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Abread pan, also called aloaf pan,[1] is akitchen utensil in the form of a container in whichbread is baked. Its function is to shape bread while it isrising duringbaking. The most common shape of the bread pan is theloaf, or narrow rectangle, a convenient form that enables uniform slicing. The bread pan is made from aconductive material such asmetal which might be treated with anon-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, andraisin bread.
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