Is it a Pullman Loaf pan, the kind with a lid?

What are the dimensions?

13 x 4 x 4 pan = 1.5 # loaves

16 x 4 x 4 pan = 2# loaves

If you're baking without a lid, midway through baking you can shield the loaf with a loose tent of aluminum foil to prevent it from over browning.

Get a fast read/ instant read thermometer and measure the internal temperature of the bread to test. You're looking for an internal temp of 200 degrees F.

Increase the baking time, not the temperature and as cilantro said just lay a piece of foil over the top if it's getting too brown after 30 minutes in the oven. And check the temperature if you are unsure.

They are Wilson pans without a lid and they are 16 x 4.5 x 3.5. Thank you both very much. I've been baking a while but I didn't know about the size of the pan versus how many loaves fit in it (I guessed) and I had no idea that its supposed to be 200 degrees in the middle. Is that for any type of bread? Would the instant read thermometer that I use for meat work with bread too? Or do I need something special?

The temperature range for breads is something like 190-205 degrees F. Low end of the range for sweet, enriched breads (eggs, sugar, fat) and higher end for lean (flour, water, yeast). And some leeway for how you prefer your bread--more moist vs a drier crumb.

I just shoot for anything over 190 degrees.

And, yes, the thermometer you have should work just fine. I use an inexpensive Thermopop that works great for both meats & bread.

Thank you very much! I appreciate the advice :)

Maybe share your recipe and method. Good bread bakers here, (not me!)

I only have one recipe that is my invention and Dad kept getting raw middles...until i visited and solved what he was doing wrong. (i gave them a Danish dough whisk last year with the ingredients for 20 batches of sprouted grain bread but Mom handed him a pastry cutter, first batch out of the gate, and forgot what the dough whisk was for, lol)

Shifting a favorite bread recipe to a different pan may need adjusting.

Try the above advice first, but do ask for help if still troubling.

I just tried a regular old white bread recipe to test them out, I double the batch and lowered the temperature a bit since they are heavy dark pans, other than that I didn't deviate from the normal recipe I use

No bread recipe but for future use of the long pan here is what I last made in mine...Butterfingers Cake. Big hit with my ball team.

That looks delicious! I wouldn't mind having that recipe haha :) I think this summer I'm gonna make icecream in mine

I bake bread in a Pullman pan about once a week, and I have adapted my recipes for the pan, by using tips/recipes specifically for Pullman bread. I make whole wheat (which is 50% WW flour) and rye bread, but I do not have the recipes here. I can post them when I get home, if you are interested in either. The whole wheat recipe uses a lot of butter.

Yes I would love them! I like trying out different recipes for bread, actually I rarely use the same recipe twice unless it turned out really good the first time. I'm sure yours will be fantastic!

I tried to post a recipe and I got an error message saying "Your post is 16952 characters too long, posts can be up to 21800 characters. Please make it a little shorter and try again."

I was unable to make it fit.

I think what you may have wanted was a lidded Pullman pan (see one here: http://www.kingarthurflour.com/shop/items/pain-de-mie-pan-pullman-loaf-pan) and that's how you get a square, crustless loaf of enriched sandwich bread (my Pullman pans are for a 1# or a 2# loaf of yeast bread).

It looks like this extra long pan is best used for Angel Food Cake, but can also be used for recipes that call for a 12-cup pan (http://www.kingarthurflour.com/shop/items/angel-food-loaf-pan). You may find recipes appropriate for this pan in King Arthur Flour recipes. This Pain de Mie Recipe from King Arthur is designed for a 13" Pullman Pan - http://www.kingarthurflour.com/recipes/pain-de-mie-recipe, and may give you some perspective.

I don't have this loaf pan on any of my charts, but I believe it will require a recipe that has at least 2-pounds of dough, and probably more (be sure to weigh your dough so you know in the future how much works best), or a recipe calling for 4-5 cups of flour. Failure to use the correct amount of dough in the correct size pan is often the reason for over- and under-proofed bread and failed recipes.

A long, narrow, tea loaf pan (aka Danish loaf pan) is 13x4x2.5" and holds the same amount as a traditional 9x5" (aka quick bread) loaf pan, so this particular Wilton pan is too large for most quick bread recipes and would need to be adjusted accordingly.

Narrow pans also bake faster (about 25% less baking time required) than regular loaf pans, so be sure to use an instant read thermometer to check for doneness.

-Grainlady

Lars
Pullman Bread

2/3 cup (5 3/8
ounces) milk
1 cup (8 ounces) water
6 tablespoons (3 ounces)
butter
2 1/4 teaspoons salt
3 tablespoons (1 1/4 ounces)
sugar
3 tablespoons (1 1/4 ounces) potato flour
[4 3/4 cups (20
ounces) Flour total]
2-1/4 cups bread flour,
2-1/4 cups whole
wheat
2 Tbsp semolina
2 Tbsp VWG
2-1/2 teaspoons instant
yeast

Combine the ingredients as above,
using a flat beater paddle or beaters, then switch to the dough
hook(s) and knead for 5 to 8 minutes. Transfer the dough to a lightly
greased bowl or dough-rising bucket, cover the bowl or bucket, and
allow the dough to rise till doubled in bulk, 1 to 2 hours.

Lightly
grease a 13 x 4-inch pain de mie pan. Transfer the risen dough to a
lightly greased work surface, shape it into a 13-inch log, and fit it
into the pan. Cover the pan with lightly greased plastic wrap, and
allow the dough to rise until it's just below the lip of the pan, 45
minutes to 1 hour, depending on the warmth of your kitchen (it may
rise even more slowly in a cool kitchen.

Remove the plastic,
and carefully place the cover on the pan, let it rest an additional
10 minutes while you preheat your oven to 350°F. Bake the bread for
25 minutes. Remove the pan from the oven, carefully remove the lid,
and return the bread to the oven to bake for an additional 20
minutes, or until it tests done; an instant-read thermometer inserted
into the center will register 190°F. Remove the bread from the oven,
and turn it out of the pan onto a rack to cool completely. Yield:
1 loaf.

It took it this time - don't know what I did wrong before. I'll try the other recipe also.

Rye Bread with Caraway and Fennel,
Pullman Style

2
pound loaf (for Pullman loaf):

2-1/2
tbsp caraway seeds and/or
1
tbsp fennel seeds
1-2/3
cups water
2
tbsp onion powder (can substitute 1/4 cup pureed onion)
1-1/4
cups dark rye flour
2-1/4
cups bread flour
2/3
cup whole wheat flour
3
tbsp semolina flour
3
tbsp VWG
2-1/2
tbsp brown sugar
2
tsp salt
2
tbsp olive oil + 3 tbsp butter
4
tsp IDY (I sometimes use more)

Grind
caraway seeds and fennel seeds in a coffee grinder that is used only
for spices. Add the seeds to the water (I use a 2 cup Pyrex measuring
cup) and microwave for one minute. Stir and microwave 20 more
seconds, and then add the onion powder (or pureed onion if you are
using that). If using pureed onion instead of onion powder, you can
reduce the water by 2 tablespoons. Allow the ground seeds to sit in
the warm water until the water has cooled to about 100 degrees.

Meanwhile,
add the flours, wheat gluten, sugar, and salt to the mixer bowl and
stir gently with a plastic spatula. Add the oil to this mixture and
stir slightly.

When
the seeds have soaked for at least 15 minutes, add the seed/water
mixture to the bowl, and add the yeast. Knead the dough with the
dough hook for 5-8 minutes, or until the dough is elastic. Transfer
the dough to a large bowl, cover with plastic, and allow
it to rise in a warm place until doubled (about 1-1/2 hours in my
garage), and then form the dough into a long log, to fit into the
pan.

Cover
the pan and allow it to rise one hour more and the place in a 400°
preheated oven, turn the temp down to 375° and back for 25 minutes
with the lid on. Then turn the pan on one side and bake 5
minutes more; turn the pan on the other side bake 5 minutes more, and
then take off the lid and bake uncovered for about 15 minutes, or
until internal temp is 195°.

When
the bread is done, remove from pan and rub all sides with butter, and
then allow the loaf to cool on a wire rack before storing it in a
bag.

Well, it took this one this time. Note that the two recipes have different baking methods - I tend to use this one for both, and I check the temp of the bread as soon as I uncover it, as sometimes it is done after only 35 minutes.

If you do not have semolina or VWG, you can substitute regular white flour, but the semolina gives it a better texture IMO.

Thank you grainlady! and Thank you Lars for sharing your recipes with me!! What do VWG and IDY stand for?

When making bread, do I need to score the top?

For my recipe, I do not. When I bake bread without a pan, I do, but generally not when I bake it in a loaf pan.

Thank you Lars, I appreciate your information.

To shorten recipe text use Cap T for tablespoon, small t for teaspoon and small c for cup