Tired of looking for them at garage sales? You can purchase them online.
- 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.
- 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.
What You Need
- Decorative Baking Tubes
- Spray or Solid Vegetable Shortening
- Parchment Paper or Foil
- Pie Plate or Baking Pan with Low Sides
- Cooling Rack
- A Good Recipe or Two