On Tue, 20 Apr 2010 14:51:33 -0500, Lou Decruss
> wrote:
>
>I guess it's the same concept as a Pullman pan. I got one at a
>rummage sale never used and in the box. It's Cuisinart brand. The
>box is almost the same size of a carton of 100mm cigarettes and makes
>a loaf similar to the size of townhouse crackers when sliced. It's
>designed for the loaf to fit in the chute of a Cuisinart FP to slice
>it in 50 slices for little sandwiches. It seems it will fit in my KA
>FP. It's supposed to make a dense loaf with little of no crust for
>little sandwiches. There's a cutter for stamping out toppings like
>salmon, cucumbers, etc. I know nothing about this but have had those
>little gems at weddings and stuff and always loved them.
>
>Anyone have experience with them and care to share dough recipes or
>toppings or any incite? I don't remember this ever being discussed
>here before.
>
>Here's a picture of it. The rod is to hold the hinge closed while
>baking.
>
>http://i44.tinypic.com/xvh37.jpg
>
>Thanks for any pointers.
>
>Lou
This is rounded (oval) on both sides, yes? It appears that way in the
photos. A Pullman pan produces a square, somewhat oversize loaf, and I
get the feeling that this pan you've got (great buy!) make hors
d'oeuvres bread.
You can use any bread recipe you like, but the experiments will entail
just how much dough to put in the pan so that it does not overflow,
yet fills it to make the correct shape..
I would place a shaped "loaf" into the bottom of the pan - one that
you have made before and can make some judgments as to how high it
rises before it deflates and loses itself altogether - and allow it to
proof so that it is well above the top of the bottom pan, yet still
has oomph to rise some more and fill the top when closed. You should
get some oven spring that will help you fill the top.
The only other thing you can do is look around on the Cuisineart site
to see what you can find. I cannot find anything, myself, but maybe
you have more info than I do:
http://www.cuisinart.com/recipes/breads.html
Otherwise, as I said, make whatever type of loaf you want.