Line A Loaf Pan: Parchment Paper Perfection

Lining a loaf pan with parchment paper is a great way to ensure your baked goods don't stick to the pan. While cooking sprays or a slathering of butter can work, parchment paper provides an easy way to lift your loaf out of the pan without any mess or fuss. This simple hack, made popular by TikTok, involves folding a piece of parchment paper around the outside of the loaf pan and then dropping it into the pan, providing a snug fit with no creases. This technique is perfect for anyone who wants to avoid the disappointment of a cake or bread fused to the pan and wants to achieve an attractive presentation for their baked goods.

Cut the parchment paper to size

To cut the parchment paper to size, you will need to start by measuring the length and width of your loaf pan. The parchment paper should be cut to fit the width of your pan, with an additional 2-3 inches of length to allow for an overhang. This overhang will create makeshift "handles", making it easier to lift your baked goods out of the pan without sticking.

For example, if you are using a 9" x 5" loaf pan, you will want to cut your parchment paper to be 9" wide and about 12"-15" long. It is better to have a little extra length than not enough, so don't be afraid to cut a generous amount of parchment paper.

Once you have measured and cut your parchment paper to the correct width and length, you can begin to fold it into the pan. This process will be covered in the next section.

It is important to ensure that your parchment paper is cut to the correct size before you begin folding it into the pan. This will help to create a neat and tidy finish, with no creases or wrinkles in the paper. It will also ensure that your baked goods don't stick to the pan, making it easier to remove them once they are cooked.

Grease the pan

Greasing a pan is an important step in the baking process to ensure that your baked goods don't stick to the sides of the pan. There are several ways to grease a pan:

Using Butter or Shortening and Flour

This is the traditional way of greasing a pan and is a foolproof method. Start by using a paper towel to wipe butter or shortening all over the pan, including the bottom and sides. Then, add a tablespoon or two of all-purpose flour into the pan. Rotate and tap the pan until the flour covers every greased surface. Finally, discard the remaining flour.

Using Butter and Sugar

This method is similar to the previous one but uses sugar instead of flour. It is especially good for quick breads like banana bread as it gives a nice crunch to the outside. Simply grease the pan with butter or shortening, and then sprinkle sugar all over the pan instead of flour.

Using Non-stick Cooking Spray

For normal stovetop pans and dishes that are not going in the oven, you can use oil or non-stick cooking spray. Hold the spray can about 5 inches (13 cm) away from the pan and spray a thin layer all over the pan.

Smooth the parchment

Smoothing the parchment is an important step in lining a loaf pan. It ensures your parchment paper lies flat against the bottom and sides of the pan, with no air bubbles trapped underneath. This step is simple but crucial in ensuring your baked goods don't stick to the pan and come out perfectly every time.

To start smoothing the parchment, centre your parchment strip over your loaf pan. You want the strip to be long enough to cover the bottom and reach up the sides of the pan, with a slight overhang on each side. This overhang will serve as handles later, making it easier to lift the baked loaf out of the pan.

Once the parchment is centred, gently press it down into the bottom of the pan. Start in the centre and work your way outwards, pushing any air bubbles towards the corners and sides. This will ensure the parchment is adhered smoothly to the pan, with no air pockets trapped underneath.

After the parchment is adhered, you can make some loose creases along the bottom corner edges and over the top edges of the pan. This will help the parchment lie flat and stay in place during baking. Make sure to crease the corners neatly so that the paper fits snugly along the bottom and sides of the pan.

If you want to be extra careful, you can use two small metal binder clips to secure the excess overhang of parchment to the sides of the pan. This will prevent the parchment from flopping into your batter while baking and ruining your hard work!

Now that your parchment is smoothed and secured, you're ready to pour in your batter and start baking! Just remember to let your baked good cool completely before attempting to remove it from the pan using the parchment paper sling.

Crease the edges

Lining a loaf pan with parchment paper is a great way to ensure your cakes and bread come out of the pan easily. It can be frustrating when your bakes stick to the pan, but parchment paper solves this problem.

To line a loaf pan with parchment paper, start by placing your pan upside down. Take a piece of parchment paper that is roughly 2-3 inches longer than the base of the pan on all sides. Place the parchment paper over the base of the pan and fold the edges over the sides, creasing the paper along the edges to form a rectangular outline of the pan's base. Repeat this step, but this time, fold the paper where the top edges of the pan meet the counter.

Now, you have a piece of parchment paper with four folds, forming a rectangle in the centre and four squares in each corner. Take a pair of scissors and cut across each of the squares diagonally, from the corner of the paper down to the rectangular outline.

Finally, place the parchment paper into your loaf pan, ensuring the four cuts line up with each corner of the pan. The paper should overlap slightly at the corners, creating a snug fit. This will prevent any cakes or bread from sticking to the pan.

By creasing the edges of the parchment paper along the outline of the loaf pan, you can ensure a perfect fit with no creases or wrinkles in your paper. This technique will help you achieve a neat and tidy finish on your bakes, eliminating the fear of sticky cakes or bread.

Clip the overhang

Once you have measured, cut, and placed your parchment paper into the loaf pan, the next step is to clip the overhang. This is an important step because it ensures that the edges of the parchment paper don't flop into your batter while baking, which can ruin your hard work!

To do this, simply use two small, all-metal binder clips to secure the excess parchment paper that is hanging over the sides of the pan. These clips should be oven-safe and free of any plastic or paint. The size you need will depend on the thickness of your pan.

By clipping the overhang, you can ensure that your parchment paper stays in place and doesn't interfere with your batter. This will allow for a clean release when you are ready to remove your baked goods from the pan.

It is worth noting that some sources suggest lightly coating the pan with a thin layer of non-stick cooking spray, or a little butter or oil, before placing the parchment paper. This helps the paper to adhere to the pan and stay in place.

Frequently asked questions