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I receive a few responses telling me the pullman pan worked for them using
the lid.  Thank you very much Hilary and the other ones that responded to
me as well.

Here is one of them that resumes the others:
"Subject: Pullman pan is great


I've not been making my gf bread for a while now, but made many a
wonderful loaf in the Pullman pan with the lid - I really loved it, though
my son complained that the square slices were too small, and he preferred
the top heavy/overflow of the recipe in a standard pan. At that time I was
also having to avoid yeast, so my bread was rice flour soaked overnight in
kefir, and lots of eggs. It came out very well in the Pullman pan, and it
was so easy to slide to top on and off rather than messing with foil to
prevent overbrowning. I always made sure to grease the top though, as the
bread would rise right up to it and stick.
Good luck!
Hilary
P.S. This is not a pan that I would wash and use with gluten and then
gluten free - my only complaint about the pan is that it has hard to clean
corners where two pieces of metal meet - I scrape it out with a tooth
pick. I bought mine through the Baker's Catalog (the folks who sell the
King Arthur stuff). Definitely got my money's worth out of it (and it is
pricey!)."

Then, Hillary sent me an other post:
"You are welcome! It is probably because the pans are so much more
expensive than ordinary loaf pans. But I think that it is really nice to
have perfect square slices of bread (and to me they are just the right
size; folks who like more can simply eat two sandwiches instead of one). I
also think that the bread actually came out better - I was far less likely
to end up with something overbrowned or too moist (the trapped steam
actually helps it cook properly, then you just brown for the last 10
minutes or so). In fact, I have enjoyed it so much that getting the
smaller one is on my wish list to get at some point as well. It may be
recipe dependent, but I always sprits the top of the bread with water
before putting the top on.
Hilary
P.S. It also makes a very nice meatloaf as well as flourless fruit cake.
P.P.S. Thanks for posting the canola info - there surely are some
conflicting opinions out there, and it is very nice to have ones that are
supported by a source or link. I'm actually still on the fence about it to
be honest, because back when I was looking up how they process it, they
were quite honest about the fact that it arrives intermixed with wheat,
but that due to the huge difference in grain size, not likely that wheat
actually gets processed with it (they sieve it out). But it never actually
gets cleaned, either - just chemical and heat processing. And the heat is
significant - perhaps 500 degrees or even much more, if I recall -
whatever it was, it was in the range that I believe would render the final
product unhealthful (but I admit that the sources that talk about that are
referring to oils in general, and for all I know canola does not get
damaged by the high heat process). Also, as you point out, the canola of
today is not the canola of yesterday (the same is true for safflower oil -
many sources will say to avoid it, but the newer high oleic is actually
good, at least according to some sources!).
Take Care.
Hilary"

I then asked her this:  "Thank you very much for your good information.
I'll order one then.
How high do you fill the pan to be sure it will end up the right height
and not overflow?
And how high do you let it rise?
Thanks again and regards,
Mireille"

And here is the response:
"Alas, in that regard, my recipe would probably be completely different
from yours - as I said, mine is just brown rice flour, kefir, eggs,(and
salt, etc.) and it is more of a batter that sits overnight, and then the
eggs are added and it goes into the pan. I never posted my creation to the
list because I never felt I had really perfected something that everyone
would accept, though I think it makes very good sandwiches and toast (and
of course bread crumbs and dressing and croutons). I think the pan should
come with some recipes, or they should have some at the Baker's Catalog
website (the King Arthur Flour folks)
http://shop.bakerscatalogue.com/items/  (I cut and pasted below - it does
come with a recipe) - they may even be able to answer your gf questions,
as they do stock some gf mixes. It did take me some trial and error to get
it just right, and I always grease the lid and rim just in case I have an
overflow, so it does not stick and ruin the loaf (which does not happen
once you get the right amount for your recipe). I think I paid more than
that when I got mine years ago!
Do let us all know how it works out. Now that I can use yeast, I've begun
a little experimentation, but not particularly successful yet (since I
don't like the starches; I'll use a few tablespoons cornstarch to
make "cake flour", but I don't like a loaf that is just tapioca and
cornstarch, etc. - I want it to have some whole grain goodness in it). I'm
always looking for culinary inspiration! I like to use things like caraway
seed to give a rye flavor and cover the non-wheatiness of the rice flour.
Admittedly, one of my sons never though it was "real" bread, but we all
ate plenty of it, and it made really good Reuben sandwiches (plenty of
other flavors; this was not bread that you would inhale a fresh loaf of
just because it tasted so good, which is what that son did in the days
when I was grinding fresh organic wheat and making bread daily in the
bread machine...).
Take Care.
Hilary

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