Cooking quick bread.
#4
Super Member
Join Date: Jul 2019
Location: northern minnesota
Posts: 2,480
I just use those old fashioned aluminum bread pans. The ones I have are a bit heavier than the newer ones. I don't even know if you can get them anymore. I have had mine for years and they were my mother's and grandmother's before that. When I saw some at a rummage sale, I grabbed them too. I do grease and flour them but the bread always bakes just fine and comes out easily. Made some banana, blueberry, walnut bread this morning and made some of the "porridge bread" a week ago.
#7
yes, there are two sizes of loaf pans. The wider ones are meant for meatloaf. Probably won't make a difference in quick breads, but with yeast breads you definitely want the narrower pans for a nicely shaped loaf.
#9
Super Member
Join Date: Jul 2019
Location: northern minnesota
Posts: 2,480
I have several different sizes of metal loaf pans. We used the small narrow ones to make fruit cake years ago for gifts. I usually tip my bread out of the pans in 5-10 minutes to cool. I guess most of mine are now officially antiques!
#10
Power Poster
Join Date: Jan 2011
Location: Southern USA
Posts: 16,426
I had a glass Anchor pie plate bust in the oven. I was told by Anchor I probably had a scratch etched into class dish. Dishes with scratches can break when heated. If any clear baking dish has visible scratches I don't use it for baking.