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10 December 2006

BAKERS please help! I am making some Apricot Orange Cranberry bread and I only have 1 loaf pan! The recipe makes 5 loaves which I was gonna give out but since I can only bake one at a time, will the 2,3,4,5th come out wonky because the batter will just have to sit? I have heard that you can't let batter sit so what to do?
Rush to the nearest grocery and buy some cheap loaf pans.
posted by mischief 10 December | 13:10
nothing bad will happen, take it easy
posted by matteo 10 December | 14:13
You could literally make some adequate "loaf pans" yourself out of aluminum foil.
posted by paulsc 10 December | 14:20
Is it a yeast dough, or a quick bread batter with baking soda/baking powder in it? If it's a yeast dough, just stick the remaining dough someplace cool to retard rising. If it's a quick bread, use double-acting baking powder. Double-acting will reseerve some of its rise until it's in the oven; single-acting gives all its rise at room temp.

Do you have any other pans --- casserole dishes, muffin tins, cake pans? I routinely bake both quick breads and yeast breads in random shapes, and they're adorable. (Recently, when our kitchen stuff was haphazardly unpacked from a move, I baked up a loaf in a liberally buttered straight-sided stainless steel bowl, and it worked fine.) If your random baking dishes are substantially different in shape or size from the loaf pan, you'll need to adjust cooking time.
posted by Elsa 10 December | 17:06
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