The recipe is written to bake the bread free form (on a sheet pan), but you can also divide the recipe in thirds and bake one in a 4 quart Dutch oven and the other two
in standard loaf pans (8 1/2» by 4 1/2»).
I made
mine in a standard loaf pan in a convection oven and it reduced the baking time to 20 minutes.
I wasn't paying attention to the size and made a regular recipe
in a standard loaf pan and the results were, well, flat.
Will definitely make this recipe again but will try putting
it in the standard loaf pan instead.
The cake
in the standard loaf pan rose slightly more than the cake in the larger oval baking dish.
My bread (made
in a standard loaf pan) was only about 2 ″ high, but the taste and texture were very nice — not gummy.
Not exact matches
You can bake it
in free form shapes,
in two
standard loaf pans, or as individual rolls like I did here.
I was wondering if you had ever doubled or tripled the recipe
in order to use a
standard size
loaf pan?
This recipe works great
in a
standard 9 × 5
loaf pan, but if you'd rather have the traditional braided shape, this mold works great.
Katie, to make a
loaf that will fit
in a
standard 8 1/2» by 4 1/2»
pan, you can divide all of the ingredients
in half.
As you can see
in the photo below, I've also made this low - carb paleo bread recipe
in a
standard size
loaf pan.
I used a
standard loaf pan, but might suggest this would work well
in a cake
pan, if you want a fairly thin, tasty, cakey disc of some sort.
I baked this as a
loaf,
in a
standard bread
pan for about 35 minu...
It comes together fast, is mixed entirely by hand
in a single bowl, and is baked
in two
standard loaf pans.