Found some baking tubes at a garage sale, but the directions didn't come with them? Here are the directions along with my personal baking tips.
Tired of looking for them at garage sales? You can purchase them online.
Difficulty: Easy
Time Required: To Be Determined By Indiviual Recipes
Here's How:
Spray vegetable shortening inside tube and inside caps prior to using.
Place a double thickness of parchment paper or foil over bottom of tube and then put the cap on.
Only fill star tube 1/2 full. The others may be filled 2/3 full depending on recipe. (With my Banana Bread recipe I could only fill the tubes 1/2 way.)
For yeast bread recipes, only fill 1/2 way to allow space for rising the dough before baking it.
Bake, with top cap in place, in vertical position in pie plate or other sided pan. Batter may seep out of bottom and overflow top.
Baking time is usually around an hour at 375 to 400 F degrees F.
Test for doneness with long cake tester or uncooked spaghetti noodle.
For Yeast Breads - Cool in pan for 10 minutes. Remove loaf to rack to finish cooling. For Quick Breads - Cool in pan for 15 to 20 minutes. Remove loaf to rack to complete cooling.
Do not wash in dishwasher. Hand wash and immediately dry afterwards to avoid rusting.
Tips:
Frozen Bread Dough - Each tube holds approximately 1/2 to 3/4 of 1 pound loaf.
Refrigerated Bread Dough - The tubes will hold about 1/2 to 1 loaf.
Quick Breads and Cakes - Only use thick batter. Be sure to grease and flour the pans for easy removal.
Toward the tops of the tubes the pieces won't be in perfect shapes. So you might have to "test" your bread.
These pans are kind-of a hit or miss thing. It all depends on your recipes. You may have to make adjustments for the next time you bake with these tubes. I've never had a complete disaster with them. At first, I didn't get as many of the shaped slices I thought I'd get.
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