I bake my bread in the little disposable mini loaf pans I buy at walmart. My recipe is about 3 3/4 cups flour and I always use fresh cake yeast that I keep in the freezer. The key to bread in a pan is to put the proper amount of dough in the pan, whether it be a muffin tin, larger or smaller loaf pan. My mom always told me you have to have the dough touching the sides of the pan about 1/3 of the way up in the pan. I have never had it not rise up, you just have to make sure you have enough dough in the pan. Practice makes perfect!

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