Tear off a sheet of parchment paper longer than the loaf pan
Place the loaf pan on the parchment
Trace the bottom of the pan with a pencil if needed
Cut a strip wide enough to cover the bottom and two long sides
Leave extra paper hanging over the long sides for easy lifting
Cut two short strips for the narrow ends if you want full coverage
Press the parchment into the pan to check the fit
Trim any excess so it lies flat without bunching
Fold the corners neatly if using one full sheet
Use scissors or a sharp knife for clean edges