Re: Bread sticking to pan

"Dick Margulis" < wrote in message
> eclipsme wrote:
>> Grease = Crisco?
>>
>> Sounds like this will stop the sticking where water gets between the 
>> dough and the pan.
>>
>> Thanks,
>> Harvey
>
> Harvey,
>
> "Grease is the word" is the first line of a song in the musical
"Grease!"
>
> But yes, Crisco is grease (unless you heard the same joke in fifth grade

> that I did, in which case you know that Crisco is shortening, but I 
> digress). The point is that you want straight fat, not a mixture of fat,

> water, and emulsifiers. And you want solid fat so it doesn't run down
the 
> side and leave too little near the top.
>
> Dick
>
2 months ago, when I swapped from one large loaf pan to 12 mini pans, I 
tried olive oil to prevent sticking. This was a big mistake as the
sticking 
was worse. I agree Dick, lard is great. I melt half ounce in the micowave 
(de-frost setting) and brush it on. Within 5 mins, the lard has re-set, 
giving a nice firm even layer. Post bake, the mini loaves just drop out.
:-)
Bertie