USA Pan Pullman Bread Pan 23x10x10cm (9x4x4")

SKU

BB-252

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£39.76 £33.13

This USA Pan Pullman Loaf Pan from USA Pan is made from commercial grade bakeware, designed for home use and measures 9" x 4" x 4" (23cm x 10cm x 10cm and 27cm x 10cm x 12cm including the lid). Designed by the world's largest manufacturer of industrial bakeware, USA Pan bakeware is constructed from heavy gauge aluminium steel and features a unique fluted surface that adds strength and facilitates air circulation for even baking. Each pan is coated with clear, non-stick, environmentally friendly silicone that is specifically formulated for baking and contains no PTFE or PFOA.

Suitable for use at temperatures up to 230°C or 450F, the pan should be hand-washed with mild detergent using a sponge, then rinsed and dried thoroughly.

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USA Pan Pullman Bread Pan 23x10x10cm (9x4x4")

Recipes and Guides

3-2-1 Multigrain Sandwich Bread Recipe

Dan Lepard

A flavour-packed sandwich bread which uses a mix of some of BakeryBits top flours. By combining flours milled from different grains you get all the qualities of each flour included in the bread, from the easy-slicing character from roller-milled strong white flour through to great flavour and omega-3 oils from the wholemeal wheat and rye.Makes one large 1kg loaf, to fit our Traditional 3lb Loaf ... Read more

Pumpernickel-style Sourdough Using a Pullman Pan

Dan Lepard

A slice of toasted wholegrain Pumpernickel-style sourdough, spread with butter and the best honey is one of my favourite ways to start the day. Add in hot coffee and I’m in heaven. Bake this delightful loaf in our 23cm USA Pan Pullman Pan - this is a square-sided bread tin with a slide on lid to make square slices. If you don’t have white rye flour you can easily make it by taking one ... Read more

Jubilee Sandwich Bread Using a Pullman Pan

Dan Lepard

Our Jubilee Sandwich Bread Using a Pullman Pan is a great simple white-style sandwich bread that slices very smoothly, excellent for sandwiches if you’re making afternoon teas or lunches. And it toasts and grills quickly giving you that perfect mix of a golden outside and soft crumb inside, just what perfect toast should be. The loaf mainly uses strong white flour with a little wholegrain ... Read more

Rye Malt Banana Cake

Dan Lepard

Quick to make, dairy-free and utterly rich, dark and delicious, this pound-cake style banana cake uses stoneground wholemeal rye flour and roasted barley malt flour to give a hearty texture and flavour. You can swap the walnuts for pecans if you like, or leave them out. Keeps very well, and freezes perfectly either as a whole cake or sliced. I've baked this in our BakeryBits Traditional 2lb or ... Read more

Shokupan: Japanese-style fluffy white bread

Dan Lepard

This Japanese bread using fresh milk, thick double cream and pure honey has an extra-soft fluffy white crumb with a slightly rich and sweet flavour: it’s sometimes called Hokkaido Milk Bread 北海道生クリーム食パン, or more simply, Shokupan. This recipe is inspired by a version from the renowned Japanese baking school Mamapan. ... Read more

USA Pan 9" Pullman Loaf - Basic Recipe

BakeryBits

Partially opened Pullman Pan containing unproofed dough

This recipe is designed to fill the 9" USA Pan Pullman pan. Using the quantities below, you have the basis upon which your can alter the recipe to suit you. Getting the quantity just right for a pan with a fitted lid can be a little hit-and-miss depending on the recipe, exact flour used etc. This is a starting point to get pretty close and from here you can adapt it with your choice of flour and ... Read more