Pans: How to Choose Bread Pans

Having a well-equipped kitchen makes baking a lot easier, but what pans do you really need? Fr. Dominic, the bread monk, gives you the rundown of the basic pans necessary for home baking.

Transcription:
Hi, I'm Father Dominic the Bread Monk, author of "How to Be a Breadhead" and this is a Breadhead Minute. You'll want to make sure that your kitchen is equipped with the right kinds of pans for baking. You'll need some kind of loaf pan, 8.5 x 4.5 size. As well as perhaps a nine by five. Some recipes call for this larger loaf size. Now you'll notice that these have a dark surface and some of them have a bright shiny surface. The bright, shiny surface is what is preferred by most test kitchens but especially the heaviest metal that you can find. Muffin tins are necessary for, well, muffins but also for some kinds of dinner rolls. A nine by thirteen pan for those caramel pecan cinnamon rolls and then some sort of baking sheet whether a cookie sheet like this or a heavy sheet tray with sides on it also called a jelly roll pan. Those are necessary for a lot of different kinds of breads. I'm Father Dominic the Bread Monk. Become a Breadhead and you'll be blessed. This Breadhead Minute made possible by the Home Baking Association, resources at http://homebaking.org.