Where Can I Buy 1lb Loaf Tins? - Food Cheats (2024)

FAQs

What can I use instead of a 1lb loaf tin? ›

Use a Cake Pan

Break out your favorite cake pans. Round cake pans are perfect for rolls or breads that may otherwise call for a skillet (just make sure the sizes are roughly the same). You can even use your favorite fluted tube pan to make recipes like monkey bread.

18.5 x 11.5 x 6.5cm H.

Here in the US, if a recipe is referring to a standard loaf pan, it's generally 8 1/2 x 4 1/2 x 2 1/2 inches. This is considered a one pound loaf pan, holding around 6 cups.

A 1lb loaf tin will hold approximately 600ml of liquid to the top, so to test the size of your existing pans fill one with water and then pour that into a measuring jug: If it holds about 600ml of water it's a 1lb loaf tin. If it holds about 1.2ml of water then you have a 2lb loaf tin.

Round Pans

6×2 inch round pan holds 4 cups of batter, the same as an 8×4 inch loaf pan.

A 9×13 baking dish. The batter that fills two loaf pans is perfect for one baking dish. We didn't even need to adjust the cooking time that much; since the baking dish is more shallow, it bakes in about the same time as a loaf pan, even though it's bigger.

The standard size of a mini loaf pan is usually 5 x 3 inches or anything smaller than that. If you measure in cups, a mini pan can hold around two cups of batter as compared to the regular size pan, which can hold eight cups of batter.

Use the Right Size for Best Results

The two most popular bread pan sizes are 9×5 and 8½x4½ inches. Both sizes are typically 2½ inches tall. While the difference in sizes seems small, it actually equals a 15% difference in capacity.

What size are 2lb and 1lb loaf tins? As a rough guide, a 2lb (900g) loaf tin is about 21cm long, 11cm wide and 7cm high (8 x 4 x 3 inches approx) and a 1lb (450g) loaf tin is 16cm long, 11cm wide and 7cm high (6 x 4 x 3 inches).

What is a standard loaf tin size? ›

Loaf pans come in many sizes – from tiny minis, for your holiday gift loaves, to king-sized pain de mie pans, capable of producing 2 1/2-pound loaves. Still, the vast majority of yeast bread recipes call for one of two basic sizes: 9" x 5", or 8 1/2" x 4 1/2". Both of these size pans are generally 2 1/2" tall.

24.5 x 14.5 x 6cm H.

As a rough guide, a 2lb (900g) loaf tin is about 21cm long, 11cm wide and 7cm high (8 x 4 x 3 inches approx) and a 1lb (450g) loaf tin is 16cm long, 11cm wide and 7cm high (6 x 4 x 3 inches). They do vary quite a bit from brand to brand but this should help you understand what you have got if you have one already.

Making a 2lb (900g) loaf that rises perfectly to the occasion every time is easy with our fantastic quality non-stick tin. Made from 1mm thick carbon steel – thicker than most you can buy – its durability will see you through loaf after loaf.

Traditionally, recipes specify tin size in terms of the weight of dough they should hold - usually 900g (2lb) or 450g (1lb).

For regular (not mini) loaf cakes Nigella tends to use a 900g/2 lb loaf tin. Dimensions may vary slightly but should be approximately 23 x 13 x 7 cm (9 x 5 1/2 x 3 inches) - see links below for some examples.

Just increase the oven temp by 25 degrees F and decrease the bake time by a quarter. In this particular example, since your pan is 1 inch larger, more surface area will be exposed.

If the recipe calls for a loaf or tube pan, it's likely the batter will also do well in a similarly deep pan that has some support, such as a bundt pan. Or, if the cake is baked in a flat pan, like a rimmed baking sheet, than you're probably fine baking in a relatively shallow 2-inch-deep pan.

You can use a pyrex dish as a bread cloche as long as it can be heated to your desired temperature. Place the inverted pyrex dish over your sourdough bread in the oven to keep the steam trapped and give you better oven spring.

Square pan – This here is the game changer. I bake the banana bread in a 9×9 square cake pan instead of a loaf pan. This allows the bread to bake in as little as 20 minutes (as opposed to 1 hour in a loaf pan). Plus, no worrying about overcooking the edges and undercooking the center.

What kind of loaf pan is best for meatloaf? ›

Overall, glass and ceramic pans seemed to brown the cake more quickly than the other materials — silicone barely browned the loaves — making them less ideal for sweet baked goods. However, we could see glass or ceramic loaf pans being the ideal vessel for savory loaves or dishes like meatloaf.

The lid prevents yeast bread from rising over the pan's rim and forming the typical mushroom-shaped crown, creating instead a loaf that yields square slices. Quick bread and cake don't need the pan's lid, as it will never bake up mushroom-shaped.

No loaf pan? No problem, simply form the meatloaf into the shape of a loaf and bake it on a baking sheet. Turkey meatloaf: substitute ground turkey in place of ground beef. Stuffed Meatloaf: Prepare meatloaf mixture and press half into the bottom of the pan.

Loaf pans of any kind can be used to make meatloaf, though dedicated meatloaf pans usually have a few key differences. They're usually metal, as it's the best heat conductor for the long baking times dense meatloaf requires, as well as having the structural integrity to support the meatloaf.

If you're staring at your screen with your arm in the air (lololol), Arnold, Brownberry, and Oroweat Bread have introduced the only solution you need: Simply Small loaves. These bread loaves were made specifically with single people in mind.

A bread roll is a small, often round loaf of bread served as a meal accompaniment (eaten plain or with butter). A roll can be served and eaten whole or cut transversely and dressed with filling between the two halves.

Professional bakers recommend baking in anodized aluminum pans because they heat up quickly and cook more evenly than their glass counterparts. For an affordable option, Amazon shoppers swear by the bakeware from USA Pans.

The MVP in action. Aluminum is good for cakes, bars, and pies—but also for breads: focaccia, sandwich loaves, and rolls. Because metal heats up faster than glass, it contributes to a better rise and crisper, browner edges.

A bread pan, also called a loaf pan, is a kitchen utensil in the form of a container in which bread is baked. Its function is to shape bread while it is rising during baking. The most common shape of the bread pan is the loaf, or narrow rectangle, a convenient form that enables uniform slicing.

What size bread pan is a 2Lb loaf? ›

Waytiffer Loaf Pans [50 Pack] 2Lb Heavy Duty Disposable Aluminum Foil Premium Bread Tins Standard Size - 8.5" X 4.5" X 2.5" Perfect for Homemade Cakes & Breads.

Fewer than 11 cups means the machine will bake a 1-lb., or small, loaf. Between 11 and 13 cups is a medium, or 1 1/2-lb., loaf. More than 13 cups of water indicates a large, 2-lb. loaf.

Jamie Oliver Loaf Tin, 1 lb (1 litre) - Non-stick, carbon steel rectangle loaf pan for baking, 19 cm x 11.5 cm x 9 cm (7.5 in x 4.5 in x 3.5 in), in atlantic green.

Traditional loaf tin, 3lb or 1300g, non-stick, measuring 21.5cm (8.5") long, 13cm (5") wide and 12cm (4.5" high) with steep sides and folded ends, just right for the traditional loaf shape.

24.5 x 14.5 x 6cm H.

Did you know you could make a baking pan completely from aluminum foil? You can! The trick here is to first create an outline of the shape of the baking pan you need by folding foil to create the walls of the pan. You'll then need more foil to cover that outline with more foil to create the bottom of the pan.

A 9×13 baking dish. The batter that fills two loaf pans is perfect for one baking dish. We didn't even need to adjust the cooking time that much; since the baking dish is more shallow, it bakes in about the same time as a loaf pan, even though it's bigger.

If the recipe calls for a loaf or tube pan, it's likely the batter will also do well in a similarly deep pan that has some support, such as a bundt pan. Or, if the cake is baked in a flat pan, like a rimmed baking sheet, than you're probably fine baking in a relatively shallow 2-inch-deep pan.

Loaf pans come in many sizes – from tiny minis, for your holiday gift loaves, to king-sized pain de mie pans, capable of producing 2 1/2-pound loaves. Still, the vast majority of yeast bread recipes call for one of two basic sizes: 9" x 5", or 8 1/2" x 4 1/2". Both of these size pans are generally 2 1/2" tall.

Can you grease a tin with just butter? ›

You can use butter or shortening for this method. If you're using butter, you can just run it around the pan, bottom and sides, using the stick. If you're using shortening or a tub of butter, I like to use a paper towel to wipe it all over the pan.

Aluminum foil is safe to put in the oven, making it great for lining baking sheets. But it's not recommended to use foil to line the bottom of the oven to catch spills and drips because it can melt in high heat and damage the oven. The best foil uses include: Cooking food on the grill.

I've done cakes in ceramic and they're fine. Same temp and time, yes. Grease and line and you shouldn't have any probs. Nice cake indeed, yum!

Larger loaves need more baking to avoid a gummy result in the center, and that means longer baking times at the listed temperature.

It depends on what you plan on baking, but I've been happy with my larger pan so I'd personally suggest at least a 1.25 pound pan (9” x 5”) to give you more leeway for larger recipes. A ~1lb recipe yielded a flatter marble rye loaf in my 1.5lb capacity pan.

The two most popular bread pan sizes are 9×5 and 8½x4½ inches. Both sizes are typically 2½ inches tall. While the difference in sizes seems small, it actually equals a 15% difference in capacity.