The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

bread pans

Bruce J's picture
Bruce J

bread pans

I have been looking all over and all I can find are bread pans that are 3 inches deep.  What I need is a bread pan that is around 4 1/2 inches deep to make a regular size loaf for sandwich bread.  The length should be around 8 1/2.  Does anyone have any ideas ??

MisterTT's picture

pan, like this one:

It's a bit longer than you say, but sandwich bread (as far as I understand, we don't have much tradition in that department where I live) is often baked in these.

clazar123's picture

I ran into the same dilemma a few years ago. I just don't like "shoulders" on a loaf.

1. King Arthur has a "Gluten Free" loaf pan that is essentially the same as the Pullman pan recommended by MisterTT but shorter

2. I occasionally use a rectangular angel food cake pan but it is long. I only do that when I make a double loaf (end-to-end)

3. I have found steam table inserts that are about the correct loaf size but the bottom corners are more rounded than I like.

4. My favorite loaf pan is a Corning casserole dish. I was trying to emulate the widepan loaf shape and a pan was available it was ungodly expensive. I fine these at thrift stores and rummage sales-I have about 6.

So take a look around and see if you already have a vessel that is the shape you want. Then evaluate it is safe to use (no plastic handles, no suspicious soldering if it is antique, no white-coated can). And then-have fun!

My favorite for sandwich bread (besides the wide pan loaf) is a #2 can. Makes a great round slice-no corners! 

So take a look in your cupboard and see what you can find. I found MANY baking vessels I never knew I had and I didn't have to spend a lot of money on them.

Mini Oven's picture
Mini Oven

Reasonable prices.  The width of this pan includes the lip so it is a little bit smaller than 5 in.