---
product_id: 211150520
title: "(Large Pullman Pan) - USA Pan 1165PM Bakeware Pullman Loaf Pan, Large"
brand: "usa pan"
price: "Rp2843655"
currency: IDR
in_stock: false
reviews_count: 6
category: "Usa Pan"
url: https://www.desertcart.id/products/211150520-large-pullman-pan-usa-pan-1165pm-bakeware-pullman-loaf-pan
store_origin: ID
region: Indonesia
---

# 13 x 4 x 4 inch large capacity Heavy gauge aluminized steel for even heat Nonstick Americoat silicone coating (Large Pullman Pan) - USA Pan 1165PM Bakeware Pullman Loaf Pan, Large

**Brand:** usa pan
**Price:** Rp2843655
**Availability:** ❌ Out of Stock

## Summary

> 🍞 Elevate your home baking with the pan pros trust!

## Quick Answers

- **What is this?** (Large Pullman Pan) - USA Pan 1165PM Bakeware Pullman Loaf Pan, Large by usa pan
- **How much does it cost?** Rp2843655 with free shipping
- **Is it available?** Currently out of stock
- **Where can I buy it?** [www.desertcart.id](https://www.desertcart.id/products/211150520-large-pullman-pan-usa-pan-1165pm-bakeware-pullman-loaf-pan)

## Best For

- usa pan enthusiasts

## Why This Product

- Trusted usa pan brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Proudly USA made:** Crafted in the USA by a family-owned company with 50+ years of bakeware expertise.
- • **Generous loaf size:** Large 13 x 4 x 4 inch pan perfect for dense, bakery-quality Pullman loaves.
- • **Effortless release & cleanup:** Patented Americoat nonstick coating is PTFE, PFOA, BPA free for quick release and easy cleaning.
- • **Rust-resistant fluted design:** Unique fluted surface maximizes airflow and pan strength for long-lasting performance.
- • **Professional-grade durability:** Heavy gauge aluminized steel resists warping and ensures even baking every time.

## Overview

The USA Pan Large Pullman Loaf Pan is a commercial-grade, heavy gauge aluminized steel bakeware piece featuring a patented Americoat nonstick silicone coating that ensures effortless bread release and easy cleanup. Measuring 13 x 4 x 4 inches, it produces dense, bakery-quality Pullman loaves with a thin crust. Made in the USA by a family-owned company with over 50 years of experience, this pan offers rust resistance and durability with its unique fluted design, making it a must-have for serious home bakers seeking professional results.

## Description

The USA Pan Large Pullman Pan measures a full 13 x 4 x 4 inches and is a unique piece from our bakeware collection. Skip the store bought bread on your grocery list and make your own bread at home. The pan surface is coated with Americoat plus, a patented non-stick silicone, allowing you to easily release your baked items from the pan. The non-stick feature makes clean-up truly effortless. Americoat plus is also PTFE, PFOA, and BPA free. Every USA Pan is made in the USA from globally soured materials and has been designed with the same standard High performance features that commercial bakers enjoy including aluminized steel and heavy gauge steel construction that allows for even heat distribution and maximum service life. USA Pan Large Pullman Pan has a unique fluted surface design which facilitates air circulation and also maximizes pan strength, which helps to resist warping. Usa pan’s professional grade bakeware helps everyday home bakers produce professional grade baked goods. USA Pan bakeware is long-lasting, durable, reliable. USA Pan is a Bundy family owned company, based in the greater Pittsburgh, Pennsylvania area that has been producing high performance bakeware for over 50 years. Same rust proof design used in professional bakeries

Review: bread pan - Good product . Everyone can buy
Review: I bought this to try and get a denser loaf from the Panasonic breadmaker, with smaller slices for sandwiches. The Panasonic SD2501 produces by and large lovely bread, but it tends towards “light and fluffy” which is definitely the opposite of what I’d call good bread, and the slices tend to get a bit tall and unwieldy when cut. While you can tweak the recipes to your hearts content, they never seemed to deliver quite the density I wanted. A bit of googling led me to the Pullman loaf, originally named as it was developed to allow more efficient use of space on Pullman railway carriage kitchens by sizing loaves so that four would occupy the space previously taken by two. Indian Railways still use exactly this size of bread to this day, and the excellent (and doughy!) “sandwich tin” produced by our local bakery chain Percy Ingle are a variation on the idea. Whether you use a breadmaker to make the dough or make your own by hand, these tins knock out an excellent dense and doughy loaf with a soft, thin crust once you’ve nailed the recipe, quantity of dough to use and the exact rise time to hit the oven at just the right moment. I use the standard Panasonic SD2501 dough recipe (menu setting 16, takes 2 hours 20 mins) for 600g flour, with 520g split 50-50 between Mathews Cotswold Crunch and Matthews Bakers white and an additional 80g of either coarse cornmeal (or leftover mashed potato or root veg - reduce the water by 10-20ml if you use this). I also add a large pinch of oregano, mainly for the smell, and 30-40g of pesto for flavour. When the dough’s done, I preheat the fan assisted oven to 180C and split the dough into roughly 840g for the Pullman tin and the remaining 200g odd for two rolls as a kind of treat. Knock all the air out of the dough and knead it for a few minutes, then shape it into a long piece roughly the length and width of the tin. Place it into the tin, make a fist and use the flat face of your knuckles/fist to press the dough down evenly across the tin and into the corners. The recipe has two tbsp of olive oil in it, so there’s no need at all to grease the tin, at least with this recipe. Once the dough is flat and even the tin should be just under half full. Leave the lid to one side and cover the top with cling film and let it rise - I always just leave it at whatever temperature the room is, usually 20C - for about 25-30 mins. Keep a good eye on it and don’t let it hit the top of the tin; at best you’ll get a thick top crust, at worst it’ll force its way out through the gaps. When the dough is about 1 cm short of the top at its highest point (no more!), slide on the lid and put it in the middle of the preheated oven, directly on the shelf. In my oven it takes a very predictable 35 mins; you can check with a food thermometer by putting the probe into the middle. Once it hits 93C its done. It should tip out easily. Put it on a rack and leave it to cool for half an hour before hitting the bread knife if you can stand it, five minutes if you cant. 840g of dough will be about 810g out of the oven, and about 780g when its cooled. I leave the rolls to rise longer so they’re a little less dense, usually till the breads been out for 15 mins, then put them on a baking tray and cook for 12 - 15 mins. You can tweak the density by adding more or less dough to the tin to get the consistency you like; some people open the top for the last 5 minutes for a crisper top crust. The results from mine are excellent, thin crusted, dense, moist, tasty and make excellent sandwiches. Because of the density, its also more filling than it looks - its about a third of the volume for the same weight as a supermarket standard 800g loaf. The bread keeps exceptionally well compared to standard breadmaker loaves; I use 5g of flour improver which helps, but generally the loaf will last a week in the unlikely event it doesn’t get eaten before that. It’s easy to clean the tin. With my recipe and no greasing the tin, a good wipe with a damp cloth is enough, and the manufacturers recommend it’s placed upside down in the warm oven to dry out any leftover moisture in the folds of the metal, which avoids rust patches. The price made me prevaricate a bit and at first sight seems a bit stiff, but having used it I’m very pleased I bought it; its used for every loaf and produces the texture of bread I like best. It’s solidly built which helps produce an evenly baked loaf, and the non stick makes for easy cleanup. I also debated between the nine inch and 13 inch tins. Since the Panasonic is limited to a max of 600g of flour, the 13 inch would be a stretch to fill unless you want appreciably less dense bread. The bread is also more filling than the size appears, but if you do it by hand or have a higher capacity bread maker and have a large family, it may be a better option to consider.

## Features

- Large Pullman Loaf Pan bakes beautiful bread; commercial grade and heavy gauge aluminized steel with a limited lifetime warranty
- USA Pan baking pans feature Americoat which promotes quick release of baked-goods plus fast and easy clean up; wash with hot water, mild soap and gentle scrub brush or sponge
- Nonstick Americoat coating - a patented silicone coating which is PTFE, PFOA and BPA free - provides quick and easy release of all baked-goods and minimal easy clean up
- Made in the USA; pan measures 13 x 4 x 4 inches
- USA Pan is a Bundy family company which has proudly manufactured high quality bakeware and provided jobs in the USA for over 50 years

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B07KMQT5LC |
| Best Sellers Rank | #151,401 in Home & Kitchen ( See Top 100 in Home & Kitchen ) #50 in Loaf Pans |
| Brand | USA Pan |
| Capacity | 13 Inches |
| Generic Name | Pullman Loaf Pan |
| Global Trade Identification Number | 00859166007664 |
| Included Components | loaf pan |
| Is Dishwasher Safe | No |
| Is Oven Safe | Yes |
| Item Weight | 703 g |
| Item model number | 1165PM |
| Manufacturer | USA Pan |
| Material | Alloy Steel |
| Net Quantity | 1.0 Count |
| Occasion | Birthday, Christmas, Valentine's Day, Wedding |
| Product Care Instructions | Hand Wash |
| Product Dimensions | 10.2D x 10.2W x 33H Centimeters |
| Shape | Rectangular |
| Size | 13 x 4 |
| Special Feature | Oven Safe |
| Specific Uses For Product | Oven-safe |
| UPC | 859166007664 |
| Upper Temperature Rating | 450 Degrees Fahrenheit |

## Product Details

- **Brand:** USA Pan
- **Capacity:** 13 Inches
- **Included Components:** loaf pan
- **Item Weight:** 703 Grams
- **Material:** Alloy Steel
- **Product Care Instructions:** Hand Wash
- **Product Dimensions:** 10.2D x 10.2W x 33H Centimeters
- **Shape:** Rectangular
- **Special Feature:** Oven Safe
- **Specific Uses For Product:** Oven-safe

## Images

![(Large Pullman Pan) - USA Pan 1165PM Bakeware Pullman Loaf Pan, Large - Image 1](https://m.media-amazon.com/images/I/31lfBRyAvjL.jpg)
![(Large Pullman Pan) - USA Pan 1165PM Bakeware Pullman Loaf Pan, Large - Image 2](https://m.media-amazon.com/images/I/41757Q4hzBL.jpg)
![(Large Pullman Pan) - USA Pan 1165PM Bakeware Pullman Loaf Pan, Large - Image 3](https://m.media-amazon.com/images/I/41U3cqHiFjL.jpg)
![(Large Pullman Pan) - USA Pan 1165PM Bakeware Pullman Loaf Pan, Large - Image 4](https://m.media-amazon.com/images/I/41YoDJ3yp5L.jpg)
![(Large Pullman Pan) - USA Pan 1165PM Bakeware Pullman Loaf Pan, Large - Image 5](https://m.media-amazon.com/images/I/41cDB+j6DeL.jpg)

## Questions & Answers

**Q: Panasonic Breadmaker sizes: M/L/XL--which would fit this?  And why a lid? ?  TIA!**
A: It depends on what kind of bread you're making. Rye, for example - For a 1.5 lb. loaf recipe, you need your recipe increased by about 30% for the 13" pan, but the 9" pan should be just right using the dough cycle on the bread machine and then turning it out to the bread (Pullman/"pain de mie" pan in this case, to bake.

As others have already answered, the lid is for a more square, no mushroom/muffin top loaf.

**Q: So, basically, you just make regular white bread recipe and then bake as usually except bake with the lid on? I've never used a bread pan with lid.**
A: It really is best if you use a recipe specifically called Pullman or pain de mie. If you use the king Arthur site recipe (and it works fine with any brand of bread flour, BTW), and you are substituting instant potatoes flakes for potato flour, do NOT double the amount, as was recommended in the comments. I did that, and it was WAY too much potato flakes. The bread was very moist, but it tasted so much like instant potatoes, it was off-putting. After that experience, I only used 2 or 3 Tablespoons of potato flakes, and the bread came out perfect. A couple of times, I didn't pay attention, and let the bread rise too high, but I just gently patted it to deflate it a little, then let it re-rise to about 1 1/2 " below the edge of the pan, then covered and baked. Baked it about 5 minutes less than the recipe instructions, but when I checked the temperature, it was perfect. Hint; add 1 TABLESPOON of white vinegar when you make any bread; you won't be able to taste it, and it will help your bread keep longer. There are only two of us, and sometimes homemade bread will mold before we can use it all, but the vitamin C in the vinegar helps prevent that. Happy baking!

**Q: Can this pan be used to make gluten free bread? Will using the lid prohibit the loaf from rising or will it spill out?**
A: A Pullman pan is ideal for GF bread because it is narrow, deep and the side are straight which helps support the rise. GF bread has a hard time rising and the shape of this pan really helps. The sides are close to 90 degree (not angled out) and it's narrower and deeper than most bread pans - three features that make this pan a great choice for GF sandwich bread. You get a compact tight bread. This is my GF go to pan. I leave the lid on or off, depending on my mood and the recipe. I mostly leave it off. Make sure your recipe will fill the pan or you might get a short loaf. King Arthur has an excellent GF sandwich bread recipe specifically for the Pullman loaf on their website. You won't be disappointed.

**Q: Do you need to change the baking time when you bake bread? Because my bread always comes out a bit undercooked in the middle and it's quit noticeable.**
A: As others have said:  get a thermometer to measure the internal temperature of the loaf.

Also:  It might be your oven.  If I'm baking bread at 350, I bake it say half an hour and then have to turn my oven up to 375 for about an extra 10-15 min to get the internal temperature up to 190.  It's been working for me.

## Customer Reviews

### ⭐⭐⭐⭐⭐ bread pan
*by A***R on 20 June 2018*

Good product . Everyone can buy

### ⭐⭐⭐⭐⭐ Review
*by L***R on 3 December 2018*

I bought this to try and get a denser loaf from the Panasonic breadmaker, with smaller slices for sandwiches. The Panasonic SD2501 produces by and large lovely bread, but it tends towards “light and fluffy” which is definitely the opposite of what I’d call good bread, and the slices tend to get a bit tall and unwieldy when cut. While you can tweak the recipes to your hearts content, they never seemed to deliver quite the density I wanted. A bit of googling led me to the Pullman loaf, originally named as it was developed to allow more efficient use of space on Pullman railway carriage kitchens by sizing loaves so that four would occupy the space previously taken by two. Indian Railways still use exactly this size of bread to this day, and the excellent (and doughy!) “sandwich tin” produced by our local bakery chain Percy Ingle are a variation on the idea. Whether you use a breadmaker to make the dough or make your own by hand, these tins knock out an excellent dense and doughy loaf with a soft, thin crust once you’ve nailed the recipe, quantity of dough to use and the exact rise time to hit the oven at just the right moment. I use the standard Panasonic SD2501 dough recipe (menu setting 16, takes 2 hours 20 mins) for 600g flour, with 520g split 50-50 between Mathews Cotswold Crunch and Matthews Bakers white and an additional 80g of either coarse cornmeal (or leftover mashed potato or root veg - reduce the water by 10-20ml if you use this). I also add a large pinch of oregano, mainly for the smell, and 30-40g of pesto for flavour. When the dough’s done, I preheat the fan assisted oven to 180C and split the dough into roughly 840g for the Pullman tin and the remaining 200g odd for two rolls as a kind of treat. Knock all the air out of the dough and knead it for a few minutes, then shape it into a long piece roughly the length and width of the tin. Place it into the tin, make a fist and use the flat face of your knuckles/fist to press the dough down evenly across the tin and into the corners. The recipe has two tbsp of olive oil in it, so there’s no need at all to grease the tin, at least with this recipe. Once the dough is flat and even the tin should be just under half full. Leave the lid to one side and cover the top with cling film and let it rise - I always just leave it at whatever temperature the room is, usually 20C - for about 25-30 mins. Keep a good eye on it and don’t let it hit the top of the tin; at best you’ll get a thick top crust, at worst it’ll force its way out through the gaps. When the dough is about 1 cm short of the top at its highest point (no more!), slide on the lid and put it in the middle of the preheated oven, directly on the shelf. In my oven it takes a very predictable 35 mins; you can check with a food thermometer by putting the probe into the middle. Once it hits 93C its done. It should tip out easily. Put it on a rack and leave it to cool for half an hour before hitting the bread knife if you can stand it, five minutes if you cant. 840g of dough will be about 810g out of the oven, and about 780g when its cooled. I leave the rolls to rise longer so they’re a little less dense, usually till the breads been out for 15 mins, then put them on a baking tray and cook for 12 - 15 mins. You can tweak the density by adding more or less dough to the tin to get the consistency you like; some people open the top for the last 5 minutes for a crisper top crust. The results from mine are excellent, thin crusted, dense, moist, tasty and make excellent sandwiches. Because of the density, its also more filling than it looks - its about a third of the volume for the same weight as a supermarket standard 800g loaf. The bread keeps exceptionally well compared to standard breadmaker loaves; I use 5g of flour improver which helps, but generally the loaf will last a week in the unlikely event it doesn’t get eaten before that. It’s easy to clean the tin. With my recipe and no greasing the tin, a good wipe with a damp cloth is enough, and the manufacturers recommend it’s placed upside down in the warm oven to dry out any leftover moisture in the folds of the metal, which avoids rust patches. The price made me prevaricate a bit and at first sight seems a bit stiff, but having used it I’m very pleased I bought it; its used for every loaf and produces the texture of bread I like best. It’s solidly built which helps produce an evenly baked loaf, and the non stick makes for easy cleanup. I also debated between the nine inch and 13 inch tins. Since the Panasonic is limited to a max of 600g of flour, the 13 inch would be a stretch to fill unless you want appreciably less dense bread. The bread is also more filling than the size appears, but if you do it by hand or have a higher capacity bread maker and have a large family, it may be a better option to consider.

### ⭐⭐⭐⭐⭐ Review
*by C***I on 1 October 2018*

J'en suis à la sixième utilisation et j'en suis ravie. Matériaux lourd, bonne prise en main. Une fois huilé et fariné le pain ne colle pas et se démoule tout seul. J'en suis ravie!

## Frequently Bought Together

- USA Pan Bakeware Pullman Loaf Pan, Large, Silver
- USA Pan Nonstick Standard Bread Loaf Pan, 1 Pound, Aluminized Steel
- USA Pan Bakeware Muffin Pan, 12-Well, Aluminized Steel

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*Product available on Desertcart Indonesia*
*Store origin: ID*
*Last updated: 2026-01-25*