Bread pan

Challah dough proofing in glass and metal bread pans

A loaf of banana bread sitting in a loaf pan

The same loaf of banana bread removed from the pan. Notice how it holds its shape.

A bread pan, also called a loaf pan, ^[1] is a kitchen utensil in the form of a container in which bread is baked. Its function is to shape bread while it is rising during baking. The most common shape of the bread pan is the loaf, or narrow rectangle, a convenient form that enables uniform slicing.

Materials

The bread pan is made from a conductive material such as metal which might be treated with a non-stick coating. It can also be made of heat-resistant glass, ceramic, or a special type of paper that sticks to the dough but is easily removed, once cooked.

Bread pans are found in a variety of designs and sizes providing the baker with different possibilities not only for baking bread, but also cakes and puddings.^{[ citation needed ]}

Types

Types of bread typically baked in bread pans include sandwich breads, brioche, challah, and raisin bread.

See also

• Cake pan
• List of cooking vessels
• Proofing (baking technique)
• Pullman loaf, type of square slicing bread, made with a lidded bread pan

References

1. Smith, Andrew F. (2007). The Oxford Companion to American Food & Drink. USA: Oxford University Press. pp. 66–67. ISBN   9780195307962.

External links

• Commercial Cookware