Baking fast breads in mini loaf pans is a fun alternative to the normal 9-by-5 bread loaf pan. Making mini loaves as items for the holidays, individual servings for brunch or for a bake sale is an effective way to make use of prepackaged quick bread mixes. Figuring out the right way to bake smaller amounts of quick bread dough in mini loaf pans takes some preparation and few adjustments to the baking time.
Use a cookie sheet with a lip. Line the cookie sheet with the mini loaf pans. Stagger the pans no less than 1 inch aside so sizzling air can circulate around every loaf pan. Depending on the size of the loaf pans, the cookie sheet will hold three or extra mini loaf pans.
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Cool the mini loaf pans on an elevated cooling rack. Allow room temperature air to flow around the base of the pans to chill the loaves. When the loaves are barely heat to the touch, use a butter knife around the edges of the pans to loosen the loaves. Gently turn the pans to the side and remove the loaves.
Verify the mini loaves during baking. Cracking down the center, firmness and browning are all signs that the loaves are completed. Insert a toothpick in two areas near the center of the loaves to check for moist dough. When the toothpick comes out clean, that particular person mini loaf is finished baking.
Put together the short bread dough. Follow instructions on the prepackaged mix or within the cookbook as directed for a standard 9-by-5 bread loaf pan. Preheat the oven to the recommended temperature within the recipe. Adjustments will be made to the baking instances, not temperature, when baking in mini loaf pans.
Relying on the size of the loaf pans, the cookie sheet will hold three or extra mini loaf pans. Mini Loaf – Makes four. Wilton Silicone Pan. Preheat the oven to the really helpful temperature within the recipe.
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