Date: Sun, 10 Aug 2008 20:32:37 GMT -------------- BEGIN bread-bakers.v108.n029 -------------- 001 - "Holly" Subject: Bread Loaf Size - Pan Date: Mon, 4 Aug 2008 01:54:10 -0400 Hi, Tom. Two lbs. of dough is the correct amount for a 9x5 loaf pan. Once the dough rises above the edge of the pan at the end of your final proofing, you'll get that nice sandwich loaf shape in your final baked loaf. Enjoy! Holly --------------- MESSAGE bread-bakers.v108.n029.2 --------------- From: "Schmitt, Barbara E." Subject: Re: Bread Loaf Size - Pan Date: Mon, 4 Aug 2008 09:12:10 -0400 Tom, I have a number of bread recipes that call for 8 cups of flour for two loaves, and that works very well in 2 9 x 5 pans. Can't give you total weight, but if you figure 4.5 oz per cup for the flour, that's 36 oz., plus about 2 1/2 cups of liquid for 20 oz, that would be 56 oz. Add in a random 4 oz. for other ingredients (and easy math!) and that would be 30 oz. per loaf. Most of these recipes also work very well if divided in half and made in my Zo breadmaker. Good luck! Barbara --------------- MESSAGE bread-bakers.v108.n029.3 --------------- From: bbnspike Subject: Re: loaf size Date: Sun, 3 Aug 2008 16:42:26 -0700 (PDT) Hi Tom, I use 20 ounces of dough for a 4 by 8 inch pan and 25 ounces for a 8 by 5 inch pan. I have a sourdough recipe I use and it raises in about 90 minutes. I would think a yeasted bread would be about the same amount of raising time. Barb in Ocala, Florida --------------- MESSAGE bread-bakers.v108.n029.4 --------------- From: Rosalyn Gorski Subject: Reply to Pan Date: Sun, 3 Aug 2008 16:56:20 -0700 For that pan size I usually put 2 lbs of dough (32 oz). Hope this info helps. --------------- END bread-bakers.v108.n029 --------------- Copyright (c) 1996-2008 Regina Dwork and Jeffrey Dwork All Rights Reserved