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Changed my mind about greasing the pan after a stuck loaf in Duluth
Last Saturday I baked my usual sandwich loaf in a 9x5 pan in my Duluth kitchen and the bottom third stayed glued to the metal when I flipped it out. I'd always skipped greasing because of some article I read online, but after that mess I brushed the pan with shortening and flour and the next loaf slid right out clean. Am I the only one who fought the grease step for years and then felt silly about it?
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