I'm trying to duplicate the size of bread loaves that I get at the supermarket. The loaves are 5" wide at the bottom, seem to have a pretty straight sides and are 4" tall. All the pans I can find have slanted sides, and measure about 4.5" or less at the bottom. It makes too small a loaf of sandwich bread for my taste. Any ideas on where I can get something like this?
I believe they come in various sizes.
of commercial bread tins , 3 to a set , stamped " American Pan 1 79 " . Some commercial bakery brand sandwich loaves fit tight and right in them , and have the same diagonal corrugated striation pattern base and sides .
At 225 mm x 130 mm x 130 mm , with a 5 mm taper to the base they make a good sandwich size , round these parts thats pretty much the average .
The bread factory that gave the tins to me shipped them in from Australia about 20 years ago . I have no idea who the manufacturers or importers were.
This subject was discussed on the BBGA forum a few days ago and someone provided this link:
https://www.bundybakingsolutions.com
Jim
there they are , the descendants of my old uncoated tinned open top pans ,
the American Pan Custom 3 Strapped Bread Pans , in aluminized steel .
A twenty year mystery solved (Y)
I wonder what they cost new .
Thanks for the link, they are closest yet! Unfortunately they do look like they are angled sides (take a look at the ribs on the ends). If I can't find anything closer, I'll order them.
side and reason is clear. Straight sided bread pans do not nest one into another. So to move them around the factory or to ship hem them anywhere is very inefficient and would cost a fortune. Other manufacturers would be selling bread pans for much less money and why no straight sided pans are made - they canlt compete.
Happy baking
straight sides and reason is clear. Straight sided bread pans do not nest one into another. So to move them around the factory or to ship hem them anywhere is very inefficient and would cost a fortune. Other manufacturers would be selling bread pans for much less money and why no straight sided pans are made - they can't compete.
Happy baking
I have found that corningware casserole dishes make a great breadpan. A little lecithin/oil and cornmeal or oatmeal for release and you have a large size slice for your sandwiches.
Dimensions: 1 1/2 qt., 7in. x5 in. x 3 in deep (but the bread rises to 5+ inches high)
Rectangular angelfood pans are straightsided and tall enough. Stainless steel pans from warming table (like a restaurant buffet) can be found. The local thrift store may be a treasure trove. But first-just look in your own cupboard with an open mind.
Over time , with general use , the sides of deep bread tins can hollow in a bit , and narrow the measure a tad about half way up , and this can lead to a snag getting the baked loaves out .
With straight sides , the crust can jamb and tear on the way out .
With the tapered ones , once the crust comes away from the pan base , the loaf slips out freely .