Item #: 1151IT
Our Price: $25.99

Description & Details

The USA Pans Italian Loaf Pan measures 8" x 16" and is constructed of aluminized steel, the material of choice for commercial bakeries.

The thickness of all USA Pans are selected to allow for even heat distribution and maximum pan life. A unique feature of each pan is its corrugated design which maximizes the pan's strength and prevents warping, denting and other effects of everyday use. The corrugation also minimizes surface contact which insures evenly baked products that are easily released. USA Pans are coated with Americoat, an FDA approved, proprietary silicone coating. It provides a clear, non-stick, environmentally friendly, non-toxic baking surface, specially formulated for superior baking. Americoat does not contain PTFE's or PFOA's. It is not recommended to exceed baking temperature of 450 degrees F.

Easy care instructions: Simply wipe clean after use; soap and water are okay to use. DO NOT place USA Pans in the dishwasher because harsh chemicals can cause the non-stick material to breakdown. USA Pans is the newest line of bakeware developed by American Pan, the world's largest manufacturer of commercial bakeware. Pans are made of 65-percent recycled steel.


Made in USA.
Lifetime warranty.

Try this recipe:

Italian Bread

Ingredients:
  • 2 envelopes (1/4-ounce each) active dry yeast
    1 Tbs. plus 2 tsp. sugar
    2 cups warm water (about 110ºF)
    1 ½ Tbs. salt
    5 cups flour

Directions:


1. Using an electric mixer with a dough hook, combine the yeast, sugar and warm water and mix for 2 minutes to dissolve the yeast. Add the salt and flour. With the mixer on low, mix until the dough starts to come together. Increase the speed to medium-high and mix until the dough comes away from the sides of the bowl and crawls up to dough hook.
2. Grease a mixing bowl with the oil. Place the dough in the greased bowl and turn once. Cover the bowl with plastic wrap and place in a warm, draft free place until the dough doubles in size about 1 1/2 hours.
3. Remove the dough from the bowl and invert it onto a heavily floured surface. Divide the dough into 2 equal portions. Pat each portion into a large rectangle, about 3/4-inch thick. Roll up the dough, beginning with the short side Tuck and roll so that the seams disappear into the dough. Dust loaves with a little flour.
4. Place the loaves into each well of Italian Loaf pan. Cover the loaves with a cloth and let rise until double in size, about 1 hour.
5. Preheat the oven to 375º F.
6. With a sharp knife, make diagonal slashes, about 1-inch apart, on the top of each loaf.
7. Bake for 35 – 40 minutes, or until the bread is golden brown. Remove from the oven and cool on a rack. Slice to serve

Makes 2 loaves

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