Ella Walter
Baking bread at home can be done in a variety of cooking vessels, including cake pans. While loaf pans are traditionally used for baking bread, round cake pans can be used to bake bread, especially for rolls or breads that may otherwise be baked in a skillet. The main difference between using a loaf pan and a cake pan for bread is the depth of the batter and the direction in which the dough rises. When using a loaf pan, the dough rises upwards, while in a cake pan, it may spread towards the sides and spill over if the sides of the pan are not high enough. This may result in uneven baking, with the edges overbaked and the center underbaked. Ultimately, the choice of pan depends on personal preference and the desired shape and presentation of the bread.
| Characteristics | Values |
|---|---|
| Bread baked in a round cake pan | May spill over the sides |
| Bread baked in a loaf pan | Rises upwards due to higher sides |
| Bread baked in a round cake pan | May be inconsistent, with overbaked edges and an underbaked center |
| Bread baked in a round cake pan | Suitable for rolls, braided loaves, and soda bread |
| Bread baked in a loaf pan | Traditional for sandwich bread, focaccia, ciabatta, brioche, and Japanese milk bread |
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What You'll Learn
Bread baked in a round cake pan may spill over the sides
Baking bread in a round cake pan is possible, but there are a few things to keep in mind. Firstly, the depth of the batter is important. Cake pans tend to be shallower than loaf pans, so the dough may rise and spill over the sides, resulting in an inconsistent bake with overbaked edges and an underbaked centre. This can be mitigated by using a cake pan with higher sides or simply reducing the amount of dough in the pan.
It is worth noting that some bread recipes are better suited for cake pans than others. Rolls, boules (round loaves), braided loaves, and soda breads are often baked on a sheet pan without a loaf pan. Cake pans can be a good substitute for these types of breads. Additionally, if a recipe calls for a skillet, a round cake pan can be used instead, as long as the sizes are roughly the same.
The type of bread being made should also be considered. For example, focaccia and ciabatta are traditionally lower, squatter loaves, so a cake pan may work well. On the other hand, brioche and Japanese milk bread are taller loaves, so a loaf pan would be more appropriate. Ultimately, the decision of whether to use a round cake pan for bread comes down to personal preference and the desired shape and presentation of the final product.
To avoid any potential issues with dough spilling over, it is recommended to experiment with different pans and recipes. One idea is to make a two-loaf recipe and bake one in a loaf pan and the other in a cake pan to compare the results. This can help determine which type of pan works best for different types of bread and personal preferences.
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Bread baked in a loaf pan will rise upwards
Breads baked in a loaf pan will rise upwards due to the higher sides of the pan. When dough rises, the mass moves up. If a flatter cake pan is used, the dough will spread towards the sides and may even spill over, resulting in an inconsistent bake. This is why flatter pans are better suited for recipes like focaccia and ciabatta, which are traditionally lower, squatter loaves.
That being said, it is still possible to bake bread in a round cake pan. Breads that are baked in round cake pans include rolls, boules (a round loaf), braided loaves, and soda bread. These types of bread are often baked on a sheet pan without a loaf pan. Round cake pans are also perfect for rolls or breads that may otherwise be baked in a skillet, as long as the sizes are roughly the same.
If you are set on using a cake pan for a taller loaf of bread, you can experiment by making a two-loaf recipe and putting one in a loaf pan and the other in a cake pan, then comparing the results. However, it is important to keep in mind that the depth of the batter in a loaf pan is different from that of a cake pan, and some recipes may not translate well. For example, a recipe for zucchini bread worked fine when baked in a cake pan, but a pecan bread recipe was too thick and dense.
Ultimately, the decision of whether to use a loaf pan or a cake pan for bread comes down to personal preference and the type of bread you want to bake.
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Some recipes are better suited to a cake pan
While loaf pans are traditionally used for baking bread, cake pans can also be used, especially for certain types of bread. The main difference between using a loaf pan and a cake pan is the depth of the batter. In a loaf pan, the dough rises upwards, whereas in a cake pan, it will move towards the sides. This means that if your cake pan does not have high enough sides, the dough may spill over, resulting in an inconsistent bake, with the edges overbaked and the centre underbaked.
If you are unsure about whether to use a loaf pan or a cake pan for a particular recipe, you can always experiment by making two batches of dough and baking them in both types of pans to compare the results. Ultimately, the type of pan you use will depend on your personal preference and how you like your bread to look and taste.
It's worth noting that some bread recipes don't require any special pan at all. For example, rolls, boules (a round loaf of bread), braided loaves, and many soda breads are often baked directly on a sheet pan without the need for a loaf or cake pan. So, if you don't have a loaf pan or a cake pan, there are still plenty of bread recipes that you can explore and enjoy.
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Bread baked in a cake pan may be inconsistently baked
The depth of the batter in a loaf pan is crucial, and recipes for loaf pans typically produce denser cakes. Using a cake pan for bread may require adjustments to the recipe to account for the pan's wider surface area and shallower depth. The batter may spread too thinly, affecting the bread's texture and consistency.
Additionally, the choice of pan depends on the type of bread being baked. For example, focaccia and ciabatta are traditionally baked in flatter pans, resulting in lower, squatter loaves. In contrast, brioche and Japanese milk bread are typically baked in taller pans, yielding taller loaves.
To ensure consistent baking, it is generally recommended to use a loaf pan for bread, especially if the bread is intended for sandwiches. However, for braided loaves, rolls, or pull-apart breads, a cake pan or other low pans such as a cast-iron skillet or sheet pan can be used.
It is worth noting that experimentation is encouraged, and bakers can compare the results of using different pans to find their preference. Ultimately, the choice of pan depends on personal preference and the desired presentation of the bread.
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Breads like focaccia and ciabatta are lower, squatter loaves
While you can use a cake pan for baking bread, the type of bread you are making will determine the best pan to use. Breads like focaccia and ciabatta are lower, squatter loaves, and are baked in sheet pans or cast-iron skillets. These breads are best suited for wider, flatter pans. Ciabatta, which means "slipper" in Italian, is a relatively modern bread created in the 1980s by Arnaldo Cavallari in Italy. It is known for its oblong shape, rustic appearance, and irregularly sized holes throughout the crumb. The dough is wet and sticky, with hydration levels often 80% or higher, and it requires more time for kneading and rising.
Focaccia is a flat oven-baked Italian bread that dates back to ancient Rome. It is a versatile flatbread with a golden crust and a light, airy interior. The dough is softer and easier to handle, and it typically involves pressing it into a pan and poking holes to create dimples.
When using a cake pan for these types of bread, it is important to consider the depth of the pan. If the sides are insufficiently high, the dough may spill over and result in an inconsistent bake. Therefore, it is recommended to use a pan with lower, flatter sides for these types of bread.
Additionally, the shape of the pan can also impact the baking process. For braided loaves, rolls, or pull-apart loaves, you can use oval, rectangle, or round low pans. However, for traditional sandwich breads, a loaf pan is typically preferred as it allows the dough to rise upwards.
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Frequently asked questions
Yes, you can use a round cake pan for bread. Round cake pans are perfect for rolls or breads that may otherwise be made in a skillet.
Rolls, boules (round loaves), braided loaves, and many soda breads are all examples of breads that can be baked in a round cake pan.
The main point of using a loaf pan is to allow the dough to rise upwards. If you use a lower, flatter cake pan, the dough will spread towards the sides and may spill over if the pan is too shallow. This may result in an inconsistent bake, with the edges overbaked and the center underbaked.
Yes, in addition to a round cake pan, you can use a skillet, cookie sheet, casserole dish, or sheet pan to bake bread.
When using a round cake pan for bread, it is important to ensure that the size of the pan is similar to what is called for in the recipe. You may need to adjust the baking time and temperature depending on the depth of the batter in the pan.
