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USA Pan Bakeware Pullman Loaf Pan With Cover, 9 x 4 inch, Nonstick & Quick Release Coating, Made in the USA from Aluminized Steel
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- Medium Pullman loaf pan has a cover and consistently bakes beautiful bread commercial grade and heavy gauge aluminized steel with a Lifetime
- USA Pan baking pans feature Americoat which promotes quick release of baked-goods plus fast and easy clean up wash with hot water mild soap and gentle scrub brush or sponge
- Nonstick Americoat coating - a patented silicone coating which is PTFE PFOA and BPA free - provides quick and easy release of all baked-goods and minimal easy clean up
- Made in the USA from globally sourced materials Pan measures 9 x 4 x 4 inches
- USA Pan is a Bundy family company which has proudly manufactured high quality bakeware and provided jobs in the USA for over 50 years
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USA Pan Bakeware
Bakeware manufactured for home use with quality materials and craftmanship that professionals expect. With features that make our pans the go-to pieces you reach for, day in and day out.
PULLMAN PANs - Large and Small, Singles or Sets of Two, With or Without a Lid - what is right for your kitchen?
Two Sizes - get them both!
USA Pan's Large Pullman Pan measures 13" x 4" x 4" and is designed specifically for a traditional Pain de Mie recipe.
While the Small Pullman Pan, measuring 9" x 4" x 4", works for a smaller Pain de Mie loaf, it is the chameleon of loaf pans! It bakes up beautiful results for quick bread, rye or yeast breads, tube cake and swirl bread. The small Pullman Pan from USA Pan may become the favorite loaf pan in your kitchen!
Both are made with the same detail, durability and superior nonstick coating...get one of each to cover all your loaf baking needs!
Use the Pullman Pan with or without a lid
Bake beautiful loaves, with or without a lid!
The lidded Pullman Pan is the long time standard to achieve a symmetrical square loaf with beautiful, crisp corners. However using these high sided pans without a lid will turn out equally impressive loaves when using recipes typically made for standard, low sided loaf pans, tube pans and cake pans.
See information below for more specifics about recipe conversion and all the delicious ways to put your USA Pan Pullman Pans to good use!
Get a set of 2 for maximum flexibility
When it comes to Pullman Pans two is better than one...bake up a double batch to freeze, make two different types of bread at a time or share a loaf with a friend!
USA Pan Pullman Pans are versatile and will quickly become the first loaf pan you reach for. With a set of 2 pans, you will never be caught waiting for the first loaf to bake.
Both sizes are sold as a set of 2 or individually..
USA Pan quality & performance - always!
USA Pan pans are made in the USA with details that make them stand out, ensure the best baking experience possible and prove their place as the go-to pans in any kitchen. Every pan is made from heavy gauge aluminized steel for superior heat distribution, strength and durability. Folded corners for leak-proof pans. Generous edges ensure a good grip. And our proprietary nonstick coating, Americoat, which is a naturally nonstick and non-toxic silicone, it is PTFE, PFOA and BPA free for effortless & consistent release and easy clean up. USA Pan bakeware is heavy duty, commercial grade quality for the home baker and cook.
USA Pan bakeware is made to work and built to last.
Tips for converting Cake Pan recipes to a Pullman Pan -
Use a 9" x 9" x 4" Pullman Pan and follow a standard cake recipe which makes about 6 cups of batter and is equivalent to:
- 9" - 10" Tube pan
- 9" x 13" Rectangular pan
- three 8" Rounds
- two 9" Rounds
DO YOU NEED A LID?
- YES: for yeasted breads that will rise and push against lid, creating the classic square corners
- NO: quick bread that won’t "mushroom" over the top of the pan, just results in a nice tall loaf. But using a lid shouldn’t hurt!
Did you know that Pullman Pans are actually quite versatile?
Especially the 9 x 4 size! Use it for yeasted breads, quick breads and even cake recipes...
Our Pullman Pans create a loaf with straight sides and square corners, ideal for sandwich bread, French toast, and Pain de Mie, the traditional Pullman loaf, a fine-grained yeast bread. Also try a recipes for slack dough (rye) breads, quick bread, Japanese shokupan, gluten-free bread and cake too!
The small Pullman Pan works so well for other recipes that it could become your favorite, everyday loaf pan!
Here is some helpful info on how to convert recipes for use with your Pullman Pan!
- The Large Pullman Pan measures 13" x 4" x 4" and holds recipes with 5 to 6 cups of FLOUR
- The Small Pullman Pan measures 9" x 4" x 4" and holds recipes with 3 to 4 cups of FLOUR
- Rye Bread? Sure! For Loose or Slack Dough, don’t add more flour, use the tall-sided 9 x 4 x 4 Pullman Pan to give the dough something to lean on during rising and baking
- Use the lid with your Pullman Pan to eliminate gaps between bread and filling in your swirl breads; using the lid for yeasted breads helps create close grain breads with no air pockets
- Quick Breads with "add-ins" are delicous! Pullman Pans have room to accommodate them; the Small Pullman Pan has 30% more capacity than standard 9" x 5", 50% more than 8.5" x 4.5"
Baking memories with family has never been easier...
USA Pan bakeware is manufactured for home use with quality materials and craftmanship that professionals expect and novices appreciate. The workhorse of the kitchen, USA Pan bakeware is sure to become your go-to pan in the kitchen; from the staple sheet pan, classic muffin pan, leak-proof springform pan or the esoteric pop-over pan. Featuring fluted surfaces for added air flow, reinforced rims to reduce warping and heavy gauge aluminized steel for maximum heat distribution. Americoat is USA Pan’s proprietary non-stick silicone coating, it is unmatched for easy release & quick clean-up. No matter your skill level in the kitchen, our bakeware will help create kitchen success stories of your own.
Founded in 1959 our multi-generational, family owned, and operated business has been making bakeware that customers have trusted for over 60 years. Proudly made in the USA, committed to providing jobs in the Pittsburgh area while producing the world's finest bakeware.
The USA Pan Pullman Loaf Pan and Cover measures a full 9 x 4 x 4 inches* and provides home bakers with an easy way to bake the perfect, fine-grained square breads for sandwiches and French toast. With a patented AMERICOAT Plus non-stick silicone coating, the USA Pan Pullman Loaf Pan and Cover allows for easy clean-up. AMERICOAT Plus is PTFE, PFOA, and BPA free. With a sliding lid cover that is designed to ensure that rising bread dough will swell uniformly into a flat top, bakers will enjoy delicious square yeast breads that will finish with flaky golden brown crust and nice even sides that are perfect for cutting into beautifully uniform slices. Every USA Pan is made in the USA and has been designed with the same standard high performance features that commercial bakers enjoy including aluminized steel and heavy gauge steel construction that allows for even heat distribution and maximum service life. USA Pan Pullman Loaf Pan and Cover’s unique fluted surface design facilitates air circulation and also maximizes pan strength, which helps to resist warping. The USA Pan Pullman Loaf Pan and Cover also features a steel wire in the rim, which provides extra strength and further provides resistance to warping. USA Pan bakeware is long-lasting, durable, reliable. USA Pan’s professional grade bakeware helps everyday home bakers produce professional grade baked goods. USA Pan is a Bundy Family owned company, based in the Greater Pittsburgh, Pennsylvania area that has been producing high performance bakeware for over 50 years. *Dimensions represent baking surface, not overall pan size. Pullman Pan Cover Instructions: To remove, after pan has cooled enough to handle, hold pan so that the cover’s edge that curls up is facing you. With the palm of your other hand, tap the curled edge so that the cover slides away from you. To replace, slide the cover over the top edge of the pan starting with the edge that curls up. Make sure that the cover is pushed all the way on so that the small indentation on the cover locks into place. This will prevent the cover from moving while baking
Reviewed in the United States on February 2, 2017
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This pan is very well made (in the USA!), of quite heavy aluminized steel, corrugated to provide even cooking and extra strength. It is also coated with "Americoat" silicone coating on top and bottom for a non-stick surface.
This particular pan is available in two sizes, 9X4X4 and 13X4X4, the latter makes a loaf that handily fits my large bread storage bins. Some other manufacturers also make one at 16X4X4 -- too big for my storage bins, and some sell the lid separately, surely just so they can charge more for the bundle! I'll pass on that scheme, thank you.
Not that I am unhappy with my usual bread pans, I just wanted a Pullman loaf (c.f. 'Pain de Mie'), with ≈ 4" X 4" square slices instead of a loaf with a rounded "dome", that and a bit longer loaf, as my usual loaf just seems to "evaporate" too quickly. Note: This pan does not exactly have a square cross section, it is more accurately an inverted isosceles trapezoid (slightly wider at the top than at the bottom), ditto for the cross section of a slice of bread from this pan; the difference is hardly noticeable, but probably does contribute to the ease of release.
I couldn't wait to try it, so for my first shot, for a 1½lb. loaf, I just increased my usual 1 lb. white bread recipe ingredients by 50% (all but the butter, which I did not change).
As usual, I let my old bread machine do the mixing and kneading of the dough, then a quick deflation and shaping of the loaf by hand then I firmly tamped it into the Pullman pan. I let it rise a final time, the pan covered with plastic wrap¹ so I could observe the rise. When it had "riz" to about ¾" below the top of the pan, I slid the lid on and placed it in the oven for 25 minutes, took it out, removed the loaf from the pan and put it back into the oven for a final 15 minutes to let it brown.
The browning seems just ever so slightly uneven, but not too bad at all (I see the same effect with my original loaf/recipe).
I let the loaf rest overnight, and cut into it the next morning. The crumb was just a bit tighter/denser than my traditional loaf, if only for the compression in the closed pan. Of course that is the whole idea of a pullman loaf. At least there were no large "holes" in the final product -- this is not intended to be a "artisanal" loaf, but for uniform sandwich slices!
I have seen a number of strange recommendations among the reviews of this product, such as: "Put on lid almost closed, and let rise ...." or "Don't slide the pan all the way till it "locks" when you bake in the oven." Some folks have even suggested that you bake the loaf without installing the lid at all! (If so, then why did you buy a pullman loaf pan?)
I suggest that you NOT PUT THE LID ON AT ALL FOR THE FINAL RISE in the pan. Instead, LEAVE THE LID OFF, and COVER THE PAN WITH PLASTIC WRAP, to maintain a uniform draft-free micro-environment in the pan during the last rise, and to ALLOW YOU TO OBSERVE THE RISING PROCESS!
When the dough has risen to about ¾" to 1" below the top of the pan, then slide the lid ALL THE WAY ON, UNTIL IT LOCKS. Yes, that's the whole idea to a pullman loaf pan!
There also seems to be some debate as to whether you need to grease, butter, or apply non-stick cooking spray to the pan. Yes, I read the product description, where it says that the pan is coated with Americoat silicone coating on top and bottom, for a non-stick surface. However, I didn't want to depend on that for my first shot, and perhaps have to pry shreds of stuck-on bread out of the pan, so I gave the pan and the underside of the lid a quick spritz with Crisco Pan Release Spray, 14 Ounce (Pack of 6) ¹, which I have found to be better than similar products. I may omit that step in the future.
[¹ After the fact, I discovered the following directions on the USA Pans (manufacturer's) web site: ('Tis interesting that they suggest lightly greasing that "Americoat" silicone treated pan!), Quote:
"Lightly grease a 13 x 4 USA Pan(tm) Pullman Loaf Pan. Transfer the risen dough to a lightly greased ... work surface [On a greased surface? No way, certainly not for me, just a lightly floured surface works very nicely. -FRN], shape it into a 13-inch log, and fit it into the pan. Cover the pan with lightly greased plastic wrap [Ungreased for me - I wasn't going to let it rise enough to touch the plastic wrap! -FRN], 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.
"Remove the plastic, and carefully place the cover on the pan, let it rest an additional 10 minutes while oven preheats 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."]
I guess I got it pretty close!
I love it!!