Any ideas on best use of this pan?
I'm not so great at the picture thing so I included the link of where I got the picture.My camera is not working well so I can't take a pic of my tin.
I just bought a bread tin like this (only mine is a double pan-2 of theses connected with a hinged lid) and I'm wondering what suggestions you would have for bread made in this shape-it really is more sausage shaped with the rounded ends.Rye? some form of sweet bread like cinnamon? Pain de mie? Both sides are equal in size so I assume I fill one side and it will rise to fill? I have never used a pullman so I have no experience with that kind of loaf.
The ebay description calls it a "steamer" which is kind of interesting.Is there a steamed bread that was made in this kind of pan? It doesn't seal totally so it could not be submerged.
This tin looks to have been very well used and very greased/seasoned. I washed it with hot,soapy water since it smelled like a basement and put it in a hot oven to burn off anything and WOW did it smoke!. I had to take it outside and put it on a hot gas grill for a while. A lot of grease bubbled out of the crevices of the pressed ends.Smokin! I will now wash and season it myself before use. Someone really used and cared for this pan for many years before it was put in a basement.Not a speck of rust (it is just a thin tin metal).
Any insight would be interesting.