make the loaf collapse. I’ve never tried out the non-stick capabilities of this pan. In my experience non-stick kitchenware doesn’t stay non-stick for long, so I just coat everything in my trusty pan-release goop and everything slides out perfectly every time.