NorproCanape Bread Molds, Set of 3

I am totally in love with these pans! I eat a low-carb, gluten-free diet for health reasons. But I enjoy baking keto, GF treats that are attractive. These pans make it possible for me to bake low-carb breads and mini tea cakes that are delicious and will appeal to anyone! Any low carb quick bread or cake recipe will work. Simply cover one end with foil or parchment paper before securing the end cap to prevent leakage and bake upright in your oven. When the internal temperature reaches 200 degrees F, the cake or bread is done. I sprayed the inside of the pan liberally with cooking spray and the cake slipped right out, no problem! Next time I’ll only fill the mold about halfway, since when I filled it 2/3 full it baked right out of the top. It still worked though and kept its shape. This is a photo of a keto yellow cake that I made from a mix and baked in the pan. I plan to slice it into 3/4” slices, spread sugar-free strawberry jam between two cake layers, add a swirl of stabilized whipped cream on top for mini Victoria sponge cakes that I will serve to my book group this week! Clean up is easy, although I highly recommend that cleanup be done immediately and the tin pan dried thoroughly before storing to prevent rust.

I had a set from Pampered Chef 26 years ago. The finally rusted and were disgusting. I purchased these and they are amazing!! It does come with recipes , but you can also use Pillsbury French loaf for quick and easy bread. You can also unroll the bread and add whatever seasoning you like. I know some will state that they rust easily but here’s a tip! When you take bread out of the sleeve, wash tube and end caps. Take a paper towel to roughly dry them. Then put the in the cooling down oven. It removes any moisture from product. No rust!Hope this helps!!!

These made a huge hit over Thanksgiving - the grandkids loved the shapes! And, so did my Ladies Who Lunch group. So far, I've made herb bread, pumpernickel, Russian rye, plain white, plain whole wheat, Boston brown, cinnamon-raisin, and a crazy herb-seed-whole-grain thing I made up. LOL! That's when I learned the first hint...Hint #1: If you're making wholegrain loaves fill the molds at *least* two-thirds full because whole-grain doesn't rise as well.Hint #2: Don't even try a slack (very wet) dough, like a ciabatta dough! It just spreads right out of the ends of the mold.Hint #3: I use a two-pound-loaf bread machine on the dough cycle for nearly all my home-made breads, so sometimes I just fill one or two canape molds and use the rest of the dough in a regular loaf pan. Then I freeze the baked canape loaf. It keeps surprisingly well when slipped out of the mold, cooled, and wrapped in plastic wrap (FreezeTite is good) and then in aluminum foil before freezing. Label and date, and keep them all corralled in a large zip-top bag or a freezer-safe container. That way there's always a selection.Hint #4: Dry the molds well! If you're more organized than I am, you can wash and dry them and put them in the warm oven as it cools -- to drive the last of the moisture out. I handwash them - don't know that I have to, but I reason that the little bit of Pam that might be left after handwashing could eventually serve to "season" them, like cast iron. They can wait until the oven's warm again before putting them back in their box...

I’ve used it several times now, it works really well. My only complaint is that the crust doesn’t get crispy. The next time I’m going to unmold it and return it to the oven for a few more minutes to see if I can crisp up the crust.

Great for making adorable small loaves for entertaining. When you slice your loaves, just slide the loaf out as far as you want your slices to be thick and then slice using the edge of the tube as your guide. The only tricky part is figuring out how much bread dough to put in each tube. I put in a little too much, but was able to just scrape the excess dough off the ends before baking. No big deal! I don't even remember if instructions were included, but you really don't need them. Insert bread dough, allow to rise, bake. Simple!

Like the shapes

I have found the bread does not always spread evenly in the tubes. Also when you wash them dry them quickly. The lids started to rust after one use.

I've made a number of breads from rye to cinnamon swirl, pizza flavor, to cheese swirl and more. Each using a standard recipe, appx. 3 cups of flour and one cup liquid. Create your own flavors! Carefully jellyroll the dough and slide into the tube. The 3 cup flour recipies are just perfect for these three tubes. One friend recommended I let the tubes sit vertically to raise the dough, then bake that way also. I wanted to bake in my toaster oven so I laid them flat. (Horizontally). They came out perfect! Yes, I made corn bread in them too. I just added a little extra flour so the batter was a little thicker and it wouldn't leak out the ends. Put foil on the ends and then place the end caps on-no leaking! I sprayed the insides with butter spray and the breads slid right out. Funny (?) how my relatives all said "Oh you shouldn't have gone to all that trouble cutting out those shapes". I gave them a tired pathetic look and said "yes, it did take me two long days to make these appetizers, but you're worth it.". HaHaHaHa......