(Part 2) Best bread & loaf pans according to redditors

Two cheaper ones.

you can cook anything in that little oven you could cook in a large one. Just smaller amounts. I have a toaster oven and LOVE IT!

I have a set of pans like this in this size.

https://www.amazon.com/Wilton-Recipe-Right-Non-Stick-3-Piece/dp/B002HJ35YA/ref=sr_1_9?

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they work great for single serve loaf pans in the toaster oven and you would be able to use at least 2 if not all three of them at one time.

https://www.copymethat.com/r/n6pMVVd/meatloaf-with-2-possible-toppers/

you could make these...

https://www.copymethat.com/r/LNYznIZ/baked-pizza-taquitos-baker-mama/

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These pans should work for your little oven. (I might have to order these for myself)

https://www.amazon.com/Anchor-Hocking-Basics-Quart-Glass/dp/B00CE6Q2HI/ref=sr_1_2?

and your recipes will have to be cut in half

to fit in the pans and into your oven.

For this recipe use half of the package of crescents, maybe bake the rest for breakfast, and then use the remaining for your casserole. you will only use half of the Alfredo sauce so the second half you can use for Alfredo pasta, for pasta with some chicken.

https://www.copymethat.com/r/US6M7TC/chicken-alfredo-casserole-i-dont-remembe/

these are great and easy to break into individuals

https://www.copymethat.com/r/nUiElJG/foil-pack-chicken-and-broccoli-dinner-bi/

https://www.copymethat.com/r/8AUp6f5/smoked-sausage-and-potato-foil-packs/

these work with the Boboli crust or the tortillas

https://www.copymethat.com/r/s2F2BUz/tortilla-pizza/

this half recipe should work for both of your casseroles (from above)

https://www.copymethat.com/r/4GAvJYy/overnight-meatball-and-pasta-casserole/

you know for this one just make what fits on your baking sheet that you have.

https://www.copymethat.com/r/z2ZegXs/30-minute-sheet-pan-potatoes-and-chicken/

https://www.copymethat.com/r/RK4mbU0/baked-flounder-with-fresh-lemon-pepper-m/

https://www.copymethat.com/r/UVW1l7E/honey-balsamic-sheet-pan-chicken-and-veg/

https://www.copymethat.com/r/l6gYGIr/korean-chicken-and-vegetables/

https://www.copymethat.com/r/FfR4QSo/sheet-pan-garlic-parmesan-chicken-and-po/

Hope some of this information helps you out. and maybe some of the recipes

I got one of these after a similar incident. I used it a few times and liked it a lot, but now I mostly make my meatloaves in my instant pot.

Sorry for your ruined meatloaf, I probably would've cried.

Thanks! I used this 16x4.5 pan. as on my first attempt to make this recipe I found out we only had one 9x5 bread pan in in the house, so I halved the recipe, it turned out good, but it was gone too quickly. I wanted a pan I could bake the whole thing in at one time and have the end result look more like store bread.

I just google easy bread recipe and used the first one that showed up. This one here

Alright. I work oilfield. I get the dirty hands thing. So, here's my solution.
https://www.amazon.com/dp/B00030DLEE/ref=cm_sw_r_cp_apa_2ZMFzbB7G95ER

I'm assuming the tractor has 12v plugin?

Meal prep some breakfast burritos and freeze them. Stick one in it first thing and then when it's time to eat, plug it in about an hour before hand. Piping hot breakfast burrito. Flip it half way if you can.

Then, bring a meal prep container of rice chicken and veggies and a small container of soy, dump it into this: https://www.amazon.com/dp/B01K27PHNK/ref=cm_sw_r_cp_apa_11MFzb8E0ATGB

And heat it up for about thirty minutes, and enjoy. But since you're driving, that's difficult. So, make some lunch burritos too! Chicken in taco seasoning, with cut up onions and peppers and cheese, and just assemble a couple in advance the night before and warm it up.

I've also found that Mason jars with soup warm up well, and so do canned soup if you don't forget it in there and it blows up.

But truly the dirty hand thing is not an issue. Buy disposable rubber gloves and throw them on to eat if you need to grab food like fruit or otherwise.

Hope that helps.

You can use silicone loaf pans. They pretty much last forever.

https://www.amazon.com/Silicone-Nonstick-Commercial-Homemade-Making/dp/B00KDRUUJ6/

Here's an article about loaf pans that are readily available and the differences in results that are obtained.

https://blog.kingarthurflour.com/2016/02/12/choosing-right-bread-pan/

Half of this recipe would probably need a couple of mini loaf pans, or you can make the whole recipe in a regular size pan and freeze half the baked loaf.




[Mini Loaf Pans] (https://www.amazon.com/Chicago-Metallic-Commercial-Non-Stick-Mini/dp/B003YKGQVK/ref=sr_1_7?s=kitchen&ie=UTF8&qid=1509568590&sr=1-7&keywords=mini+loaf+pan)

Most tins actually have the size etched into the bottom. If not, just bring a small ruler with you. Or, buy one from a website with the measurements shown.

But, a 10 x 3.5 x 3 inch loaf pan does not seem to be a real thing. Just draw that out on a piece of paper, it looks totally wrong. The general size to get the typical loaf shape (like the one shown in the photo) is 10 x 5 x 3. And, those are also called 1.5 lb loaf pans.

So, I think there is a typo in the pan type called for.

You will need a pain de mie or pullman pan. This one is exactly the right size. Some other photos I found on websites publishing that same recipe show a cake with these dimensions.

That's kind of a lot for a single banneton. This gets you two and I'm almost always making two loaves at a time (unless it's a loaf and some rolls). The cloth can help to keep the banneton clean. Damp rice or semolina flour can be really hard to completely clean from a banneton and will lead to mold. Using the cloths, you can just throw them in the wash when they get nasty.

When you make bread at home, you (usually) bake it in a pan like this:

https://www.amazon.com/Good-Cook-Inch-Loaf-Pan/dp/B0026RHI64

The bottom and the sides of the pan give the lower part of the bread its square shape. The bread rises while cooking and puffs over the top, especially if you use a pan too small for the size of loaf you're aiming for or you don't get your ingredient mix right.

Loaves come in all shapes and sizes and I'm sure you can buy a loaf of perfect square sandwich bread but I imagine the major manufacturers continue to make their bread in that shape out of tradition.

If you're concerned about the coating, getting a new non-stick baguette pan isn't that expensive. They all pretty much run the same price of $12->$20:

If you want to spend a bit more you can get silicone ones

and on the high end there's ceramic/stone vessels.

From experience I'd say its just easier to try to shape your batards/baguettes the best you can on a stone/steel than bother with forms.

You need to find cookware that says PTFE-free (Teflon is the brand name, PTFE is the technical name for the chemical). When I got my birds, I replaced all of my Teflon cookware and bakeware with ceramic, and it works great, food doesn't stick to it at all and it's easy to cook/bake with.

Here's the griddle I have:

Bialetti Aeternum Red 7198 Square Griddle, 10-inch

And I have two different sizes of this line of pans:

Bialetti® Silver Titanium Nonstick Fry Pan

(Edit: I just realized that the Bed Bath and Beyond site that I linked above doesn't state anywhere that these Bialetti frying pans are PTFE-free, but if you go into the store, the product packaging definitely says PTFE-free on it.)

And here's the loaf pan I have. I also have several other pieces of bakeware, all from this same casaWare line of ceramic pieces.

casaWare Loaf Pan 9 x 5-Inch Ceramic Coated Non-Stick (Silver Granite)

Hope this helps!

I have this one . It’s a cheesecake pan so I cover the bottom with a sheet of foil so it doesn’t leak. I’ve also used these disposable ones

I have these and I love them!

https://www.amazon.com/dp/B07CLYH6ZX/

oh yea you could def do that, although if it may not maintain an even 350F, you may think about using a mini meatloaf pan like this: Mini Meatloaf Pan

I actually just ordered this myself, ive been meaning to and never got around to it.

This is my first time trying to link, so forgive me if I completely muff this up. Wilton makes a meatloaf pan that drains away the fat. I have had varying success with a sweet potato meatloaf recipe.

Wilton 2105-0108 18 Cavity Perfect Results Loaf, Mini https://www.amazon.com/dp/B00UY0TNZY/ref=cm_sw_r_sms_apa_j6C4xb97WMCNW

I bought mine from Joannes with a 50% off coupon

learn to make them

All you need is a stainless-steel pan that's big enough to hold your parts. If you are doing a 1911 then a lasagna pan should be enough, you just have to make sure all parts are very clean, and that your parkerizing solution is at the right temp.

NOTE: This is from study, not experience. It's one of the next things I'm getting into so I've done plenty of study, but haven't actually dived into it yet.

I picked up the LoafNest on Prime Day from Amazon. I have always been intrigued since their Kickstarted campaign but could not justify the price. When it showed up it was a bit smaller that I would have guessed but Amazon's return policy was a huge factor in what made me pull the trigger. Like the directions suggest, I made the first loaf as per their recipe. It is basically the NYT no-knead recipe. It turned out decent. I made another, tweaking the recipe slightly that had better results. I was always planning on using this for sourdough and actually grew to like the smaller size as there are only two of us in the house and it is rare that we get through and entire loaf/boulle. I have also been wanting to experiment with einkorn so this was also a first. I did not follow any recipe (nor keep notes) but I tried to keep the total flour near 400g to fit in the LoafNest liner. I used about 200g water, 90g of starter and 8g of kosher salt. 5-ish hours autolyse while the starter was developing. I had to add water and then more flour when I was mixing because einkorn is like modeling clay when it gets wet. Four total stretch and folds with 30 minute rest periods between, a pre-shape, then a final shape and into the banneton. I let it rest for 30 minutes then into the refrigerator for 16 hours to cold proof. Preheated the LoafNest at 475f for 30 minutes then scored the dough straight from the fridge and into the liner. 2 ice cubes into the base of the LoafNest, put the top on and set it in the oven. Reduced the temp to 450f for 40 minutes. Removed the lid and let it go for an additional 5 minutes and here we are.