Wilton Recipe Right Loaf Pan for Baking, Mini Size, Single Cavity, Set of 3

When I unpacked them, my first impression was that they felt pretty substantial (heavier than some of the other brands I’ve tried) and were good quality (including the finish). They arrived stacked and I was a little disappointed that the bottom two had small dents on the same corners (I suspect that happened on the way to me with how they were packed), but I had some bananas very ready to go into some banana bread and I didn’t think they were bad enough to go through the whole replacement process. Hopefully that doesn’t affect the nonstick coating and their general durability, but I guess I’ll find out. Because recipes usually call for a larger pan, figuring out the baking time and temperature took a little adjusting, but the loaves came out well each time, even when they were a little over baked. I also really like that they’re easy to clean by hand with the nonstick finish. They really are the perfect size to make a loaf per person at my home and it doesn’t hurt that they’re pretty cute too. So far so good, but if the dents do end up becoming an issue, I think I like them enough that I’d get them again and hope they arrive undamaged.

I'm very pleased to have found these pans. I have begun to bake all of our sandwich bread (homemade 100% whole wheat bread) and was getting tired of using my standard size loaf pans. After looking at several different kinds of pans and reading many reviews, I decided on the Wilton pans due to reviews and the great price - 2 pans for less than $14! The pans are very nice. They feel sturdy, almost heavy duty, and are very non-stick. My loaves bake up nicely in them. My only wish would be that they were a little wider at the base. They are slightly narrower than my shorter loaf pans. I suppose I could have bought the pullman pans, but I would have ended up paying 2 to 3 times the price as these pans and just didn't see the need. One note, though: Several of the reviews say that the pans will hold a double size loaf made with 6 cups of flour. I tried this and my loaf ended up being too large for the pan - it rose so much up and over the size of the pan that it actually pulled the sides of the loaf inward some making the baked bread slices look like mushrooms that were too tall and wide to fit in my toaster. I've found what works best for me is to increase my recipe measurements by 1 1/2 - for instance, instead of using the standard 3 cups of flour my recipe calls for, I use 4 1/2 cups. This makes a very nice size loaf. These pans are great - I highly recommend!

Very well constructed, extra long bread pans ~ EXACTLY what I was looking for... I use a bread recipe that calls for 6 cups of flour ( which normally makes 2 small loaves ~ 4 1/2 X 8 1/2 ) ~ The batch of dough fits perfectly in a single pan and rises beautifully to form the most picture perfect, long loaf. We mainly use this bread for sandwich bread, so this extra long loaf gives us plenty of sandwich slices. I also have the "Rada Cutlery Large Bread Knife, Made in USA" which helps me cut perfectly, thin slices of bread. Walter Sand's Basic White Bread Recipe (From Baking with King Arthur Flour) 2 cups (16 ounces) warm water 2 tablespoons (7/8 ounce) sugar or honey (1 1/2 ounces) 1 packet Red Star Yeast 1/2 cup (2 ounces) dry milk powder ~ optional 2 tablespoons (1 ounce) softened butter or vegetable oil (7/8 ounce) 5 1/2 - 6 cups (25 1/2 ounces) King Arthur Unbleached All-Purpose Flour 2 teaspoons salt Pour warm water into large mixing bowl, add sugar or honey & stir to dissolve. Add yeast. When yeast is bubbling, add butter, 3 cups of flour & salt. Mix together, stirring in milk powder & 2 1/2 cups flour a little at a time as you may or may not need it all. Sprinkle a little of remaining 1/2 cup flour on work surface & knead dough 3 to 4 minutes. Allow it to rest a few minutes while you clean the bowl and work area. Continue to knead an additional 3 to 4 minutes until dough is springy and smooth. Return dough to bowl, cover and allow to rise for 1 or 2 hours until it is doubled in size. Deflate & divide into 2 (4 1/2 X 8 1/2) small loaves (but not with this pan ~ use entire dough ball in ONE pan). Lightly grease pan(s) & put formed dough and allow to rise again ~ 45 minutes to 1 hour ~ until doubled again. Preheat oven to 350 degrees, bake about 40 minutes. Remove from oven and pan(s) and allow to cool for at least 1 hour. This makes a WONDERFUL loaf perfect for slicing. I've swapped the white flour with whole wheat flour and have added flaxseed, sunflower seeds, pumpkin seeds and/or sesame seeds ~ Just swap the milk powder and keep additions to either 1/2 cup or less. You will NEVER go back to store bought sandwich bread after homemade bread. Keep an eye out in your area as King Arthur has a "traveling demonstration" on how to use their flour ~ it's completely free & has lots of very useful tips. Go to their website, that's how I got this recipe and it is so easy & reliable and pretty much fool proof.

Our hot southern summers make baking a challenge. It's too hot to turn on the big stove oven! But these 3 little pans all fit perfectly in our Black & Decker CTO6301 Digital Advantage Stainless-Steel 6-Slice Convection Toaster Oven . So now we can have fresh bread or cake anytime! Use any recipe that makes 1 loaf or 1 layer and divide it between the 3 pans. I spray them with 'bakers spray' and everything pops right out with no sticking. They are very heavy and super easy to clean. I was amazed at the excellent quality! I have not put them in the dishwasher. Here is our favorite (versatile) quick bread recipe: 1 1/2 cups plain flour 1/4 teaspoon salt 1/2 teaspoon baking soda 1 cup granulated sugar 2/3 cup vegetable oil 2 large eggs 1 teaspoon vanilla extract 8-10 oz of fruit, chopped or diced, with juice * * Use peaches, strawberries, blueberries (stir these in frozen), pineapple, apples, etc. Add spices to your taste. I have used shredded zucchini and 1/2 cup chopped walnuts with cinnamon and it turned out great. Preheat oven to 350 degrees. (If using the above noted toaster oven, put rack in lowest position.) Spray pans with baking spray and sit aside. Sift the first 3 ingredients together into a mixing bowl. Mix in sugar, oil, eggs and vanilla (I use #2-3 speed on the kitchenaid for this.) Batter will be VERY stiff at this point. Stir in fruits (with mixer or spatula) and divide batter between the 3 loaf pans. Stir through batter to make sure there are no air pockets, then smooth top with spatula. Bake for 30 minutes. Invert onto a wire rack to cool. Let cool completely before slicing. (They get firmer, like pound cake after cooling.) You will get 4 very large slices, or 6-8 normal size slices from each little loaf. We usually eat 1 loaf, freeze 1 loaf (just wrap with foil), and share 1 loaf with a neighbor. This recipe freezes well. Let the wrapped, frozen loaf sit overnight on your kitchen counter and it will taste just baked fresh in the morning! I can't wait to use these pans to make gift basket goodies for the holidays. Buy them - you won't regret it. They are wonderful!

These are nice pans. Bread bakes nicely in them and they release well. However, they are an awkward size to use with standard recipes. For a single loaf, one would have to increase the recipe one and one half times to fill the pan. To use both pans, one would have to increase a double loaf recipe one and one half times. My Kitchen Aid mixer can't knead this much dough at one time, so the whole process gets awkward when trying to use both pans. I thought these pans were a great idea for making bigger loaves, but it isn't working out too well in the making.

Small perfekt size, good quality

Great pans and bakes sourdough loaves wonderfully. The loaf falls out of the pan without sticking at all. I like the thickness of the pans. I have been using it pretty regularly and do not see any rust at all. I use one pan as a top and put the dough in the other one creating humidity.

These pans (you get a set of 2) are longer than what we are used to, and narrower than what we are used to. So the same recipe still works for these pans, and tends to keep the recipe from over flowing the sides. The pans are metal, light weight, and cool off quickly. They are coated with Wilton's light colored non-stick, and clean up like a breeze. A baked loaf slips right out of a hot pan without any trouble. I do butter the pans before baking, but have not needed to line the pans with parchment. I've found that a loaf of bread baked in this pan will fit in a Tupperware Celery keeper almost like they were made for each other. A slice of bread made with these pans is physically smaller than what we are used to. Looking to cut back on carbs? A slice should fit in any toaster, so whether you're making a sandwich or toasting the bread and you're used to larger slices of bread, this will make a smaller sandwich or smaller slices of toast. I have only made yeast bread in these pans. I've not made, for example, a fruit bread which uses baking powder or baking soda.

A forma é super compacta e bem acabada .Cara mas vale a pena

Not a bad little pan

Very strong non-stick backing pan. Yes, it is non stick and I have tested it by using without even dusting the pan. Perfect for small loaf.

These are great mini loaf pans. I like them much better than silicon. They are sturdy , easy to clean and distribute the heat well so things bake evenly. They also fit into my airfryer (2 at a time) Much much better than my silicon pans.

Perfekt für Bananenbrot, für den Preis super und nach mehrmaligem Gebrauch keine Kratzer oder sonstiges. Immer schön einfetten und reinigen nur mit Zewa und warmen Wasser.