Bread pan

The printable version is no longer supported and may have rendering errors. Please update your browser bookmarks and please use the default browser print function instead.

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. 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.

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

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.

References

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

This article about kitchenware or a tool used in preparation or serving of food is a stub. You can help Wikipedia by expanding it.

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

[1]

v t e Bread
Types	Brown bread Bun Flatbread Multigrain Quick Rye bread Salt-rising Sandwich bread Soda bread Sourdough Sprouted Unleavened White bread Whole wheat
Ingredients	Baker's yeast Barm Calcium propanoate Dough conditioner Eggs Fat Flour Leavening agent Milk Salt Sugar Water
Equipment	Oven Bread machine Bread pan Dough scraper Farinograph Lame Peel Stand mixer Warmer Toaster Weighing scales
Processes and techniques	Autolysis Baking Biga Chorleywood bread process Kneading Leavening Maillard reaction No-knead bread Proofing Pre-ferment Pre-slicing Sponge and dough Steaming Straight dough Vienna process
Uses	Bread crumbs Bread bowl Bread pakora Bread pudding Croutons French toast Rusks Stuffing Sandwiches Toast
Other	Bakery Breadmaking Baker percentage Bread and salt Bread in Europe History of bread
List articles	American breads Brand name breads Bread dishes Bread rolls British breads Buns French breads Indian breads Pakistani breads Quick breads Sourdough breads Sweet breads Swiss breads Toast dishes
Category

See also

References