Anodized Aluminum Bread Pan, 6-3/8" x 3-3/4" x 2-3/4" H

Bread pan size perfect for low protein bread. Try it with the Country Sunrise All Purpose Baking Mix

• The brand new loaf pan needs to be 'seasoned'. This basically means to wipe them with vegetable, butter, or oil and then bake them empty on high temperature for 20-30 min. The oven temperature needs to be quite high – at least 350-400 F. 
• Ideally this needs to be done several times, before the oil 'soaks' into the tin. 
• Your bread tins will still need to be oiled every time you use them and wiped clean with a kitchen paper towel to remove any old bits of bread or flour from your previous baking. Preferably not washed.  
• If you have already used your bread pan, wash it clean and then season it. You can also line it with parchment paper. 

• Anodized Aluminum heats more evenly, gets a higher rise and cools down faster than steel bread pans.
• Perfect for yeast and quick breads.
• Seamless bread pan with straight sides and rolled rim for durability.
• Non-reactive anodized finish will not rust, peel, chip, or flake.