Hi everyone!
Has anyone had success using the Nor-Pro Canape tube tins? They are about 3" in diameter and 9" tall with two lids on either end. They come in heart, flower and star shapes. I suppose I want a tight crumb? Any recipe suggestions?
Thanks,
Tania in Boise
But not consistently. I think I used a regular bread dough the first time and it popped both ends off, and the second time, I tried pain de mie dough, some leftover from the making of the square pain de mie. That worked pretty well, but I found that the bread came out a little squashy. I think that, no matter which recipe you use, you would have to leave the loaves at least a day before cutting them.
Ooh good thought about making them a day before. Since I usually toast them a bit it won't hurt them to sit. How much do you let it rise? I am wondering if oven spring is an issue?
I've only used hinged tins, both square and round. I spray them really well with PAM, fill them about 2/3rds way and use a good pain de mie recipe.
http://fantes.com/images/99029loaf.jpg
http://www.kingarthurflour.com/recipes/pain-de-mie-recipe
--Pamela
I appreciate your thoughts! I am going to give it a go this weekend.