USA PanUSA Pan Bakeware Pullman Loaf Pan With Cover, 9 x 4 inch, Nonstick & Quick Release Coating, Made in the USA from Aluminized Steel

Excellent quality. Highly stick resistant. Proper size to make the most popular recipes on the internet.

Excellent form! Baked beautiful Pain de mie today and came out spectacular! Thank you!

I'm not surprised after reading the reviews, but this is a solididly built pan. I have done two Crousant Loaf's and they just slide right out. Lid off, lid on, both worked perfectly

This is a quality pan. You can't go wrong with this brand. It turns out the best looking loaves.

Love my Pullman loaf pans. Helps to create beautiful loaves of bread.

Got this pan for making sandwich bread. They recommended a cover to steam to crust for most of bake, then remove to brown up the crust some. The pan is great -- great quality, and bread does not stick, actually separates from the sides and will pop out with a gentle shake.The lid is terrible. It is nice strong sturdy material. But either the lid tracks or the pan tracks are not perfectly straight, so it is very difficult to slide the lid on or off. In fact, it only goes on from one side, the other side can only get halfway. The worst part is removing the lid for the remaining 10 minutes to brown the crust. That pan is coming from a 400 deg oven and is very hot, very unsafe. I can get the lid off with a struggle and put back in over. But a good quality product would not be this bad.UPDATE on 2025 -- at some point, I grabbed the lid lips and pulled really hard. Then pulled really hard again some time later. It was tough on my fingers, but now it slides much better and goes on and off easily. So if you have my problem above, just get someone with strong hands to pull the lips at the middle of the lid. That should help.

Oh Wow! This pan makes the best bread ever for toast and sandwiches! It doesn't look pretty or rustic, but the texture is just perfect...soft, dense crumb with very little crust. I've been making bread in my breadmaker for over 20 years and just never seemed to get it right...too crusty, went stale too quickly or too open a crumb, and I loathed that big paddle hole right in the centre, so I started just using my breadmaker to prepare the dough, then transferring it to a regular bread pan for proofing and baking...it was better, but still not quite right. Some google research finally led me to order and try a Pullman pan and now I am making absolutely perfect bread 3-4 times a week. We love this bread so much that it just doesn't last more than 2 days at the most, so I am eagerly awaiting the larger 13" version to arrive on my doorstep. The pan itself is very very well made, releases the bread easily and bakes evenly. Shipping was quick. Now for my easy Pullman Loaf recipe:10 fluid oz milk, warmed in the microwave for 45 seconds...place in your mixer or breadmaker, then add:2 level teaspoons instant yeast,2 level teaspoons sugar,1 1/2 level teaspoons salt,2 level tablespoons of butter or margarine,3 level cups of white bread flour (I use Costco, at around $5 for a 25lb sack)METHOD:1. Process all ingredients, ideally in a breadmaker on the 'dough' setting all the way including the first rise. Or you can process with a dough hook in your mixer and allow to rise for 1 hour in the mixer bowl, or knead by hand and allow to rise for 1 hour in a warm place.2. Remove the dough, knock it down and shape to fit the Pullman pan. Put the lid almost all the way on...just leave enough gap to be able to observe the rising dough. Place in a warm place for the second rise. I use the 'proof' setting on my oven and it just takes 20 minutes. You want the dough to be about 1/2" from the top of the pan. Don't let it over-proof as dough will then squish out the sides of the pan in curtains (which are delicious once baked btw).3. Slide the lid all the way on, put into a cold or slightly warm oven (mine is usually at around 120 from the proofing feature), then turn the oven to 360 F and begging timing for 30 to 35 minutes from when you put the tin in (not from when the oven reaches baking temperature).4. Remove loaf from the oven when done, then remove the lid and tip loaf out onto a cooling rack. Smear a little butter onto the top crust of the loaf and cover with a lightweight tea towel or doubled flour sack cloth to cool. Keep in a 1 gallon baggie (it won't quite fit a whole loaf until it has been cut).TIPS: I bake my bread in the evenings, and it is SUCH an easy thing to do while watching TV or relaxing. I put the bread ingredients on to mix in my breadmaker at 6pm (5 mins of effort). At 7.30pm when the breadmaker dings, I turn the oven on to 'proof', remove the dough, pop it into the Pullman pan and put it into my oven on the 'proof' setting (another 5 mins of effort). When the oven timer dings to let me know proofing is finished, I slide the lid all the way to the end of the pan and turn the oven up to bake (another 2 mins of effort). At around 8.30pm I have freshly baked bread to put to cool, and by bedtime, 10pm it has cooled enough to put it away for the next day. It's seriously worth it to buy a cheap is how breadmaker just to do the kneading and first proof for you as it takes a lot of the effort away from bread making. Once my 13" pan has arrived, I will tweak this recipe and post one for the 13" pan size :)

Pan looks great!. Delivery was horrible. Not only was it 2 days late, they said they put it near my front door. It was in the mailbox on the road more than 50 yards from out front door. It was really too big to fit in the mailbox, they stuffed it in anyway, and the newspaper and mail in the box was all crumpled up. I am not happy!