National Bread Museum's ~ Bread Culture Artifacts ~ Home Baking Artifacts
BAKEWARE: Pans
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BREAD ~~~ CAKE ~~~ COOKIES ~~~ CUPCAKE~GEM~MUFFIN~POPOVER ~~~ JELLY ROLL ~~~ KUGELHOPF ~ ~ ~ PIE ~~~ PIZZA ~~~ SPECIALTIES
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BREAD PANS ~~~ LOAF PANS
They come in all sizes, & a few variations of shapes when closer to today's time!
U. S. "standard" for a traditional loaf of yeast bread is 9x5. Many "quick" breads use an 8x4.
(On the Right) German -- Bought in the flohmarkts 1988-91. A smooth steel; 3 sizes about 3.5"x6" (top one) to bottom: 6" x 4" ends x 12" long.
(Bottom) I believe I bought these (3) in England . . . loved the old, crusty outside! Heavy steel. Straight sides. 9' x 5"x4.5". I wonder if it had been in a bakery? . . . in fire?
3 shapes of flower, star, & heart ~~ Never used one & think it would be time consuming to clean the inside. Info says they're for bread or cookie dough. Made in Taiwan. About 2.5" x 10". Thrift Shop finds.
COMMERCIAL BREAD PANS from a bakery in France -- The ovals are about 9" x 5". They're hooked together. A man in Kansas imported, sight unseen, the contents of entire bakeries from Europe which were going out of business. Got these around the year 2000, at his place out in the country!
CAKE PANS
Angel Food - Traditional;
Tube Pans of all sorts . . .
Besides the well-known Angel Food Cake Pan (a U. S. cake from the 1800's era) are the Bundt Pan (created in the 1950 time frame), along with the European Kugelhopf (the spelling I'm most familiar with vs. Gugelhupf) that has a centuries-long history in Europe & came to this country via immigrants.
https://en.wikipedia.org/wiki/Gugelhupf
CUPCAKE ~ MUFFIN Type Pans
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COOKIE PANS ~ SHEET PANS
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JELLY ROLL PANS
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KUGELHOPF
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PIE
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PIZZA PANS
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SPECIALTIES
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