"Dick Adams" > wrote in message
...

"HUTCHNDI" > wrote in message
news:MrT7e.12926$B93.3818@lakeread06...

> and I am not sure if the quantities in Dicks recipe are for those size
pans.
> Can anybody help me out here?

What I consider to be a standard-sized bread pan holds one quart of water,
which is to say that it has a volume of 32 fluid ounces. Please see:
http://home.att.net/~carlsfriends/di...ead%5Frev.html
There is a link to more recent Instructions at
http://home.att.net/~carlsfriends/dickpics/billowy.html

--
Dick Adams
<firstname> dot <lastname> at bigfoot dot com

in your new link, you state:

Place in pans*, allow to rise 4 to
8 hrs., enclosed to retain moisture,
until top is an inch or two higher
than the top of the pan. (3 in. is possible!)

OK, so when you first put the dough in the pan, where should the hieght be,
or is this really dependent on how much rise it is holding, if any? I guess
she will just have to try it out and see, its just I was looking at the back
of a bag of KA whole wheat flour, and there is a recipe for using a loaf pan
and it says 4" x 8", so I was thinking maybe that is the standard
size.....pans are too much thinking....