Masterclass Non-Stick 2lb Box Sided Loaf Pan

2lb Loaf Pan

The MasterClass Non-Stick 2lb Box Sided Loaf Pan is designed to give homemade bread that satisfyingly neat, bakery-style shape, with straight sides, defined corners and plenty of room for a beautifully risen loaf. Made from heavyweight, commercial-grade carbon steel, the sturdy construction provides reliable performance for regular bread making, while the Quantum II non-stick coating helps freshly baked loaves release cleanly from the tin.

Sized specifically for a traditional 2lb loaf, this deep bread tin is useful for far more than a classic white or wholemeal loaf. Bring it out for sourdough sandwich bread, seeded loaves, brioche, banana bread and fruit loaf, or use the box-sided shape for savoury recipes such as meatloaf and pâté.

Key Features:

• Measures 21 x 11 x 7cm / 8½ x 4½ x 3 inches.
• Heavy-duty commercial-grade carbon steel construction.
• Quantum II non-stick coating for reliable food release.
• Box-sided design creates straight sides and defined corners.
• Oven safe for baking and roasting.
• Fridge and freezer safe for versatile preparation.
• Dishwasher safe for straightforward cleaning.
• Masterclass Non-Stick 1lb Box Sided Loaf Pan also available. 

Usage Ideas:

• Bake a classic farmhouse white loaf and slice it thickly for toast, sandwiches or serving warm with butter.
• Make a seeded wholemeal sandwich loaf with sunflower, pumpkin and sesame seeds scattered generously across the crust.
• Use the tin for a sticky banana bread with dark chocolate chunks and toasted walnuts for an easy weekend bake.
• Make a savoury meatloaf in the box-sided pan, then turn it out and cut into neat, generous slices for serving.

How much dough should you put in a 2lb loaf tin?

The exact amount depends on the bread recipe and how much the dough is expected to rise. Many recipes designed specifically for a 2lb loaf tin use around 800g–1kg of bread dough, but following the quantity specified by your chosen recipe will give the most reliable result.

Why does the material of a bread tin matter?

Metal is an efficient conductor of heat, which makes it particularly well suited to bread baking. Carbon steel transfers oven heat to the dough efficiently, helping the loaf develop its structure and a properly baked outer crust.

How do you know when a loaf of bread is fully baked?

As well as checking the colour of the crust, carefully turn the loaf out and tap its base – a fully baked loaf will typically sound hollow. For greater accuracy, enriched and speciality breads can also be checked using a digital food thermometer and the target internal temperature specified by the recipe.