The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Recommend a bread/loaf pan.

Wek's picture

Recommend a bread/loaf pan.

I'm looking for a bread/loaf pan but I'm having a hard time finding one.  I have a budget of $10 which makes things even more difficult. If anyone can recommend a good bread/loaf pan I'll appreciate it.

Btw, how much bread can you make with a 9x5 pan? Another reason I havetrouble finding a pan is because I want to find a relatively long nd deep pan. Also how long does homemade bread last (in the fridge)? 4-5 days?

davidg618's picture

in the refrigerator. Doing so hastens staling. Keep your bread at room temperature, in a cloth (preferable) or a plastic bread bag. If you don't use it up in 3 or 4 days consider cutting your loaves in halves and freezing them, thawing out 1/2 loaf as you need it.

David G

Wek's picture

I usually keep store-bought bread in the refrigerator and don't really notice the difference, probably because I toast it.

LindyD's picture

LOL - store-bought bread is so filled with chemical preservatives, little wonder you taste no difference.  

Since you are going to take the time to make your own bread, presumably with quality ingredients, do your efforts and your bread the justice they deserve by not refrigerating it.  Bread stales most quickly between 32F and 50F.  

If you don't think you'll consume a full loaf within a couple of days, cut it in half, freeze one portion, and enjoy the other.

You made no reference to where you live.  If in the U.S., you can easily find a 9-inch loaf pan for under ten bucks.  Check your local box or dollar stores.

Happy baking!

Wek's picture

I'm from NYC. I was hoping I could get a loaf pan online, hence I didn't mention my location. Anyway, I have checked locally but what keeps me from purchasing a pan is that I don't know if the pan will rust or deform. That's one main reason why I'm posting here asking for suggestions.

LindyD's picture

There's a K-Mart near Penn Station, but given NYC prices (and taxes), it may be more than ten bucks.

TFL has several NYC members; perhaps one or two will pop in and give you some local leads.

Amazon carries loaf pans for $9.95, but you have to spend $25 for the free shipping, as you probably know.

I don't think you have to worry about any nonstick pan rusting or deforming so long as you take reasonable care of the pan (hand wash and dry it).

clazar123's picture

When I started baking bread I thought I needed all these special pans. What I found was that a batard shape works and if I need pans, check my cupboard-any oven safe pan used for caseroles,baking or cooking works well. My favorite for a small,wide loaf for 2 people is a rectangular 1 1/2 qt Corningware casserole. On the other hand, a basic loaf pan is helpful and really costs well under $10. The Good Will or Salvation Army (any resale shop) is always a good soource for pans,cookware and baskets.

Jo_Jo_'s picture
Jo_Jo_  They have a set of two 9x5 loaf pans, nonstick for $4.99 but I am not sure of the shipping costs. 

Peter Reinhart suggests slicing your bread and freezing it, then only taking out the number you will need.  He also suggests heating in the oven, but I tend to use the microwave when it's only a couple slices I will be eating or toasting.

Hope this helps...


Postal Grunt's picture
Postal Grunt

Try Bed, Bath, and Beyond for a Wilton 9.25x5.25" pan for $7 on line. I have a couple of these and they hold a lot of dough for a large loaf. 900g of dough is easily held and bakes in 35 minutes for me. The non-stick isn't bullet proof so reasonable care is needed. There are 20% off coupons that are often available for on line or in store purchases.

mrfrost's picture

Some previous discussions:

ATK loaf pan comparison:

Probably need to go no farther than your neighborhood grocery store. The $5 - $7 Pyrex and Baker's Secret pans are as good as any. My opinion anyway. I think the $5 Baker's Secret pans perform admirably; almost perfectly. Both these brands are usually on sale, around the holidays, for even cheaper, if you can believe that. Add Anchor Hocking to those also. All of these brands were on sale this past Thanksgiving - Christmas for $3 - $5.

My Bakers Secret pans bought Nov 09 are still like brand new.

Janknitz's picture

Freecycle is on Yahoo groups.  Search for the one in your area and you can post a request.  I've also gotten Kefir grains that way.  It's also a great way to find a "home" for items you no longer need. 

I got my baguette pan that way--totally free. It's hard to justify my "hobby" for saving money if I'm spending it all on equipment and books, so this helps assuage the guilt ;o)

Mini Oven's picture
Mini Oven

from a frying or sauce pan (if it isn't ovenproof) oil and flour it.  I've baked also in metal mixing bowls. 

"You are only limited my your own imagination."

Wek's picture

Ah, thank you everyone for your help. I'll check around before I decide on a pan.

Btw, what size (width and length) is the store-bought loaf? Will a 9x5 pan give me a similar size?

Mini Oven's picture
Mini Oven

Loaves vary.  Honestly, I haven't store bought a packaged pre-sliced toast loaf for a long while, I wouldn't know...  :) 

You want your shaped dough to fill the pan between half full and almost 2/3 if it is white wheat.  Anything under half full needs a smaller pan.

Jo_Jo_'s picture

The loaves you find in the store are usually either the next size smaller than a 9 x 5 or the same size.  This is in the Pacific Northwest region, no clue about the east coast. 


gary.turner's picture

Roughly speaking, the usual US sized pans are 4x8, 4.5x8.5 and 5x9 inches as measured inside at the top. Their capacities are 4, 6, and 8 cups, and common loaf weights are roughly 1/.5, 1.5/.75 and 2/1 pounds/kilograms, respectively. (Allow another 10% dough weight for moisture loss. (Kg weights already include the moisture loss factor.)) YMMV, so be ready to make adjustments based on your loaf volumes.

The common Pullman pan is 4x4x13 (there are variations). Though its capacity is about 14.4 cups, a 2lb loaf is about right, since the loaf is totally enclosed by the pan and its cover. This the same size, give or take, that the large commercial bakeries use for a 1.5 lb. sandwich loaf. Unlike the home baker, they use lots of yeast for a quick rise, and dough conditioners to improve extensibility, giving a soft loaf with high volume.



Wek's picture

Thanks to everyone who replied.

lexiemom's picture

I'll take a glass pan anyday for baking- the metal ones will eventually rust unless you take extremely good care of them. I want something I can run through the dishwasher and not worry about water left on them or problems with rust! Same thing as others have mentioned- look for them on sale, but even when they aren't they won't be over $10. Happy baking!!