Loaf Pans

Spent the money you need to for these. They should be good and heavy duty. If you do you will get a life time of satisfaction and use from them and never have to buy them again.

The shorter of the two holds 1/2 kilo or 1 pound of bread dough. Most recipes seem to be for 1 kilo or 2 pounds of dough, so buy two.

In actuality I only use the longer of the two if I am making Pain de Mie (or a very fine white bread) for slicing, perfect for canopies and small sandwiches, which is much less often. I do this by placing a small rectangular metal baking sheet over the top of the mold and weighing it down with a small brick. In France you can by them with sliding lids for exactly this purpose. I have not seen them here in Sweden.

The tins themselves are useful as molds for other things as well. I line them with plastic wrap and used them for salmon and other cold mousses and of course I have used them for meat pates.