I like to bake my challah in loaf pans, because I find it rises higher and is generally more moist. The problem though is that the dough sticks tenaciously to any pan I’ve used, and the crust is ruined when I have to cut the loaf out of the pan every time. Even my Chicago Metallic Professional non-stick pans don’t work. I now line my pans with parchment, which of course works fine but the crust is not as nice as it could be. Today I’m out of parchment, and I was wondering if any of you have any tricks for this? I’m even considering greasing the pans with shortening and flour, but am fairly certain it’ll make an unpleasant crust. Any thoughts would be appreciated!