This Is the Best Way to Line a Loaf Pan, Hands Down (2024)

FAQs

This Is the Best Way to Line a Loaf Pan, Hands Down? ›

Instead of shoving a piece of parchment into the bottom of a loaf pan and trying to smooth out the sides, or hunting down a pair of scissors to cut flaps, you just fold a piece of parchment paper around the outside of the loaf pan first, then drop your perfectly shaped parchment paper into the loaf pan.

Turn the pan upside down and place the sheet of parchment over it. With one hand holding the paper on the pan, use the other hand to fold in the ends of the parchment over the sides, creating triangular shapes. This is similar to folding wrapping paper on a gift box.

Lining your cake pans provides some stress-reducing confidence: the cake layers come out of the pan cleanly every time. And for loaf cakes, you can even use the parchment as a convenient handle to lift the cake out easily.

Oil or flour your tin or baking tray

You can use olive or vegetable oil, lard or butter to grease your tine and prevent your loaf from sticking. If I am using a baking tray for a free form loaf then I will dust it with flour, rice flour or semolina to prevent any sticky bits of dough cementing themselves to the tray.

Can I Line Any Baking Pan with Foil? Yes! Now that you know how to effortlessly line your baking dish in seconds, it's time to take on some new recipes. In the TikTok video, the creator uses what looks like a generic 9-by-5-inch loaf pan, but this hack should work on casserole dishes, muffin tins, cake pans and more.

A basic saying to guide your use of papers in the kitchen: "Sweet treats need parchment sheets; grill or broil, go with foil," says Weaver. Foil conducts and distributes heat, making it able to withstand high temperatures from baking, broiling, roasting, or grilling. For anything above 400 degrees, use foil.

Since parchment paper doesn't have a helpful “this end up” sign with an arrow, it takes a little detective work. Just hold the paper up to the light and look for the side that's slightly glossier or shinier. It is the shiny or glossy side of the parchment paper that should be face up on your baking sheet or cake pan.

Fold the edges of the parchment paper over the ends, as if you were wrapping a gift, folding in the corners. Then, lift your shaped parchment off the pan, flip your pan right-side up, and plop the shaped parchment paper liner into the pan. It should fit snuggly with no creases.

Adding parchment paper to your pan is simple. Select a piece that is large enough to fully cover the sides and bottom of the pan and press it down onto the surface of the pan.

What is the difference between a loaf pan and a bread pan? ›

A bread pan, also called a loaf pan, 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.

As a rule of thumb, if the batter fills the pan 2/3 full, the loaf pan is at its limit. If you still have extra batter, don't over-fill the pan. Instead, bake the excess batter in a muffin pan, filling the empty tins with a few tablespoons of water to keep the pan from warping. Disaster averted!

Or if you're restricting carbohydrates on a keto diet, you could use a low-carb, high-protein filler like almond meal or pork rinds. Watch the video to see a simple parchment-paper tip for perfectly shaped meatloaf. I personally prefer parchment paper to aluminum foil.

Use alternative tins

You could arrange the roll shapes you make in a round sandwich cake tin, lined and greased, making sure they're snugly all together. Prove and then bake in the tin to make a great tear and share loaf.