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Bread is usually baked in metal or silicon containers. The metal tins can be sheet formed (metal sheet bent around a wire support) or pressure formed (pressed from a metal sheet in a mould). The pressure formed tins are better for baking bread in the tin. The sheet formed tins are good to use with tin liners or inserts.
The standard 1 pound loaf tin is
The standard 2 pound loaf tin is
Some Teflon coated pans have a temperature limit of 220ºC and will become unstable and degrade if used at higher temperatures. The stability of the coating is somewhat dependent on its thickness - so buy the best you can afford.
Silicon moulds are available in most good stores. They are totally non-stick and the bread comes out of them very easily. The main issue I have with these moulds is that if you bake anything heavier than the fluffiest white bread, the sides of the mould tend to bulge during baking. If you do not mind a little distortion in shape, they are an excellent baking tool.
If you want a smaller loaf, you do not have to fill the bread tin - just reduce the baking time.