Question about using Parchment Paper
 

I am in the process of making zucchini bread.

I finally "learned" about using parchment paper.

My question is: Do I grease the pan and then put the parchment paper on top of it? Then pour the batter on top of the paper?

OR

Do I just put the parchment paper in the bottom of the pan (grease the sides of the pan) and then pour the batter on top of it?

Martha Stewart butters, parchment, then butters again

Butter does makes everything better! :)


MarthaS may butter doubly so, but QuiltE does not!

For something like a loaf, I cut strips to have it go down the side of the loaf, across the bottom and up the other side. Likewise a strip for the ends. Thus, a double layer on the bottom, and the strips have enough sticking out the top, so that I can easily lift the loaf from the pan.

I'll try doing it your way next time.

Thank you for responding.

Parchment is non stick, however it does slide around the pan, so I always put a little butter underneath to 'stick's in place. You should not need butter on top of the parchment as well - unless it is not parchment, of course. :)

Another way that to tame the parchment is to put a little water on the cookie sheet, loaf pan etc.
Then smooth your parchment over it.

I will try water next time. The Crisco did not hold it very well.

I don't butter or oil the pan first. I use the parchment to have no cleaning of the pan so why make a job? Also if the parchment keeps rolling up after tearing, wad it up in your hands then smooth it out. It won't roll up anymore. Learned this at cooking school. I use parchment paper more then foil.

Yes, I scrunch it up too, and that does tame it; I had forgotten that trick!

When I make banana bread, which is the only bread I make of this type, I just spray the loaf pan with Pam. Seems to work for me:) What does the parchment paper do for your bread? Just curious.

It saves the need for Pam or butter or oil on the pan .... meaning less washing after the fact!
The cookies just lift right off and do not "glue" themselves to the cookie sheet.
Loaves lift right out of their pans.

The few times I've used it for zucchini bread - all of the loaf comes out of the pan!

I buy the parchment paper bread tin liners, lazy option and if making breads for fairs then they look professional, :D

I use it for cookies, do not need butter or coconut oil. Wish I would have discovered this years ago! My daughter bought it, now I would not be without it! Will have to try it for breads.

I also use it while sewing. Makes a wonder and inexpensive pressing sheet when doing fusible appliqué to keep ironing surface clean. When the paper gets messy, usually after several uses, simply toss.

I often just use a very light coating of what ever "grease" i have on the pan to and press in the paper. No grease on the paper. Sometimes I just lightly mist the pan with water, add paper, add cake or bread mixture and Ta-Da pop into the oven and bake as normal. I have never greased the parchment paper like Martha S. Keeping the extra calories reserved for other purposes. :D

I use glass loaf pans when I bake bread. I butter and flour the dish before I put my dough or batter in, never had it stick.
Sharon in Texas