Prepare the pan: line the greased pan with strips of parchment paper. When ready to cut and serve, they will help you remove the whole loaf. The strip (or strips) must be as wide as the pan. 1 strip: cover the bottom and two short sides. The two long sides will be greased but not lined. 2 strips: make a criss-cross pattern and cover the bottom (twice) and all sides. One strip will be wider than the other.Baking time: consider that all ovens and pans are different, even if they look similar....
