| Step | Do | Why |
|---|---|---|
| Grease first | Thin butter/oil inside | Covers the ends, holds the paper |
| Sling | Parchment across the long sides, overhanging | Becomes handles to lift the loaf |
| Press & grease | Crease in, grease over the paper | No air pockets, easy release |
| Unmould | Lift by the flaps, peel | Loaf out clean, no sticking |
How to Line a Loaf Pan
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Grease the pan, then lay in a strip of parchment cut to the pan's width that runs up the two long sides and overhangs like a sling, so you can lift the whole loaf out by the flaps. A light grease under and over the paper holds it in place and covers the ends the parchment doesn't reach.