On Mar 14, 6:42*pm, Boron Elgar > wrote:
..
>
> What temps do each of the recipes call for?

350

Are both loaves in pans or > free form?

in loaf pans.
>
> Generally, if the loaves are about the same size, you should have no
> problem. You can use the old fashioned "thump the bottom" method of
> testing for doneness or use a probe thermometer.
>
> Try it and keep an eye on things. Report back you results.

I just eyeballed them thru the window and removed when they were
'done'. They turned out fine.