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Posted by marys1000 (My Page) on
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:

RE: Breadpan?

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.

RE: Breadpan?

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

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