Pullman Loaf Tin

Gryfon

Ooo that looks good! Was looking on e-bay for them a couple of months ago but just haven't had chance to get any yet. I think my only problem will be cutting similar sized slices

bellaquidsin

Wow, that loaf looks good enough to eat. Well done Dee.

Bella

whatatwit

Wowsers, that loaf looks just like bread

I wonder if Mr Twit would notice if I bought one using his PayPal

Just to check...do you bake the loaf with the lid on....I suppose it must help to steam it :think:

D&DD

*wipes crumbs off quick*
mmm well I must say that loaf is just gorgeous! The first one was ok but as it was handmade and my hands aren't what they used to be the extra kneading in the Panny for 'experiment 2' made all the difference.:D

I've sliced it all up into probably about an extra thick sliced supermarket loaf and its yielded 19..yes 19 slices :T
Working the price out by my prices I reckon it cost around 50p to make..

Yategirl the recipe is as follows (this is normal size I doubled it for the tin)
1/2 tsp yeast (1 1/2p)
9 oz strong white flour (6p)
1 tsp sugar (1p )
1 oz butter (8p)
1 tblspn milk powder (2p)
1/2 tsp salt (1/2p)
1 med egg (10p)
100 ml water (free lol)

D&DD

morwenna wrote: »

Wow! Well done you! And once again I have bakeware envy :mad:

Why do you do this to me Dee? Snowman tins were bad enough

Seriously though, does the lid have any bearing on the loaf's texture?

lol sorry Morwenna I should have put my *gadget warning* up :rotfl:
Whatatwit Yes the lid sort of steams it,it has 3 'pinholes' in the bottom too to let air circulate.
The result is a texture very similar to the Kingsmill Toastie loaf with a really fine crust rather than a crusty one.
You bake the loaf for 25mins with the lid on then remove it for the last 10 minutes (Google is a wonderful thing!!) Its light as a feather too.

Lesley sorry to have added to your xmas list...again :rotfl:

I blame the OStylers anyway I was looking at a thread about bread somewhere on here and it mentioned these tins:A honest!!:D

stefejb

oh beggar it - before I saw about the pinholes I was going to just put a tray on top of an existing tin. dd(12) calls my bread poor bread as every one will think we're so poor that I have to make my own bread if she takes it to school - not like that seemingly far superior tesco value stuff - hmmm. I thought imight get away with it if it was properly square instead of mushroom shaped.

Ok I'm going to try it anyway with a baking tin on top - wish me luck

D&DD

Stef while googling I saw someone say they used a baking tray with a brick on it ,someone else used a le crueset casserole lid on top.I'm sure as long as the dough is kept in check with a heavy weight it would work.
I'd try it in a 2lb tin and let it rise under clingfilm til its about an inch below the rim then bake it HTH and good luck!!
D XX:D

skinnygirlnot

D&DD, I saw the photos and went straight onto ebay and bought a 2lb pullman tin!!

Hmmm...I remember seeing your mini donuts and buying the donut maker.

Then it was the photos of your baguettes.......which..guess what?...I bought.


Ever thought of going into advertising?;)

How much dough (panasonic enriched) shall i make for a 2lb loaf please?

Thanks

stefejb

D&DD wrote: »

Stef while googling I saw someone say they used a baking tray with a brick on it ,someone else used a le crueset casserole lid on top.I'm sure as long as the dough is kept in check with a heavy weight it would work.
I'd try it in a 2lb tin and let it rise under clingfilm til its about an inch below the rim then bake it HTH and good luck!!
D XX:D

goodness I never thought of putting weight on it - thanks a lot. I shall rport back later although I don't have high hopes as the dough in question was pulled out of the bm this am and bunged in the fridge and has just been kneaded again.

skinnygirlnot

I didn't buy your baguettes of course,:rotfl: just the baguette tin!!