Customer Reviews

Focus Foodservice Commercial Bakeware 1 1/2 Pound Pullman Pan

5 star:		(25)
4 star:		(2)
3 star:		(2)
2 star:		(1)
1 star:		(1)

 

 

I had been looking for this type of pan and lid for a while, and this was the cheapest I had found. It is a nice solid construction (the matching lid fits securely) and cooks evenly. I've only used it once, but made wheat bread with it and it didn't over or under brown it - it was just the right color. The only problem I had with this is that it doesn't come with a recipe or directions, and with a pan this size, it's hard to know what amount of dough to use with it. It says it holds a 1.5 lb loaf, but if anyone was used to using a bread machine, they would think that you use 3 cups of flour in your recipe for this pan - that is NOT the case. With this pan you should be using between 5-5.5 cups of flour in your recipe. I actually used 4.75 and it still worked well. Also if you grease the pan a little, the loaf comes right out - no sticking. Overall a good solid pan for the price.

We'd been wanting a sandwich loaf pan for some time and after reading the reviews here, we decided on this one. We're extremely happy with this pan and the slide-on lid (sold separately). The pan and lid are very sturdy, and the loaves bake perfectly, nice even golden crust, great size and shape. We use the "White Sandwich Bread" recipe from the King Arthur Flour site, as recommended by another reviewer here. (We altered it for bread machine use and it's still awesome.) We've had no trouble with the lid - it slides on and off easily enough for us and the bread pops right out of the pan. We do rub the inside of the pan with a bit of oil on a paper towel before putting the dough in - that might not be needed, but we like the results it gets.

As someone else commented, a standard 3-cups-of-flour recipe might be too small for this pan. The recipe I use has a combined total of 4 cups of flour/potato flakes. This fills the pan well, but I suspect you could pack a 5-cups-of-flour dough in there. Haven't tried yet.

Happy Baking!!!

This pan, together with an appropriate recipe, such as the one at King Arthur Flour, makes a perfectly square loaf of fine-textured, thin-crusted bread. The pan feels much sturdier than any other bread pan I own.

To keep the top of the loaf flat, you'll need to buy the cover or put a cookie sheet with a weight on the pan. The cover is more convenient.

I ordered this pan and lid because I wanted a second pullman pan for making bread. My other pan is truly a professional pan and it beats this one all hollow. However, for a home pan, this one is okay, but only okay. The lid on the one I got was too tight to slide easily, and I like to remove the top to finish baking my bread. Strangely, despite being too hard to slide, the lid does not seal well. The rounded over sides that hold it on are too shallow and my first loaf of bread literally blew the top off the pan. I ended up having to take a hammer, a block of wood and two dowels to bend the edges around to the point where the lid would stay on. As for the claims of being "professional" quality...it's not. This pan, while decent, is too light for heavy use and I have never, in 27 years of commercial/professional baking ever used an "aluminized" pan. But like I said, it's okay for home use and though not my first choice, I wouldn't hesitate to buy another, knowing ahead of time that I'll have to repair it to make it useable.

Some years ago we lost our Pullman Bread Pan in a move (where did the green collander and the bread pans go?) So we have been "faking it" with a cookie sheet and bricks.
Several Reviewers have asked for a recipe. So here's one that works for us -- in the right quantity for this Pullman Pan:
Pullman Bread
Weigh two separate amounts for Bread Flour -- pan one 1 pound. Pan two 12 ounces.
In your Kitchen Aid bowl, add
1 1/2 cupa warm water
2 tbs yeast
1 tbs brown sugar
3 tbs Malted Barley flour
the pound of flour

Blend with paddle. Let rise 30 minutes

Add:
1 egg
the remaining flour
2 ounces potato flour
i tbs salt
Switch to kneeding attachment.
Kneed 8 minutes.
Cover and let rise until double in bulk.
Punch down, let rest for 10 minutes. Roll out. Then shape a loaf to fit your pullman pan.
Butter pan and cover.
Place dough in pan, let rise until the bread reaches the top of the pan.
Bake at 400 degrees, turning frequently until beautifully crusted. The bread should ring hollow when tapped. Probably 40 to 50 minutes.
This recipe is a tried and true combination of many sources. The recipe will properly fill one Pullman Pan.
It's a good idea to make one Pullman Sandwich loaf per week. This will provide you with bread for grilled cheese and other sandwiches. One loaf of bread is not enough for a week -- but free-formed loaves or French Bread will fill in the gaps.Bob's Red Mill Potato Flour, 24-Ounce Packages (Pack of 4)

We live in an isolated place where you have to make your own bread. Our bread machine made oddly sized loaves. I wanted a bread pan that was longer than what you can find in most housewares departments. This works really well. It is non-stick and so I don't have to do anything other than put my dough in it to rise.

I purchased the pan with the lid, as a seperate order. The pan did a great job of shaping sandwich bread just as you would buy at the grocery store. Be sure to oil/spray the lid before baking to make removal easier.

I got this pan since my favorite recipe was too big for my bread machine or a regular loaf pan. This one is perfect. I use a recipe with 5 cups of flour & it fills the pan perfectly - well, maybe a little too much. The pan evenly browns just the right amount & the bread slides out evenly. I should have bought the lid at the same time, since it's out of stock right now, so I've ordered it.

this is a very good pullman pan, I also have the lid so I can make very nice "pain de mie" or sandwich bread. It is heavy and well made. I had been using it once a week for a year or so and it is exactly as new. I do not wash it, I just clean it with a paper towel after I use it. Also remember to spray it with oil or butter before using it. You can find an excellent recipe for sandwich bread at king Arthur web page. Recommended 100%

I was looking for a bread pan to make store bought sized sandwich bread for my son. He can't have gluten so I make my own for him. The problem was, that my regular pans made odd shaped sandwich bread. This pan works great. I simply doubled my recipe (that worked in the regular sized bread pan) and it filled this pan perfectly. I didn't bother with the lid because I didn't want the bread to be perfectly square on top. I saw mixed reviews about how the lid fit, so I didn't bother. I'm very happy with my Pullman Pan and am going to purchase a second so I can make two loafs at a time. I slice the bread by hand after it's cooled and I freeze it.