bread pan

{{Short description|Kitchen utensil}}

{{More sources|date=December 2009}}

File:Loaf pans.JPG dough proofing in glass and metal bread pans]]

A bread pan, also called a loaf pan,{{Cite book |last=Smith |first=Andrew F. |title=The Oxford Companion to American Food & Drink |publisher=Oxford University Press |year=2007 |isbn=9780195307962 |location=USA |pages=66-67}} is a kitchen utensil in the form of a container in which bread is baked. Its function is to shape bread while it is rising during baking. The most common shape of the bread pan is the loaf, or narrow rectangle, a convenient form that enables uniform slicing. The bread pan is made from a conductive material such as metal which might be treated with a non-stick coating. It can also be made of heat-resistant glass, ceramic, or a special type of paper that sticks to the dough but is easily removed, once cooked. Bread pans are found in a variety of designs and sizes providing the baker with different possibilities not only for baking bread, but also cakes and puddings.

Types of bread typically baked in bread pans include sandwich breads, brioche, challah, and raisin bread.

Image:Banana bread in loaf pan.jpg|A loaf of banana bread sitting in a loaf pan

Image:Banana bread with loaf pan next to it.jpg|The same loaf of banana bread removed from the pan. Notice how it holds its shape.