Using Paper Bread Pans (from Q&A at SurLaTable.com)

M

marilynfl

Moderator
The first link says that

*you can put the pans directly on the oven rack,

*they do not need to be greased

*only a thick batter should be used, not a thin cake batter. I think we're good with most bread batters.

The second link gives the batter amounts that will fit in a 6" pan (1 1/2 cup to 1 2/3 cup).

The specification for the pan states that it holds "10 fluid ounce capacity" but I have no clue how to correlate that with a normal bread recipe. I'm guestimating about 3 small loaves per regular recipe, but will need to test that theory. It's math, so you'd think I'd be able to work it out, but my brain isn't processing all that well lately.

http://www.fuzeqna.com/surlatable/consumer/kbdetail.asp?kbid=1382&SearchType=standard&referrer=&CustID=&rfield=&usertype=&formaction=search&bUseEditor=&IncludeHTML=&keyword=paper+pan&match=and&catID1=

http://www.fuzeqna.com/surlatable/consumer/kbdetail.asp?kbid=1136&SearchType=standard&referrer=&CustID=&rfield=&usertype=&formaction=search&bUseEditor=&IncludeHTML=&keyword=paper+pan&match=and&catID1=

 
Thanks, Debbie in GA was right, knew that! Good to know about putting them on racks.

 
Somewhere I read that a recipe for a large loaf makes 2 mini-loaves, but

I guess it's all relative as to how big "big" is.

 
Rec: "Put the Lime in the Coconut" Tea Bread

2 1/4 cups g.p. flour - add 6 oz.?
1 cup sugar - dissolves?
2 eggs, lightly beaten - 2 oz.
1/2 cup buttermilk - 4 oz.
4 tablespoons butter, at room temperature - 2 oz.
2 tablespoons lime juice - 1 oz.
1 tablespoon lime zest
1 tsp coconut extract
1 cup flaked, sweetened coconut, toasted and cooled - 4 oz.?
1 teaspoon baking powder
1/2 teaspoon salt

For a total of 19 - 20 fluid oz. = 2 mini-loaf pans?

Rest of recipes:
Preheat oven to 375 degrees F. Grease and flour or spray with cooking spray one large loaf pan.

In a medium bowl, combine lime zest, flour, salt, and baking powder; set aside.

Cream together the butter and sugar. Drop in eggs, one at a time, beating after each one. Stir in buttermilk and lime juice. Mix thoroughly, then stir in the flour mixture until just combined. Add flaked coconut and coconut extract.

Bake for 30 to 40 minutes, until a toothpick inserted in the center comes out clean. Remove from oven and cool in the pan for 10 minutes. Turn out on a rack to finish cooling and serve warm.

 
Yes, although I didn't toast the coconut. It would be better to take the time to do that ,I think.

Also, original recipe called for lemon, but I liked the thought of lime, instead.

Very moist! It will be the first one I make when I rip open that box of mini-bread paper loaf pans! ;o)

 
Dawn, there are a lot of unclear measurements. What does "2 1/4 cups g.p. flour - add 6 oz.?" mean?

I assume gp is just a typo and means AP, but what about "add 6 oz?"
Also "1 cup sugar - dissolves." What's that?

 
Thanks Nan. What do they say about Wondra?

I made Julia Child's recipe for cheese sauce to use with the crepes, which are now in the freezer for next weekend. It calls for Wondra, surprisingly for her. I was a bit disappointed with the sauce. It tasted so flour-y, no matter how long I cooked it. I added some dry mustard to help a bit with the flavor(no offense Julia^)

 
Hi Meryl. I was answering Marilyn's post, above it. Trying to figure out how many cups a typical

quick bread recipe made. I.e., replying to her "guesstimation" thoughts.

I was sort of illustrating (by way of figuring as I typed) that it made about 20 fluid oz. - for 1 large loaf (or 10 fluid oz. for 2 small bread loafs).

When it came to the dry ingredients, such as the flour and the coconut, I estimated that they would add about that much more to the liquid measurements.

Sorry if I confused you. :eek:)

 
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