Oiling The Pan For Bread: To Oil Or Not To Oil?

Greasing a pan is essential to getting a baked loaf of bread out after pulling it from the oven. While non-stick cookware is supposed to prevent sticking, it's not foolproof. Bread bakers have several options to prevent sticking, including greasing the pan with butter, oil, or cooking spray, or greasing the pan and coating it with flour or cornmeal. Greasing and flouring a pan can create an undesirable crust on the outside of the bread, but this can be softened by storing the bread in an airtight container.

Greasing the pan with butter or oil

Choosing the Right Grease

You can use various types of grease for your bread pan, including butter, shortening, or cooking oil. Each option has its advantages and can enhance your bread-baking experience.

Preparing the Pan

To start, take a small amount of butter, shortening, or oil and spread it evenly across the bottom and sides of your loaf pan. Use your fingers or a folded paper towel to ensure an even coating. Be sure to cover all the surfaces that will come into contact with your bread dough. If you're using butter, be careful not to leave any clumps in the pan, as they can affect the release of your bread.

Using Cornmeal (Optional)

If you're baking white or whole wheat bread, you can take it a step further by adding a layer of coarse cornmeal to the pan after greasing it. Simply put a handful of cornmeal into the pan and turn it so that the bottom and sides are coated. The cornmeal will prevent sticking and won't alter the taste or texture of your bread.

Avoiding Excess Oil

When using oil, keep an eye out for any puddles that may form in the pan, especially in the corners and along the edges. Oil tends to slide down the sides of the pan, creating excess in some areas. Be sure to sop up these puddles to avoid a greasy mess.

Greasing for Sweet Breads

If you're baking a sweet dessert bread, you can stop after the initial greasing step. There's no need to add cornmeal or flour, as your bread will release from the pan easily without it.

Non-Stick Pans and Alternatives

Keep in mind that even if you're using a non-stick pan, greasing it is still recommended. You can also explore alternatives like using parchment paper or a silicone pan, which may require less grease or none at all.

Using cooking spray

Cooking spray is a great option to grease your bread pan. It is a quick and easy method to ensure your bread doesn't stick to the pan. It is also a healthier option, as it is low-fat and low-calorie compared to other greasing options. A one-second spray contains about 7 calories and 1 gram of fat, whereas a tablespoon of butter or olive oil contains over 100 calories and 12 to 14 grams of fat.

When using cooking spray, it is important to ensure even coverage. You can use a paper towel to spread the spray into a thin layer and avoid over-spraying. Cooking spray is particularly useful for pans with lots of crevices and hard-to-reach places. It can also be used to hold parchment paper in place, preventing it from sliding around when you pour in the batter.

If you are making white or whole wheat bread, you can use cooking spray in combination with coarse cornmeal. Simply spray the pan and then put a handful of cornmeal into the loaf pan, turning it so that the bottom and sides are covered. The cornmeal will prevent sticking and ensure your bread comes out of the pan easily.

It is worth noting that cooking spray is not suitable for nonstick pans. It can create a buildup over time that is impossible to remove and may ruin your pan. Additionally, cooking spray does not add flavour to your bread, so if you are looking for a more flavourful crust, you may want to consider using butter or oil instead.

If you are concerned about the ingredients in store-bought cooking sprays, you can easily make your own at home. All you need is a spray bottle and your choice of oil. Simply add 1 part oil to 5 parts water, give the bottle a good shake, and your homemade cooking spray is ready to use!

Coating the pan with flour

The process of coating with flour, also known as dredging, involves lightly pressing the food into a shallow dish of seasoned flour. It is important to ensure an even, thin coating, shaking off any excess flour. This technique helps to prevent the food from sticking to the pan and encourages browning and caramelization, resulting in a golden-brown colour.

Dredging with flour is a simple yet effective method to achieve the desired crispy texture and attractive appearance of fried foods. It serves as a buffer between the heat and the food, preventing it from drying out and becoming tough. While dredging is commonly used for meats, it can also be applied to vegetables.

Additionally, coating the pan with flour can be beneficial for baked goods, such as cakes and quick breads. While greasing the pan is typically sufficient to prevent sticking, using both grease and flour can provide an extra barrier, especially for cakes with a high sugar content. This technique helps to prevent the sugar from crystallizing and sticking firmly to the pan, making it easier to remove the cake in one piece.

Using a layer of coarse cornmeal

Greasing your pan is essential to getting your bread out of the loaf pan after baking. Bread expert Elizabeth Yetter recommends using shortening, butter, or cooking oil to grease the pan. However, if you're making white or whole wheat bread, you can use coarse cornmeal to prevent sticking.

To use this method, put a handful of coarse cornmeal into your loaf pan. Turn the pan so that the bottom and sides are evenly coated with a thin layer of cornmeal. This technique works well for white or whole wheat bread.

The type of cornmeal you use can make a difference in the texture and flavour of your bread. Cornmeal comes in various grind sizes, including fine, medium, and coarse. Coarse-grind cornmeal provides a wonderful texture in every bite, while finer cornmeal is less noticeable. You can also experiment with different colours of cornmeal, such as purple or red, to add some visual interest to your bread.

If you're making cornbread, the type of cornmeal you choose is especially important. Cornbread is meant to be a textural experience, so using a higher ratio of cornmeal to wheat flour (around 60-70%) will give it a grainy texture. Look for a stone-ground cornmeal, which often has a more vibrant flavour and varied texture.

The type of bread you are making

If you are making a thicker dough, such as white, wheat, or quick bread, you don't need to use a loaf pan at all. Instead, you can shape your bread dough by pinching the seams closed and placing the loaf onto a greased cookie sheet. Spray oil works well for this purpose.

For braided loaves and other more complex breads, you will need to follow additional steps before placing the dough in a greased loaf pan for its second rise. This includes proofing the yeast, making the dough, and letting it rise for the first time.

When making yeast bread, it is important to activate the yeast with warm water and a little sugar. This helps the yeast grow and expel carbon dioxide, giving the bread its light and fluffy consistency. You will know the yeast is ready when the mixture looks frothy.

Once the dough is ready, you will need to punch it down and shape it into a loaf before placing it in the greased loaf pan for its second rise. After the second rise, the bread is ready to be baked!

Frequently asked questions