Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Community Forums / Breads & Baking / bread pans
    Lost? Site Map

    bread pans

    Just Bake 13
    Sat Jan 05, 2013 10:28 am
    Newbie "Fry Cook" Poster
    New baker here! Does it matter what type of bread pans are used when using a recipe to bake white bread? My Grams said not to use dark pans.
    Donna M.
    Sat Jan 05, 2013 11:56 am
    Forum Host
    Welcome, new baker!

    Everybody's taste is different, but I disagree with your grandma icon_lol.gif . I have found that very shiny silver pans do not brown the crust much at all (the part that is covered by the pan). I have the best luck with the med-dark grey coated pans or pyrex glass pans. I have never tried black pans, but have seen them around for sale. They might brown too much.
    Stop sending e-mails when someone replies
    Add this to My Favorite Topics
    Alert us of inappropriate posts

    Free Weekly Newsletter

    Get the latest recipes and tips delivered right to your inbox.

    Your e-mail is safe. Privacy Policy
    Advertisement

    Ideas from Food.com

    Powered by phpBB 2.0.1 © 2002 phpBB Group

    Over 475,000 Recipes

    Food.com Network of Sites