Wilton Recipe Right Medium Bread Loaf Baking Pan - 8 1/2" x 4 1/2"

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 flour1/4 teaspoon salt1/2 teaspoon baking soda1 cup granulated sugar2/3 cup vegetable oil2 large eggs1 teaspoon vanilla extract8-10 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!

Got 3 of these, and all they fit on one oven rack with room in between them. They are heavier gauge than I expected, and cooked very evenly. They did come with stickers as some reviews mentioned but those came off cleanly with slow, steady pulling. I made banana bread that turned out great - the recipe called for spraying nonstick oil on the pans and surprisingly that did not cause any discoloration (as long as the pan works I don’t care about discoloration, but other reviews mentioned it). Very good quality - I’m so glad I chose this pan! I expect to get years of use out of them.

This is a very good bread pan. I have used it twice and cooks and cleans very well.

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 water2 tablespoons (7/8 ounce) sugar or honey (1 1/2 ounces)1 packet Red Star Yeast1/2 cup (2 ounces) dry milk powder ~ optional2 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 Flour2 teaspoons saltPour 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.

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.

bakes nice and bread slides right out of pan, no sticking.