I bought this pan and I think I am in over my head! It makes 4 loaves at once. I bought it because my son loves the round loaves from the bakery "Jenny Lee" in Pittsburgh... that are cinnamon bread and they look like they are rolled in cinnamon sugar. I have never attempted something this big. I have read the ideas about using the "pain di mie" recipes. Any ideas would be much appreciated!
Hinged round loaf (4) pan...now what !!
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Where did you get that wonderful pan?! I have one that makes one loaf - a friend sent it to me from England. So far, I've made plain white or whole wheat bread in it, but I think a cinnamon bread would be delicious. I put in enough dough to fill the bottom part of the pan about half way, then I put the cover on, greased of course, but you could cover it with plastic wrap until it's risen and then put the top part on. You don't want to let it rise so that it's touching the inside of the top, though, or it may ooze out the sides during baking. As for coating the outside in cinnamon sugar, you would have to grease the pan very well if you did it before baking; I think that if you brushed the outside of the baked loaf with melted butter, and then rolled the loaf in the cinnamon sugar, it might be safer. Good luck!
For 2 tins 8cm x 17cm (The tins are also called; nut roll tins, Moravian pans and Rehrucken pans). Lucky if you get these as a gift, they are not cheap in the UK!
1 cup chopped dried apricots
1 cup water
1 tsp Bicarb of soda
90g chopped butter
1 tsp almond extract
3/4 cup brown sugar (firm packed)
1 1/4 cups plain white flour
1 1/4 self raising flour
1/3 cup coconut
Put fruit and water in a bowl and M/W for 3 min.
Add soda and butter.
Allow to cool for 10 min
Add rest of ingredients
Spoon into tins
Cover with lids
Bake at 180c 350F for about 1 hour.
Allow to stand 5 min before turning out onto cooling racks.
1 cup chopped dates
1 cup water
1 cup caster sugar
60g butter chopped
Few drops of Cinnamon oil
1 cup plain flour
1 cup self raising flour
1 tsp bicarb of soda
1/2 cup chopped nuts of choice
Cook dates, water, sugar and butter until boiled for 4 min. This softens the dates.
Cool 10 min
Add the rest of the ingredients.
Put in tins and bake
180c, 350 F for about an hour
rest 5 min before turning out.
I think you're talking about a Chicago Metallic crimp round bread pan, which is a commercial bakery pan. It will yield 4 1-pound loaves, but the weight of the dough is going to vary depending upon the type of loaf. In other words, a whole wheat recipe will rise less and consequently, you'd put more dough in the pan. A white loaf rises considerably more. So it takes a little tweaking.
You might have more luck achieving evenly round loaves if halfway through the baking time you turn the pan over.
Mermaid in the UK sells a round crimp loaf pan (milk loaf tin). Very cool.
I have seen them on offer on ebay, though of course for anyone not in the UK shipping would be pricy.
King Arthur used to sell a 2-loaf round crimp bread pan made by Ekco-Glaco, so if PJH or another staffer sees this thread, they might have some tips to offer. Rarely does that old pan show up on ebay. I wish King Arthur would offer a round crimp pan again.
You can see a picture on this Fresh Loaf thread if you scroll down the page.
A rehrucken pan is quite different, principally used for an almond cake.
Sweet Celebrations used to carry a mini-loaf pan to bake 4 of these little rehrucken loaves. They called it a nut loaf pan. I've not seen if anywhere else. It's quite different from the round nut loaf tins found in countries like Australia and New Zealand.
Once in a great while one will turn up on ebay stateside.
It took me a little while to locate it but I have the original insert that came with the pan when I bought it. I haven't used this pan in awhile and this thread reminded me I have it. Yay! Time to dust it off and get baking with it. This is the entire insert - hope it helps.
Important Information about your Crimped Bread Pan
This crimped bread pan from the Ekco/Glaco company of Humbolt, Tenn. is one of the best we’ve tested. Made of Steeluminum®, Ekco/Glaco’s steel and aluminum combination which offers the strength of steel and the heat transfer qualities of aluminum, it has a unique silicone coating previously found only in commercial bakery pans. You will be able to remove your bread easily, with no sticking or crumbling.
To protect the silicone surface, coat lightly with a small amount of non-stick vegetable oil spray before each use. After use, simply wipe the pan clean with a paper towel or if you feel it needs washing, use warm water, liquid dish soap and a sponge. Towel dry. Do not use harsh, abrasive cleansers on your pan; do not put it in the dishwasher. It is not necessary and will ruin the finish.
This is a baking pan designed for use in the oven. Don’t set it on a burner on top of the stove, or put it, empty, into a hot oven. Excessively high heat could soften and “ripple” the pan’s coating.
Please treat this pan with consideration. We want it to be one of your favorite pans for years to come.
Swirled Pumpernickel Rye Bread
We developed this recipe just for the Crimped Bread Pan. We wanted to make a fancy bread to highlight the unusual shape of the loaf. This makes the perfect loaf for sandwiches – both hearty tuna heros and the oh-so-delicate watercress and cucumber tea sandwiches that Grandma used to make. The crust is soft. If you prefer a crustier crust, you can remove the loaves from the pans after baking, increase the oven temperature to 450°F and return the loaves to the oven for a few minutes. You can also use your own favorite yeast bread recipe. You will need 1 1/3 times a basic 6 cup bread recipe to make enough dough for two crimped loaves. Each side of the bottom of the pan needs to be filled to the rim with dough.
1 ½ tablespoons active dry yeast
1 1/3 cups warm water
3 tablespoons molasses
3 tablespoons brewed coffee
2 teaspoons cocoa powder
1 ½ teaspoons salt
1 1/3 cups pumpernickel flour (you can substitute King Arthur Stone Ground Whole Wheat Flour)
2 2/3 (approximately) King Arthur Unbleached All Purpose Flour
Dissolve the yeast in the water with the molasses. When the yeast has started to bubble, add the coffee, cocoa, and salt. Stir in the pumpernickel flour. Stir in 2 cups of the unbleached flour. Turn the dough out onto a counter and knead in the remaining flour until you have a dough which is no longer sticky. Place in a bowl, cover with a damp towel, and let rise until doubled in bulk, 1 to 1 ½ hours. Turn in the dough out onto a lightly floured counter and knead to expel any air bubbles. Divide the dough into two pieces.
1 ½ tablespoons active dry yeast
1 1/3 cups warm water
1 ½ teaspoons salt
1 1/3 cups white rye flour
2 ½ cups (approximately) King Arthur Unbleached All Purpose Flour
Follow the directions for Pumpernickel Dough. Divide dough into two pieces.
Grease well all nooks and crannies of the crimped bread pan. Roll each piece of dough (you should have four) into a 6x10 rectangle. Place a rye rectangle on your work surface; top with a pumpernickel rectangle. Starting at the long side, roll them together jelly roll style. Place in one side of the bottom half of the crimped bread pan. Repeat for the remaining 2 pieces of dough. See baking instructions below.
If you want to make checkerboard bread, divide both batches of dough into 3 pieces each and roll each piece out to make 6 6x10 rectangles. With these rectangles make 2 “sandwiches” – one should be layered rye-pumpernickel-rye and the other should be layered pumpernickel-rye-pumpernickel. Cut each sandwich into 3 pieces vertically, lengthwise. To create the checkerboard effect, in one side of the bottom half of the pan place a strip of dough with rye on top in the center and then 2 strips of dough with the pumpernickel on top on either side of it. Repeat for the other half of the pan but this time lay down a strip of dough with the pumpernickel on top in the center and then the remaining 2 strips of dough with the rye on top on either side.
Preheat the oven to 375°F.
Put the top on the pan and let the loaves rise covered for 45-60 minutes. You can gently lift the top up a bit to peek. When the dough has risen almost to the top of the entire pan, they are ready to bake. Bake for 45 minutes, or until the loaves sound hollow when tapped. Cool the loaves on a wire rack before slicing.
Thankyou so much for this!!! That is the exact thing I was hoping for!!!! That is the company that made it and everything. I thought for sure I was going to go CRAZY trying to figure out how to use it. I am so excited to use this pan and now I will feel more confident when I do!
Hello to Everyone !!
Thanks to all who came to my aid in helping with IDEAS and RECIPES for my new pan. I am new to using a baking group and I have been overjoyed to find such helpful bakers who encourage others in baking! With all of your ideas I am sure I will be able to find success in baking with my new pan.
You are most welcome. Post back and let us know how it goes.
I was following this, just out of curiosity, and the link you show for the rehrucken pan (http://www.pipkasofdoorcounty.com/Santa-Ornament-Collectibles/index.phtm...) didn't work. Just wondered what it looked like. You certainly know a lot about these pans. Very interesting.
Oh, I think I found it. http://www.pipkas-shop.com/products/Rehrucken-Cake-Pan.html