King Arthur Baking Standard Bread Loaf Pan
For a sandwich loaf in a dedicated pan
King Arthur Baking Standard Bread Loaf PanA corrugated coated loaf pan sold by King Arthur and manufactured by USA Pan.
About 650 to 750 g of dough (our estimate)
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How to shape a pan loaf
Flatten the dough into a rectangle as wide as your pan is long, roll it up tightly from the short side, pressing each turn, pinch the seam closed and set it seam down in a greased pan. A tight, even roll gives a loaf that rises evenly and slices square.
Dough for the pan: about 850 to 950 g for a 9 × 5 in pan, 650 to 750 g for an 8.5 × 4.5 in (our estimate). Proof until the dough crowns about 1 in above the rim for an open pan.
Step by step
Weigh the dough for the pan first: see the dough-weight-by-pan table.
- Press the preshaped dough into a rectangle with the short side as long as your pan.
- Roll it up tightly from the short side, pressing each turn with your thumbs to keep out air pockets.
- Pinch the seam and the ends closed.
- Set it seam down in a greased pan and press it gently into the corners.
When it is ready to bake
In an open pan, bake when the dough has crowned about 1 in above the rim and the poke test springs back slowly. In a lidded Pullman pan, slide the lid on when the dough is about 1/2 in below the rim. See proofing.
Fillings and swirls
Spread fillings thinly and leave a bare inch at the far edge so the seam seals. Roll tightly: loose rolls leave a gap under the crust.
Questions bakers ask
Why does my pan loaf have a gap under the top crust?
Usually a loose roll or under-proofing. Roll tighter and let it crown fully before baking.
Should the seam go up or down in a loaf pan?
Seam down.
Equipment for this job
Keep what you own when it does the job. These are the other exact models we profile.
King Arthur Baking Standard Bread Loaf Pan