Canape Bread (For Pampered Chef/Valtrompia bread tubes)
Remember back in the '90s, when these tubes were a hot seller for Pampered Chef?
These days, you can almost always spot one (or 3) at your local thrift store, but I've still got mine from the '90s. 😉
A little while back, some readers were asking how exactly how to make bread in Pampered Chef bread tubes, so I'm here to answer!
I know you can bake cake batter and quick bread batter in bread tubes, but I've only ever done yeast dough, and I usually stick with a recipe that (I think) came with my bread tubes.
It's a pretty basic bread dough, and you let it rise once, as usual. But then once you fill the tubes, you bake the dough right away without allowing for a second rise.
This produces a pretty dense, hearty, and crusty bread that holds its heart/flower/star shape well.
We've most frequently eaten this bread sliced and dipped into a hot seafood dip, but slices also work really well for appetizer-style open face sandwiches.
Alrighty! Here's how to make these.
First, dissolve the yeast in warm water in a measuring cup.
Heat milk, salt, and butter to 110 °F.
And you'll need 4 cups of flour.
Combine the milk mixture and the yeast mixture in the bowl of a stand mixer, and add 2 cups of flour. This will make a pretty soft mixture, which you'll beat for two minutes.
Next, mix in as much of the remaining flour as necessary to make a kneadable dough (you should need most of the remaining 2 cups.)
Knead the dough for 3-5 minutes, at which point it should feel elastic, but still fairly soft.
Place the dough into the mixing bowl, cover the bowl with a wet tea towel, and let it rise for an hour.
Once it's risen, heat the oven to 400 °F. Then dump the dough back out onto the counter...
...and divide it into 2 pieces. Roll each piece into a tubular shape.
(I have four here because I doubled the recipe.)
The star tube holds a little less dough than the other shapes, so I make one dough portion just a little smaller than the others.
Spray the insides and lids of the bread tubes with nonstick cooking spray, and place the dough into the tubes.
The dough will sink down and only fill the tubes about ¾ of the way, but that's ok because it'll expand while it bakes.
Put the lids back on the tubes...
...and place them in the oven. To give them room, you'll probably need to adjust your oven rack to a low-ish spot, like so.
Bake the tubes for 60-70 minutes. I know that seems like a long time, but this is a pretty dense dough, so it does take a while to bake through.
Once it's done, remove the ends from the tubes and shake the loaves out. Let them cool on a wire rack.
Since this bread doesn't have a lot of fat or sugar, it doesn't stay fresh super long. So, if you're not going to use it all in 2 days or so, the freezer is your friend!
Pampered Chef Bread Tube Recipe
(makes 2 loaves)
⅓ cup 110 °F water
1 teaspoon sugar
1 package (2 ¼ teaspoons) dry yeast
1 cup milk
2 tablespoons butter
1 ¼ teaspoons salt
3.5-4 cups flour
Dissolve sugar and yeast in warm water in measuring cup.
Heat milk, salt, and butter to 110 °F. In the bowl of a stand mixer, combine milk mixture and yeast mixture. Stir in 2 cups of flour and beat on medium speed for 2 minutes.
Stir in enough of remaining flour to make a soft, but kneadable dough. Turn out onto floured surface and knead for 3-5 minutes to make a smooth and elastic dough. Place dough in bowl, cover with wet tea towel, and let rise 1 hour.
Once dough is risen, heat oven to 400 °F, place oven racks in lower third of oven, and spray bread tubes and lids with nonstick cooking spray.
Turn dough out onto lightly floured surface and divide in half. Roll each half into a log shape, and place dough into greased tubes. Top with lids and place in preheated oven.
Bake 60-70 minutes (the bread should be lightly browned on the top). Remove ends from tubes and shake tubes to remove bread. Cool on wire rack.
Fun, fun. I don't know that I've ever seen those at thrift stores though. I guess now when I do I'll know what they are. ^_^
All I do in mine is buy the pillsbury French bread dough and bake for 30 minutes! Works like a charm! I have 3 tubes.
@Eileen, This sounds 100%easier. does it take more than one Pillsbury bread dough?
You know you got married around the turn of the century when your kitchen is full of Pampered Chef! Right there with ya, girl!
Yep...1997 here!
Thanks for posting. I did get three at a garaage sale, and then picked up a fourth at the thrift store. I have never had the original recipe, and I haven't used them much because I don't get great results. I look forward to trying this way!
Ok, that is too cool!
My kids would LOVE this! I never saw that before.
I believe my mom still has these bread tubes. I'll share this with her!! Thanks!
These are cute! I remember when they were all the rage, although we didn't buy any. I'll keep a lookout at Goodwill for them.
Do you just use King Arthur bread flour for your flour? It seems if you used all-purpose flour they might not turn out as dense, but I'm not a bread-making expert.
Nope, I just use Gold Medal unbleached. That's what I use for all of my white flour needs, except that I use King Arthur bread flour for my pizza crust.
Those are neat. I bet my girls would love them. I will need to look out for these at the thrift store.
I have had one of these for years. After it came open in the oven I haven't used it again. I think that it is time. Thanks for the tips!
Ooh, I forgot to mention that occasionally mine have done that too, when the bread has gotten a little too high. But it's never caused a huge problem.
I have some of these somewhere( garage?). I've never used them because I thought the only bread that worked was a pillsbury french loaf.
Ohhh, is that what they use at the Pampered Chef demos, maybe?
Go dust yours off now that you know better! 😉
You can also use Pillsbury French bread dough instead of making your own. Works great.
O do the same as Cheryl! Works like a charm!
You didn't say when to add the salt. I ended up forgetting it, but will definitely keep the recipe.
Thank you for the recipe. I actually have a couple of these tubes that I have bought at yard sales but didn't have the recipe!
I tried the Cream Cheese Pound Cake recipe that came with my Pampered Chef tubes. The dough oozed out of the bottom even though I used parchment paper in between the lid and the tube like the instructions said! Not happy.
I just tried the same....Cream cheese pound cake recipe and had the same results...twice....bread came out! Looking online to see if I could find a solution. I was very excited to use my tube, but was sorely disappointed. I might just stick it back with the sale in a garage sale stuff. 🙁
@Sofie, I had one of the 2 tubes leak out banana bread when I put it in the oven. It wasn’t much so I didn’t worry about it. You can place your tubes on foil or a foil pie plate. I don’t know why it does that Since I only had one of the 2 I thought maybe the lid was too loose. The other problem I believe is to make sure to have the oven pre-heated to a higher heat. It took only 1/2 hour to 40 minutes to bake @ 400 degrees. I only filled the tubes to 3/4 of the tube. It came out perfect. Good luck. I made it for a kids Birthday Party. Perfect size for young children.
I love this breads...I am looking for the cinnamon and raisin canape bread recipe ....plz if you can share it. I will appreciated.
Thanks
@Norma Flores,
Hi Norma, I just found these tubes in my basement. There is a recipe that came with them for Cinnamon Swirl Bread. Maybe you could add raisins?
1 Package (11 oz) refrigerated French bread dough
1 Tablespoons melted butter
2 Tablespoons sugar
1 teaspoon cinnamon
1. Preheat oven to 375. Lightly spray inside of bread tube and lid with nonstick cooking spray. Unroll bread dough and brush with butter.
2. Combine cinnamon and sugar and sprinkle over dough. Roll up dough. Fill tube with dough and place lid on top.
3. Bake upright for 50-60 minutes.
Hope this is what you are looking for.
Thank you for posting the recipe - I just found my tins and the bread came out great except it has absolutely no taste whatsoever - I love the shapes - adds a little twist on the table!
You show your tubes with the bottoms up. At least mine have a small hole on the end marked "up".
I just saw the flower-shaped one in a local thrift store and immediately thought of you, ha! It was obviously never used (still in the original plastic and even came with the instruction manual). It didn't have a price tag on it, so they asked me if 50 cents was OK. Needless to say, it came home with me:)
Now I just need to try your recipe...
BTW, I just wanted to say thank you for all that you do. You've been such a positive influence on me these last several years (cooking more at home, reducing food waste and plastic packaging, tips on homeschooling, sewing and fixing things myself, book recommendations, waiting and saving up for quality items, your words on contentment, parenting, etc.). We'll probably never meet, but I just wanted to thank you for all the wonderful advice you've shared with your readers over the years. You occupy a very positive space on the internet, which is much appreciated these days!!
Aww, thank you so much for your encouragement! That means the world to me, it really does.
Can you send me the recipe for cinnamon raisin for the valtrom bread tube?
I have my old Pampered Chef tubes but wanted more so I could make multiple star, heart or scalloped loaves depending on the occasion. I found them on Amazon for a great price: https://www.amazon.com/gp/product/B00X1S00MQ/ref=oh_aui_detailpage_o00_s00?ie=UTF8&psc=1
Yeah....I also married in the 90's. 🙂 Can this bread be used as a cinnamon style loaf? Thanks Sarah
Are you thinking of doing it in a bread tube? I feel like I probably did try that back in my teens, but my memory is fuzzy on how that worked out!
Is this dough soft? I do want to give it a try. 2 of my tubes are still factory wrapped.
I am going to use my Pampered Chef bread tubes to make the Buttermilk Almond Pumpkin Spice Quick Bread from Sur La Table...I think this will make a great canapé!
Rice crispy treats work well in these tubes.
Oooh, that is a fun idea!
How do you make rice crispy treats in the tubes? Seems like it would get stuck.
I think as long as you gave the insides of the tubes a good spray, the treats would come out fine.
I heard some are using these in the Pampered Chef Air Fryer? Have you had any experience with doing that? I know they are to tall to stand up in the Air Fryer so they would need to lay down?
I've got no experience with this, but hopefully someone else does!
Anyone know if the Pampered Chef/Valtrompia bread tubes are aluminum or steel? It would make an ideal soap mold, but aluminum and the lye in cold press soap do not get along!
I bought one of these at a thrift shop and had no idea what it was...I’ve been using it to store straws! Now I know.
@Rosie, the tubes are made of tinned steel. Hand wash then dry immediately. Using a dishwasher is out as it will cause rust to form.
You had mentioned using cake batter in the bread tubes. How does the cake batter work? Do you use boxed cake mix or make your own?
@Kim, I don't see it she answered you or not. So can u use a box cake mix in these tubes?? Id love to try.
Yes, I believe you could, but you'd just want to not overfill them, as the cake will expand. I'd experiment to find the right amount, erring on the side of caution at first!
Can the white flour be replaced with whole wheat flour in this recipe? Can regular bread dough be baked in these bread tubes?
You could try wheat flour; I'd recommend starting with a 50/50 split to see how it goes, and then adjust from there.
And yes, I've baked all sorts of dough in the tubes!
I have one from the 90's; still in the box. Now, I'm finally ready to give it a try. Thank you.
Hi! I tried these and the texture was perfect. I tasted it and it was awful. I went back over the recipe again and again and finally noticed that there was no instruction on when to add the salt. So I didn't add it and the bread went in the bin. I'm trying again though and adding the salt into the milk butter mix so wish me luck!
Ohh my word, I am so sorry about that! I will go edit the post.
Yeast bread without salt is just so, so bland.
@Norma Flores,
I found Cinnamon Swirl Bread recipe in the instructions that came with the tube. That is the closest I found, I don't see any reason you couldn't add raisins.
1 PKG refrigerated French bread Dough
1 TB butter
2 TB Sugar
1 teaspoon Cinnamon
- Preheat oven to 375°F. Lightly spray inside of bread tube and lids with nonstick cooking spray. Place lid on bottom of bread tube. Unroll dough; brush with butter using a pastry brush.
- Combine sugar & Cinnamon in a shaker, sprinkle over dough. Starting at long edge, roll up dough. Fill tube with dough; place lid on top.
- Bake upright 50-60 mins. or until edges are golden brown. Remove bread from tube onto nonstick cooking rack; cool completely. Slice into 1/2 in slices using a serrated bread knife.
How do these do made ahead and then frozen? I am hosting a bridal shower and need to do as much as possible ahead of time. Any recommendations on how to make sure I can get everything finished on time?
I would bake them as usual, let them cool completely, then put them in an airtight plastic bag and freeze until you're ready to use them!
I make pumpkin bread, lavender bread, zucchini bread, banana bread in mine. Each loaf is a different bread. I fill about three-quarter full and then let it go at 375 for about 35 minutes works like a charm. It looks great too when you put it on a plate and put cream cheese or blueberry goat cheese to spread.
@Karen Alwine, do you have the recipes for these breads you could share? I have some tubes that I just got and would love to make some fun flavours!
How much cookie dough do u put in a bread tube
You know, I've never put cookie dough in mine! If you have a couple of tubes, I'd try experimenting to see what works. Like fill one 1/4 full, another 1/2 full, and another 3/4 full and see what happens.