Review on Commercial Grade Non-Stick Monfish Loaf Pan With Lid For Perfect 2.2Lb Dough Baking by John Mahfood

I bought this pan because the traditional 4x4 Pullman pan makes bread whose slices are too small for sandwiches. The pan works great, although I do not understand the row of holes in the bottom. They serve no purpose. As your dough proofs in the pan, the dough flows into and clogs the holes, so they have no effect on baking the loaf (good or bad). They just make the otherwise easy-to-clean pan slightly harder to clean.That said, the heat distribution is good, the loaf came out of the pan easily, and cleanup (other than the stupid holes) was trivial. I'm glad I bought it. You'll need to experiment to find out how much dough of any particular bread is needed to completely fill the pan with a loaf as it bakes. It takes a LOT. I made a multigrain bread (which is inherently low-rising) with 7 cups of flour and that wasn't enough to make a completely rectangular loaf; there was still room in the top of the pan once the loaf was baked. A classic pan de mie (white bread) would work better.