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.

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

On Tue, 20 Apr 2010 16:20:20 -0500, Lou Decruss
> wrote:

>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.

Pan de mie sometimes has ridges inside, but is usually a larger pan.
>
>>A Pullman pan produces a square, somewhat oversize loaf,
>
>Does that get cut in smaller sized portions?

Not usually. In fact, it is generally considered a sandwich loaf with
nice, even slices.
>
>>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.

I think it is oval because the chute for some of the processors is
oval. It is really made as an add-on to the processor, I'm guessing.
>
>>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

You are very welcome.

And I'd be happy with that pan, too. I love a good kitchen gadget
steal.

Boron

On Tue, 20 Apr 2010 18:08:05 -0400, Boron Elgar
> wrote:

>On Tue, 20 Apr 2010 16:20:20 -0500, Lou Decruss

>>Does that get cut in smaller sized portions?
>
>Not usually. In fact, it is generally considered a sandwich loaf with
>nice, even slices.

That's interesting.

>>>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.
>
>I think it is oval because the chute for some of the processors is
>oval. It is really made as an add-on to the processor, I'm guessing.

You guessed right. It's cuisinart branded but will fit Kitchen aid.
<yay>

>>Thanks. Your reply was very helpful. Isn't it funny that a 3 dollar
>>pan can make me happy?
>>
>>Lou
>
>You are very welcome.
>
>And I'd be happy with that pan, too. I love a good kitchen gadget
>steal.

Sometimes new things fall into your lap and you learn and have fun
while doing it.

Lou