September 17, 2009 - 7:07pm
Looking for Recipe
I recently acquired some crimped round bread pans, the type that results in a long round loaf that looks like sections and is basically a round pullman type of pan. Years ago I had a recipe for a cinnamon bread to be made in this type of pan but I lost the recipe. If anyone has any recipes for breads that would be good to use in this type of pan please let me know.
Thank you.
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My guess is that you're describing a Moravian Loaf Pan or a Round Bottom Loaf Pan,either of which might be used to bake a cinnamon bread. You don't really need a recipe (formula) for a cinnamon bread to bake in this pan, any good cinnamon bread recipe (I like cinnamon nut or cinnamon fruit breads) could be baked in that type of pan.
Post Script:
OK, looks like you're working with something more complex than a simple Moravian or Round Bottom loaf pan.
Does this one fill the bill??
http://www.pastrychef.com/HINGED-BREAD-PAN_p_957.html
this is not the one I am thinking of, mine or should I say I would like one to be mine is similar but this one is plain the one I want has rings round it, sort of to show you where to slice..... ;-(( qahtan
but not here in Korea... wait until I'm in Austria...
http://www.bakedeco.com/detail.asp?id=9759&catid=110
Ok, i still have it! (For some odd reason.) There are no hinges. It is 30cm x 11cm (11 3/4" x 4") and 5cm (2") deep. It is shiny steel bent over a wire frame with crimped ends. Name stamped into each end reads blex.
Blex site:
http://www.blex.cz/index.php?f_klient=3
Picture of mine is here:
http://www.blex.cz/produkt.php?klient=3&id_strana=401&id_produkt=170&f_klient=3
I also have one of those tins but I use it for Saddle Of Venison cake.
I would love to have one of the ribbed tins that made the round loaf that I could buy in UK, it was called a toast loaf, ribbed all the way round, I guess it would be made similar to a pullman loaf. about 3 1/3 inches in diameter any one know where I could get such a tin.
My half tin must be 60 years old if it's a day, it belonged to my mum. qahtan
Saddle of venison cake? I have never heard of that before. Sounds interesting. Yes the pan that I have has ribs and is in two pieces that lock together.
My mother had something like what that sounds like as well. It was long, round, and split into two halves, hinged down a long edge with a clasp on the opposite side. She baked what she called "Nut Bread" in it. I remember having it toasted with butter at breakfast. The loaf was round like a log, with the seams in the pan obvious down the sides, and little ribs running all the way round, the full length of the loaf. Call it "Cheshire Cat" style. The bread was tan on the inside and soft brown on the outside, with cinnamon, nuts, and sometimes raisins added. I wonder where that pan went...
Were you ever able to find your pans? I have my grandmothers and have her brown bread recipe she used in them but I haven't used them yet. I was wondering if you put batter in both sides and then after a time of cooking, closed it? since it is not a yeast bread I didn't think it would fill up the top portion of the pan. Any thoughts on how your mom used it would be helpful. Thank you.
if I'm missing a second half! I don't remember it looking that way(like it was missing something) but, Qahtan, I might have the other half to your pan. It's about as old and always seemed too shallow for most recipes. Didn't think about baking two and sticking them together. A round cake might roll away though. I was looking up recipes under rehrücken kuchen ( rehruecken ) using images funktion. Easy to get a roast! The roasts look good too! The one with red wine sauce and juniper....
Traditionally it is a chocolate and almond cake served with whipped cream and sometimes cranberry sauce. Some recipes are larger, one writer was complaining he had to pour extra batter into a loaf pan. That would be the recipe for a double pan. It had 6 eggs in it.
Bet some of those easter lamb recipes might also work. Fill both pans with water and check the volume before looking for a recipe. If I remember right a cookie sheet is placed underneath to catch any overflow and openings or seams get pointed up to let air out as dough expands.
Mini
I realize that this is off topic. But I get the impression you're open to new adventure, Mini. Have you tried baumkuchen? You gotta make at least one. They're a kick ...
Do you mean making thin jelly rolls and cutting them in long 1/3 (of the pan) stips (or the height of the cake) frosting each and then rolling them up to make a cake with the top rings going round and round and when cut, filling lines running up and down? A fun way to make a layer cake. Oh found a picture, no, I haven't made one of these. These look interesting though.
There is also a traditional Indonesian cake made using thin pancakes stacked until a reasonable height is reached, then lightly frosted. Many are made as sheet cakes and cut into small rectangular cakes, served thinly sliced. Sometimes a hot surface is dipped into the batter, allowed to bake, then stacked, sort of like using the outside bottom of a heavy gas frying pan flip flopping on a stove.
By the way, Have you ever seen cakes cut with high pressure water knives? That is really cool!
Mini
Had not tried that Indonesian stacked cake (kue lapis) but I just read about it and it's on my list. Looks like it might be adaptable to an apricot glaze brushed between layers. The apricot glaze is one of my favorites when making the baumkuchen. Thanks for the tip.
My pan doesn't have any marks showing where a hinge could have been, I am sure it is a saddle of venison pan...... qahtan
My pans have a clip on each end on one half of the pan. I will take a photo of it this weekend and try to attach it here. Each half takes 6 cups of dough or 8 of a heavy bread type according to the little slip that came with it. I guess I will just have to experiment.
Wanna tell us where you got it? Can we get one from your source?
I won it on Ebay.
I just "won" one of EBay myself. Less than five bucks, delivered. Was a good deal. Thanks flourgirl51. Now I've got a new toy to play with.
Congratulations.
What was it described as in the auction?
Thanks.
Do you have any recipes for this pan? I recently received a pan but don't have any recipes or information about the amount of dough to put in each pan.
I am looking for another set of these. They are larger than the Chicago Metallic set of four that I just bought. I really like the two pan version so if anyone comes across a set of these please let me know.
Thanks.
I am looking for another set of these. They are larger than the Chicago Metallic set of four that I just bought. I really like the two pan version so if anyone comes across a set of these please let me know.
Thanks.
This pan measures 4x10 inches with the lid on. I am still looking for a cinnamon bread type recipe for this- or I will just have to guess at it.
http://www.kingarthurflour.com/recipes/cinnamon-swirl-raisin-nut-bread-recipe
You might want to try this recipe for Cinnamon-Nut bread baked in a 'pan de mie' from King Arthur Flour. We had good success with it.
Love your pan, by the way! Reminds me of the Cinnamon bread baked by the Oakwood Bakery in Dayton when I was a girl (long time ago). Yum. They bathed it in cinnamon-sugar all the way around when it was still hot. Oh, to die for!
Good luck and we will want to see photos for sure! J.
Now must get over to e-bay and get one of those pans! I hope we don't outbid each other!
How was this pan described/listed on eBay ?
Depends on how the seller chooses to describe it. You might find one listed as a loaf pan, ribbed loaf pan, multiple loaf pan, tube pan, half round loaf pan, etc. Mine is aluminum and not nearly as elegant as the one flourgirl found, but it'll do what I need. Trick is to run through the hundreds of listings on eBay having to do with bread loaf pans a couple of times a week. Don't forget to check listings for cake pans. You never know what the listing agent will call it. Might be easier to just buy one from flourgirl's source hugh?
flournwater,
The way I understood it, her's was just an auction listing that she won. Just like you.
I believe that this was from an estate or something like it as the seller didn't seem to know much about it except that they were in new condition. It came with a cutout from a magazine or catalog that said it was Ekco/Glaco brand. Chicago Metallic makes one that is four loaves linked together. The photo that was on the little cutcout showed the bread to be what looked to be a rye/white swirl type of loaf. No recipes or directions- just the cutout.
It was simply listed as round bread pans.
I was able to find some history on the company but, to date, haven't found a supplier for the product.
Takea look at http://www.fundinguniverse.com/company-histories/Ekco-Group-Inc-Company-History.html
I send Ekco an email inquiring about the pan and its history. Will let you know if they respond.
http://www.bakerssecret.com/index.asp?pageId=94&pid=5
Here's the website for Ecko/Baker's Secret, (the company name mentioned in your interesting company history). No picture/mention of the round bread pan that I can find.
I think Chicago Metallic describes their versions of the round bread pan as "crimped", and I notice it comes in four different sizes. The diameters vary a lot~~it looks like one diameter is less than 2 inches (probably a bread for canapes).
Oh, btw, there is a 'saved search' feature on e-bay where you can set it up to be notified automatically through e-mail when an item you are seeking is offered for sale. t.
I googled "crimped round loaf pan" and found quite a few, however they hold 4 loaves rather than two and the prices range quite a bit.
Thanks for the heads up.
http://www.google.com/search?q=crimped+round+loaf+pan&ie=utf-8&oe=utf-8&aq=t&rls=org.mozilla:en-US:official&client=firefox-a
I'm sure there are some who won't mind spending the bucks for this pan. It's almost worth it just for the novelty aspect.
It seems to me that the use of this pan was popular years ago. As I don't frequent bakeries I guess I don't know if bakers are still making this type of bread... but it sure was good!
For anyone still looking for that round bread pan. These are, to date, the best links I've found to procuring one at a reasonable price.
http://www.galasource.com/matfer-bourgeat-inc--kitchen/baking-supplies/baking-pans/ProdDesc-341701-31216.aspx?ref=base
http://www.restaurantsource.com/matfer-bourgeat-pastry-utensils--kitchen-supplies/baking-supplies/loaf-pans/ProdDesc-341701-8724.aspx?ref=base
I just received a four loaf crimped bread pan. Does anyone have a recipe for cinnamon raisin bread that works well in this pan? Any other recipes for this pan would be appreciated. Thanks, I am new to this blog.
Please put one side of the pan on a scale and set to "0."
Fill up with water and record the weight. Double for total water volume of the pan (both halves)
Do the same with a loaf pan with which you are familiar and have a recipe.
Make a comparison.
I might start with a dough that weighs one third of the total water volume of the round pan and see where that pans out. :). Adjust up or down the total dough weight for the pan.
Welcome to the yeastiest corner of the web! :)
Talk about coincidence. I bought a pair of these pans (in 'halves') recently and went googling. Here you did the same on this ANCIENT thread. Have you baked anything yet? I am just going to try today. Not sure the water measurement thing helps me much. I'll try filling the bottom mold with a cylinder of dough and hope it rises.
What a stroke of luck. I bought two halves for an almond cake, but I remember my favorite cinnamon raisin bread baked in a cylinder ridged pan like you're referring to (and show, below). Then Joannmac writes a comment a couple of days ago after this thread was started YEARS ago! Thanks for all the help, and I'm measuring water now. I'll post here what I did and how it turned out.