michelej

January 30, 2013 at 6:38am

Can I just increase the amounts by 1/2 for a 13" Pullman pan? That would be my suggestion, except for the yeast! Increase the yeast by 25% instead of 50% for the larger recipe. It might require a little patience, but because yeast is exponential, you won't need nearly as much for larger batches. Also, if you bake with the lid on your pan, be sure to let the dough only rise within an inch of the top (or you'll have a dough explosion to deal with!) Best, Kim@KAF
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