Breadpan?

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?

Thank you for reporting this comment. Undo
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
Thank you for reporting this comment. Undo
ntt_hou

Cast iron loaf pan. It's dark, non-stick and heats evenly. I purchased this one below via Amazon.com. It's inexpensive too.

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

    Bookmark   November 15, 2008 at 12:34AM
Sign Up to comment
More Discussions
induction questions: heat distribution vs. pan size, moisture
I bought a single-burner induction hotplate to try...
meeotch
Stainless Cookware cleaning - again... :
Hi all, IÂve read a lot of posts on how to clean stainless...
wazatron
induction stove power boost function
Have a set of Zwilling cookware and their brochure...
metaphilos
glass top range / pots leave marks?
I have a new Kenmore Elite glass top range. The cooktop...
bretonb
Help with Induction Cookware
I just bought a Samsung Induction cooktop, and I need...
element_z
© 2015 Houzz Inc. Houzz® The new way to design your home™