Some of bread sticking on bottom of loaf pan

Why did a little of my bread stick on the bottom of my loaf pan.
I have never had that happen before.

Ellie Landau


Lori T. July 1, 2020
Is it a nonstick pan, or an uncoated one? What sort of bread are we talking about? A sweet bread, a quick bread, or a yeast bread? Was the dough of high sugar content, or did it have a sugary/gooey filling that could seep out? Did the recipe call for greasing the pan first? If so, what did you use? All of those thing play into the stickability of things. Suffice to say, there are no perfectly non-stick pans out there, even when they are sold as such. Minute amounts of your dough can seep in and make friends in the microscopic nooks and crannies of your pan- and hang in there when you decide to remove the loaf. The only way to help prevent this reliably, that I know of, is to line the bottom with a sheet of parchment baking paper. That does tend to peel away cleanly from the cooled product. And a sling of parchment also can make removal from the pan easier, because you can lift it out with the paper and avoid having to tip a warm pan and squash the top.
Ellie L. July 1, 2020
Thank you so much!
It was a zucchini bread, nonstick loaf pan, greased with oil.
I love the parchment paper idea. Is the parchment paper for sling suppose to cover everything including the corners or just the sides?
Lori T. July 1, 2020
I suspected that might be the answer- because I recall your previous question. So nonstick baking pans can still have things stick to them- and the older a pan is, the more likely that is to happen. Over time, you just accumulate teensy microscopic scratches in the coating, and it also degrades from the heat over time. I don't much care to use oil for greasing a pan, especially not a non-stick sort. The oil tends to sort of blob up in some spots, rather than stay a nice even coating. A solid vegetable shortening, good old lard, or even butter will provide a more even coating, and with visible evidence so you can tell at a glance that all spots are covered. To use a baking parchment sling, I just drape a piece over the sides, across the bottom, and don't worry about fitting into corners. If you prep the pan bottom with a quick swipe of grease, then put in the parchment, the paper will pretty much stay in place. Now, if you want to really line a pan fully, use foil. Press and form the foil on the outside of the upside down pan. Carefully lift it off, and gently press it into the inside of the pan, easing corners with your knuckles so you don't stab through the foil. Grease or grease and flour as directed in your recipe. The foil lifts out nice and clean, so things like brownies are easy to cut nicely. You can also make the loaf pan sling with foil as well, if you like. And if you are in a frugal frame of mind- keep all your paper butter wrappers. Put them in a freezer bag and stash in the freezer until you are ready to bake something. They are food safe parchment, and already greased and imbued with a lovely butter flavor. You can overlap them if needed, and it's great to bake cookies on. Once you bake on them, then you can toss them.
Ellie L. July 1, 2020
Thank you so much!!
Ellie L. July 8, 2020
Thank you so much for all your help! I did what you recommended and my zucchini bread came out great!! I love using the "sling" it worked so well.
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