Spraying Bread Pans: Yes Or No?

Greasing a bread pan is essential to prevent your baked goods from sticking to the pan. While modern non-stick pans can help with this issue, they are not foolproof, and it is still recommended to grease the pan before baking. There are several ways to grease a bread pan, including using butter or shortening, flour, non-stick cooking spray, or lining the pan with foil or parchment paper. Some bakers also recommend using a combination of these methods, such as butter or shortening with flour or sugar, to create a non-stick surface and ensure the bread releases easily from the pan.

Using butter or shortening

Greasing a bread pan is crucial to prevent your baked goods from sticking to the pan. Butter and shortening are both effective options for greasing a bread pan, each with its unique advantages.

Using butter to grease a bread pan is a traditional method that not only serves the functional purpose of creating a non-stick surface but also adds a desirable flavour to your baked goods, especially complementing sweet treats. To use butter for greasing, simply run a stick of butter around the bottom and sides of the pan. Alternatively, you can use a paper towel to wipe the butter all over the pan.

Shortening, on the other hand, is pure fat, and while it may not contribute to the flavour profile like butter, it has a higher fat content than butter, which is only about 80% fat by weight. Shortening is less likely to burn or brown than butter, making it a reliable option for greasing. To use shortening, a paper towel can be used to wipe it all over the pan, ensuring an even coating.

After greasing your bread pan with either butter or shortening, it is recommended to add a layer of flour. Sprinkle a tablespoon or two of all-purpose flour into the pan, rotating and tapping it to ensure the flour covers every greased surface. Finally, discard any excess flour by tapping the pan upside down over a sink or garbage can.

Using non-stick cooking spray

Non-stick cooking spray is a convenient kitchen staple that can be used to grease pans, baking sheets, and grilling surfaces. It is a fantastic alternative to high-fat butter and cooking oil, helping to keep food from sticking while keeping calories low.

If you are baking, it is important to grease the pan in advance of preparing the batter, and this should be done whether or not the pan is non-stick. Non-stick cooking spray is a great option for this, as it is easy to use and will ensure your baked goods don't stick.

To use non-stick cooking spray, simply spray a thin layer onto the surface of your bread pan. This will prevent your bread from sticking to the pan and make cleanup easier. If you don't have non-stick cooking spray, you can also use butter, lard, or vegetable shortening, but these may affect the flavour of your bread.

In addition to bread pans, non-stick cooking spray can also be used on a variety of other surfaces, including metal, glass, and silicone. It is a great option for grilling, as it helps to prevent food from sticking to the grill grates. It can also be used when roasting vegetables, making it easier to flip them over halfway through cooking and ensuring even cooking.

Using foil or parchment paper

Aluminum foil can also be used instead of parchment paper, but it is not inherently non-stick like parchment paper. You will need to dust it with flour or grease it with oil to prevent your bread from sticking. Foil is oven heat-resistant and strong enough to lift and transfer your dough into a Dutch oven. However, as a metal, aluminum foil has a high thermal conductivity, which may cause the bottom of your loaf to burn. To prevent this, place a baking pan between the bottom heating element of your oven and your cooking vessel.

If you are using a baking stone, a baking peel can help you load your dough into the oven without burning yourself. Dust your baking peel with flour so that the dough will not stick to it. Load the dough onto the peel, then slide the dough onto the baking stone. If you are using a cast-iron Dutch oven, cut out a piece of aluminum foil and place the dough on it. Grip the sides of the foil and slowly lower it into the Dutch oven, leaving the foil inside during the bake.

Using oil and flour

Step 1: Choose Your Oil

You can use cooking oil, butter, or shortening to grease your bread pan. Butter will add a slight richness to your bread and promote browning, while shortening is flavourless and won't promote browning. Avoid using olive oil, coconut oil, or other oils that can turn into a hard glaze when heated, as these can be tough to clean.

Step 2: Grease the Pan

If using butter, open a fresh stick and use the paper to hold it as you grease the pan, or let it soften at room temperature and use a pastry brush or paper towel to apply. For oil or shortening, use your fingers or a paper towel to spread it evenly across the bottom and sides of the pan. Avoid leaving clumps of butter or puddles of oil in the pan.

Step 3: Add Flour

Use the same type of flour that your recipe calls for to avoid altering the taste or composition of your bread. Add 1-2 tablespoons of flour to the pan and tilt and rotate the pan to coat the greased surfaces. Tap out any excess flour over a sink or garbage bin.

Step 4: Final Touches

If your recipe calls for parchment paper, place it in the pan on top of the grease and flour. Now your bread pan is ready for batter!

Using lecithin and oil

Lecithin is a common ingredient in factory-made bread, acting as a stabiliser and helping to combine substances that would not ordinarily mix, such as fat and water. It is also used to strengthen gluten, allowing for more carbon dioxide build-up in the dough, which makes the bread rise higher and gain more volume.

Lecithin can be purchased in liquid, powder, or granule form. The liquid form is the most versatile and can be used for all types of cooking and baking. It is also the easiest to dissolve. Powder lecithin is usually referred to as oil-free lecithin because it has had all the natural soybean oil removed. Granules are the most difficult to dissolve and require the most effort.

To use lecithin in bread, you can follow this simple ratio: about 1.5% of lecithin by weight of the flour. For example, if your bread recipe calls for 5 cups of bread flour and 1 cup of bread flour weighs 120 grams, then you would need about 1.5% of that weight in liquid lecithin. That is about 2 teaspoons, or 9 grams. If you are using powder or granules, you should only use about 65% of the liquid conversion.

To prepare your bread pan, you can mix 1/2 cup of lecithin with 1 cup of oil in a blender or food processor, then use a paper towel or rag to spread a thin layer on the inside of the pan.

Frequently asked questions