Taking Bread Out of the Pan

Submitted by CountryBoy on June 2, 2008 - 12:10pm.

Taking Bread Out of the Pan

Ok, folks this has to be the bottom of the barrel when it comes to ignorance but here goes.....With what do I line my bread pans if different oils do not work and Crisco is forbidden. Please note:

http://www.motherlindas.com/crisco.htm

.....all the possible health risks of hydrogenation ...(with Crisco)

There’s a new Trans Fat Free Crisco. Thankfully, it has not yet made it to all the grocery stores across the country, and some of you wouldn’t think of touching it even if it had. It’s made with sunflower oil, soybean oil, and “fully-hydrogenated” cottonseed oil.

According to lipid scientist Mary Enig, total hydrogenation produces only saturated fats, but these are usually as hard as a brick, and are “softened” up through a process called “interesterification.”

Interesterification involves the rearrangement of the fatty acids on the glycerol molecule or modification of the fatty acid composition to give new properties to a fat or oil without using hydrogenation. Enig says that restructuring through interesterification, which can be chemical or enzymatic, involves several solvents including hexane, a relative of gasoline. In the vegetable oil industry, such manipulation of lipids is referred to as the field of “structured lipids.”

I would avoid this new generation of Crisco and go back to butter and lard—the traditional fats of our ancestors. Another new "structured" oil on the market to avoid is Enova.

So far my bread is very difficult to pry out of the pan, even with Crisco being applied. My one Chicago brand pan is ok, but the others from A&P grocery stores require Thick layering of Crisco. But if Crisco is now out of the question what do I use?

Like I said this has to be the dumbest question ever asked, but darn if I know the answer. Baking the bread is easy, but I can not seem to pry the loaves out of the pans.........

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Submitted by swtgran on June 2, 2008 - 12:30pm.

If you buy loaf pans from

If you buy loaf pans from Bakeworks, Inc., they will come out so cleanly you will be tempted to not even wash them. They are very heavy duty and the bread has a nice color when done.

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Submitted by kanin on June 2, 2008 - 12:34pm.

Adding a thin coating of

Adding a thin coating of flour after the oil should help. I use canola oil applied through a mister. Is canola oil forbidde, too?

http://www.applepiepatispate.com

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Submitted by CountryBoy on June 2, 2008 - 12:50pm.

Yes Kanin

You are right. I have tried that and it does work. However I also find that it is a very unforgiving process in that if I slip up absolutely anywhere, that the bread will stick. But yes I agree.

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Submitted by ejm on June 2, 2008 - 1:24pm.

I line bread tins with

I line bread tins with parchment paper. There is no need to grease the paper; the bread comes away from the paper easily. I remove the paper when I put the bread on racks to cool. The paper can be folded and used 3 or 4 times before it starts tearing too much.

I have also lined a bread tin with one of those flexible silicone "pans" shaped like a baking tin. They can supposedly be used on their own but the sides tend to collapse as the bread rises. They don't have to be greased either. The baked bread pops right out .

-Elizabeth

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Submitted by Rosalie on June 2, 2008 - 2:39pm.

Lecithin & Oil

I got this recipe from the Laurel's Kitchen Bread Book (page 390).

"Buy some lecithin, either the granule or liquid form, at the supermarket or any natural food store. Mix 1/2 cup lecithin and 1 cup liquid vegetable oil, blending smooth in the blender. Keep it in the refrigerator. Use this for greasing anything - it works like magic. For best results, apply a very thin coat only, being careful to cover the entire surface."

Works like a charm.

Rosalie

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Submitted by CountryBoy on September 8, 2008 - 4:09pm.

You buy lecithin where??????

Well, no one around Westchester County, NY ever heard of lecithin. Not in natural health food stores, or in major grocery stores.....? They look as if I am ordering dynamite.

Obviously you folks live in very literate parts of the country.

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Submitted by ejm on September 9, 2008 - 4:29am.

I gather that lecithin is a

I gather that lecithin is a food additive and can be derived from many sources: egg, plant tissues (soy, sunflower, etc), animal tissues. I don't actually know but suspect that most lecithin sold commercially is probably derived from plant tissues.

According to Wikipedia:

It is approved by the United States Food and Drug Administration for human consumption with the status "Generally Recognized As Safe."

- http://en.wikipedia.org/wiki/Lecithin#As_a_food_additive

I couldn't figure out how to use the search engine on the US FDA site to verify this. However, Hydroxylated Lecithin, Lecithin, Lecithin Citrate (a preservative) are all allowable additives in Canada - but I gather they now have to label the sources of the lecithin because of possible allergens.

http://www.hc-sc.gc.ca/fn-an/securit/addit/diction/dict_food-alim_add-eng.php

Personally, rather than use lecithin, I'd stick to lining tins with parchment paper or making free-form loaves that are resting on semolina or corn meal to help move the unbaked loaf from peel to oven.

-Elizabeth

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Submitted by dougal on September 9, 2008 - 5:46am.

Releasing...

Quote:

Well, no one around Westchester County, NY ever heard of lecithin. Not in natural health food stores, or in major grocery stores.....? They look as if I am ordering dynamite.

Obviously you folks live in very literate parts of the country.

Can you get Google there? :)

Most Lecithin is extracted from Soya.

Your local "natural health food store" will likely stock the (premium) "Solgar" branded products - or should have at least heard of them.

Solgar sell Soya Lecitin http://www.solgar.com/search.aspx?q=lecithin

But Google should find you plenty of other options, likely cheaper.

Personally, I used to grease (with oil, olive or sunflower) and then flour my loaf tins.

For cakes, (I'm no expert) what I do is line the base with parchment, but a wipe of oil, butter or even olive/sunflower margerine (whatever the cake used) suffices for the sides of the tin.

It might not be conventional advice, but I'd suggest minimising the washing!

A well-used but rarely scrubbed tin develops its own non-stick coating -- rather like a 'seasoned' wok, or a cast iron ridged griddle. Wipe these things out only, never scrub with detergent if you can avoid it!

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Submitted by kanin on June 2, 2008 - 5:37pm.

Lecithin is actually an

Lecithin is actually an ingredient in Pam spray. I wonder how that stuff works.

http://www.applepiepatispate.com

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Submitted by audra36274 on June 2, 2008 - 5:40pm.

Parchment, Parchment, Parchment,

It works well and it can save on the pan washing if done right!

Audra

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Submitted by Marni on June 2, 2008 - 6:50pm.

bread pans and parchment?

I use parchment all the time for baking on cookie sheets, but I have never found a satisfactory way to line a bread or any cake pan. (except the bottoms) Are you lining the sides of the pans too and if so can you describe how to do it thoroughly without rumples? Thanks!

As far as the bread releasing from the pans without parchment, I find that the timing is crucial. Some breads need to sit a bit first and some don't.

Marni

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Submitted by ejm on June 2, 2008 - 8:52pm.

I haven't greased a bread tin in eons

I haven't greased a bread tin in eons.

I usually bake three loaves of sandwich bread at once and line the sides and bottom of two of our bread tins with parchment paper. I fold in the ends rather like the paper around a butter package (or a parcel). It's nice if the paper sticks up a little beyond the sides of the tin. That way, you can just lift the bread right out of the tin by taking hold of the paper, which acts as a sling (I hope that made sense!)

For sandwich bread, I can pull the paper away immediately that I take the bread out of the tin and put it onto the rack to cool.

For fruitbread (quickbread), before I discovered the wonders of parchment paper, I lined the tins with waxed paper. Same thing... no need to grease the pans. And as Mark said, wait til the bread has cooled a bit before removing the paper. It just peels away.

(I use a silicone liner for the third bread tin when making sandwich bread. I dump the bread out of the liner and onto the rack when it's time for the bread to cool.)

-Elizabeth

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Submitted by mcs on June 2, 2008 - 7:15pm.

bread pans

As Marni and swtgran say, many breads don't need anything if you've got the right pans. Some need to sit about 5 minutes (sweet breads, for instance) before they come out of the pans. As you mentioned, the Chicago Metallic (nonstick) ones work great and I don't add anything to the pans. As they get older and very used they may require a light brushing of oil before the loaves are placed in them. We'd only brush the sides and not the bottom. With most breads, I kind of use the releasing from the pan as a doneness check. If you can flip them out, they're done, if you can't they need more time. Plus when you flip them out you can check the color of the bottom of them.

-Mark

http://thebackhomebakery.com

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Submitted by Richard L Walker on June 3, 2008 - 3:03pm.

PAM has a product with both

PAM has a product with both oil and flour. I use it in my baking. As a side note, it seems like only a tiny amount of Crisco would actually end up on the bread and be eaten. If it works, why not keep on using it? I would be more concerned using it in products you eat (cookies, frosting, cake, etc.)

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Submitted by Mike Avery on June 3, 2008 - 3:18pm.

There are a number of similar products

There are a number of products similar to that version of PAM.

I've been using Baker's Joy for about 20 years now, it works very well, and it's cheaper than PAM. When I can't find Baker's Joy, I've used the Safeway house brand, "Baker's Secret" also.

So far, for my money, Baker's Joy is the pick of the bunch. And use a very light touch with it - a little goes a long way. It's not that more is a problem, just why u$e more than you need to u$e?

Mike

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Submitted by Mini Oven on September 8, 2008 - 5:31pm.

sprays should be used

near a ventilator or outside. Avoid breathing in any spray.

I use parchment and pre-fold on the upside down bread pan making it just a little shorter in length than the pan. The folds are then on the outside when placed into the pan with almost no seams.

Mini O

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Submitted by CountryBoy on June 3, 2008 - 5:39pm.

My thanks to all

My thanks to all for the many new suggestions. I will try them out.

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Submitted by moontripper on September 7, 2008 - 3:09am.

Wow! I read about the

Wow! I read about the lecithin+oil tip here a few days ago and decided to try it out today for my sandwich loaves. I've normally used canola oil to grease..and although they worked ok usually, I've always had to scrape around the loaves to get them off the pan. But now...

Amazing...the loaves just tumbled out.

Thank you guys for sharing this awesome tip!

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Submitted by clazar123 on September 8, 2008 - 1:35pm.

I have taken to a light coat

I have taken to a light coat of oil and then a generous sprinkling of quick oatmeal (a soft texture)or cornmeal(a crunchy texture). I make sure to get it in the corners and slightly up the sides.

Works like a charm.

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Submitted by cordel on September 8, 2008 - 5:56pm.

Frozen butter wrappers

Hmm, I freeze all my butter wrappers, and use them on my pans. I have never had a problem taking bread out of the pan.

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Submitted by CountryBoy on September 11, 2008 - 4:55pm.

The best recipe for Lecithin

So I finally bought some Lecithin......$5.50 for 8 oz....ouch.

And I understand the best recipe is 1/2 cup Lecithin to 1 cup of vegetable oil. Is this correct?

Many thanks.

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Submitted by sphealey on September 11, 2008 - 5:09pm.

Re: the best recipe for Lecithin

I just check Laurel's Bread Book and those are the proportions. Recipe says to mix in blender and stored in a tightly covered jar in the refrigerator.

Here's the thing though: I buy 140 g bottles of Mazola Olive Oil + Lecithin spray. A bottle lasts me a year or so. 1-1/2 cups of the Laurel mix would probably grease baking pans for bread for my entire town for a year!

sPh

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Submitted by CountryBoy on September 11, 2008 - 5:43pm.

sPh, You are Fast

sPh, You are Fast!

Thanks so much and thanks for the very necesssary addtl info re the storage.

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Submitted by CountryBoy on September 17, 2008 - 7:35am.

Lecithin ROCKS!

Yo! That Lecithin and Vegatable oil is fantastic for making sure the bread does not stick to the pan. The bread pops out of the pan and there is little or no clean up. It is Fantastic.

Thank You.

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Submitted by berryblondeboys on September 26, 2008 - 9:59am.

I wonder if this would work

I wonder if this would work for cakes? I bake cakes too and try to be organic or at least to stay away from things like crisco. I also don't like using parchment paper all the time - it's expensive and it's wasteful. Has anyone tried for cakes?

Melissa

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Submitted by Rosalie on October 1, 2008 - 2:22pm.