February 22, 2012 - 12:29pm
Wanted: King Arthur Flour round 2 loaf crimped baking pan
These are around 10 inches by 4 inches and were made by Ekco for them in the mid 1990's. I suppose the Chicago Metallic version would work also, Part # 48514.
Thanks a lot.
Paul
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Does anyone have a recipe to share using these pans?
http://lilyng2000.blogspot.com/2010/05/round-crimped-loaf-bread.html
This is a recipe I found but I am clueless to figure out how much to fill my pan. I grew up with cinnamon bread for toast shaped in this pan. It was rolled in cinnamon sugar before being placed in the pan and you could get it with raisins or without. I would think a Milk Bread recipe (like the Hokkaido recipe) would work pretty well- very soft and fluffy like a rich pan de mie.
This is the recipe I made today only used my Bosch. It is in the oven as I write this and the top is raising off of the loaf even though the pan was snapped together. I let it rise in the pan for an hour and 45 minutes.. obviously too long. I used stone ground wheat flour in place of the whole meal flour. It will be interesting to see how it turns out as far as taste goes.
I used to be able to buy a cinnamon bread made into this shape many years ago at a bakery near Chicago. Next time I won't let it proof as long and will try the cinnamon sugar application.
This is how it turned out. Next time I won't let it raise as long.
Here is the side view of this.
That is a wonderful looking loaf! How much dough did you put in the mold and which recipe did you finally use?
I used the recipe that you posted. Thank you by the way.. I doubled the recipe and it made 59 oz of dough which I divided in half. I let it proof for an hour and 45 minutes but it was too long as the lid actually lifted off a bit while baking. The temp of the dough was 200 degrees after 40 minutes in a 375 degree oven so I removed it then. As I am not exactly sure what wholemeal flour is I substituted my freshly ground organic whole wheat flour for the wholemeal flour in the recipe. I have two sets of these pans and will try different recipes in them. I found one on the KA site for a rye and marble type rye for these pans.
I made this again but used all bread flour. I had to add 2 extra cups. It is a sticky dough when using all bread flour. I made a cinnamon swirl using only cinnamon. Next time I think I will use a cinnamon sugar mixture for the inside swirl. When the loaves were cool I brushed them with melted butter and doused them with cinnamon sugar. This is JUST like what I used to get in Chicago when I was young.
Hi, not sure if it helps anyone but have you seen these tins available in the UK (and of course potentially on Ebay) here we call this loaf a milk roll. I have shown 2 links in case this message is read long after that sale ended.
http://www.ebay.com/itm/Mermaid-Hard-Anodised-Milk-Loaf-Tin-/350613631045?pt=LH_DefaultDomain_0&hash=item51a2337045
and direct to m/f link....
http://mermaidcookware.com/cooking_for_one_or_two.php?id=5
Paul did you manage to find your double tin...? What was its official title back then?
Dear friends!
I am Shweta from dubai. I want to buy round shaped loaf pan ...i have checked many sites & shops in dubai ,unfortunately i didnt find anything close to it.
could you please guide me for contact details?
I see this is a older thread and i am in search of info for using this pan (recipe and quantity info). I purchased it from King Arthur many years ago and used it once or twice to try and (successfully) duplicate the round ridged sugar/cinnamon coated cinnamon raisin bread we bought in the neighborhood bakery. I was hunting through my pan collection and found it tucked away in a box. Who knew!! Time to whip it out and get baking' in it again. Doesn't look like it's available any longer, only a 4 loaf version from Chicago Metallic and pretty pricey at that.
I purchased the KAF crimped pan many years ago and hadn't used it for a few years. I recently made a couple of round loafs using the original instructions and recipe that came with the pan. Here's a scanned copy of the original. I hope it's of value to you and good baking!
I found the pans still being sold by Chicago Metallic on Webstaurant.com. It's a 4 pack, not sure if they have any that are sole individually. I'm not sure why one would get it except for looks?
https://www.webstaurantstore.com/chicago-metallic-glazed-48514-crimped-round-customizable-4-loaf-bread-pan-set/32648514.html
I recognize that this is a long inactive message chain, but the issues remain puzzling. I have used the CM 48514 for many years to make cinnamon oatmeal bread. I remain clueless as to the right amount of dough for the pans, generally using 1/12th more than for a 4x8 open loaf pan. The bigger problem is with the rising rate. There is an unavoidable and non-trivial delay between shaping loaf 1 and loaf 4. I have most recently considered (but still not tried) refrigerating the rising/risen dough while shaping and returning rolled portions to the fridge until all four are ready. If they were all placed in the pan at the same time, then the difference in loaves would be minimized. Any cautions/advice on making this operational? I have also pondered the wisdom of if and when to remove the top half of the pan. I usually opt to remove it half way through the normal baking time. If I leave it on, the baking time is extended considerably. Finally, I am pleased to see a number of references to "this being like the bread I bought as a child." Growing up in the Detroit area in the early 60's, the local bakery sold cinnamon bread in this form. I continue to believe that if it isn't round and ridged, it isn't cinnamon bread. BTW: I use Bernard Clayton's recipe.