I've recently jumped on the "down to basics" bandwagon. I stopped using spray oils like Pam, and bought a Misto, and loaded it with olive oil. Like everyone else, just trying to save money wherever we can! (the Misto was only $9.99 at Bed, Bath & Beyond, and think about the cost of a can of Pam -- $3 or so? Would pay for itself in a few months...)

I had used my trusty Pyrex loaf pans without a single problem for all kinds of yeast and quick breads as long as I used Pam. But now that I've stopped using Pam, the bread sticks LIKE CRAZY. I almost cried on Sunday when after all that work, my white white loaves stuck in the Pyrex. Half of each loaf was left in the bottom, even after I ran an offset spatula all the way around, and even up under the bottom, just to get the bread to unglue itself from the pan.

Any ideas? I guess I could go back to Pam, but I hated the way it left that gluey residue on everything (what is that??? it doesn't seem like it could be good for you...).

Is the the olive oil the problem? What about Canola, or just buttering or using (blech) shortening?

Thanks!

My sweet bread-loving best friend suffered a heart attack last year, and since then I've been searching for and experimenting with lower-fat, healthy versions of his favourite recipes.  This incredibly easy moist, delicious loaf, adapted from Bonnie Stern's Best of HeartSmart Cooking is not only lower in fat, but what fat it contains is mono or polyunsaturated, which boosts HDL (good) cholesterol. 

This is Rosemary Olive Oil Sourdough from Nancy Silverton's book. I used the starter that I have been growing since Feb - my first one (not Nancy's formula) and I have to say I am proud of this little starter! Oven spring!