Metal Bread Pans- temperature?
I was recently given two 8 1/2" x 4 1/2" metal bread pans from Sur La Table, made by Chicago Metallic. The directions say to lower the oven temperature to 25 degrees less than what the recipe calls for. Is this necessary? I'm not sure because I usually bake sandwich type loaves in glass 9 x 5's. Obviously metal conducts heat differently than glass, but 25 degrees seems like a big difference, and if it is really necessary I'm surprised that the recipes don't specify glass or metal pans. Does anybody have experience with this?