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    You are in: Home / Community Forums / Breads & Baking / Big problem....please help!!!!!
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    Big problem....please help!!!!!

    Fairy Nuff
    Thu Mar 17, 2005 4:32 am
    Food.com Groupie
    I usually bake breads that are sort of freeform...you know, like focaccia, French bread, Italian bread, rolls...that sort of thing. I just today cooked two different loaves of bread using bread pans and they turned out beautifully. The problem was getting them out of the pans!!! The tops look lovely but the sides are from hell!!! The first loaf was not so bad....but the second was just about destroyed. I had to use a palette knife to try to pry them out. Here's some pics to show you what happened....please, any advise???? These are of the second loaf...seeing it was the worst.








    Heather Sullivan
    Thu Mar 17, 2005 5:16 am
    Food.com Groupie
    What's your pan like and what did you use to grease it, if at all?
    PAM or spray oil can become sticky at high temperatures so I never use it... always use butter because the mixture of water and fat in it is the best non-stick coating out there.
    Fairy Nuff
    Thu Mar 17, 2005 5:32 am
    Food.com Groupie
    Heather Sullivan wrote:
    What's your pan like and what did you use to grease it, if at all?
    PAM or spray oil can become sticky at high temperatures so I never use it... always use butter because the mixture of water and fat in it is the best non-stick coating out there.


    Thanks Heather - the pan is an old-fashioned loaf pan - 28cm long, 12cm wide, with a 10cm depth....it is a big pan....it is very dark on the outside (black) and it's silver on the inside (it's not non-stick - it is before the non-stick era). I used olive oil to grease it...from what you have said I think that may be the problem....I should use butter for greasing??
    I was so cranky when I couldn't get the loaf out of the pan!!!
    Heather Sullivan
    Thu Mar 17, 2005 7:00 am
    Food.com Groupie
    Fairy Nuff wrote:
    Heather Sullivan wrote:
    What's your pan like and what did you use to grease it, if at all?
    PAM or spray oil can become sticky at high temperatures so I never use it... always use butter because the mixture of water and fat in it is the best non-stick coating out there.


    Thanks Heather - the pan is an old-fashioned loaf pan - 28cm long, 12cm wide, with a 10cm depth....it is a big pan....it is very dark on the outside (black) and it's silver on the inside (it's not non-stick - it is before the non-stick era). I used olive oil to grease it...from what you have said I think that may be the problem....I should use butter for greasing??
    I was so cranky when I couldn't get the loaf out of the pan!!!

    Definately don't use oil to grease pans. My pyrex loaf pan still has a few sticky spots on the outside that I can't scrub off and that was from sprayed-on oil. Use butter next time, it shouldn't happen then.
    Heather Sullivan
    Thu Mar 17, 2005 7:13 am
    Food.com Groupie
    http://wywahoos.org/wahoos/cookbook/tools.htm
    Butter differs from margarine in that it is an emulsion of fat and water and thus is somewhat better for greasing pans and dishes before baking because the film of oil-water that forms lubricates a little better than oil alone. Butter also comes in both salted and unsalted varieties. This is primarily a matter of taste. Most butter in Europe is unsalted while most in the US is salted. Unsalted butter is preferred in baking of pastries and the like.

    Few other pages I googled said oil alone isn't a good greaser. From my experience I know it gets sticky. It's not healthy but butter or shortening should be used instead.
    Fairy Nuff
    Thu Mar 17, 2005 7:22 am
    Food.com Groupie
    Heather Sullivan wrote:
    http://wywahoos.org/wahoos/cookbook/tools.htm
    Butter differs from margarine in that it is an emulsion of fat and water and thus is somewhat better for greasing pans and dishes before baking because the film of oil-water that forms lubricates a little better than oil alone. Butter also comes in both salted and unsalted varieties. This is primarily a matter of taste. Most butter in Europe is unsalted while most in the US is salted. Unsalted butter is preferred in baking of pastries and the like.

    Few other pages I googled said oil alone isn't a good greaser. From my experience I know it gets sticky. It's not healthy but butter or shortening should be used instead.


    Thanks so much - I'll try again with butter ....and hopefully will have a good outcome because the recipe was great !!!
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