Hi all - I've been searching far and wide for a mold to use to bake a loaf of cocktail rye that I can slice into perfect little squares, around 2.5" x 2.5", give or take. The closest I've come is a terrine mold here: http://www.amazon.com/gp/product/B000KEYCWI/ref=wms_ohs_product?ie=UTF8&psc=1
Unfortunately this one is tapered at the bottom so it would make trapezoid slices. I've found some others that are rectangles, but of course they would make rectangle slices. I know I could bake a bigger loaf and cut it into squares, but then you wouldn't have the crust!
Any ideas?
If you can change your shape preference, but keep the idea of a canape bread, you can try this interesting ones.
http://www.amazon.com/Norpro-Piece-Canape-Bread-Mold/dp/B0000VLYP4
I make this twice a year for my chopped liver and for my chopped herring salad. I use baguette pans to rise and bake my breads and their size is perfect. I slice them thin and ring the liver with the breads. For the herring salad I place the bread in a bread basket and I slice the bread thinly since this is an appetizer I don't want people to fill up on bread.
The Sur La Table site also has a mini square muffin pan that you could use to then slice the squares you are looking.