Wilton Efficiency Lengthy Loaf Pan, Jumbo, Silver

Awesome for mini-loaf! Even after 2 years!
I’ve been looking for mini-loaf pans so I can bake breads for my children’s teachers for holiday gifts this year. These pans are perfect! From one batch of batter, I got 10 mini-loaves (batch size produces 2 normal sized loaves). I did as another reviewer suggested with putting water in the pans that aren’t filled with batter. I baked them for ~30 minutes, which turned out to be a little long for the bread I was making so next time, I will try 25 minutes. The loaves are the perfect size for my children too.As far as the pans go – I forgot that Wilton pans should not go in the dishwasher but it seems to be ok still. The pan cleaned up very easy and the loaves released easily too (just follow the instructions and grease the bottom of the loaf pan). Overall, a great buy! I ended up buying a second set for holiday baking!UPDATE: Over 2 years and I just purchased another 2 sets of these pans for holiday baking! I still LOVE my original 2 sets but since purchasing these have increased the amount of bread that we give from just the kids teachers to a whole lot of other people! I am now baking 48 loaves of 3 different types of breads (~150 loaves total) for family, friends, co-workers and teachers! They are working great with a bake time of 25 minutes for 2 sets of 6 in the oven at once. I am able to put 2 mini loaves of bread in a regular sized sandwich baggie to give as part of the annual goodie boxes I make up. I figured out to use about 1/3 cup of batter in each pan and that is perfect to get 12 loaves out of each normal batch of bread dough. I use these year round for baking bread and prefer this to the standard size loaf pans now. They bake faster and are easier to handle for the kids. 1 mini loaf would be the equivalent of 2 muffins.I will grease the bottom of each pan with some Crisco and after baking for 25 minutes, will allow them to cool for 10 minutes, use a butter knife to loosen between the edges of the bread. I flip it onto the cooling rack and if they don’t drop out right away, will gently use the tip of the butter knife on each loaf and it pops right out! Still highly recommend this pan!

PERFECT ANGEL CAKE LOAF
Excellent pan. I double loaf pan recipes, cut the loaf in half, eat one and put the other in the freezer. Makes a perfect angel food loaf. One angel food cake mix (you can get gluten-free) 1 1/4 cups of water, mix for 30 seconds and beat on medium for one minute, fold into the 16″x4″ pan (I cut parchment paper 4″x16″ and place on the bottom of the pan with spray. You could probably skip the parchment, but it works well for me) place on the middle rack in your 350 degree oven, bake 45 minutes (top will be brown but not sticky), place the baked angel food loaf on its side and cool.After cooling I use my electric knife and slice it.Meanwhile today I have sliced a lb of strawberries, sprinkled a 1/2 tsp of sugar, covered the bowl and put it in the refrigerator.For dessert tonight I will slice the angel cake loaf with the electric knife about an inch thick (some will want it plain) cover with strawberries and I usually make my own (I live at Cape Cod and the beach beckons) but today I bought real spray whipped cream. I usually get this simple dessert together and allow people to help themselves.Once you use this pan, angel food loaf will be your goto. I made an angel food birthday cake with the loaf pan, after it was baked and cool, I cut it in half and made a square cake. I made a layer and filled the layer, then the top with instant chocolate pudding, then covered all of the cake with whipped cream. Cut it with my electric knife.(People love angel food cake. I use it for all seasons too. Whatever you put in your pies, you can serve with your angel cake loaf.) I bought the pan online because I needed it. I was using my girlfriend’s loaf pan all the time. This particular pan is not sold in stores. We both needed the pan the same time so I started to check online and was pleased to find the 16″ loaf pan. She bought it 40 years ago and it is her favorite loaf pan. Great buy.KKM

Works great but metal on the thin side
I have purchased five of them and they make a good loaf. They are exactly what you see in the picture. My only complaint, and it is a one-star complaint, is that the metal is thin–not thin enough to make a bad loaf, but then enough to bend easily if accidentally squeezed in the middle. If you let the dough rise to the top of the pan, and then pop it in the oven, the heat raises the dough another inch and you have a perfect sandwich size loaf. I use three of them to bake enough bread for a week. They are long loaves and finding plastic bags for them is a challenge. I end up cutting them in half and putting the halves together in a 2 gallon zip top bag. If you freeze the bread, and take it out as needed, it will stay fresher and moister. The pans nest together and take up about the space of one pan. The finish on the inside is smooth and shiny and with a coat of PAM, bread doesn’t stick to the sides or bottom. If they would just increase the metal by 1/16th in thickness, I would give it five stars. Don’t get me wrong, they make a wonderful loaf–I’m just concerned about durability when the metal does bend if stressed hard.

Exactly what I wanted
The image on the pan is that of a loaf of bread; however, given it has “feet” I use it as an angel food cake pan. The cake comes out great and is a breeze to wash!

Muy buena compra.

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