Features:

  • Small Pullman loaf pan consistently bakes beautiful bread; commercial grade and heavy gauge aluminized steel with a Limited Lifetime
  • USA Pan baking pans feature Americoat which promotes quick release of baked-goods plus fast and easy clean up; wash with hot water, mild soap and gentle scrub brush or sponge
  • Nonstick Americoat coating - a patented silicone coating which is PTFE, PFOA and BPA free - provides quick and easy release of all baked-goods and minimal easy clean up
  • Made in the USA; Pan measures 9 x 4 x 4 inches
  • USA Pan is a Bundy family company which has proudly manufactured high quality bakeware and provided jobs in the USA for over 50 years
A Great Pan and A Recipe

This extra long pan is perfect for my gluten free bread making. I have been using a bread maker to bake my bread. In the summer it's great because I don't have to heat up the house using the oven. But I have not been able to get a loaf of bread that sustains the rise. I kept thinking I needed to change my recipe, and I did, but nothing changed. I purchased the 9 inch in this same pan, but it just isn't big enough. With this pan I not only get a bigger loaf, but guess what, it stays up. I have given up the bread maker now. I have tweaked my recipe after many loaves. I found that using more water gives a consistently taller loaf. So I cut down my flour mix to 5 cups. I use 3 eggs, instead of 4. I use 4 tbs. of Psyllium Husk powder. 2 tsps. of salt. 1 1/2 scoops of milk powder. ( the scoop that comes in the large box of milk powder.). 1 tbsp. of yeast, 1 1/2 tsps. of baking powder, 3 tsps. of cinnamon, 3 tbsp. of honey, 3 tbsp. of oil ( olive or cocoanut oil ) , and 2 3/4 cups of water. Knead the hell out of it, ( good therapy), place in pan, pushing it evenly into this pan, then score the top with a sharp knife. I merely place the pan on the top of the oven while the oven preheat to 350 degrees. Put it the oven for 50 minutes and I have a tall loaf of bread. In fact, I toast it once standing up at a short interval. The slices then shrink just enough to lay the bread down on it's side and then toast on high. I now have a nice browned slices to make my sandwiches with. I use a Lock & Lock and premix my flour so that I don't have to mess with that when I want to make a loaf or a pizza. My flour mix is thus: 2 12 cups of brown rice flour, 1 cup of potato starch, 1 cup of millet or sorghum flour, 1/4 cup of tapioca starch, 3/4 cup of buckwheat flour, and 1/2 cup of ground roasted, unsalted sunflower seeds. With the large Lock & Lock, I can fit 3 of these batches into the bin. Yes, a lot of ingredients, but nutritious that makes a well structured loaf.

Sandwich bread

Let me say, once again, how much I LOVE USA Pan--they make fantastic, truly non-stick pans. This is my first pullman loaf pan. The loaf pan doesn't come with any recipes or tips on knowing how much dough to put in, so I winged it and put 1500 grams of dough in and then let it proof while I left the house for a couple hours. That was too much. When I came back, 300+ grams had oozed out the corners and worked its way into any cracks and crevices it could. The lid stayed on tight and didn't budge. I cleaned up the outside a bit and went ahead and cooked it, anyway. I was fully expecting a nightmare trying to clean it up when I pulled it out, but not only did the lid slide right off without a fuss, but less than a minute of soap, water, and a toothpick was all it took to get it pristine again. Now I have a beautiful, perfectly square, evenly browned, not-too-crusty loaf of bread and you can't tell the bread pan was ever used.

Five Stars

Exactly what I am looking for. Made many milk loaf already.

Excellent Product

I have been baking bread for over 30 years. Purchased 2 of these pullman pans 6 months ago and have used them weekly. The heavy duty pans are excellent & release the loaf perfectly. I was weary based on some reviews regarding rust/scratching but have not had that problem. I use a recipe from 1906 (search pullman loaf/Chicago Tribune for a 9” pan), that turns out well every time. The lids fit well enough (shouldn’t be very tight) and even leave the logo indented into the top of the loaf! I treat the pans & lids like I treat my century old cast iron - with care & consistent maintenance. The pans & lids are well oiled before baking and, after releasing the loaf (while hot) I wipe down the pans & lids with a damp cloth - re-oil, then place back in the hot oven turned off to cool. These little extra steps make all the difference in the performance.

Everyone should own one or more of these!

These pans are incredible. Awesome quality and superb results. I am new to baking and I hit it out of the park with a sandwich loaf I made. I used no oil or other item to prevent sticking the bread just fell out of the pans. They are super durable. In fact, I put them in my suitcase and brought them back to my home in México. Not a scratch. I was able to slice the bread thin and it was perfectly square. I bought two and was going to give one to a friend as a gift (she is new to baking). Sorry, she will have to order her own. I will never part with these pans. And the other thing I will never do? I will never ever buy bread again.

Excellent bread pan.

Love it! I've made several loaves of bread using this pan and I love it. It makes a lovely square loaf. That being said, you need to follow directions. If you over rise your bread and put the lid on to bake, it will run out of the pan and all over your oven (guess how I know). Since making sure I have an inch from the top, I've had no problems at all. I've used multiple recipes and all of them have lovely texture and crumb. It is really no stick! I go ahead and rub butter on it before putting the dough in but you really don't have to. Easy clean, easy care. I can't see myself going back to regular loaf pans. It's pricey but worth it.

High Quality Pan

First of all this is my favorite brand of baking pans. I bought the 9 inch pan because it suits my needs. However, that being said, there is also a 13 inch pan and whichever pan you buy make sure the recipe you use is intended for the pan size. These pans are sturdy and well made and have even heat distribution and will produce a wonderful loaf of bread. When you select a recipe make sure it is for "pain de mie" Pullman loaf. A hint to help you on the second rise: Put the lid in place when on the second rise and leave it open enough to check how the bread is rising. When you notice it is within 1/2 inch of the top of the pan, close it and immediately place it in a pre-heated oven. The pan may also be used without the lid if you are not looking for a square sandwich type loaf of bread.

Very well made. Great Pan!

I just made my first loaf of whole wheat bread with this pan. I can't believe how good it turned out. I brushed a little solid shortening on the inside and the lid. There was absolutely no problem with it sticking. The bread was a beautiful golden brown all the way around. I couldn't be more pleased. I would recommend this pan to my friends.

Like a Store Bought Loaf

I love this pan, made a sourdough loaf from a King Arthur Flour recipe and it came out great. The dough weighed out to 2lbs 10oz and it was perfect for the pan.

Perfect result

I bought the pan specifically for baking a rye sourdough Danish Rugbrod so I could bake with the lid on & get the bread as square as possible. The pan worked flawlessly, and produced what was without question my best loaf yet. The lid slid right off without an issue after the bake, and the loaf baked perfectly. Will be buying more now that I've done my test bakes.

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