When it comes to baking bread in loaf pans, size does matter. Here’s a great read from King Arthur Flour on choosing the correct loaf pan for baking breads. Although I learned most bread baking tips from my Mom, you know Mom’s never tell you everything. I’ve learned through trial and error dealing with the World of Loaf Pans. So let’s explore…!
Nothing is as glorious as the smell of freshly baked bread. But I bet your Mom and Grandmother used one or two of the same loaf pans no matter what they were baking. If you have questions and answers, I hope to bring clarification in this post.
World of Loaf pans
First, you’ll find various price ranges. Secondly, you’ll find a variety of sizes and third, you’ll find several different materials ranging from ceramic, glass to metals including shiny gray and dark metals. Hopefully I’ll provide you with enough information to take the anxiety out of making a great purchasing decision.
Size does matter to ensure perfect results. Those recipes passed down from Grandma were vague when it comes to the size pan used where as modern-day recipes most often tell you what size to use in the World of Loaf Pans.The right or wrong size loaf pan can make or break a recipe, go from delicious to disaster.
World of Loaf Pans
Baking is a precise activity so measure pans across the top and fill them with water to know their volume. Here are three most common loaf pan sizes:
- 4 cup = 8 x 4 x 2 1/2 inches
- 6 cup = 8 1/2 x 4 1/2 x 2 1/2 inches (holds 3 cups flour)
- 8 cup = 9 x 5 x 3 inches
Should you need to substitute a pan close in size, choose one slightly larger rather than smaller. Smaller can cause dough to rise up and over the sides. Pans should only be fill up to 1/2 inch to 3/4 inch from the top. Remember well-crafted recipes make recommendations, so always follow those instructions.
Now you ask, does what your pans are made of matter? Yes it does and each conducts heat differently. Glass and ceramic transfer heat quicker than shiny metals. Conducting the right amount of heat is crucial to bread rising and baking properly. Glass is not recommended for baking loaf bread as a result metals work better. Dark metals tend to brown baked goods faster and reduces baking time by at least 5 minutes. Just keep this in mind when buying your pans.
World of Loaf Pans
I love baking and if you love baking like I do then invest in good quality loaf pans. You’ll be glad you spent a couple extra dollars.The heavier the pan the better. Baking bread is a science unlike quick breads or desserts made in loaf pans. But they are a handy pan for many things. In the coming months I will be sharing several recipes baked in loaf pans from sweet to savory, so stay tuned. Have some fun and enjoy the World of Loaf Pans and their many uses.
Happy Baking!
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