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Old 03-31-2008, 11:06 PM   #11
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Join Date: Nov 2007
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Thanks to everybody for the quick replies! I have had pretty good results using parchment lined Pyrex. We do use a stone for our pizza and that's what got me to thinking about different pans. The issue I have with parchment is I am unable to smoothly line the pan so that I get a good looking full shaped loaf. The interior curves of the pans cause me to have large hollows where the paper doesn't quite fit the shape of the pan. Perhaps I need to look into pans that have sharp interior angles?
I tried two loaves today in the glass pans, but didn't use my usual methods with parchment.....not a good result. The bread was quite good,in both cases, and I was actually able to get most of one loaf out of the pan, the other wasn't pretty. Your answers have given me a few more ideas, for some other things to try. Thanks so much.
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Old 04-01-2008, 08:26 AM   #12
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You can use any loaf pan, cover with cooking paper, and then you are very safe.
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Old 04-01-2008, 09:15 AM   #13
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Quote:
Originally Posted by Caine View Post
I make a LOT of banana bread (bananas are only 39 a pound here), and I have used every type of loaf pan imaginable, metal ones in black, silver, or grey; glass in both clear and brown; and silicone. Since the first time I used it last year, I have consistently used the silicone pan because the banana bread comes out perfect every time, and there's no greasing, flouring, sugaring, etc. required.
hubby bakes banana bread all the time, he uses the aluminum loaf pan, he has tried the black teflon one but it burned the bread. I think he forgets to turn down the heat for darker bread.
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Old 04-01-2008, 04:28 PM   #14
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That's why I love Silicon! I can get rid of Parchment paper when I am cooking.
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