• Keep the same temperature. If the recipe calls for say 1 hours time - at or around 30 minutes into it look at the bread - if the top looks dry then proceed to poke it with a toothpick. Insert and pull out the toothpick - if it comes back "dry" the bread is done - if it doesn't cook for another 10 15 minutes. Repeat as necessary. Ovens are at slightly different temperatures, pans affect baking times - yada yada yada - so I can't give you an exact time.
  • I would suggest lowering the temperature slightly (maybe 25 degrees) and checking your bread at 3/4 the time required for the larger pan. I adapt bread cooking quite often as I also like to use two smaller pans rather than one large one.

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