Can someone please tell me how to keep bread from sticking to the pan? PAM does not work, an extra thick layer of oil (because I learned my lesson from the Pam last week) does NOT work.
I ain't doin' this again 'til somebody heps me!
Because I ruin 5 loaves at a time. Hep me. Hep me, please!
*the first 3 kids belong to me, the one on the end was traded for Kiki yesterday.
4 comments:
It must be very good bread...the kids don't seem to mind that it stuck to the pan.
Have you tried metal pans coated with a non-stick surface?
(I don't bake bread, so I'm just throwin' something out there)
But, when I bake cakes, they seem to do better in metal pans.
My word verification is DINTI...(dinti know what i was doing?)
Yes, I have one of those and it was the only one that worked! But it is also smaller, so I am trying to make the bigger glass pans work. I might have a solution. Stay tuned!
I coat mine with butter and a mixture of sugar and flour. It makes the crust sweet and just a bit crispy. But I actually just leave it in the pan as I have never made more than one loaf at a time! :)
Let me know if you find out. I would like to start making new kinds of breads with different flours.
ooooooh, that sounds really good!
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