canape bread tubes


Can one bake a quick bread recipe in these bread tubes? If so, how much to fill? thanks.

badge posted by: elsa on August 07, 2012 at 11:49 pm in Q & A
tags: quick breads
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reply by: KitchenBarbarian aka Zen on August 08, 2012 at 6:44 am
KitchenBarbarian aka Zen

I'd be careful. Firstly I'd think a quick bread would be to sloppy and would leak out the ends - it's not like a dough.

Secondly, if you could get it to stay in - say by somehow fastening something over the ends to keep it from leaking out - it would have to rise just the perfect amount to fill the tube without bursting it. Quick breads are a little more "robust", shall we say, than dough for a sandwich loaf might tend to be.

PS - personally I wouldn't try this in a Pyrex round loaf tube.

reply by: elsa on August 09, 2012 at 10:30 pm

In searching the net re using bread tubes I came across this article The tubes I will be using are metal with removable caps on each end. I plan to use Mrs. M's chocolate pound cake recipe initially and see how it works out.

reply by: hickeyja on August 09, 2012 at 11:51 pm

Elsa, I have to go along here. I think the batter would ooze out of the tube before it set/firmed up--even the tubes with the endcaps. I have a set of those. The endcaps help direct a fairly firm dough, but do not provide a leakproof seal. If you want the fancy shapes, I would suggest baking on a sheet pan, then using some cookie cutter shapes. The leftover scraps might might a nice trifle or parfait too. Jan

reply by: elsa on August 13, 2012 at 7:56 pm

It worked!!!! Using Mrs. M's chocolate pound cake recipe, I baked two "loaves" using the heart shape and flower shape of the bread tubes. First I used a double layer of foil formed around one end of the tube (pressing into follow the shape) and bringing it up about 1 inch and then filled the tubes about half full. I left the top cap off. There was minimal leakage, didn't go over the foil. (Kind of like foil around a springform pan filled with cheesecake.) However, the quantity of dough for the recipe only gave me about 3/4 full breads and they took almost an hour to bake at 325. I plan to make two more. They slid right out as soon as cooled and I removed the foil and cap from the bottom. They are so cute and will make a nice contrast on a tray with other tea breads in ordinary loaf shapes.

reply by: frick on August 13, 2012 at 8:02 pm

I hope you can post a photo since I can't come to your party. :(

reply by: elsa on August 13, 2012 at 8:28 pm

frick - the party is on September 8 in Denver - my daughter's wedding reception. I am making assorted tea/quick breads, as you know. The rum raisin turned out good. I only have the tropical banana bread still to make and two gluten- and dairy-freee breads to go. I now have raspberry/lemon, cream cheese poundcake, pumpkin (baked in tin cans for round shape, the visiting cake which gives triangles, double chocolate zucchini, and ...... Just think of all the combinations you could make for Christmas, etc. in those tubes. Have to squeeze in making my dress now.

reply by: harv614 on January 27, 2013 at 9:14 pm

I've been baking quick bread in bread tubes for almost 20 years.. you just have to be sure that you don't fill them more than 3/4 of the way full and put a well cooking sprayed piece of foil over the bottom of the tube before you put the cap on before you sit the the tube on a jelly roll tray to bake. BTW make sure that you put the end cap with the small steam vent/hole on the top ~ Works every time :)