Norpro Canape 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!!!

I have to admit I was a little skeptical about using these, so when I finally did, I was pleasantly surprised. The breads came out of the molds very easily, and had a very nice, even light golden color all the way around and in every nook & cranny. The bread sliced up in perfect, thin little slices for canapes, with a tight crumb and virtually no crust.My only major complaint is with the recipe on the box. First, there's no measurement for salt (but the instructions call for it); and in the end, the dough did not completely fill the molds, in the rising or baking. Consequently, when I removed the breads from the molds, 3/4 of each loaf was perfectly shaped, then tapered down to a narrow rounded end which had not risen to fill the mold. Next time, I'm going to try my own bread recipe.The only other problem is that while the end caps come off easily enough, they are pretty difficult to put on (round caps for star, flower, & heart-shaped molds). This also enables to the molds to roll around on the baking sheet. It would have been better if they formed the end caps in the same shapes as the molds.Otherwise, I was very pleased with these bread molds and can see myself using them often.

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...

Like the shapes

I had the P@mpered (hef version years ago and have since lost them. So when I found these, I thought I'd give them a try. Just as awesome! They are a cinch to use and make adorable finger sandwiches. My favorite (besides cucumber sandwiches) is to spear a bit of peanut butter on them and top with a banana slice or chocolate chips. YUMM!!

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......