'Half' a Loaf Pan

dwscott2

Does anyone know of a half loaf pan for splitting a standard yeast bread recipe into two smaller loaves? Most yeast bread recipes call for 3-4 cups of flour and yield a single loaf when baked in a loaf pan (typically a 9" x 5" pan). I would like to be able to split the risen dough into two smaller loaves, one for keeping in the house and the second to share with others. With only two people in the house now a standard loaf starts to mold or go stale long before it can be consumed. If it were two smaller loaves than two small households could have real bread without the waste.

badge posted by: dwscott2 on November 10, 2010 at 10:49 am in Baking, yeast
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reply by: toffee on November 10, 2010 at 11:41 am
toffee

I believe at some point PJ or one of the others here did a regular loaf pan with two loaves inside. PJ, was it in a blog? I can't remember. Very easy to do. Simply split your dough into 2 equal sizes and make two little loaves. Set them side by side in the pan, let rise and bake as usual. One to eat and one to share. Enjoy!

Patty

reply by: emmainab on November 10, 2010 at 11:50 am
emmainab

I have the mini loaf tins which make 3 loaves from a standard recipe. I also have 2 slightly larger ceramic loaf tins which do make 2 loaves. I've had them for years and don't remember where I got them originally. On the bottom it says 'Chantal'. The size is 5 3/4" x 3 1/2 x 2 1/2" and is 2 1/2 cup. I think it is actually a terrine dish.

reply by: kidpizza on November 10, 2010 at 12:02 pm
kidpizza

DWSCOTT:
Good day. I think if we knew the weight of the recipe ingredients we can be more precise. You can consider making 2,1/8th oz dinner rolls instead of loaf bread. This way you can freeze them & have them when you wish to consume some. Feel free to post the ingedients if you like.
Good luck & have a nice day.

~KIDPIZZA.

reply by: Mike Nolan on November 10, 2010 at 1:18 pm
Mike Nolan

Would putting a piece of parchment between the two loaves help keep them separate?

reply by: pjh on November 10, 2010 at 1:45 pm
pjh

Yup, make the dough into two round balls, and set them side by side; they'll rise and bake, then easily pull apart (think pull-apart rolls) when they're done and cool. Here's the blog Patty is referring to: half a loaf.

reply by: toffee on November 10, 2010 at 4:09 pm
toffee

Kidpizza, I do that AND shape those nice little rolls into little logs and put 4 of them in the mini loaf pans. I get 16 pieces out of the KA 101 recipe and get 4 nice loaves of bread. Great to give away to single people or just to tear a chunk off with soup. I like to vary the bread types and a basket of small loaves makes a nice gift. I also freeze my bread. Have a great evening and thanks for all the good advice and help you provide. :-)

Patty

reply by: kidpizza on November 11, 2010 at 12:21 pm
kidpizza

TOFFEE:
Patty my friend, so glad you posted your information. As for the good advice & help that I provide to other members it is so easy to do with nice kind members around like yourself.
I look forward in posting more regularly with you.
Enjoy the rest of the day now.

~KIDPIZZA.

reply by: frick on November 13, 2010 at 5:31 pm
frick

There are smaller pans for the 3-4 cup recipe which are nice for sharing but make slices too small for sandwiches. I vote for PJ's method, two balls in one loaf pan, which will readily pull apart so one can be frozen or given away.

I regularly divide a two-pound dough into a one-pound loaf and a 9-inch pan of dinner rolls (pull apart), occasionally making all loaves or all rolls for sharing with my neighbor.