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  2. The 9 best kitchen sheet pans, according to bakers and chefs

    www.aol.com/news/9-best-kitchen-sheet-pans...

    The best sheet pans are based on size, material and design. ... “Mine have lasted for over six years with repeated high use for baking cakes, cookies, roasting veggies and baking bread,” says ...

  3. The 5 Best Roasting Pans, Tested by a Chef - AOL

    www.aol.com/5-best-roasting-pans-tested...

    When I was asked to test 14 roasting pans, I initially felt a certain amount of dread. I live in Alabama, where temperatures in the summer (when I began testing) regularly top 95°F.

  4. 50 of the world’s best breads - AOL

    www.aol.com/50-world-best-breads-144757810.html

    The bread plays a starring role at weddings, with elaborate rules to govern the baking process: Traditionally, a happily married woman must mix the dough, and a married man slides the round loaf ...

  5. Bread pan - Wikipedia

    en.wikipedia.org/wiki/Bread_pan

    A bread pan, also called a loaf pan, [1] 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. The bread pan is made from a conductive ...

  6. Bread machine - Wikipedia

    en.wikipedia.org/wiki/Bread_machine

    Raku Raku Pan Da the "World's first automatic bread-making machine" Although bread machines for mass production had been previously made for industrial use, the first self-contained breadmaker for household use was released in Japan in 1986 by the Matsushita Electric Industrial Co. (now Panasonic) based on research by project engineers and software developer Ikuko Tanaka, who trained with the ...

  7. Pullman loaf - Wikipedia

    en.wikipedia.org/wiki/Pullman_loaf

    The Pullman loaf, sometimes called the "sandwich loaf" or "pan bread", is a rectangular loaf of white bread baked in a long, narrow, lidded pan. The French term for this style of loaf is pain de mie, or, less commonly, pain anglais. [1] European breadmakers began using square lidded pans in the early 19th century to minimize crust.

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