These are around 10 inches by 4 inches and were made by Ekco for them in the mid 1990's. I suppose the Chicago Metallic version would work also, Part # 48514.
This is a recipe I found but I am clueless to figure out how much to fill my pan. I grew up with cinnamon bread for toast shaped in this pan. It was rolled in cinnamon sugar before being placed in the pan and you could get it with raisins or without. I would think a Milk Bread recipe (like the Hokkaido recipe) would work pretty well- very soft and fluffy like a rich pan de mie.
This is the recipe I made today only used my Bosch. It is in the oven as I write this and the top is raising off of the loaf even though the pan was snapped together. I let it rise in the pan for an hour and 45 minutes.. obviously too long. I used stone ground wheat flour in place of the whole meal flour. It will be interesting to see how it turns out as far as taste goes.
I used to be able to buy a cinnamon bread made into this shape many years ago at a bakery near Chicago. Next time I won't let it proof as long and will try the cinnamon sugar application.
I used the recipe that you posted. Thank you by the way.. I doubled the recipe and it made 59 oz of dough which I divided in half. I let it proof for an hour and 45 minutes but it was too long as the lid actually lifted off a bit while baking. The temp of the dough was 200 degrees after 40 minutes in a 375 degree oven so I removed it then. As I am not exactly sure what wholemeal flour is I substituted my freshly ground organic whole wheat flour for the wholemeal flour in the recipe. I have two sets of these pans and will try different recipes in them. I found one on the KA site for a rye and marble type rye for these pans.
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crimped bread
Does anyone have a recipe to share using these pans?
I just got one ,too
http://lilyng2000.blogspot.com/2010/05/round-crimped-loaf-bread.html
This is a recipe I found but I am clueless to figure out how much to fill my pan. I grew up with cinnamon bread for toast shaped in this pan. It was rolled in cinnamon sugar before being placed in the pan and you could get it with raisins or without. I would think a Milk Bread recipe (like the Hokkaido recipe) would work pretty well- very soft and fluffy like a rich pan de mie.
This is the recipe I made
This is the recipe I made today only used my Bosch. It is in the oven as I write this and the top is raising off of the loaf even though the pan was snapped together. I let it rise in the pan for an hour and 45 minutes.. obviously too long. I used stone ground wheat flour in place of the whole meal flour. It will be interesting to see how it turns out as far as taste goes.
I used to be able to buy a cinnamon bread made into this shape many years ago at a bakery near Chicago. Next time I won't let it proof as long and will try the cinnamon sugar application.
crimped bread
This is how it turned out. Next time I won't let it raise as long.
another view
Here is the side view of this.
So what recipe did you finally use?
That is a wonderful looking loaf! How much dough did you put in the mold and which recipe did you finally use?
I used the recipe that you
I used the recipe that you posted. Thank you by the way.. I doubled the recipe and it made 59 oz of dough which I divided in half. I let it proof for an hour and 45 minutes but it was too long as the lid actually lifted off a bit while baking. The temp of the dough was 200 degrees after 40 minutes in a 375 degree oven so I removed it then. As I am not exactly sure what wholemeal flour is I substituted my freshly ground organic whole wheat flour for the wholemeal flour in the recipe. I have two sets of these pans and will try different recipes in them. I found one on the KA site for a rye and marble type rye for these pans.