Loaf
A loaf is a (usually) rounded or oblong mass of food, typically and originally of bread. It is common to bake bread in a rectangular bread pan, also called a loaf pan, because some kinds of bread dough tend to collapse and spread out during the cooking process. Doughs with a thicker viscosity can be hand-molded into the desired loaf shape and cooked on a flat oven tray. The shape of doughs with a thinner viscosity can be maintained with a bread pan whose sides are higher than the uncooked dough. The same principle applies to non-bread  products such as meatloaf and cakes that are cooked so as to retain their shape during the cooking process. In determining the size of the loaf, the cook or baker must take into consideration the need for heat to penetrate the loaf evenly during the cooking process, so that no parts are overcooked or undercooked. Many kinds of mass-produced bread are distinctly squared, with well-defined corners on the bottom of the loaf. Loaves of rectangular shape can be made more or less identical, and can be packed and shipped efficiently. Etymology. The modern English word loaf is derived  from Old English "hlaf", 'bread', which in turn is from Proto-Germanic "*khlaibuz". Old Norse "hleifr", Swedish "lev", Old Frisian "hlef", Gothic "hlaifs", Old High German "hleib" and modern German "Laib" derive from this Proto-Germanic word, which was also borrowed into Slavic (Polish "chleb", Russian "khleb") and Finnic (Finnish "leipä", Estonian "leib") languages as well.