Does anyone know how to adjust temperature and time when baking yeast
breads (specifically wheat bread) in mini loaves instead of the regular
size? Thanks!

"MrsD" > wrote in message
oups.com...
> Does anyone know how to adjust temperature and time when baking yeast
> breads (specifically wheat bread) in mini loaves instead of the regular
> size? Thanks!
>

I am pretty sure you will reduce time but not change the temp. Can't tell
you how much I am afraid.


--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

MrsD wrote:

> Does anyone know how to adjust temperature and time when baking yeast
> breads (specifically wheat bread) in mini loaves instead of the
> regular size? Thanks!

There are a few recipes on this page (annoyingly laid out though):

http://www.recipelink.com/mf/0/11589



Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

Peter, I'm afraid, too. But what the heck; I'll give the reduced time a
try. Thanks much!

MrsD

Peter Aitken wrote:
> "MrsD" > wrote in message
> oups.com...
> > Does anyone know how to adjust temperature and time when baking yeast
> > breads (specifically wheat bread) in mini loaves instead of the regular
> > size? Thanks!
> >
>
> I am pretty sure you will reduce time but not change the temp. Can't tell
> you how much I am afraid.

In article .com>,
"MrsD" > wrote:

> Does anyone know how to adjust temperature and time when baking yeast
> breads (specifically wheat bread) in mini loaves instead of the regular
> size? Thanks!

I don't adjust the temperature. How large is a mini loaf? I typically
bake my breads at about 375° for a lot less time than the recipes
specify. * I watch the color of the top of the loaf and when it looks
nicely colored, I tip it from the pan and rap the bottom to test for
firmness and a hollowish sound. You can check it with a thermometer --
I think 185 is the 'done' temp for bread. Might want to check on that,
though.

*I like to preheat to 425 for oven spring, put the loaf in and reduce
the temp to 375.
--
http://www.jamlady.eboard.com, updated 2-4-2006, Masa

"Melba's Jammin'" > wrote in message
...
> In article .com>,
> "MrsD" > wrote:
>
>> Does anyone know how to adjust temperature and time when baking yeast
>> breads (specifically wheat bread) in mini loaves instead of the regular
>> size? Thanks!
>
> I don't adjust the temperature. How large is a mini loaf? I typically
> bake my breads at about 375° for a lot less time than the recipes
> specify. * I watch the color of the top of the loaf and when it looks
> nicely colored, I tip it from the pan and rap the bottom to test for
> firmness and a hollowish sound. You can check it with a thermometer --
> I think 185 is the 'done' temp for bread. Might want to check on that,
> though.
>
> *I like to preheat to 425 for oven spring, put the loaf in and reduce
> the temp to 375.
> --
> http://www.jamlady.eboard.com, updated 2-4-2006, Masa

I go to 202º - give or take a degree or two. (202 is an easy number to
remember for 200-205.)
If you are baking at 375 for 35-40 minutes for a regular loaf, try 25
minutes to start testing.
Dee Dee

MrsD wrote:
> Does anyone know how to adjust temperature and time when baking yeast
> breads (specifically wheat bread) in mini loaves instead of the regular
> size? Thanks!


I made bread last week for the first time in ages. The recipe made 2
loaves. I split the dough in two and formed one half into a loaf pan
the way the book said. I took the rest and made it into a sort of sweet
roll that I call a snail with jam and raisins rolled up inside. I
didn't count, but I'd guess I made around 10. I put them in the same
oven, obviously at the same heat (350). I checked for browness before
taking them out. The loaf took around an hour. The snails took around
20 minutes.


Conclusion: Don't change the oven temperature. Do check the
mini-loaves frequently and take them out when they're done.


--Lia