Baker’s Joy might work. In addition to running the knife along the edges, I also knock on the bottom of the pan a few times after I flip it to loosen the bottom of the loaf from the pan.

Oh I see.
We don’t call that bread out here, we call it cake :)
Then yeah it’s totally different and most my comment doesn’t apply, except for the enameled cast iron pan, that always applies to everything, dutch-ovening bread or cake is always great :)

my trick is butter instead of oil, and a cuisinart enameled cast iron for the pan.
I cook the bread to almost done, and it unsticks from the pan just by fliping the pan over a plate. I then put the bread back in the oven for a lil bit, to make the exterior crispier.

Also the fact that your bread split into 2 while…

I worked for this kind of person - in the Bay Area, no less - and to call it an “absolute fucking nightmare” would be a serious understatement.

You can also do a parchment or foil sling - leave cut it long enough so that there are tails sticking out the long sides of the pan, then lift the loaf out with the greatest of ease when the time comes.

Seems to me that 15 minutes is too long to wait. I would recommend getting the bread out of the pan within 5 minutes (or less) of it coming out of the oven to keep it from sticking,

Cornmeal is a classic goto; add it to a greased pan/tray to help prevent the bottom of the loaf from sticking.

The best all purpose pan grease is a mixture of equal parts shortening, vegetable oil and flour. Mix well and brush lightly on to bakeware. Keeps in the pantry. Barring that you want something solid at room temp.

Flour is definitely the way to go (works for most cakes, too) but I would use butter, rather than oil, as the fat, since I find that oil beads up and doesn’t make as smooth a surface for the flour to stick to. Toss a handful of flour in the buttered pan, knock it around until everything’s covered, and toss what…

Parchment can help. Or use butter, not oil, for the loaf pan, and then dredge with flour and knock off the excess in the sink or over the trash. I have never had a problem with butter and flour, from banana bread to gingerbread. Good luck. :)

This isn’t for bread, but whenever I make fudge, I line the pan with parchment tacked down with a bit of marshmallow fluff. Makes the pan easier to clean, but more importantly, it easily lifts out for when I cut it, and it means that the pan doesn’t get scratched up.

Many many years ago I volunteered for a concept called Karma Kitchen which was pay it forward scheme. You did not pay for your meal as it was already paid for by someone else. If you chose, you could pay it forward for others. Many people paid for multiple others. Money made at the end of the day was distributed to…

The twist is that she was killed by Encyclopedia Brown.

Bless you for posting this.

When I cook salmon in the oven I put pats of butter on top after spicing it.  I find it helps to keep it from drying out.

I am forever saddened none of my Brahamas ever reached that size. I’m gonna get me my damned Chocobo yet.

https://www.cnn.com/2017/03/20/us/big-chicken-video-twitter-trnd/index.html

This is like an 8yo in a chicken costume.... right?

Watch out Hoboken!