I've just finished making my second batch of bread ever. This was a few loaves of whole-wheat, which are delicious. Yum!
Before I shaped it and put it into my Pyrex glass pans, I oiled the pans WELL with olive oil... also the bread dough was well-greased with the oil; so much so that it nearly slipped out of my hands as I was trying to put it in the loaf pans. I thought that with that much oil it wouldn't stick at all... but man, I had to pry those loaves out with a knife! Took a while and made a mess of my beautiful bread. Any ideas? Do I need to get non-stick dark pans instead?
Same thing happened with my last batch of (white) bread.