Focus Foodservice Commercial Bakeware 1 1/2 Pound Pullman Pan

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.

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.

Great loaf pan, doesn't stick. Would be perfect if it was a little wider, but overall it's a great pan!

This pan is thicker than average home bakeware. It's also the smalllest pullman pan I could find. Good for the home. Does the job well. The indents holding the lid on could be a little bigger. Lid will slide off if pan is tilted. So keep your oven level! Nice price for niche cookware. Brioche!

The lid doesn't fit the recommended pan, which eliminates the whole point of a pullman pan. I'd only recommend it to someone I didn't like.

Great loaf pan for a Pain de Mie style of bread. When I was much younger, I remember my grandmother eating this style of bread. Arnold Bakers sold this in a white, waxed wrapper, simply called "Arnold Bread." They no longer make that style. It is the same Pullman style bread as back then, which I am referring to the late 1950s throughout the 1960s.The only thing I didn't like about my purchase is that the advertising said it included a lid, which THIS DOES NOT INCLUDE A LID. That is sold separately, however for the price, it's still a great value--very well made.

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 BreadWeigh two separate amounts for Bread Flour -- pan one 1 pound. Pan two 12 ounces.In your Kitchen Aid bowl, add1 1/2 cupa warm water2 tbs yeast1 tbs brown sugar3 tbs Malted Barley flourthe pound of flourBlend with paddle. Let rise 30 minutesAdd:1 eggthe remaining flour2 ounces potato flouri tbs saltSwitch 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)

This pan is heavy duty! I misread that it was a 1.5lb loaf pan and made a recipe for a 2lb loaf and baked it nonethewiser. The bread came out just fine and beautifully golden all around. I was worried that my dough would stick to the sides but it slid nicely out the pan. I don't consider myself a "baker" but I do like to be resourceful and make healthy versions at home. I'm relieved that this pan made a home run for me! Endless sandwiches into the future for this household!