# Question about baking bread in a Pyrex dish **URL:** \ **Category:** Factual Questions\ **Created:** [November 20, 2001, 12:17am UTC](https://boards.straightdope.com/t/question-about-baking-bread-in-a-pyrex-dish/94313 "2001-11-20T00:17:28Z")\ **Posts on this page:** 4\ **Page:** 1
**Author:** ![moggy](https://avatars.discourse-cdn.com/v4/letter/m/8c91f0/32.png) [@moggy](https://boards.straightdope.com/u/moggy)\ **Post date:** [November 20, 2001, 12:17am UTC](https://boards.straightdope.com/t/question-about-baking-bread-in-a-pyrex-dish/94313/1 "2001-11-20T00:17:28Z")
I have a Pyrex loaf pan. This question is about batter bread, not yeast/rising bread. Whenever I bake a batter bread (just made a loaf of banana bread), it doesn’t get done in the middle. The outside gets almost burnt, while there are little areas in the middle that are still batter-y when I poke it with a toothpick. Does anyone know why this happens? Would I be better off baking a batter bread in a metal loaf pan? Are Pyrex usually for yeast/rising breads? Thanks! ---
**Author:** ![Skelji](https://avatars.discourse-cdn.com/v4/letter/s/b38774/32.png) [@Skelji](https://boards.straightdope.com/u/Skelji)\ **Post date:** [November 20, 2001, 1:31am UTC](https://boards.straightdope.com/t/question-about-baking-bread-in-a-pyrex-dish/94313/2 "2001-11-20T01:31:26Z")
I’ve seen quite a few banana bread recipes that allow for either a glass or metal baking pan. Usually, when baking something in a glass pan, you lower the oven temperature 25 degrees. I’ve seen this mentioned in other recipes, but not in any for banana bread specifically. Glass pans allow the outside of a loaf of bread to brown more than a metal pan, so you might want to experiment with your next loaf and set the oven lower, maybe 325. ---
**Author:** ![astro](https://avatars.discourse-cdn.com/v4/letter/a/9dc877/32.png) [@astro](https://boards.straightdope.com/u/astro)\ **Post date:** [November 20, 2001, 1:35am UTC](https://boards.straightdope.com/t/question-about-baking-bread-in-a-pyrex-dish/94313/3 "2001-11-20T01:35:04Z")
I mainly use steel baking pans for banana bread and they work quite nicely. I have also used identically shaped Pyrex dishes successfully but you have to reduce the amount of batter a bit (.5 to .75 inches) so the batter level is not as deep. Doing this made for some excellent bread. Here is an excellent recipe. [" This is an old recipe that belonged to my mother. I’ve been making this bread since I was a teenager. At a candystriper bake sale a doctor bought this bread and said that this was the best banana bread that he had tasted."](http://www.breadrecipe.com/az/BananaBreadII.asp) ---
**Author:** ![moggy](https://avatars.discourse-cdn.com/v4/letter/m/8c91f0/32.png) [@moggy](https://boards.straightdope.com/u/moggy)\ **Post date:** [November 20, 2001, 2:02am UTC](https://boards.straightdope.com/t/question-about-baking-bread-in-a-pyrex-dish/94313/4 "2001-11-20T02:02:13Z")
I had wondered about lowering the temperature- I’ll have to try that next time. And I had wondered about not adding as much liquid, to lower the volume of the batter. Thanks for the suggestions, y’all! 🙂