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Loaf pan

I have a very nice loaf pan that I rarely use because of its size: 10 x 5 1/4". I'm never sure how to increase the proportions. If I follow the recipe exactly, the bread is too shallow.

asked by akrainey 11 months ago
10 answers 503 views
F92231df 227e 4486 9cc8 279621ca1481  harvest party
added 11 months ago

Are you making yeast bread of quick bread? If yeast, I would double the recipe, fill the pan to your desired level and bake the rest in either another loaf pan or as free form loaves. After once or twice you can figure out if you need 1 1/2 or 1 3/4 times the recipe to fill your pan nicely.
With a quick bread you can't really do free form but can you bake the left over dough in a ramekin or some other oven safe pan? Good luck figuring it out.

695013bb 6175 44d4 9967 d3fa0ab27033  stringio
added 11 months ago

The operative factor is the surface area, length x width. It should be simple to calculate the ratio of your pan to the pan called for in the recipe- you'll likely end up with some pretty odd fractions, but bread is very flexible and you only need to be fairly close. Your pan is 52.5 square inches. For example, if a recipe called for an 8 x 3 pan, the ratio would be 52.5 to 24, close enough to 2 to 1 not to worry about it.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added 11 months ago

I should have added that I'm baking a quick bread.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added 11 months ago

Check out the cake ometer app, it will convert any recipe to any pan size

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
Nancy

Nancy is a trusted home cook.

added 11 months ago

I would use a baking pan volume chart (easily found online) and compare the volume of the 10 x 5.25" loaf pan to that of the prescribed pan, then multiply the recipe accordingly.
Since I couldn't find this size loaf pan on my chart, I figured its volume, first in cubic inches, then converted that to cups. I got 157.5 cu in (if height is est. 3") and 87.3 liquid oz, or about 11 cups.
As 8x4" loaf pan has about 6 cups capacity, and 9x5" loaf pan has 8 cups, adjust accordingly for the 11 cup pan if your recipe used one of those.
Or use the cakeometer, as rt21 suggested.

695013bb 6175 44d4 9967 d3fa0ab27033  stringio
added 11 months ago

You really don't need to factor in the height, it'll just divide back out- the height of the loaves should be the same. It's really an easy calculation.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
Nancy

Nancy is a trusted home cook.

added 11 months ago

Oldunc - agree height not needed if moving between pans of sane shape.
But yes useful if moving between pans of different shapes (round, square, rectangle etc) and heights.

695013bb 6175 44d4 9967 d3fa0ab27033  stringio
added 11 months ago

The depth will be a significant factor in the behavior of risen baked goods; if your pan is going to materially change the depth, you should either find another pan or adjust the recipe (which goes to the original question). Width can be a small factor, a round or square pan will bake slightly slower than a loaf, but isn't much of a worry. Also, of course, breads aren't bound by the depth of the pan, they'll usually rise above the top anyway.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added 11 months ago

Btw, Cakeometer is a nice app for round pans. I was surprised that it wouldn't allow me to change the shape. Thanks for all the answers and your common sense approaches.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added 11 months ago

Cancel my previous post. Cakeometer goes allow for square and oblong pans.