Why don't your recipes give weights of ingredients as well as measures? A lot more accurate. I weigh my dough to decide on pan size...less than 1 3/4# goes in an 8 1/2" pan, 1 3/4-2# gets 9x5"pan. It usually works. Actually, I like 4x10' and 4x12' pans for more square slices, used in the same manner as the more common pans.

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