THis pan was my grandmother's - I am a basic level baker so have been afraid to try it. I am now determined to try. THe closest I find online are square "Pullman" pans with covers. Appreciate any tips or advice!!
You have two sets of pans. Are they able to be locked together but not hinged? If so, just like you thought, this is an early Pullman style loaf pan. That would be my guess. The answer would come from an "old time baker", or just someone who is really old.
It's definitely one double loaf pan. Kind of a hook hinge on one side and a clip to 'lock' on the other. Thanks for the links to the 2013 posts, I learned a lot and will give it a try!
I guess it doesn't show well in the picture but it was a round loaf with a "wing" where the dough escaped during oven spring. I made enough to fill 1 pan. Just trial and error at the time. There are posts on how to measure a pan and determine how much dough to make. You will have to search for those.
Thanks again for the help. learned that I do - indeed - need to figure out how much dough for each loaf. I turned this over half way through baking but since the pan was not "full to the top" the loaves fell down (I could hear them) but still edible and tasty! I also think I may try to let it rise with the cover on, see if that makes a difference when turning it over, and one additional where I just don't turn it over (it's not a wood fired oven after all!).
Hi! My mother has these same loaf pans that have been passed down through her family. We believe they were made in Germany. She uses them to make a rolled poppy bread. She rolls out bread dough, spreads poppy filling over it, then rolls it and bakes it in these pans. It is somewhat legendary in her small Minnesota town. ;)
We have been searching for years to find more of these pans!
You have two sets of pans. Are they able to be locked together but not hinged? If so, just like you thought, this is an early Pullman style loaf pan. That would be my guess. The answer would come from an "old time baker", or just someone who is really old.
Another user back in 2013 was asking about these same pans. I think they got an answer: http://www.thefreshloaf.com/node/33440/any-ideas-best-use-pan
I hope this helps!
I was the original poster that SugarOwl linked to above. I made only 1 loaf with the pan and passed it on to another enthusiast.
Here is a picture of the pan filled with dough. I don't remember what I made but it looks like a half whole wheat.
Have fun!
Thanks for adding the pics. It looks like you got 2half loaves. Did you turn over halfway through as some posts suggested in 2013? THanks again!
It's definitely one double loaf pan. Kind of a hook hinge on one side and a clip to 'lock' on the other. Thanks for the links to the 2013 posts, I learned a lot and will give it a try!
I guess it doesn't show well in the picture but it was a round loaf with a "wing" where the dough escaped during oven spring. I made enough to fill 1 pan. Just trial and error at the time. There are posts on how to measure a pan and determine how much dough to make. You will have to search for those.
Thanks again for the help. learned that I do - indeed - need to figure out how much dough for each loaf. I turned this over half way through baking but since the pan was not "full to the top" the loaves fell down (I could hear them) but still edible and tasty! I also think I may try to let it rise with the cover on, see if that makes a difference when turning it over, and one additional where I just don't turn it over (it's not a wood fired oven after all!).
Hi! My mother has these same loaf pans that have been passed down through her family. We believe they were made in Germany. She uses them to make a rolled poppy bread. She rolls out bread dough, spreads poppy filling over it, then rolls it and bakes it in these pans. It is somewhat legendary in her small Minnesota town. ;)
We have been searching for years to find more of these pans!
The pans were fun to research and experiment with. Ultimately, I sold the pan to another baker.
Thank you for sharing the memory!