You’ve been baking yeast bread, but you’re not happy with the look of your loaves. They’re not the high-rising, domed beauties you expect, but instead are short and squat, producing slices that are more horizontal than vertical.
The solution to your problem may be as simple as choosing the right bread pan.
Why the size of your bread pan matters
Bread loaf pans come in many sizes — from tinyminis for your holiday gift loaves toking-sized pain de mie pans capable of producing 2 1/2-pound loaves.
But the vast majority of yeast bread recipes call for one of two basic bread pan sizes:9" x 5" or8 1/2" x 4 1/2".Both of these bread pans are generally 2 1/2" tall; sometimes, they’re interchangeably referred to as a “loaf pan.”
That 1/2" difference on each side may not seem like a big distinction —viewed alone, these bread pans are hard to tell apart. Side by side, you'll notice the slight size variation.
But that 1/2" difference in each dimension translates to a 15% variation in capacity. In many cases, it means the difference between a nicely domed bread loaf and one that’s barely managed to crest the rim of the pan. So if a bread recipe calls for an8 1/2" x 4 1/2" loaf pan, as many yeasted sandwich breads do, it’s important to use that exact size. (9" x 5" pans, meanwhile, are often used for quick breads.)
Let's bake ourClassic Sandwich Bread to demonstrate.
We’ll start with a bowl of risen dough. It’s divvied exactly (right down to the last gram) between the bread pans and left to rise.
You can see that the dough in the 8 1/2" x 4 1/2" bread pan (right) is slightly taller, which makes sense; it has less volume to fill before peeking over the pan's rim.
The loaves get baked, and the one in the smaller bread pan definitely rises higher. In fact, it creates that classic mushroom-top shape that’s characteristic of sandwich breads.
To be fair, the 9" x 5" loaf on the left, though shorter, looks perfectly acceptable. You’ll still get nice bread, even if it has a different shape.
It's when you bake loaves that use a bit less flour than normal (under 3 cups) or whole-grain loaves that you might notice a more significant difference.
This is ourVermont Whole Wheat Oatmeal Honey Bread. It rises just slightly less high than our Classic Sandwich Bread. But see what a nice shape the 8 1/2" x 4 1/2" bread pan gives it (right), compared to the 9" x 5" ski-slope loaf on the left? That loaf’s heel ends won’t make very nice sandwiches.
See our complete guide to baking pans for more essential baking guidance >>
While there’s no hard-and-fast rule for “use this amount of dough in this size bread pan for the perfectly shaped loaf,” there are some basics you should know. First and foremost: If the recipe calls for a specific size bread loaf pan, use it! If the recipe doesn’t call for a specific size pan, but simply says “loaf pan,” use the following guidelines.
Choosing the right bread pan
- Any yeast loaf recipeusing 3 cups of flour (or slightly less)should be baked in an 8 1/2" x 4 1/2" bread pan.
- A recipeusing 3 1/2 cups of flourcan go either way. If it’s made 100% from bread flour or all-purpose flour, it’s probably best to err on the side of caution and bake it in the larger loaf pan. If it’s 100% whole-grain, it should bake nicely in the smaller bread pan. If it’s a combination whole-grain and white — again, best to select the larger bread pan.
- A single-loaf recipe usingat least 3 3/4 cups flour— white, whole-grain, or a combination — should be baked in the larger 9" x 5" bread pan.
- Recipes calling for4 cups of flour (or more)will usually specify apain de mie pan,10" x 5" loaf pan, or similar. If they don’t, and you don’t have a bread pan larger than 9" x 5", consider baking part of the dough in your 9" x 5" pan (enough for the unrisen dough to fill the pan 1/2 to 2/3 full), and making rolls from the rest.
Do you have questions about yeast bread – or any other baking subject? OurBaker's Hotlineis ready to help: 855-371-2253.
Cover photo by Mark Weinberg; food styling by Liz Neily.
FAQs
Choosing the right bread loaf pan is essential to achieving a perfect loaf. Consider the size, material, nonstick coating, shape, heat conduction, and personal preference when choosing a bread pan. Don't be afraid to try different types of bread pans until you find the one that suits your baking needs.
What is the importance of using the right pan for baking cakes? ›
Cakes Are Complex
There is little room for error in baking; therefore you should always try to use the exact baking pan size and type called for in a recipe. The incorrect size pan may cause your creation to run over, burn around the edges, fall in the center, or simply appear unsightly and uneven.
Is it necessary to have a Bread pan? ›
Many bread recipes don't require any special pan. Rolls, boules (that's a round loaf of bread), braided loaves and many soda breads are baked right on a sheet pan—no loaf pan required. If you want to bake bread on a cookie sheet, look for breads that retain their shape (you don't want overly soft doughs here).
What type of pan is best for bread? ›
A great loaf pan bakes evenly browned, neatly shaped loaves. It should be made from aluminized steel for optimized browning and have a nonstick coating that releases loaves immediately when turned over and is easy to clean. Finally, a good loaf pan is versatile and can handle yeasted bread, batter bread, and sourdough.
Why is using a correct pan size important under cookware basics? ›
Pan size can significantly affect the outcome of your baking. A pan too big can lead to overcooked edges and an undercooked center, while a pan too small might cause the batter to overflow, leading to a baking disaster.
How does pans affect baking? ›
Dark-colored metals and matte metals absorb heat quicker, causing the food to cook faster. Light-colored metals and pans with a shiny finish retain less heat and bake food more evenly. Nonstick coatings on metal bakeware can also affect baking times and shouldn't be used in high heat cooking, like broiling.
Why is it important to choose the right pan and material to use for your cooking needs? ›
Using the right pots and pans can significantly impact the quality of your meals. The proper cookware ensures even heat distribution, prevents food from sticking, and allows for better control of cooking techniques. It can enhance flavors, textures, and overall cooking results.
How do you choose a pan when baking? ›
What to look for when choosing a baking pan? If your baking pan is made out of good material, such as aluminum, you are sure to receive a nice baking result. Aluminum is a great heat conductor and provides an even heat distribution along the entire cake. You will be sure to get a beautiful light, golden brown cake.
Does pan size matter when baking bread? ›
If your loaf pan is too big, your loaf may not rise as tall as you'd like. If your pan is too small, the batter may overflow. Learn how to choose the best pan for the bread you're baking, plus how to make successful pan substitutions.
Is it better to bake bread in a glass or metal pan? ›
Aluminum is good for cakes, bars, and pies—but also for breads: focaccia, sandwich loaves, and rolls. Because metal heats up faster than glass, it contributes to a better rise and crisper, browner edges.
The cake will either be thinner than you want if the pan was bigger than recommended for or will overflow the pan and you'll have to clean your oven if the pan was smaller than recommended.
Does the cake pan matter? ›
Turns out, the differences are considerable. Some cake pans have perfectly perpendicular sides while others have a slight slope, which can affect how the batter bakes up, the extent of browning at the edges, and the overall shape.
Can I use any pan to bake a cake? ›
You can make any pan non-stick by greasing it with butter, lining the bottom with parchment, and dusting the sides with a small amount of flour (or even lining the sides with strips of parchment). Avoid purchasing the “nesting” cake pans with sloped sides as these make it difficult to stack and frost a layer cake.
What is the right pan for baking? ›
Baking pans are frequently made from aluminum (an excellent heat conductor), or an aluminum-steel combination. Less common are stainless steel pans; while easy to clean and non-reactive, they don't conduct heat as well as aluminum.
