Hi Eileen! Any recipe calling for a 13x4x4 pan can be converted to a 9x4x4 by scaling the weights of each ingredient down by about 30%. The bake time will also be reduced by around 15-20% to account for the lesser amount of dough in the pan but it never hurts to check early and often! In general bread can be considered "baked" when an instant read thermometer is able to read 190 degrees from the center of the loaf. Happy baking!

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