Loaf Pans

The two sizes of loaf pans needed for some of the bread and cake recipes in this book are 8½ by 4½ inch (6 cup capacity) and 9 by 5 inch (8 cup capacity). Because the slope of a loaf pan’s sides varies so much, the internal capacity of these pans can vary significantly. The less sharp the angle, the greater the capacity. It is best to measure the capacity of your loaf pan by pouring water into it from an accurate glass measure. USA Pan and Chicago Metallic make excellent heavyweight loaf pans with a nonstick interior that are 8½ by 4½ inches (6 cups). Silicone loaf pans are great, but choose ones that have support structures or stanchions on the sides so that they don’t bulge outward during baking.