Are you interested in using Pampered Chef baking tubes, or have you purchased these baking tins? These can be a fun, unique way to bake bread and other baked goods. You simply bake the food in the tin, then cut it into pieces when it has cooled. Doing so, depending on the shape, creates a solid shape. Try star-shaped banana bread or round pieces of bread with the baking tubes.
It's not always an easy process, though.
Using Pampered Chef baking tubes may require a little trial and error baking time depending on the tube, your oven, and the recipe.
What You'll Need
- Pampered Chef baking tubes
- Spray or solid vegetable shortening
- Parchment paper or foil
- Pie plate or baking pan with low sides
- Cooling rack
- A good bread recipe
Baking with Pampered Chef Baking Tubes
Here are some directions to using Pampered Chef baking tubes along with some baking tips.
- Spray vegetable shortening inside the tube and inside caps prior to using. This will prevent your dough from sticking.
- Place a double thick piece of parchment paper or foil over the bottom of the tube and then put the cap on.
- Only fill the tube about halfway. Once you see how the recipe takes the tubes, you could fill it about three-fourths of the way in the future if filling it halfway doesn't completely fill out the tube. How the tube fills during the baking process depends on your ingredients, so it can take a few times to learn how to make your favorite recipes in these tubes. For bread dough that includes yeast, only fill the tube halfway to allow space for rising the dough before baking it.
- Bake, with top cap in place, in the vertical position in a pie plate or other pan with sides. The batter may seep out of bottom or overflow the top, so you want to have something beneath the tube to catch any spills (Saves you the time of having to clean the oven in the event of a spill.)
- Baking time is usually around an hour at 375 F to 400 F. Follow the recipe as usual.
- Test for doneness with a long cake tester or uncooked spaghetti noodle. A toothpick can't get all the way into the middle of the tube the way it does in a traditional cake pan, so you need something longer. Once it comes out clean, the tube is done.
- Cool, your item. For yeast bread, cool them in the pan for 10 minutes. Remove the loaf and place it on a rack so it can finish cooling. For quick loaves of bread, let them cool in the tube for 15 to 20 minutes. Then place them on a cooling rack so they can cool off.
- To maintain Pampered Chef baking tubes (or any other brand of baking tube), follow the directions. Most are not dishwasher-safe and require you to hand-wash them immediately after using them so they do not rust.
- Once your baked goods are cooled, you can slice them into pieces and enjoy the smooth shapes that the tin creates.
Tips for Using Pampered Chef Baking Tubes
- For frozen bread dough, remember that each tube holds approximately 1/2 to 3/4 of 1 pound loaf.
- The tube will hold about half of a loaf or a full loaf of a refrigerated bread dough.
- Only use the thick batter for quick bread and cakes. Be sure to grease and flour the baking tubes for easy removal.
- If the dough or batter did not completely fill the pan during baking, you may wind up with odd shapes on the end. Cut them off so you can display the baked good in its true shape, which should be throughout the middle of it. (Once you know how much a certain recipe fills the tube, you may wind up having to waste less unshaped baked good ends.)
- These pans are kind of a hit-or-miss thing, meaning that the success of the shapes and your recipes take a little trial and error. You may have to make adjustments for the next time you bake with these tubes.