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

With the lid it bakes nice bulman bread. You can also bake the bread without a lid if you want a rounded top. The first time I baked in this pan, I used America's Test Kitchen's American Sandwich Bread recipe. I have baked this bread many times - it contains butter, honey and milk, making it a very tender and tasty bread. I used about 20 ounces King Arthur bread flour (about 3.5 cups flour) and baked in convection, covered at 350F for 50 minutes. This pan turned out BEAUTIFUL. Before baking, I lightly greased the mold and the inner lid with oil - the bread slid out immediately. I love the thin strips on all sides, the rectangular shape that makes the perfect slice of bread, and the nice browning of the crust on all sides.** One issue I had with this pan was that the lid was too loose - for me had to tap the edges with a rubber mallet to bend them so they fit properly. I have other pans in the same style that didn't have this problem. When baking dough/quickbread, cover the bottom with aluminum foil to prevent the dough from dripping out. I even have a smaller version of this pan that I use to make my spiced French bread every Christmas - bake beautiful pastry bread. Make sure you scale your recipe to fit this pan - too little batter and it won't fill the pan - too much batter and it could spill over the edges. This pan measures external (approx.): 8.4" long x 4.5" wide x 4.1" high Internal dimensions (approx.): 7.75" long x 4.25" wide x 4, 5" tall