Yupjlia Pullman Loaf Pan with Lid, 1LB, Nonstick, Even Baking, Clean Easily

Learning how to make Pullman loaves is a challenge. I chose to buy a 2 lb pan first because there are more recipes available. After I mastered the 2 lb loaf, I bought these 1 lb pans. The quality is adequate, but the price is low so you can be forgiving. I don't think the non-stick is very high quality, but I oil my pans anyway so it may not matter. The 1lb loaves are so much more convenient. I would rather make 2 1lb loaves than 1 2 lb loaf because the bread stays fresher longer.

I'm more of a crusty artisan bread baker, but since my kids love Japanese milk bread, I decided to bake one. The dough was very sticky, and I got tempted to grease the pan but didn't. The first picture is inside of the pan right after I took the bread out. As you can see, absolutely nothing stuck - even the egg wash. The pan looks very nice and it is a perfect size for about a pound of dough. I haven't cut the bread yet, but from the color of the bread, it seems that it baked evenly. This is my first Pullman loaf pan so I can't compare with other pans, but I'm impressed with this inexpensive pan.

These are the exact size that I need to make different kinds of bread. I like the fact that they're covered. I had no problem with my bread sticking to the pan but I haven't had them long enough to judge their rest resistance.

i recently bought this loaf pan, and it's been a game changer for baking bread at home. The pan is sturdy and well-made, and the included lid makes it easy to get that perfect square shape with a smooth top just like bakery style bread. It heats evenly, so my loaves come out nice, consistent crust and nothing sticks when i use a little oil or baking spray. The size is just right for standard sandwich loaves, and it fits neatly in the oven without taking up too much space. Cleanup is easy too, which is always a bonus.

Beautiful loafs, 375 f for 50 mins is the best temp for a sourdough recipe in this box, here is the best bread recipe in the entire world courtesy of Ben Starr and its designed to fit this bread box. RECIPE: In a large bowl, add: 3oz / 85g all purpose flour (bread flour will also work) 3 Tbsp (1.5oz / 42g) unsalted butter, sliced thin 3oz / 85g boiling water Let it sit for a few seconds to melt the butter, then stir until thick and pasty. Work all the melted butter into the paste so it’s evenly mixed. Then add: 2oz / 57g sugar (or 1oz / 28g honey) 3oz / 85g buttermilk (if you can’t find buttermilk, use half sour cream/creme fraiche/yogurt and half milk) 1 egg 6oz / 170g sourdough starter at 100% hydration (cold, unfed, straight from the fridge) NOTE: If using robust, frequently fed starter, the recipe will work, but rise times will decrease…as will flavor. Stir with a whisk until well mixed. Then add: 12oz / 340g all purpose flour (or bread flour…you can sub up to 6oz/170g whole wheat flour here, if you wish, but add 1 ounce of water to the wet ingredients if you do) 0.5oz / 14g salt (any type) Stir until too difficult to mix with a fork, then use your hands to bring the ingredients together into a cohesive, smooth dough, about 1 minute. The dough should be slightly tacky, but if it’s too sticky to work with, your starter is over-hydrated and you need to correct it. Add a bit more flour to the dough to fix the current problem. Grease the bowl and cover with a non-permeable, solid covering. (Pot lid, sheet pan, plastic wrap, etc. NOT a kitchen towel.) Rise at room temp for 12 hours, or until double. (If using robust starter, you may achieve doubling in 6-8 hours or less, in which case you’ll shorten the second rise. Very sleepy starters or cold fermentation temps may take longer to double. DO NOT PROCEED until the dough has doubled!) On a floured surface, gently stretch and pat (de-gas) the dough into a rectangle about the width of your loaf pan. Shape the loaf as you prefer. I use the King Arthur method. Place the loaf in a greased loaf pan. Cover and rise 2 hours or until double. (Robust starters may only need 1 hour. If your first rise took 16-24 hours, extend the second rise to 2.5 hours.) Bake on the center rack of a preheated 375F oven for 50 minutes, or until the internal temperature is 195F / 91C. Cool fully before slicing, ideally 8 hours.

Works great, it is non stick. No liner needed

Great pan !! Can hardly wait to use it! The shipping packaging was TERRIBLE !! Absolutely NO padding, no wrapped pan, ! Luckily it wasn’t damaged

Aún no lo he utilizado, pero mi primera impresión es excelente. El molde se siente resistente, tiene muy buen acabado y la tapa desliza suavemente. El tamaño parece perfecto para preparar pan tipo sándwich en casa. Llegó bien empacado y justo como se muestra en la fotos. Tengo muchas ganas de estrenarlo.