Review on Bakeware Loaf Pan with Lid for Baking Bread, Cakes, and Toast - Premium Bread Mold Tin for Homemade Breads! by Tom Tucker

Traditional sandwich bread has a dense texture and a rectangular shape. This pan ensures you get the right shape and texture. It's also a very, very well made pan. I'm very picky about my baking pan and it will have a permanent place in my collection. When I first baked a loaf of bread (1 pound, no more), I put a little less batter in the pan than I would for a regular loaf pan because the bread can't expand past the rim of the pan. It worked great. I got a good loaf of bread and a bun (to check the quality of the chef). The top of the bread had a wonderful crust from the top and the texture of the bread was firmer than regular bread. My second loaf of bread wasn't as successful. I used all the bread dough and didn't leave any buns for the cook. The bread was too hard and beyond chewy. I think rye or whole wheat dough would be better if you want to use the whole recipe. Either way, if you love baking bread and want a challenge, get this bread pan. You will discover a whole new type of bread to try and I'm sure you will find family and friends who would love to try your breads while you discover what "sandwich bread" is.