Baking Breads - Non-stick pans?
04/16/04 08:46 AM
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bluejadeivy
Reged: 04/08/04
Posts: 3
Loc: Cambridge, MA
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Hi all, I've been reading some of your posts and was inspired to try one of Heather's bread recipes. I made the Lemon Sticky Bread last night and am going to try the Brown Sugar Banana Bread as soon as my bananas are black. But I'm totally new to bread-loaf-pan-baking, and I had a question: Should I not be using a non-stick pan? The lemon bread came out very tasty, but the bottom and sides of the loaf are kinda brown, hard and rubbery, so I was wondering if that was because of the pan, it's not what I'm used to with other breads I've had.
When I went to the store to get ingredients and a pan, they only had non-stick and non-stick with 'air insulation', and I didn't understand the difference, so I just got the plain non-stick. I know my mom used regular loaf pans, but I didn't see any there... should I try to find some? Are they better?
Thanks for your insight!
- Kendra, A New Baker 
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