marys1000November 14, 2008

I guess I thought all bread could be just baked round/freeform on a pampered chef style ceramic thing but I was reading through some recipe's in a bread book and came to the realization that some/most breads are cooked in some sort of loaf pan.

This book recommended "dark metal" and teflon. I'd prefer to stay away from teflon or non-stick.

Any recommendations?

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Fori is not pleased

I've been using glass Pyrex loaf pans for sandwich bread. They may not yield a heavy crust like a dark pan would (would it?), but we probably prefer it that way.

    Bookmark   November 14, 2008 at 6:39PM
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Cast iron loaf pan. It's dark, non-stick and heats evenly. I purchased this one below via It's inexpensive too.

Here is a link that might be useful: Cast iron loaf pan

    Bookmark   November 15, 2008 at 12:34AM
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