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My bread won't come out of the pan, help!

p
polyhymnia Jul 20, 2007 02:00 PM

Made a loaf of wheat bread today and I can't get it out of the pan. Hadn't trouble with this before, but I made a banana bread the other day and had the same problem (same pan). What should I do? The top is already coming off of the bread due to my efforts and this is supposed to be my sandwich bread for the upcoming week!

  1. l
    laurendlewis Jul 20, 2007 02:05 PM

    Hopefully you won't think this is a terribly obvious suggestion, but have you tried running a knife along the edge of the pan? Perhaps you can somehow get down to the bottom that way and pry the bottom up a bit?

    Perhaps this pan needs greasing or some sort of liner at the bottom.

    1 Reply
    1. re: laurendlewis
      v
      violabratsche Jul 20, 2007 02:20 PM

      Besides greasing the pan (don't ever believe that a pan is non-stick), with your previous experience with the banana bread, in future I'd cut a piece of parchment paper to fit the bottom of the pan, and grease that.

      I've had similar experience. I made dressing and bread pudding and french toast "pancakes" out of the results.

      I wonder about the bread dough itself. Is there oil, shortening, or butter in it? (I've had trouble with fat free breads) Is it a bit sticky when you put it in the pan? Have you checked the oven temperature with a separate thermometer?

      I hope you get it to work out.

      AnnieG

    2. leanneabe Jul 20, 2007 02:51 PM

      I'd get a new pan (sorry, but using parchment all the time when regular greasing should work is too much of a pain to me). And make sure you do grease the pan whenever you use it.

      To get the bread out and trying to salvage it, try "prying" it out with a spatula. I find metal ones give you more leverage than plastic ones. Run the edge of the spatula around the pan and then start prying it loose from one end. You may not get the whole load out, but you may get some of it intact enough for bread slices.

      1. p
        polyhymnia Jul 20, 2007 03:15 PM

        I did get it out eventually, though not quite intact. I did grease the pan, even the lip around the edge in case the bread spilled over. The bread was full fat. The pan's not actually mine, it resides at the apt. I'm currently subletting (ending soon), so next time I think I'll just try extra grease, or possibly I'll pick up some parchment paper for the next batch. This is one of those things that drives me nuts, because I consider myself a decent bread baker and then equipment ruins it for you. this bread was also baked in a toaster oven because the oven in this place doesn't work, though this doesn't seem to be a problem for the owner, the other roommate, or the owner's boyfriend, who were all vaguely puzzled as to why we would want to use the oven. One actually asked us if we wanted to cook a turkey, apparently this was the only use he could come up with for an oven....

        2 Replies
        1. re: polyhymnia
          Candy Jul 20, 2007 06:04 PM

          Get the parchment and cut it long enough so that it covers the bottom and comes up the longer sides. Also use the oven. Toaster ovens are too inaccurate, not well insulated and really not intended for that sort of thing

          1. re: Candy
            p
            polyhymnia Jul 21, 2007 01:09 AM

            The oven does not work. I would NEVER use the toaster oven otherwise, it's driving me nuts!

        2. b
          beccaboo Jul 20, 2007 06:12 PM

          not to be rude or unkind, but if you bake frequently (and I think you must), why not just buy a loaf pan...they really aren't that expensive...take it with you when you move.

          Good luck.

          2 Replies
          1. re: beccaboo
            p
            polyhymnia Jul 21, 2007 01:10 AM

            I'm beginning to agree with you. What would you recommend? I use stoneware at home, though that stuff's my mom's. The pan I'm using here is basically just a metal loaf pan that someone probably got for 3.99 at the grocery store, I think it's nonstick, but I never pay attention to that anyway.

            1. re: polyhymnia
              v
              violabratsche Jul 21, 2007 07:06 AM

              That's difficult, trying to use a toaster oven for baking. The reason that a larger sized oven is needed is the circulation of the air. That being said, have you considered making smaller loaves, say, 1/4 the size, baked one at a time, or buns in the toaster oven? I don't have a toaster oven, but did once have to create a meal, including hot rolls, using one, and they came out fine, that way. You can bet I was nervous about making THAT meal.

              Good luck with this!

              AnnieG

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