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Post by nana on Nov 18, 2017 11:52:28 GMT -5
I got these at one of the church sales today. (We have two churches in our tiny town. In spring and fall they each have a big rummage sale on the same day. To use a modern buzzword, the synergy is absolute genius. People come from miles around.) Anyway, they were with the kitchen stuff. I said they had kind of a old fashioned medical look to me, and one of the older ladies said these were from before they invented tupperware, to store leftovers. I don't know, she might just have been trying to close the deal, but at 10 cents apiece I was going to get them no matter what. They are about 10x2x3 1/2, with removable sliding lids that kind of lock with a little click at the end. One slid easily, the other was kind of hard to move, but when I got them home I realized that one said Mirro("The finest aluminum")on the bottom, and one said Wards("Best quality aluminum"), and when I switched the lids, both slid easily, and they seem identical to me despite their competing claims to superiority. I'm trying to get away from using plastic to store food as much as possible, but not everything fits into a mason jar, so I'm going to give these a try for leftovers, but does anyone know what they are really for, if not that?
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Post by mach12 on Nov 18, 2017 13:15:59 GMT -5
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Post by vaporvac on Nov 18, 2017 15:26:38 GMT -5
Yes, Pullman bread. It's actually delicious! The lid helps keep it a certain density and shape. It's a white milk bread that somehow reminds me of Pepperidge Farm's Toasting White.
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Post by nana on Nov 18, 2017 16:00:58 GMT -5
I knew someone here would know! Would any bread dough work in these, or does it need to be a certain type?
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Post by nana on Nov 18, 2017 16:18:08 GMT -5
And how much do you put in to avoid overflow incidents?
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Post by karitx on Nov 18, 2017 17:23:15 GMT -5
I have 2 of these pans and mostly use them to make date bread (1 recipe uses 2 of these pans). The shape is great for sweet breads, with a higher crust to crumb ratio than a regular loaf pan. Judging by the feel of them, I think the lids are just for storing/covering the leftover baked goods, not actually baking. The Pullman pans I have seen are larger and the lids are a lot more substantial.
Hmmm, now that I'm thinking about it, maybe I'll make some date bread to have at Thanksgiving...
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Post by pooka on Nov 19, 2017 1:39:02 GMT -5
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Post by nana on Nov 19, 2017 16:33:21 GMT -5
Thanks! I love trains, so eating bread in a pan made famous by them seems fitting. I will definitely try this once Thanksgiving is over. Right now I don't have time to experiment on bread, or to even clean the pans!
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Post by nana on Dec 20, 2019 20:19:33 GMT -5
So, a little over two years later, here they are: The one on the right looks like hell because it held just a smidgen more dough than the other. I said oh what's the harm. Well, it extruded out of wherever there was a tiny space and cemented the lid to the loaf like nobody's business, so it was not so easy to get out of the pan. But the one on the left looks stackable and has a really intense ratio of crust to bread--I think it will make great toast. We'll try it for breakfast tomorrow and see!
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Post by vaporvac on Dec 21, 2019 0:43:21 GMT -5
Delicious! What recipe did you use?
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Post by nana on Dec 21, 2019 8:32:30 GMT -5
The buttermilk bread recipe from "Artisan Bread in 5 Minutes a Day." I've been on a baking kick lately, partially due to the British Baking Show priming the pump and also because I got a 25 lb bag of organic, NY state grown all purpose flour burning a hole in my kitchen, as it were!
Oddly enough, I haven't made any Christmas cookies yet. I suppose I better get cracking...
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