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.

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.

I love all the Wilton products. Great quality. These pans are just the right size.

Love these pans. Also hate these pans. I bought them to make bread and got them specifically because they are longer than standard loaf pans. I figured it would make better bread loaves since I mostly make sandwich bread. Well, they DO make fantastic bread. They never stick (though with as much butter as I put in them I don't see how they could), they make fantastic crust, and they're so thick I think I could use them as a defensive weapon. I have absolutely no complaints about the actual performance of these pans. However. Every bread recipe I've found ASSUMES you use regular loaf pans. So you either end up with a loaf that is too small if it's a one loaf recipe, or choosing between one too-big loaf or two too-small loaves if it's a two-loaf recipe. Now, if I was a little more confident in my baking I'm sure it wouldn't be hard to adjust the ratios to get the loaf size I need, but it's certainly a bigger headache than I thought it would be. I'm actually so frustrated I'm almost resigned to buying regular loaf pans for bread and using these for other things like banana bread. I certainly don't hold anything against these pans or the manufacturer, I'm the one who picked them. So if you're looking for LONG loaf pans and you know what you're getting yourself into, these are great. I'd recommend them in a heartbeat. But if you're just starting out and you just think these might be a good idea, SLEEP ON IT.

Huge loaves of bread that bake up evenly and consistently, these pans are easy enough to clean and we have used them multiple times with no issues. If you make homemade bread for a family this is the way to go, the loaf is big enough to last a few days rather than traditional loaf size pans - and it seems to bake in the same amount of time, perhaps even a wee bit faster due to its slightly longer/skinnier size. Would recommend.

Great pans. Just made banana bread and they slid right out. Easy to clean.

These pans are fantastic for baking full size loaves of bread. They are thick enough to properly bake breads without burning the crust and leaving the center raw like what occurs when using a thin, cheap pan. I love that I can rely on a perfectly baked bread even when using them for heavy doughs like the honey wheat berry breads that I make. They are nonstick and I haven't seen a nonstick pan yet that *really* is nonstick until now. After removing the baked bread, you'd be forgiven for thinking you somehow spaced out and washed the pan. It's really that nonstick - not even a hint of a crumb or evidence anything had been baked. I love these and am going to now seek out the small loaf pans so I can make pound cakes and banana bread with the same degree of confidence. I get that I'm sort of gushing about bread pans and that's maybe a borderline pathetic thing to get all excited about. But if you're used to dreading the whole crapshoot that is baking with cheap pans or have been embarrassed when serving what appears to be a delicious orange loaf cake to guests only to find it's filled with goo (nobody ever begged for an orange lava cake) it becomes kind of a big deal to redeem yourself by having the proper tools to prove it wasn't you, it was the pan.

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!

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

لااااااااا يفوتكم

Muy buena calidad, los uso mucho, me encantan

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.