Glass Pan Primer

• Because glass is such a great conductor of heat, better than some types of metal pans, it is most commonly used for making casseroles and other baked items, where browning is not of high importance. It is also nonreactive, so there is no risk when storing baked items in it that they will develop metallic or other off-flavors. While it can be used to make bread, it is not commonly recommended, particularly for yeast bread.

Turn It Down

• To account for glass's higher heat conductivity, it is important that you adjust your cooking temperature. Decrease your baking temperature by 25 degrees Fahrenheit whenever you use a glass baking pan instead of a metal one. This slight decrease in temperature ensures that the center of your bread has a chance to cook through by the time its outer crust is well browned.

Glass Baking Tips

• Glass baking pans are most suitable for making quick breads and coffeecakes; however, they can be effective for loaves of traditional bread as well. Because they conduct heat so well, they take longer to cool off and continue to cook briefly once removed from the oven. Use an instant-read thermometer inserted into the center of your loaf to gauge doneness. Bake breads enriched with milk or eggs to 205 F and rustic breads to 210 F.

Alternatives to Glass Pans

• Bread recipes usually call for metal baking pans because they produce evenly baked, well-browned breads. Aluminum pans are the best choice. However, the metal can react with acidic ingredients to produce a metallic taste, so acidic ingredient-containing breads, such as those made with buttermilk activated by baking soda, should always be removed from aluminum pans shortly after cooking. Stainless steel pans are also suitable. Using any light-colored metal pans, you should not have to adjust baking time or temperature from the original bread recipe.