Comments on: How do I change a recipie so I can make breads/cakes in loaf pans. How much should I fill them when smaller?

By: janisko

janisko — Fri, 12 Mar 2010 10:12:59 +0000

From… http://www.landolakes.com/tips/ShowTool.cfm?ToolID=1

Substitutions
When you don’t have the right size bread pan substitute a pan with similar capacity. Fill the pan 1/2 full but never more than 2/3 full so the bread has room to rise. The baking time may need to be changed.

If substituting mini loaf pans in place of a larger bread pan, fill each mini loaf pan 1/2 full. Decrease baking time by 1/2 and check at that point for doneness. Continue baking, if necessary, checking doneness every five minutes.

If you click on the link you’ll find other tips to help you.
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By: cookingblonde

cookingblonde — Fri, 12 Mar 2010 09:25:59 +0000

Fill about 2/3. You may have to adjust cooking time & temp (I'd go with a lower temp), and test for doneness with a toothpick or to touch. Check after about 10 minutes.
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By: chuck

chuck — Fri, 12 Mar 2010 08:54:59 +0000

You can fill your pans at least 1/2 full, and possibly 2/3, depending on how much your particular batter rises. Have you ever made this batter in a regular loaf pan? How full did you fill that pan? You can fill the smaller pans to the same level. Don’t fill the pans more than 2/3 full.

More tips: If you want your quick breads to rise higher, grease only the bottoms of the pans. To remove them, run a thin knife around the edges of the pan before turning them out. For more evenly rounded tops, bake at a lower temperature (325-350 F). Put the small loaf pans on a sheet pan before putting in the oven. And don’t overbake the smaller pans. Start checking them after 25 mins.
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By: onelight

onelight — Fri, 12 Mar 2010 08:31:59 +0000

Not sure. But if you don’t find an answer I’d suggest what was done centuries ago…just watch it while baking. Lower the temperature by 5 or 10 degrees as less volume of batter bakes faster, pour enough batter that allows for expansion / growth in the loaf pans (one half fill ?), then just keep an eye on the baking process and when the loaf begins to pull away from the sides, thats an indicator that the cake/loaf is done. Let cool and set guidelines for rest of baking.
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By: AlwaysOverPack

AlwaysOverPack — Fri, 12 Mar 2010 08:26:59 +0000

Most recipes call for pans to be filled 2/3 full. Remember that smaller pans will cook faster. Hope it helps.
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By: roberta s

roberta s — Fri, 12 Mar 2010 08:02:59 +0000

I would fill about 3/4 full
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