I use aluminum 9x5x2(approx) bread pans when making loaves. I have been thinking about buying a pullman pan but not sure I would use it enough to warrant the cost.

I use tin loaf pans, aluminum loaf pans and the new silicon bread pans. You could use your pyrex, but you need to reduce the oven temp by 25 degrees.

I have the pyrex & aluminum pans & it works in both. I prefer the aluminum because my recipe fits perfectly in that one. It rises over the rim in the pyrex, but isn't enough for 2 loaves. The texture of the crust is different, but not displeasing in either.

The heavy "professional" pans from Chicago Metallic or Kaiser are wonderful.

They are made of "folded" construction, some sort of steel/aluminum combo. They aren't expensive and will last a lifetime.

Grace

I have all sorts of bread pans...pyrex ( and I know what you are supposed to do but I find things cook just fine in the pyrex pans without adjusting the temperature) and tin and aluminum and even a stoneware pan.
I like the pyrex best because I can see how brown the crust is getting...next is the stoneware and then aluminum.
Linda c

All good to know. I think I'll try my pyrex first and see how it goes. Otherwise I'll obsess about buying something and never get around to actually doing!

I have dark steel bread pans, in three sizes. I like them a lot more than the aluminum and glass pans I used in the past. I probably got them at Tuesday Morning.

Happy baking.

I have Pyrex and steel, but I only use the Pyrex. The steel one tends to get rusty - especially if I put it in the dishwasher. Like Linda, I also like to see how the crust is doing inside the pan. Pyrex is much easier to clean as well.

Lars

Like Lars, I prefer the Pyrex because it stands up well to wear and tear without special care. It bakes just fine.

Jim

I have a large collection of loaf pans in all kinds of finishes and a variety of sizes. The heavy, professional grade are my favorites (Chicago Metallic) for even baking. I even like my heavy-duty stainless steel pans.

I recently got a "cool" pair of NORPRO loaf pans at an Amish hardware store. They are dark metal, non-stick, and have waffle/dimpled sides. The bread browns more because the pans are very thin.

I often use Pullman Pans (aka Pain de Mie Pan) for our everyday bread when it's destined to be used for sandwiches in brown bag lunches. I use a 1-pound size (3-3-1/4 c. flour), but also have a 2-pound size (4-5 cups of flour) for when we have family here.

This is a loaf pan that includes a tight-fitting lid. You bake the bread with the lid on for part of the baking time, then remove it for rest of the baking time. With this pan you get a crustless, square, sandwich-type bread. Perfect for a close-grained type enriched dough. These are the types of breads you can cut into thin slices - perfect for sandwiches.

I use small loaf pans (5-3/4x3-3/4-inchs) for making small quick breads for gifts baskets, and also use these pans for making 2 hot dog buns. I have a number of them.

Another favorite pan are my good old, shiney aluminum 7-1/2x3-1/2 Bake King pans. They hold up to 1# of dough or a recipe using 2-1/2 c. flour. Great for small loaves of quick breads. I often divide my 100% whole wheat dough into 3 of these and get 3 small loaves of bread.

Another fun pan is a Danish Loaf Pan (aka Tea Loaf Pan), which is longer and narrower than a normal pan - 12" x 4" x 2 1/2" pan that holds the equivalent of a 9" x 5" loaf pan. This gives you smaller slices for yeast breads or quick breads. The slices stay together when sliced thin.

I also like to bake in covered clay bakers. I have a round one and one for the long Italian-style loaves. It's the next best thing to having a brick oven and a steam-injection oven.

The biggest mistake people make with loaf pans is not knowing the amount of dough for the size pan - more than what type of pan they use - and not scaling their dough for their pans. This is often the cause of over- or under-proofed dough, as well as shredding or blow-outs on the sides of the loaves.

For instance, 9x5-inch pan is designed for quick breads, but also holds a recipe for yeast breads that contains about 4 c. flour or around 2-pounds by weight. Standard size loaves are 8-1/2x4-1/2-inch and hold recipes that contain approx. 3 c. flour or 1-1/2-pounds of dough.

-Grainlady

Grainlady I hope you check back - I'm single and plan on cutting most "standard" recipes in half.
Will I get into to trouble with my pryex? I'm not sure the size exactly but 9 x 5 sounds close (8 x 4 interior)? I always thought of it as a meatloaf pan:)