How do you adjust the baking time if you use a different size pan or change the batch size? How long do you cook brownies if you use a 9×9 pan instead of an 8×8? And so on.
Many times, we don’t have the exact size pan called for in a recipe. While meat, casseroles and vegetables generally aren’t all that picky about the pan size, the situation is different with cakes, breads, desserts and other “baked goods.” Here’s how to successfully use a different size pan — and the key isn’t what a lot of other online sources say it is!
Raw meat and poultry should always be cooked to a safe minimum internal temperature. Always use a food thermometer to assure that meat and poultry have reached a safe minimum internal temperature. When roasting meat and poultry, set the oven temperature to 325 °F or higher. Explore the charts below to learn how to get great results every time you cook.
Note: The information on this page does not include foods containing ground meat and poultry, including meatloaf and sausage. Check the safe minimum internal temperature chart for safe cooking temperatures and rest times for all meat and poultry, seafood, and other cooked foods.
Everything’s better when it’s miniature-sized, right? I certainly think so. But trying to use a mini loaf recipe with a “regular-sized” recipe can be challenging – until now. Ditch the burn notice and reduce the cooking time by 20-25%, and you will have perfectly baked mini treats every time.
Hi! My name is Michelle, and I love to bake. And while I love just about every baked good out there, one thing I can never resist is miniature-sized treats. Whether it’s a mini loaf of bread or a cake pop, the smaller, the cuter (and therefore, the better).
Whether you’re making adorable miniature treats for your family or plan to serve them as cutesy gifts, the key is to know how to bake them the right way. This article will teach you the (super simple) way to adjust baking time for mini loaf pans. It’s easy – I promise.
Bakers, get your ovens ready, and let’s bake some mini treats!
- How to Adjust Baking Time for Mini Loaf Pans
- FAQs
- Final Thoughts
If you ever catch yourself sifting through endless baking and cooking websites (like me), you will see many bakers saying to adjust the temperature and the overall bake time. Well, they got one thing right – hint, it’s not temperature.
Adjust the Bake Time by 20-25%
The fact of the matter is, swapping your regular-sized treat pan for a mini loaf pan has nothing to do with the temperature. The temperature almost always remains the same. Unless, of course, you notice the dreaded burnt edges – then you might want to reduce it a bit.
But the main factor is reducing the overall bake time. The goal is 20% to 25% of the overall bake time. For example: if the recipe calls for the treat to bake for around 30 minutes, you will only need to bake it for around 24 minutes.
Consider the Size of Your Mini Loaf Pan
The size? It’s miniature, hon. Ok, I get that. But what if you’re using an 8-cavity mini loaf pan as opposed to a single miniature loaf pan? Although all signs point to miniature, that doesn’t mean that they’re created equal.
The good news is, not a whole lot of adjustments need to be made. You want to keep in mind that a mini loaf pan with more depth might need a few extra minutes than a shallower mini loaf pan.
What’s a baker to do? Keep an eye on your treats! It’s all about trial and error. You want to check your baked goods five minutes before the adjusted bake time is up. Not done yet? Give it a few minutes. Perfectly cooked? Thank goodness you checked before it burned.
Consider the Color
Did you know that darker-colored baking pans cook faster than light-colored ones? True fact. While it might be minuscule amounts, it’s still something to consider.
With that in mind, take a look at your mini loaf pans. What tint are they? If they’re darker, you want to adjust the bake time even further by a few minutes. Lighter-colored mini loaf pans may need another minute or two before they’re ready to roll.
Bake, Bake, Bake!
If you’ve considered the color of your mini loaf pan and the overall depth, you should have a basic idea of how much you should adjust the temperature of your oven for perfect results.
From there, simply fill up your mini loaf pans and bake as usual. Don’t touch that temperature dial, though! That can easily lead to treats that aren’t baked evenly, if at all. Trust the process, mini bakers.
But instead of completely writing off the suggested baking time, it can be used as more of a general guide. You can start checking on your baked goods as it gets close to that time but use your own judgment to decide when they are really done. There are a number of reasons that your bake times may need to be altered, and learning how to tell when baked goods are done is a more effective way to create perfect treats every time. But how can you tell when the bake time needs to be adjusted, and how will you know when your baked goods are done without relying on a clock?
Oven temperature variations can change results
Every oven is built differently, and that can mean slight temperature variations are present in each model. According to Whirlpool, convection ovens use a fan and exhaust system to circulate hot air evenly, which can help food cook more uniformly. Conventional ovens, meanwhile, use dual heating elements on the top and bottom of the inside of the oven to cook food. This means that if you place your tray of cookies closer to the bottom of the oven, the bottoms will cook first. If the recipe author uses one kind of oven and you own the other, you may need to adjust your baking time.
The weather can also affect your baking — according to Farmer’s Almanac, dry ingredients can absorb moisture from the air on humid days. They also say that recipes may require some extra baking time due to the added moisture, so it may be a good idea to add an extra three to five minutes to your estimated bake time depending on the day. Paying attention to humidity levels is especially important when you are baking something that requires a specific consistency, like pie dough, so that you can avoid a crumbly crust on dry days.
How do you know when you are done baking without a timer?
Most homemade batters for two-layer cakes will fit in the below pans. To ensure even baking, be sure to fill the pans up only halfway. Any more than that and you run the risk of having the batter overflow the pan.
For any leftover cake batter, either refrigerate it and use it within 2 days or make cupcakes with the excess batter. If you choose to make cupcakes, be sure to fill the empty cupcake holders halfway with water when you bake the batter.
For Baking in a 350 F oven:
Cake Making Tips
These helpful tips will ensure a tasty treat every time you bake:
- Be sure to read the recipe thoroughly before preheating your oven. The baking powder you thought you had may have “magically” turned into baking soda or visa versa. Properly understanding the recipe before you begin will go a long way toward ensuring baking success.
- Measure your ingredients carefully. Baking a good cake depends on the right chemical reactions. It’s not like a stir-fry; you can’t just throw in any dry ingredient or add too much liquid unless you’re looking for a cake disaster.
- Nothing ruins a pretty cake more than half of it sticking to the pan. Be sure to grease and flour the pan according to the recipe directions. If your cake does stick to the pan, don’t fret. If it’s only messed up in a few places, then you can use frosting to cover up any mistakes. Otherwise, turn it into a trifle!
- Shiny metal pans and dark metal pans cook differently. Dark pans cook the outsides of the cake faster than the shiny ones do. Know your pans and adjust accordingly: turn the oven down 25 F when using a dark metal pan.
- Don’t allow the baking pans to touch each other or the walls of the oven. Those parts of the pan might cook faster due to the extra heat. For the best results, make sure you have enough space in your oven to bake the cakes without touching anything.
- Cooling the cake completely makes it easier to frost. The longer the cake is allowed to sit, the less likely the cake will crumb while you frost it. A cold cake holds together even better, so feel free to wrap the cake in plastic wrap and pop it in the freezer for 30 to 45 minutes before frosting.
- If you want to torte the cake (slice the cake horizontally), use toothpicks to mark the middle of the cake. Use a long serrated knife to slice through the center. Another way to divide the cake into two layers is to take a very long piece of dental floss and pull it through. Refrigerate the cake layer first to make it a bit stiff before you cut.
- Store the cake according to the recipe directions. Cakes made with whipped cream or frosting with butter should be refrigerated. Refrigerated cakes tend to dry out, so eat them within a few days. The prettiest way to store a cake is in a glass cake container that sits on the kitchen counter.
- Cake layers freeze beautifully. Wrap each layer in plastic wrap. Next, place the cake layer or layers in resealable freezer bags. The un-frosted layers will maintain their flavor for at least 3 months.
- If you decide to freeze an already frosted cake, place it in the freezer on a foil-lined baking sheet. Freeze it for at least 8 hours or overnight. Once it’s frozen hard, wrap it in plastic wrap. Place the wrapped cake into a freezer bag or a container.
The BEST Roast Chicken recipe is easiest enough for any level of cook and fancy enough for entertaining! This method results in perfectly cooked and flavorful chicken on a bed of roasted vegetables.
Why I love this recipe
- Simple – No brining, cooking upside-down, or anything unusual. Such a small amount of prep work and even the most beginner cook can make this!
- Meal-in-one – The chicken cooked with potatoes, carrots, and onion to be a complete meal!
- Budget Friendly – If you are looking for an inexpensive meal to feed a crowd, look no further! This oven roasted chicken is healthy, inexpensive, and will satisfy even the pickiest eaters. Be sure to use the leftover chicken bones to make homemade chicken stock for chicken noodle soup!
How to Roast a Chicken
Prep Chicken: Remove the chicken from its packaging and remove the neck and giblets from the cavity. Discard them or boil them and add them to your chicken gravy. Pat the chicken dry all over with paper towels.
Cover in Herb Butter: Combine butter, lemon zest, rosemary, and salt and pepper in a small bowl. Use your fingers to loosen the skin on top of the chicken breasts and smear some of the herb butter underneath. Season the outside of the chicken with salt and pepper. Microwave remaining herb butter to make it soft. Smear butter all over the outside of the chicken. Add any extra butter mixture inside the cavity. Cut the lemons in half and place them inside the cavity of the chicken.
Add Chopped Vegetables: Place chopped vegetables in the bottom of a 9×13 baking dish. Drizzle olive oil over the veggies and season with salt and pepper.
Roast: Place chicken on top of vegetables and season it all over with salt and pepper. Roast chicken in the oven uncovered at 450°F for 10-15 minutes. Reduce temperature to 350°F and continue cooking for 20 minutes per pound, or until the internal temperature is 165°F. Skin should be golden brown and the juices should be sizzling and clear.
Rest: When the chicken is done, remove it from the oven and cover loosely with a sheet of aluminum foil. Allow it to rest for about 10 minutes before carving to allow the juices to settle. If you cut it right away, the meat will lose that juice and be more tough and chewy.
Serve: Carve the chicken and serve with the roasted vegetables, and save the pan drippings to make Serve this whole roasted chicken and vegetables with my homemade rolls!
Pro Tips
- Thaw the Chicken completely before using. If you bought it frozen, allow it to thaw in the refrigerator for 1-2 days.
- Don’t Wash the Chicken, because that will only contaminate your sink. Any bacteria will be killed in the hot oven while it bakes, so just dry it off with paper towels.
- Calculate How Long to Cook: After you decrease the temperature, you will bake it for 20 minutes per pound. So, if your chicken weighs 4 pounds, cook it for roughly 1 hour and 20 minutes.
- Use a Thermometer to test for doneness. Chicken is cooked when it reaches 165°F (or just shy of that, as it will continue to cook as it rests under the aluminum foil). If it tastes dry, it was overcooked.
- Rest: Allowing the chicken to rest after it has baked allows the juices to soak back into the meat, making it more moist and tender.
- Don’t Baste the Chicken: Basting the chicken is unnecessary to get a crispy skin and can actually cause the chicken to be dryer since you are constantly opening the oven and letting the heat out, which will cause it to take longer to cook.
How to Carve a Chicken
Remove Chicken Legs: Pull one leg slightly away from the body and carefully slice through the leg meat and skin. Then, use a little more force and pull the leg away from the body until you hear the crack of the hip joint. When the hip bone pops up, place your sharp knife between the hip bone and the rest of the body and cut to remove it. Repeat these steps with the other leg.
Separate Drumsticks and Thighs: Now separate the drumsticks and the thigh by placing your knife on the natural line that separates the drumstick and the thigh. Cut through this joint, separating the two pieces. Repeat with the other leg.
Carve Chicken Breast: Carve along one side of the breast bone to remove one side of breast meat. Place your knife along the natural line that separates the two breasts of the chicken and cut from front to back while pulling the breast meat away from the bone. Remove all the breast meat from the chicken. Slice the breast meat into portions by laying it skin side up and cutting it into thin portions.
Make Chicken Broth: At this point, discard the carcass or use it to make delicious homemade chicken broth.
Recipe Variations
- Slow Cooker: You can cook the chicken in the slow cooker, but I will say I think it tastes better in the oven (and you won’t get the crispy skin if you cook it in the slow cooker). Prepare the chicken the same way and cook it on low for 4-6 hours.
- Air Fryer Whole Chicken
- (or 2 tsp dried rosemary, finely chopped)
- salt and freshly ground black pepper
- baby red potatoes
- If your chicken is frozen, be sure to thaw it 1-2 days in advance. When ready to prepare, preheat oven to 450 degrees F and adjust your oven rack so the chicken will sit in the center of the oven.
- Remove neck and giblets from inside the cavity of the chicken and pat dry all over with paper towels.
- In a bowl, combine softened butter, zest of the lemon, and chopped rosemary. Season the outside of the chicken and inside the cavity with salt and pepper. Cut the lemon in half and place inside the cavity of the bird.
- Use your fingers to loosen and lift the skin above the breasts (on the top of the chicken) and smooth a few tablespoons of the herb butter underneath.
- Microwave the remaining herb butter mixture for 10 seconds (it doesn’t need to be melted, just softened). Smear the remaining herb butter all over the outside of the chicken, legs and wings.
- Add the onion, carrot and potato to the bottom of a 9×13 inch baking dish. Drizzle a little olive oil over the veggies, season them with salt and pepper, and toss to coat. Place the chicken on top, and tie the legs together with kitchen twine if you want (not required).
- Remove chicken from the oven and cover with tinfoil. Allow it to rest for 10 minutes before carving. Serve with the cooked vegetables at the bottom of the pan.
- Optional: reserve the drippings in the roasting pan to make chicken gravy.
Slow Cooker Roast Chicken: Prepare the chicken the same way and cook it on low for 4-6 hours. Keep in mind you wot get the same crispy skin as you do with the oven method.
Air Fryer Whole Chicken Recipe
Did You Make This Recipe?
Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.
If you’re wondering how long it takes to bake a whole chicken at 350 degrees Fahrenheit? look no further, a 3.5 to 4lb Whole Chicken takes roughly 70 to 85 minutes to bake at a preheated oven temperature of 350 degrees; however, keep in mind that the baking time will vary depending on the weight of the chicken.
It takes roughly 65 to 80 minutes to bake or roast 2.5 to 3 pounds of a whole chicken in an oven that has been preheated to 350 degrees; however, it takes approximately 80 to 95 minutes to bake 3.5 to 4 pounds of a whole chicken in the same oven at the same 350 degrees temperature.
If you have a large gathering and want to roast or bake a large whole chicken of 4.5 to 5 pounds at 350 degrees Fahrenheit, the roasting or baking time will range between 1 hour and 50 minutes to 2 hours and 10 minutes. Use a meat thermometer to determine whether the meat is done; it should register between 165 and 175 degrees Fahrenheit.
How Long To Bake a Whole Chicken at 350?
If baking from frozen, a 2.5 to 3 pounds whole chicken should take no longer than 1 hour and 30 minutes to 1 hour and 40 minutes to bake in an oven preheated to 350 degrees F, however, keep in mind that this baking time can vary slightly as it depends on the oven you are using and the size of the chicken.
What Temperature Should Whole Chicken Be Cooked To?
Your baked whole chicken should be cooked to an internal temperature ranging between 165 and 175 degrees Fahrenheit in order to be considered perfectly baked. Check the temperature in the thickest portion of the thighs or drumsticks if you are only cooking those parts of the chicken.
Do You Wash Chicken Before Cooking?
No, It is not a good idea to wash raw chicken since it may spread bacteria throughout your kitchen. Bacteria may be killed by cooking at the appropriate temperature.
How To Bake A Whole Chicken At 350?
- Completely pat the chicken dry using paper towels.
- In butter, combine seasonings such as salt and pepper, as well as herbs like thyme and fennel leaves.
- The skin should be seasoned with salt and pepper.
- Combine butter, lemon juice, garlic that has been smashed, and herbs. You may also add any additional herbs that you want, like thyme or rosemary, at this point.
- Pull the skin away from the flesh with your hands, then massage the butter mixture between the skin and the meat with your hands. Make indentations in the meat with your fingers to assist the butter and herb combination in penetrating the inside of the meat.
- Apply the butter, garlic, and herb mixture underneath the chicken’s skin and rub it all over the bird.
- Lemon and fennel leaves should be stuffed into the bird’s cavity along with the chicken.
- Stuff garlic heads into the various cavities of the bird. It will bring out the full flavor of the dish.
- Place the chicken in a baking dish.
- Spread a liberal amount of olive oil on the skin; not only is olive oil good for you, but the layer that it leaves behind makes the skin crispy.
- Put it in the oven at a temperature of 350 degrees for an hour and a half to two hours, or until the skin is browned and crispy.
- Make sure the internal temperature of the meat is correct by using a thermometer. Check the temperature of the thickest portion of the thigh; the chicken is done when it reaches 165 degrees.
- It goes well with mashed potatoes, an abundance of vegetables, or any other side dish of your choosing.
Do You Bake Whole Chicken Covered Or Uncovered?
Wrapping your whole chicken in aluminum foil is recommended when baking it for at least half the baking time, as this will assist to maintain the heat around the whole chicken and will encourage the natural fluids to leak out of the bird, which will enable it to cook evenly throughout.
Can You Overbake Your Whole Chicken?
Yes, if left for longer than it should in the oven your whole chicken can be overbaked, to avoid this it’s highly suggested to start checking the internal temperature of your chicken in the last few minutes of the instructed baking time, as it should reach 165 degrees F when it’s baked and done.
How Do You Keep A Whole Chicken From Drying Out?
Wrapping your whole chicken with aluminum foil for at least half the baking time can assure you to have a moist chicken every time you bake, as doing this the steam will be trapped by the foil wrap which will prevent your chicken from drying out even if baking at high temperatures.
How Long To Bake A Whole Chicken At 350 In Air Fryer?
It should take approximately 65-75 minutes to bake your whole chicken in an air fryer that has been preheated to 350 degrees. Bake the chicken for the first 55-65 minutes, then flip it over and bake it for an additional 10-20 minutes.
If Baked from frozen, your whole chicken should take around 1 hour and 35 minutes to 1 hour and 40 minutes to cook in a 350 degrees preheated air fryer.
How Long To Bake A Whole Chicken At 400 In Air Fryer?
In an air fryer preheated to 400 degrees, a whole chicken should bake for 55-65 minutes. Cook the chicken for 45–55 minutes, then turn it over and bake for another 10–20 minutes.
It takes about 80–85 minutes in a preheated air fryer preheated to 400 degrees to cook a whole chicken from frozen.
How I Thaw Whole Frozen Chicken Before Cooking?
The easiest way to defrost frozen chicken is to place it in a zip-top bag or airtight container and place it in the refrigerator overnight. By morning, the chicken should be completely defrosted.
What To Serve With Whole Baked Chicken?
Allow your roasted whole chicken leftovers to come to room temperature before placing them in an airtight container and storing them in the fridge. Your cooked whole chicken leftovers should keep in the fridge for up to 3-4 days if properly preserved.
Can You Freeze Baked Whole Chicken Leftovers?
Yes, if you have any leftovers from your baked whole chicken, you can freeze them. After allowing the chicken leftovers to cool to room temperature, place them in an airtight container and place them in the freezer for up to 3 months.
How To Reheat Baked Whole Chicken At 350?
In The Oven:
- Put the oven on to preheat at 350 degrees F.
- Remove the chicken from its packaging and place it in a baking dish that is safe for use in the oven.
- Cook in the oven for around twenty to twenty-five minutes.
- Enjoy while it’s still warm.
In The Microwave:
- Put the meat in a dish that can go in the microwave. Wrap a wet paper towel around the bowl, then place it in the microwave for approximately a minute. As necessary, add another thirty seconds at a time.
- Take the chicken out of the dish, and serve it hot.
FAQ Section
When using an oven that has been preheated to 450 degrees, your whole chicken should be baked for roughly 50-65 minutes. If you are baking the whole chicken from frozen, it should take approximately 75–90 minutes in an oven that has been preheated to 450 degrees.
Your whole chicken should be baked for 55-70 minutes in a preheated oven at 425 degrees. If you’re baking the whole chicken from frozen, it should take about 80-95 minutes in a 425-degree oven.
Baked Whole Chicken Nutrition Facts
Amount Per Serving
- Total Fat 49g
- Saturated Fat 13g
- Trans Fat 0g
- Cholesterol 576mg
- Sodium 2082mg
- Potassium 1734mg
- Total Carbohydrate 0.1g
- Dietary Fiber 0g
- Sugars 0.1g
- Protein 165g
- Iron 21%
Nutrition Facts Source: Source
Ingredients
- One head of garlic
- ¼ Stick of butter
Instructions
- Completely pat the chicken dry using paper towels.Place the chicken in a baking dish.
- In butter, combine seasonings such as salt and pepper, as well as herbs like thyme and fennel leaves.
- The skin should be seasoned with salt and pepper.
- Combine butter, lemon juice, garlic that has been smashed, and herbs. You may also add any additional herbs that you want, like thyme or rosemary, at this point.
- Pull the skin away from the flesh with your hands, then massage the butter mixture between the skin and the meat with your hands. Make indentations in the meat with your fingers to assist the butter and herb combination in penetrating the inside of the meat.
- Apply the butter, garlic, and herb mixture underneath the chicken’s skin and rub it all over the bird.
- Lemon and fennel leaves should be stuffed into the bird’s cavity along with the chicken.
- Stuff garlic heads into the various cavities of the bird. It will bring out the full flavor of the dish.
- Spread a liberal amount of olive oil on the skin; not only is olive oil good for you, but the layer that it leaves behind makes the skin crispy.
- Put it in the oven at a temperature of 350 degrees for an hour and a half to two hours, or until the skin is browned and crispy.
- Make sure the internal temperature of the meat is correct by using a thermometer. Check the temperature of the thickest portion of the thigh; the chicken is done when it reaches 165 degrees.
- It goes well with mashed potatoes, an abundance of vegetables, or any other side dish of your choosing.
% Daily Value *
Total Fat 49g%
Saturated Fat 13g%
Trans Fat 0g
Total Carbohydrate 0.1g%
Dietary Fiber 0g
Vitamin A IU
Vitamin C mg
Calcium mg
Iron mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Poultry Charts
The times shown below are for unstuffed poultry. Add 15 to 30 minutes for stuffed birds. The internal temperature should reach 165 °F in the center of the stuffing.
Download Poultry Roasting Chart as PDF
Turkey Roasting Time by Size
Download Turkey Roasting Chart as PDF
Turkey Thawing Time
Download Turkey Thawing Chart as PDF
Areas of common pan sizes
Here’s the area of some common pan sizes:
Formulas for calculating your own:
- Square or rectangular pan: Area = length x width
- Round pan: Area = (1/2 x diameter)2 x 3.14
If you have to calculate the area on a pan with sloping or curved sides – a pie pan is one example – measure the length, width or diameter halfway down.
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How to adjust the baking time and temperature for different size pans
For baking, the best pan substitutions are those where the batter is the same depth as was originally called for. In that case, you won’t have to change either the temperature or the time in the oven. The area of the bottom of the pan is the key to figuring this out.
To know if you need to adjust the baking time and temperature, first figure out the area of the pan called for in the recipe. Then calculate the area of the pan you have. (The areas of common pan sizes are at the end of this article, as are the formulas for calculating the area of other pans). If the two numbers are within 10% of each other, you shouldn’t need to make any adjustment. Otherwise, adjust the time and temperature as described above — the exact amount of the changes will depend on how much the depth of the batter has changed.
Example
For example, if a recipe calls for baking in an 8×8 pan (64 square inch bottom) but you have a 9×5 loaf pan (45 square inches), the batter is going to be almost 1-1/2 times as deep. (To figure this, divide the original pan size in square inches by the new pan size = 64/45 = 1.4).
Since it will be deeper, you need to adjust the baking time and the temperature. Lower the temperature 25 degrees and begin testing for doneness according to the recipe directions at the original baking time plus ten percent (it probably will take about 25% more time, but I’d rather start checking too soon than too late).
Remember, the important thing is how deep the will be in the new pan compared to the old pan, not how deep the actual pans are in comparison to each other or what the total pan volume is. I have seen a number of pan size conversion charts online that talk about using a pan with the same total volume (it appears that they were all copied one from another since every word is identical) but the reality is that what’s important is the batter depth, not the total volume.
Special situation
If the depth of batter stays the same but the total amount in the pan changes dramatically — say, going from a 9×13 pan to making cupcakes — use the same temperature but start checking for doneness at half the original time (if going from bigger pan to smaller); if going from the smaller size to larger, it’s likely to take twice as much time, but you might want to start checking at the original time.
FAQs
There, now you know how to make a perfect treat in a mini loaf pan. But if you’re still curious about some other aspects of adjusting baking time for mini loaf pans, take a look at these frequently asked questions.
How full should you fill mini loaf pans?
Typically, when you’re using a recipe for a regular-sized pan, the batter will be able to fill three mini loaf pans. You want to fill the mini loaf pans about ⅔ of the way full for the best results.
How many mini loaves are in a regular loaf?
About three mini loaf pans can fit into a regular loaf pan measuring 9×5. Of course, this number can change depending on the size of your mini loaf pans, as some are smaller than others.
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How to change the pan size if changing the batch size
The same concept applies if you halve a recipe or double it. For example, if you make half a recipe, you want a pan that has about half the area of the original pan – or you’ll have to compensate for the difference by adjusting the baking time and temperature.
Meat Charts
Download Meat Roasting Chart as PDF
Ham Cooking Chart
Download Ham Cooking Chart as PDF
How to make bread in five minutes a day?
https://youtube.com/watch?v=B1X-ua_uyhw%3Ffeature%3Doembed
This is the New York-style rye bread that got me interested in baking bread when I left New York for Minneapolis in 1987. It continues to be very hard to find–pretty much anywhere in the US. Why? It’s too complicated (and for commercial bakeries, expensive) to create the rye sour that defines the taste of this loaf. And while two of my books include a true sourdough recipe that you can make from rye (see this link if you want to go that route), in general, I simply let a batch of part-rye dough age long enough for the sourdough flavor to develop right in the batch itself. Seven days is perfect but you can use it for up to fourteen with a dough this wet (stored dough is the basis of this method). All rye breads need some wheat flour in order to properly rise, because rye is low in air-trapping gluten, so the real question comes down to the ratio of rye to white all-purpose flour.
You can play with this recipe just by starting with the Master Recipe for a white country loaf that I put up on the site last week. All you need to do is swap in rye flour for some of the white. Swapping a cup of rye flour (4 1/4 ounce / 120 grams) is about right, though sometimes I prefer a little less–half that. Really, no other changes are needed, except for adding 1.5 tablespoons of caraway seeds (if you like them–to me, it’s not rye bread without them). If you go for a full cup of rye you may need a little more water–2 to 4 tablespoons. Shape ovals as in this video:
https://youtube.com/watch?v=pB1oR6yEbKg%3Ffeature%3Doembed
To clarify a couple of things from the video: I said to turn and shape the loaf pulling around on three sides– I meant “on four sides;” turn the loaf in quadrants and pull the top around to the bottom to create a “cloak.” And of course, rest the loaf on on cornmeal or parchment, not on the board where you shaped it or you’d have to lift the fully proofed loaf, which isn’t a good idea.
Let the dough rest after shaping for 60 to 90 minutes, preheating a baking stone to 450 degrees F (230 degrees C) in the last 40 minutes of that time, with a metal broiler tray on any other shelf that won’t interfere with rising bread (do not use glass for this purpose or it will shatter). Using a pastry brush, paint the loaf with water or cornstarch wash and sprinkle with additional caraway seeds.
Slash at least 1/2-inch deep with a serrated bread knife, making perpendicular, not angled cuts, as in the video. Slide loaf onto the baking stone and pour 1 cup of hot water into the broiler tray and close the oven door. Bake for about 30 minutes or until golden brown.
And then, it’s Super Bowl tomorrow–some ideas:
Sheet Pan Taco Pizza for Super Bowl Sunday
Chili Bread Bowl for the Super Bowl
TV spot on Pittsburgh’s CBS affiliate, making “Pain du Football” for Super Bowl Sunday (and eating raw bread dough with host Jon Burnett!)
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It’s the dead of winter here in Minnesota, and everyone I know is baking again–so it’s time to review the basic recipe from my BreadIn5 books. Back when the cookbooks first came out (2007!), authors didn’t generally put their most important recipe out on a website for free.
I took a different approach.
If you have whole wheat brioche dough or other enriched dough (see below) in the fridge; and you want something sweet that isn’t a lot of work, this is the recipe for you. See below for links to other enriched dough recipes here on the website that also work beautifully, but this one gives some whole grains. You’ll also need almond paste, goat cheese, and pistachios. If you’re not a goat cheese fan, swap in cream cheese, lemon curd, or orange curd.
Here’s a Holiday favorite from years’ past. For three more Holiday breads, see Panettone Monkey Bread, Swedish Tea Ring with Eggnog Glaze, and Stollen.
Panettone is a traditional Christmas bread sold all over Italy during the holidays and now, the world. It has a great origin story (which might be true!). A young nobleman by the name of Ughetto Atellani fell in love with the daughter of a poor baker named Toni. In order to impress her, Ughetto disguised himself as a pastry chef’s apprentice in her father’s bakery. He creates a tall fruit studded bread to present to her father, calling it “Pan de Toni.” The bread, rich with eggs and butter, sweet with honey, scented with vanilla and lemon zest, with the finishing touch of dried and candied fruits was a success in the bakery and wins the admiration of the lady and the father’s respect. The baker blesses the marriage and Ughetto marries the daughter.
Today this sweet loaf is no longer just for Christmas, appearing at other holidays throughout the year and served sliced and toasted for brunch and as a dessert with a selection of cheeses and sweet wines. The traditional method for making panettone was done over the course of several days, and included long sessions of kneading and allowed for up to 20 hours of rise time in order to create a flavor that is both sweet, but also has a complexity caused by the fermentation of the dough. In today’s recipe, you can get these great flavors without having to labor over it quite so much. Although you can bake the bread after only a few hours of refrigeration, if you let it sit for 24 hours it’ll develop its full flavor and will be easier to work with.
roll it up into a log.
Cut the log into individual rolls.
Put the rolls on a baking sheet prepared with parchment, you can also use a Silicone Baking Mat, covered them with plastic wrap, stuck them in the refrigerator to rise overnight, or do a ninety-minute rise at room temperature.
Preheat the oven to 350°F,
As they bake, make the icing, and spread the icing over the rolls while still a bit warm, so it melts all over.
Note: Red Star Yeast is a sponsor of BreadIn5’s book promotion and other activities, and provided free samples of Red Star and Platinum yeast for testing.
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Note: BreadIn5.com is reader supported–when you buy through links on the site, BreadIn5 LLC earns commissions.
Final Thoughts
Baking in mini loaf pans is so much fun and so easy, too! The key is to adjust the bake time, reducing it by around 20-25%. Color and depth go into the final amount of time that should be reduced. Check your baking treats regularly for the best results.
I have been a lover of sweets since day one. This led me on a self-taught baking journey starting at the age of 13. It’s been over 10 years since the start of my baking adventures, and I’ve learned a lot along the way. Now, people rave about my delectable treats, whether it’s a chocolate cake or a strawberry crepe.