Showing posts with label Chicago Metallic Commercial II Non-Stick Perforated French Bread Pan. Show all posts
Showing posts with label Chicago Metallic Commercial II Non-Stick Perforated French Bread Pan. Show all posts

Monday, January 7, 2019

Chicago Metallic Commercial II Non-Stick Perforated French Bread Pan Review

Baguette loaf bread pan.
Years ago I purchased a bread pan that I really liked. Currently, with the cold and gloomy weather, I've been in the mood to bake some bread. I have a couple of bread recipes that I can rely on producing successful loaves of bread. The Chicago Metallic Commercial II Non-stick Perforated French Bread Pan is the pan I depend on when I want baguette-style loaves of bread. 

The Chicago Metallic Commercial II Non-stick Perforated French Bread Pan has nearly a 5 star rating on Amazon which supports my belief that the pan is a main reason I'm successfully able to bake these small bread loaves.

The first time I used the pan, I made a small Wheat Irish Soda Bread loaf. I was afraid the dough would stick badly in the perforations and I was afraid the loaf would break. I sprayed the pan very lightly with cooking spray. After the loaf was baked, I ran a spatula along the sides of the bread to make sure it wasn't stuck before I tipped the loaf out of the pan. I was concerned for nothing. The bread was not stuck to the pan at all.  Also, because of the holes and the shape of the pan, the loaves come out evenly baked, nicely shaped, and delicious. 

The Chicago Metallic Commercial pan is non-stick and clean-up is super easy. When I am finished baking and after the pan has cooled a bit, I soak the pan for a couple of minutes in hot soapy water, to get any bits of bread out of the air holes. I follow the soak with a rinse in hot water.

I'm not much of a baker and my skills at baking bread are fairly new. I started with Irish Soda Bread. It was my first success at baking bread because it did not require yeast. It was also a very dense, heavy bread. Later, I became really good at baking two different breads that require yeast: Peasant Bread and Patara's Bread Recipe

I have absolutely nothing negative to say about this pan. I think that everyone who enjoys baking bread should have one of these highly recommended bread pans. I purchased the two-loaf pan but for those of you who bake more than I do there is also a four-loaf pan available.




The next bread I want to learn to bake is a Subway Sunflower Crunch bread. Their bread is delicious. I feel more confident experimenting while using the Chicago Metallic Commercial pan. I hope I am able to find a sufficient copy cat recipe. Wish me luck.

Related Link: 

Sam on Ahead of Thyme blog shares a sunflower seed bread recipe. I have chosen this sunflower seed bread recipe to try first because the ingredients list seems to be the closest to what the Subway restaurant version tastes like to me.





Note: The author may receive a commission from purchases made using links found in this article.


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