Just wipe with crisco or butter. Butter if it's out and soft, crisco if the butter is in the refrig.
Linda C

I have used the spray release, like Pam and have never had them stick. Sometimes if you let the bread rise a little too much it will stick on the rim of the pan where it sort of deflates a little.

Lisa:
What Metal are they? Alluminum , Tin ?????

We had the posts on " Pots and Pans " or
" Couple More Cast Iron Questions "

They may have went off the bottom.
You can look them up in " Next 30 Messages "

There was a lot of good info there.
It's a wonder some members didn't pick up on it.
Or, maybe it worked all this time, why Change?

If you Pans are Tin and New, you may have to Season them. Wash them out good.
Let them dry and put a light coat of Vegetable Oil on them.

Put them into a 490 Degree Oven for about 3 hour's
coat them lightly again,after the first hour.

If you can put a fan in your window, it would help if there is any smoke.

Lou

Lisa:
I put in a Thread to Danab, so it brought the Post
back up here.
Take a look at the info : Danab " Posted.

He did a lot of research.
I put in a couple of Threads also.

Lou

Is there a high sugar content in your bread? Generally, bread doesn't stick very much but if there's a lot of sugar, that might be a problem. I don't often use loaf pans, I prefer to bake my loaves on cookie sheets, so they're more rustic-looking. When I do that--I just sprinkle the baking sheet with cornmeal, that keeps the bread from sticking.

If I do use a loaf pan, I generally use a little cooking spray. It's not a good idea to use butter. It has a low smoking temperature--too low for most bread baking so you actually run the risk that it will make your bread stick MORE. Solid shortening is a better choice. If you're still having a problem, cut a piece of parchment to fit into the pans so there's no chance the bread will stick.

I don't very often any more bake bread in a loaf pan, but only rarely have I had anything stick, and then it was when I left a corner ungreased.
Yes, butter browns at a lower temperature than Crisco, but it really browns the crust very nicely. I never had white bottoms on my bread when I used butter, nor did the bottom burn before the top was done.
A sure fire way to keep bread from sticking is to butter the pan and then sprinkle with cornmeal....but that's a bit of a pain.
Linda C

Did anyone read the Thread, ( Danab ) that I mentioned .
The guy did a lot of research on " Seasoning "

I did a lot of these things 55 years ago and try to pick up on any sensible advise that I can use.

I told in a Thread a while ago, how I seasoned Pans,
only to have comebacks saying Vegtable Oil turns Rancid.

I just can't understand why anyone else won't grab at an oppurtunity.
I know all your ways work but Damn it!!! Look at any other that might help someone too.

I've never had Bread stick in a Loaf Pan either. It falls right out.
Nor in a Cookie Tin or Pizza Pan .

First, find out what the woman is doing .
What's in the Recipe and what type of pans.

Then go from there.

Ah Carp ! I'm outa here.
Lou

I have black aluminum pans and the other one I used today was a Pyrex casserole dish. I oiled them all very well, and still everything stuck. The one in Pyrex was the whole wheat recipe Tracey_oh posted last week and the two in the aluminum pans were a honey wheat.
The recipe Tracey posted only has 3 t sugar in it so it couldn't be that.
The honey wheat had 1/3 cup of honey in it.
I will try a solid shortening next time. I am just getting so frustrated because it is happening more and more.
Lou, I will read the article you are talking about and see if maybe I have done something wrong with the seasoning of my pans. I know when I first got them, nothing stuck in them and all I did was wipe them with oil before putting in the dough to rise.
Lisa

Lou, I am not sure why you are getting upset. Nobody refuted yoru advice. It is just that everybody has different experiences and are sharing them. The way I look at it, I have several things I can try. As long as one of them works, I am happy. Nobody is saying your way won't work. They are just relating their own experiences, which are different than yours.
Lisa

Lisa, I have some old Lusterware, which is a glass pan, and for some reason bread always sticks in the stuff, no matter what I do.

My bread pans are very old Bake King and I just grease them well with shortening and don't seem to have problems. A lot of my bread is done "free form" because I like the crusty edges, so I'll bake on a regular sheet pan. I always grease that with shortening too.

My cast iron pans are already seasoned, but I pretty much only bake cornbread in cast iron unless I'm camping.

Annie

Lisa : Sorry !
You are right, I shouldn't have said them things, especially to members who have helped me in the past.

Maybe I'm the one who needs more Fibre in my Diet.

Had more success with the " Old Standby " Tin Loaf pans.
Just seasoned.
I don't scrub them with Cleaners and put a light coat of Oil before putting the Dough in the pan .

I won't be in here any more.
The others will help you with your problem.
Lou

I use the Le Creuset clay loaf bans, brush them with a little olive oil and never have any issues with sticking. I was also told to let the pan cool first before attempting to take the bread out.

Good luck!

I have had the same problem with bread tins, including the non-stick type. I hate using oil/shortening because it eventually burns onto the tins (anywhere you don't have bread dough or whatever covering the oil) and you can't get it off without using oven cleaner. Parchment paper is my best friend.

I realize that it is virtually impossible to form fresh parchment paper to the inside of a bread tin, BUT, if you crumple it up really well first, it is pretty easy to fit it into the pan. Although I haven't actually cooked bread this way, I just did a test run with shmooshing up the paper to see how it would work and it fit.

If you are really nervous about the paper, you could spray it with a vegetable oil type spray before you put the loaf in, but I'm pretty confident you won't need it. I'm going to try this myself with the next batch of bread I make.

The other really great thing about parchment paper is you can flip that hot bread out onto a rack very easily without risking third degree burns!

Annie and Lisa,

I also have noticed it seems my pans stick more than they used to. I think it could be dishwashing. I think the dishwasher may be etching the glass making it a more "stickable" surface over time, and maybe shortening cannot compensate enough for the etching. I wonder if the deeply-ingrained seasoning on our older metal pans prevents some of that problem in those pans even when washed in the dishwasher?

It's a thought. Either that or the quality of these items is, like so many things, not quite as good quality as they used to be.

Have a good day.
Valerie

Valerie, you may be right about the older metal pans, I've been using mine for decades and don't seem to have a problem with them sticking. I do put the glass pans in the dishwasher. Hmmm...

Then again, I put my Pyrex pie pans in the dishwasher and they don't stick, but perhaps it's because there's so much fat in pie crust?

I think you certainly could be onto something there with the seasoning thing.

Annie

I don't think that glass can be seasoned and I do think that it has a bit more tendency to stick but I also don't have problems with my glass pie plates. Probably because of the amount of fat in the pie crust.

I've been using Baker's Joy, a spray with oil and flour, on my loaf pans and nothing sticks.

Lou, mine aren't glass but they have some kind of coating so I don't think they would season well. Someday I'll have to find some non-coated pans.

My great grandmother always said "Tis a poor crust that doesn't grease it's own tin"....and that has many applications in life!