The Baker's Hotline

August 5, 2014 at 4:44pm

Hi Kevin- The specifics will depend on the size of your mini-loaf pans, but you would divide the dough among the pans with each roughly half-way full. The baking time will clearly be shorter, but again will depend on the exact size again of your pan. I would still look for a nice golden brown and an interior temperature of 190°F, as those will be good markers for any size of pan that you are done and ready to enjoy! Happy Baking! Jocelyn@KAF
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