Different types of bread are suited for different purposes, from accompanying a meal to making a sandwich. Skillet loaf is a specific style of bread baked in a skillet, while pan loaves come in various shapes and sizes. The material and size of the pan can affect the outcome of the bread. The origin of the loaf is unclear, but it was originally a less common bread eaten by the upper class.
Bread comes in many shapes and styles, ranging from simple flat breads to leftover artisan yeast buns. Such a wide variety means that there are types of bread for almost every purpose. While some bread might be split and eaten to accompany a meal, some types of bread might be perfect for a sandwich. For example, skillet loaf is a specific style of bread formed by baking dough in a skillet that produces a soft brown crust on all sides.
Of course, the style of the pan might determine the shape of the loaf. Without a pan, the dough usually expands depending on how it is kneaded and shaped. With a pan, on the other hand, the shape of the bread is rather known in advance. A pan loaf usually refers to a rectangular loaf in which only the top is rounded and the rest of the side is flat. Other pan shapes include smaller squares, circles, or rectangular pans with lids.
Pans can be made from a variety of materials, such as aluminum, silicone, or stainless steel. As with all baking, the size and material of the pan can change the loaf dramatically. Aluminum skillets, for example, usually help bread cook evenly on all sides because aluminum transfers heat well. A silicone pan might offer the same benefits, but it might cool faster than metal pans.
All of these materials work, although some may be more useful for specific types of bread and baking situations. For example, if the idea is to make loaf sandwiches, it should be large enough to support anything that’s going to go on the sandwich, like slices of cheese or peanut butter droplets. Another important consideration is the type of flour, as some pan shapes and materials may work better for different flours. Most loaf recipes provide specific pan sizes, however, making it especially easy to choose the best type and size of pan for a given situation.
The origin of the loaf is a bit of a mystery. It is clear, however, that the term was used in Scotland to distinguish the common loaf from pan. Typically, the loaf was a less common type of bread and was usually eaten by upper-class citizens.
Protect your devices with Threat Protection by NordVPN
