canape bread tubes


This is probably a dumb question but when baking with canape bread tubes am I supposed to stand them up or lay them don in the oven?

badge posted by: plantelisa on October 04, 2011 at 10:56 pm in Baking, misc.
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reply by: Mike Nolan on October 04, 2011 at 11:10 pm
Mike Nolan

I think the instructions I finally found for them call for them to be on their sides.

Before that, I had tried it both ways, the challenge with having them upright is keeping them from falling over, assuming they'll even fit in your oven.

What seems to work best is setting them on their sides and rotating them a couple of times, so that the insides bakes more evenly.

I made some marbled rye bread in them once, so each slice had a spiral on it. Very pretty.

Be sure to grease them well. It may take a couple of trials to figure out exactly how much dough to put in them so that you exactly fill it after it rises and bakes.

To complicate matters, I think I have three different shapes, and they don't all take the same amount of dough.

reply by: Mrs Cindy on October 05, 2011 at 10:33 am
Mrs Cindy

Grease the insides well with 'pan grease'. They will pop right out. Saves time and your pretty bread when you don't have to tear the bread out of the tube!


reply by: Mike Nolan on October 05, 2011 at 10:52 am
Mike Nolan

Cindy, what do you use to apply the pan grease with in something that small and that deep?

reply by: Mrs Cindy on October 05, 2011 at 1:10 pm
Mrs Cindy

I have several silicone pastry brushes that I bought as a set. They have different length handles. The one I use has a 12" handle. Reaches in perfectly from each end! As long as the tube isn't more than 24" :-))!


reply by: diananc on December 19, 2011 at 11:04 am

I just bought one of these and instructions say to always bake in vertical position. It says to cover bottom opening with double layer of greased foil before putting on cap. It says to stand the tube up in a pie pan to catch any seepage.

Anyone have any recipes for this cute star pan?

reply by: Mike Nolan on December 19, 2011 at 11:12 am
Mike Nolan

Most bread recipes work fairly well in them.

I've done an asiago cheese bread (I added asiago cheese to the Austrian Malt Bread recipe I have posted), and earlier this year I did marbled rye bread. The latter wound up with a pretty spiral pattern of dark and light rye bread in each slice.