BeaseaLong Loaf Pan, 12x4 Inch Rectangle Bread Loaf Pan Set of 2, Nonstick Bread Pans Carbon Steel Toast Pan Golden Cake Pan Loaf Baking Pans Bakeware for Oven Baking

My husband and I both have Celiac Disease, so we have to eat gluten free bread. Everyone who eats gluten free bread knows how hard it is to find bread that isn’t gross.I use recipes from one particular blog, and the blogger recommended these pans. I thought how weird they look but sure, I got them. Wow!!!She used the method of putting the dough in one of them and inverting the other and placing it on top, then baking it. It worked like a charm, and the beautiful loaf of bread you see in my photo came out.The shape of the bread was perfect, not a squatty loaf. The bread slid right out of it. The size was perfect, and the lid is really handy. I love these now and will recommend them to anyone making gluten free bread.

My loaves came out perfect! I did cut parchment and spayed with baker’s joy and was able to lift the loaves out easily! They washed up like a breeze!Very nice quality! Heavy duty but lightweight!

Love these pans for making sand which bread. Perfect size, non stick easy to use and bread comes out great. Shape is perfect!

The bread dough bakes up nicely in these pans.Lids on these bread pans really prove to make a nicely shaped slices of bread for sandwiches and such.My only complaint is that they scratch easily.

The Pullman Bread Pan finally helps me make the perfect loaf! I start the bread in the KitchenArm breadmaker, following their easy recipes for a 1.5 lb loaf. I set the timer to Remove Paddle, and when the timer sounds, I remove the dough and place in buttered Pullman pan. (Spray the inside of the lid with olive oil.) I let it rise about 30 minutes in my oven with door open (turned off) which is about 77 degrees. When you poke it with greased or floured knuckle and it springs back slowly, it's ready. Preheat oven to 375, pinch off about an egg-sized piece of the dough and discard it. Bake for 30 min, checking at 20 and 25 til bread is 190-200 degrees in center. Remove lid immediately and after about one minute, shake the pan a bit and invert on a plate or bread board. cover with cotton towel for two hours, then slice and store. It's the best bread ever and the pan is super easy to wash. Be sure to dry it in the oven, even if you use the dishwasher. It must be completely dry in every crevice before you put it away. The holes in the bottom and the amazing design of this pan make the loaf come out perfectly baked every time, once you figure out the best time and temp for your oven. I even love the crust, and don't toss it anymore like I did with store bought breads. This bread has about 12 fewer chemicals than Roman Meal. When the recipe calls for olive oil, first add two droppers of vitamin E oil as a safe preservartive. LOVE the evenness and size of this Pullman loaf!

I make sourdough bread once a week. I bought a 2 pk of these pans in March of this year and they seemed good. I ended up ordering a total of 14 pans (seven 2 pks). They instructions said no soaking and no dishwasher. So they have been handwashed once a week. Here we are less than 3 months later and the coating is flaking off and my bread is discolored! The bread is ruined! I am so disappointed in these pans! They have been a waste of my money! I have ordered all new pans!

Inexpensive efficient way to slice your homemade bread. I would not have believed it worked except I bought it and it does makes perfect slices.

I bake bread at least weekly if not more in these pans and they work beautifully every time! Wash by hand and dry upside down and they last forever. The holes in the bottom make it super easy to get bread out while hot!

After trying (and many times, failing) at making my own bread, I was to the point where I was about ready to give up.When I tell you I could have built houses with them because they were so hard and dense, it's no exaggeration haha.Then, I saw someone recommend this style of loaf tin with a lid and I figured it was worth a try.I used the same SUPER SIMPLE bread recipe I'd been using all along and simply plopped the dough into the tins, slid on the lids and baked as usual.I was SO nervous to see how they turned out, even though they looked pretty impressive when I placed them onto the cooling rack, I still was not able to relax as I hadn't yet seen the inside.I'm not ashamed to admit that I actually shed a few tears after slicing into my first loaf. For the first time in my life, I had created, with my own two hands, a loaf of bread that was so perfect, so light and fluffy! Plus, because of it's great shape, I could make sandwiches out of it!I was so happy I showed my children and my in-laws and I even took these photographs to show my hubby who was still at work and within a half an hour of him getting home, there was little left but crumbs.I highly recommend these loaf tins.They keep the dough at an even temperature with them having lids, there are vent holes in the bottom to prevent the bottoms of the loaves becoming soggy and they make the most perfect "sandwich loaf" shape.Absolutely hands-down one of the best purchases I've made for my kitchen!

Amazing product to use when making cakes.

Se muy buena calidad ! El tamaño un poco pequeño todavía no lo probé !

I have the rose gold Pullman loaf pan (different brand) and it works well for my sourdough sandwich loaves but I needed more to bake multiple loaves at once. These black Pullman loaf pans as a two pack purchase are pretty good. The ridges are different to my other pan so you will get an indent but other than that and the colour they are pretty much the same as the more expensive pan I have .Good value for the price and work well for baking sandwich loaves

Arrived next day, clean up really nice. Not too heavy