Pyrex glass loaf pans are nonreactive and good conductors of heat, and brown loaves faster than aluminum.
I use
a Pyrex glass loaf pan.
Not exact matches
I also used my handy
glass pyrex dish with lid, and my
loaf looked like something out of a magazine.
I check it at 40 minutes and then take it out at 50 minutes once it starts to look brown on top and on the sides (I use a
glass /
pyrex loaf pan).