I've had a set of 10 of the mini pans for over 20 years and they are
great for
making banana nut breads and other quick breads. Just the right size
to freeze
and for when you just want enough for a serving.
CC
"Bertie Doe" <montebrasite4@[EMAIL PROTECTED]
> wrote in message
news:6cc8ipF3gc6qkU1@[EMAIL PROTECTED]
>
> "Boron Elgar" wrote in message
>> On Tue, 24 Jun 2008 11:43:31 +0100, "Bertie Doe"
>>>
>>>"Boron Elgar" wrote in message
>
>>>> I can honestly say that those lintel loaves look as cute as can
>>>> be!
>>>>
>>>> Boron
>>>
>>>Thanks Baron. Yes it's odd that 12 tins produce the same size
>>>loaves as 10
>>>tins - from the same recipe and same final rise time (60 mins).
>>>Perhaps when
>>>I used 10 tins, I should have used a FRT of say 75mins? I've always
>>>been a
>>>bit nervous of too long a final rise, when using super-fast dried
>>>yeast.
>>>
>>>My wife has taken a fancy to these. She says it reminds her of the
>>>mini
>>>loaves served with Bouillabaisse (fish stew) in a pub, along the
>>>coast, that
>>>specialises in fish. No doubt when the novelty wears off, they'll
>>>all be
>>>mine, mine, mine :-). She prefers the white/whole-wheat blend, but
>>>I'll be
>>>trying the w/rye mix again this afternoon.
>>>
>>>Bertie
>>>
>> I am rather fond of rolls, small loaves, buns, etc., but cannot get
>> the family interested in them as much as in full size loaves -
>> except
>> for bagels. They always jump on the bagels.
>>
>> Boron
>
> I remember when using a meat probe in the centre of a large loaf,
> there was quite a temperature lag over the bake period. Because of
> scale, I guess you don't get this with the mini's, so the texture is
> different and there seems to be less moisture retained.
>
> I think I'll freeze half the batch I'm starting now, as I don't want
> to be baking every 2 days.
>
> Bertie
>
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