Loaf

For other uses, see Loaf (disambiguation).
Main article: Bread
A baker takes round loaves of fresh bread out of the oven with a peel

A loaf (pl.: loaves) is a (usually) rounded or oblong quantity of food, typically and originally of bread.[1][2] It is common to bake bread in a rectangular bread pan or loaf pan because some kinds of bread dough tend to collapse and spread out during the cooking process if not constrained;[3][4] the shape of less viscous doughs can be maintained with a bread pan whose sides are higher than the uncooked dough.[3] More viscous doughs can be hand-molded into the desired loaf shape and cooked on a flat oven tray.[4]

The same principle applies to non-bread products such as meatloaf and cakes that are cooked so as to retain their shape during the cooking process. In determining the size of the loaf, the cook or baker must take into consideration the need for heat to penetrate the loaf evenly during the cooking process, so that no parts are overcooked or undercooked. Many kinds of mass-produced bread are distinctly squared, with well-defined corners on the bottom of the loaf. Loaves of rectangular shape can be made more or less identical, and can be packed and shipped efficiently.

  1. ^ American Heritage Dictionary of the English Language, 4th ed, 2003.
  2. ^ Victoria Wise, Susanna Hoffman, The Well-filled Microwave Cookbook (1996), p. 100.
  3. ^ a b Stanley Cauvain, Linda S. Young, Technology of Breadmaking , p. 146, 231, 380.
  4. ^ a b Keith Cohen, Artisan Bread: Techniques & Recipes from New York's Orwasher's Bakery (2014), p. 59.