When I posted my recipe for English Muffin Bread I mentioned the pan coating I used. I used to buy PAM Baking Spray made with flour because it was so much cleaner and easier then greasing a pan and then coating it with flour. Well when you like to bake the cost of that can add up pretty quick! The recipe that I am about to share with you is MUCH cheaper, and works even better 🙂 I have not had anything stick to a pan since using this, and its a breeze to whip up. I bet you already have everything you need.
- 1/4 cup vegetable shortening
- 1/4 cup canola oil
- 1/4 cup all-purpose flour
All you have to do is whip these ingredients together with a whisk! I don’t think it could possibly be any easier lol. It may take a minute or two for all the lumps to smooth out, but hey you can burn a few extra calories in the process. This is what it will look like:
Now if you don’t have shortening you can use lard, and if you don’t have canola oil you can use vegetable, olive, etc. I also don’t see why you couldn’t use whole wheat flour. You can also make bigger batches if you would like, but this usually lasts me a couple of months (depending how much bread I have been making).
Simply store your mixture in an airtight container at room temperature. I like to store mine in an old almond container. It has a lip around the top edge that is great for getting off the excess without making a mess. Just brush a thin layer of this onto your pans before baking, you will be amazed! If you haven’t used it in a while it may start to separate but don’t worry, just give it a quick stir and you are good to go. Happy baking!