On Tue, 20 Apr 2010 16:27:46 -0400, Boron Elgar
> wrote:
>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.
Yes it's oval.
>A Pullman pan produces a square, somewhat oversize loaf,
Does that get cut in smaller sized portions?
>and I get the feeling that this pan you've got (great buy!) make hors
>d'oeuvres bread.
Exactly. It makes reference to canape bases and melba toast. I don't
know if it was a great buy. I paid 3 bucks for it. There's one on
eBay for 6.99 with no bids. That one is round but has the same model
number. Weird because mine is oval.
>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 figured it's gonna take some playing with. Luckily it came with the
original paperwork and recipes for a start.
>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.
Excellent. That's the advice I was looking for!
>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
I looked quickly and didn't find anything either. I couldn't even
find the pan.
>Otherwise, as I said, make whatever type of loaf you want.
Thanks. Your reply was very helpful. Isn't it funny that a 3 dollar
pan can make me happy?
Lou