another from my collection of antique pans.. this one tricky to get the right amount of dough in it... qahtan
These are for milk bread. Sealed pan protects the dough so it doesn't get burned. Not the milk sugars are not fermentable by yeast, hence milk bread has high degree of colouration when baking.
I bought this pan quite a long time ago. again same problem how much dough, how much rise.... qahtan