Wilton Recipe Right Loaf Pan for Baking, Mini Size, Single Cavity, Set of 3

When I unpacked them, my first impression was that they felt pretty substantial (heavier than some of the other brands I’ve tried) and were good quality (including the finish). They arrived stacked and I was a little disappointed that the bottom two had small dents on the same corners (I suspect that happened on the way to me with how they were packed), but I had some bananas very ready to go into some banana bread and I didn’t think they were bad enough to go through the whole replacement process. Hopefully that doesn’t affect the nonstick coating and their general durability, but I guess I’ll find out.Because recipes usually call for a larger pan, figuring out the baking time and temperature took a little adjusting, but the loaves came out well each time, even when they were a little over baked. I also really like that they’re easy to clean by hand with the nonstick finish. They really are the perfect size to make a loaf per person at my home and it doesn’t hurt that they’re pretty cute too.So far so good, but if the dents do end up becoming an issue, I think I like them enough that I’d get them again and hope they arrive undamaged.

Very well constructed, extra long bread pans ~ EXACTLY what I was looking for...I use a bread recipe that calls for 6 cups of flour ( which normally makes 2 small loaves ~ 4 1/2 X 8 1/2 ) ~ The batch of dough fits perfectly in a single pan and rises beautifully to form the most picture perfect, long loaf. We mainly use this bread for sandwich bread, so this extra long loaf gives us plenty of sandwich slices.I also have the "Rada Cutlery Large Bread Knife, Made in USA" which helps me cut perfectly, thin slices of bread.Walter Sand's Basic White Bread Recipe (From Baking with King Arthur Flour)2 cups (16 ounces) warm water2 tablespoons (7/8 ounce) sugar or honey (1 1/2 ounces)1 packet Red Star Yeast1/2 cup (2 ounces) dry milk powder ~ optional2 tablespoons (1 ounce) softened butter or vegetable oil (7/8 ounce)5 1/2 - 6 cups (25 1/2 ounces) King Arthur Unbleached All-Purpose Flour2 teaspoons saltPour warm water into large mixing bowl, add sugar or honey & stir to dissolve. Add yeast. When yeast is bubbling, add butter, 3 cups of flour & salt. Mix together, stirring in milk powder & 2 1/2 cups flour a little at a time as you may or may not need it all. Sprinkle a little of remaining 1/2 cup flour on work surface & knead dough 3 to 4 minutes. Allow it to rest a few minutes while you clean the bowl and work area. Continue to knead an additional 3 to 4 minutes until dough is springy and smooth. Return dough to bowl, cover and allow to rise for 1 or 2 hours until it is doubled in size. Deflate & divide into 2 (4 1/2 X 8 1/2) small loaves (but not with this pan ~ use entire dough ball in ONE pan). Lightly grease pan(s) & put formed dough and allow to rise again ~ 45 minutes to 1 hour ~ until doubled again. Preheat oven to 350 degrees, bake about 40 minutes. Remove from oven and pan(s) and allow to cool for at least 1 hour.This makes a WONDERFUL loaf perfect for slicing. I've swapped the white flour with whole wheat flour and have added flaxseed, sunflower seeds, pumpkin seeds and/or sesame seeds ~ Just swap the milk powder and keep additions to either 1/2 cup or less.You will NEVER go back to store bought sandwich bread after homemade bread.Keep an eye out in your area as King Arthur has a "traveling demonstration" on how to use their flour ~ it's completely free & has lots of very useful tips. Go to their website, that's how I got this recipe and it is so easy & reliable and pretty much fool proof.

This is a bakers must have the perfect size for extra bat also the perfect size for an individual meal

Great pans. Just made banana bread and they slid right out. Easy to clean.

These are nice pans. Bread bakes nicely in them and they release well. However, they are an awkward size to use with standard recipes. For a single loaf, one would have to increase the recipe one and one half times to fill the pan. To use both pans, one would have to increase a double loaf recipe one and one half times. My Kitchen Aid mixer can't knead this much dough at one time, so the whole process gets awkward when trying to use both pans. I thought these pans were a great idea for making bigger loaves, but it isn't working out too well in the making.

Love these pans. Also hate these pans.I bought them to make bread and got them specifically because they are longer than standard loaf pans. I figured it would make better bread loaves since I mostly make sandwich bread.Well, they DO make fantastic bread. They never stick (though with as much butter as I put in them I don't see how they could), they make fantastic crust, and they're so thick I think I could use them as a defensive weapon. I have absolutely no complaints about the actual performance of these pans.However.Every bread recipe I've found ASSUMES you use regular loaf pans. So you either end up with a loaf that is too small if it's a one loaf recipe, or choosing between one too-big loaf or two too-small loaves if it's a two-loaf recipe. Now, if I was a little more confident in my baking I'm sure it wouldn't be hard to adjust the ratios to get the loaf size I need, but it's certainly a bigger headache than I thought it would be. I'm actually so frustrated I'm almost resigned to buying regular loaf pans for bread and using these for other things like banana bread. I certainly don't hold anything against these pans or the manufacturer, I'm the one who picked them.So if you're looking for LONG loaf pans and you know what you're getting yourself into, these are great. I'd recommend them in a heartbeat. But if you're just starting out and you just think these might be a good idea, SLEEP ON IT.

These pans are fantastic for baking full size loaves of bread. They are thick enough to properly bake breads without burning the crust and leaving the center raw like what occurs when using a thin, cheap pan. I love that I can rely on a perfectly baked bread even when using them for heavy doughs like the honey wheat berry breads that I make. They are nonstick and I haven't seen a nonstick pan yet that *really* is nonstick until now. After removing the baked bread, you'd be forgiven for thinking you somehow spaced out and washed the pan. It's really that nonstick - not even a hint of a crumb or evidence anything had been baked. I love these and am going to now seek out the small loaf pans so I can make pound cakes and banana bread with the same degree of confidence. I get that I'm sort of gushing about bread pans and that's maybe a borderline pathetic thing to get all excited about. But if you're used to dreading the whole crapshoot that is baking with cheap pans or have been embarrassed when serving what appears to be a delicious orange loaf cake to guests only to find it's filled with goo (nobody ever begged for an orange lava cake) it becomes kind of a big deal to redeem yourself by having the proper tools to prove it wasn't you, it was the pan.

Our hot southern summers make baking a challenge. It's too hot to turn on the big stove oven! But these 3 little pans all fit perfectly in our Black & Decker CTO6301 Digital Advantage Stainless-Steel 6-Slice Convection Toaster Oven. So now we can have fresh bread or cake anytime!Use any recipe that makes 1 loaf or 1 layer and divide it between the 3 pans. I spray them with 'bakers spray' and everything pops right out with no sticking. They are very heavy and super easy to clean. I was amazed at the excellent quality! I have not put them in the dishwasher.Here is our favorite (versatile) quick bread recipe:1 1/2 cups plain flour1/4 teaspoon salt1/2 teaspoon baking soda1 cup granulated sugar2/3 cup vegetable oil2 large eggs1 teaspoon vanilla extract8-10 oz of fruit, chopped or diced, with juice ** Use peaches, strawberries, blueberries (stir these in frozen), pineapple, apples, etc. Add spices to your taste. I have used shredded zucchini and 1/2 cup chopped walnuts with cinnamon and it turned out great.Preheat oven to 350 degrees. (If using the above noted toaster oven, put rack in lowest position.) Spray pans with baking spray and sit aside. Sift the first 3 ingredients together into a mixing bowl. Mix in sugar, oil, eggs and vanilla (I use #2-3 speed on the kitchenaid for this.) Batter will be VERY stiff at this point. Stir in fruits (with mixer or spatula) and divide batter between the 3 loaf pans. Stir through batter to make sure there are no air pockets, then smooth top with spatula. Bake for 30 minutes. Invert onto a wire rack to cool. Let cool completely before slicing. (They get firmer, like pound cake after cooling.)You will get 4 very large slices, or 6-8 normal size slices from each little loaf. We usually eat 1 loaf, freeze 1 loaf (just wrap with foil), and share 1 loaf with a neighbor. This recipe freezes well. Let the wrapped, frozen loaf sit overnight on your kitchen counter and it will taste just baked fresh in the morning!I can't wait to use these pans to make gift basket goodies for the holidays. Buy them - you won't regret it. They are wonderful!

A forma é super compacta e bem acabada .Cara mas vale a pena

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Not a bad little pan

Very strong non-stick backing pan. Yes, it is non stick and I have tested it by using without even dusting the pan. Perfect for small loaf.

GOOD LOAF PAN