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My bread sticks to the loaf pans - help!

r
Raeviola Apr 30, 2007 04:51 PM

I've just finished making my second batch of bread ever. This was a few loaves of whole-wheat, which are delicious. Yum!

Before I shaped it and put it into my Pyrex glass pans, I oiled the pans WELL with olive oil... also the bread dough was well-greased with the oil; so much so that it nearly slipped out of my hands as I was trying to put it in the loaf pans. I thought that with that much oil it wouldn't stick at all... but man, I had to pry those loaves out with a knife! Took a while and made a mess of my beautiful bread. Any ideas? Do I need to get non-stick dark pans instead?

Same thing happened with my last batch of (white) bread.

Thanks!

  1. r
    ricepad Apr 30, 2007 09:08 PM

    Line your pans with parchment after you grease 'em up.

    1. c
      ChiliDude May 1, 2007 03:22 AM

      I don't use loaf pans when I bake bread, but I do use Release aluminum foil to line the 'jelly roll' pan. The bread never sticks. I've used the same piece of foil at least 6 times with the same good results. Try lining the loaf pans with foil. I bake bread once a week freezing some of it.

      1. h
        Hungry Celeste May 1, 2007 07:50 AM

        Try another fat, not olive oil....solid shortening might do the trick. I'm a fan of unglazed stoneware loaf pans; they create great crust and release easily.

        1 Reply
        1. re: Hungry Celeste
          d
          dijon May 1, 2007 08:03 AM

          Agree on the shortening, perhaps the only reason to have it in the kitchen, I do season my cast iron grill grate with it too.

        2. xnyorkr May 1, 2007 08:05 AM

          Try lining the pan with corn meal after you grease it.

          1. m
            mymagoogle May 1, 2007 08:09 AM

            I have used a cheap aluminum loaf pan forever, no grease or anything, and my bread pops out just fine. If you have to use your glass pans, there are the lining tricks others have mentioned, or you could also try sprinkling the oil greased area with some cornmeal. This of course leaves the cornmeal sticking to the loaf (like english muffins), but it should work.

            1. Megiac May 1, 2007 08:24 AM

              When I bake, I grease the pan with butter and the dust it with flour to prevent sticking.

              1. b
                bakergal May 1, 2007 10:13 AM

                I spray Pam onto heavy, metal loaf pans. When finished baking, I wipe the pans with a paper towel, but never wash them.

                1 Reply
                1. re: bakergal
                  paulj May 1, 2007 11:33 AM

                  For pumpkin bread I line the bottom of the loaf pans with a piece of parchment paper. That might work with yeast bread as well.

                  paulj

                2. s
                  sheiladeedee May 1, 2007 06:11 PM

                  I use butter to grease the pans, then dust heavily with flour or cornmeal. It should come right out. But glass pans are difficult and tend to stick more, in my experience. If the butter/flour/cornmeal doesn't work, try using one of the food sprays, then line with parchment, then spray the parchment.

                  1. c
                    coconutz May 1, 2007 11:47 PM

                    I do prefer metal pans to glass, but I don't know why you want dark ones. For me, dark metal pans and cookie sheets tend to blacken or burn everything. I also don't use nonstick-- really good heavy ones don't have to be treated to be practically nonstick. They aren't that expensive either. I even saw some Cuisinart ones for $6 each at Marshalls this week.

                    Glass needs a lower temp usually, like 25 degrees lower.

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