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Fri, Nov 14, 08 at 17:23
| 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? |
Follow-Up Postings:
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| 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. |
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| 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
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