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If bread recipe says use 8 x 5 pan how much baking time do you add if using 6 x 12 pan?
Wiki User
∙ 14y ago
it depends on the original recipe, but you would subtract time not add it. the surface area of an 8x5 pan is 40 and the surface area of a 6x12 is 72 which is an 80% increase in surface area. I would not AT ALL recommend making bread i such a pan, but if you must you'll want to cut your time at least in half
Wiki User
∙ 14y ago
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How do you get one fourth of a recipe?
I'm no chef, but to get 1/4 as much food, you need to divide the recipe's ingredient quantities by 4, each. 2 cups becomes 1/2 cup. 8 eggs becomes 2 eggs. If you only needed 1 egg in the original recipe, good luck with using only 1/4 of an egg in your current recipe.
When you make loaves of bread using wheat flour and corn flour. She uses 0.58kg of wheat flour to make 2 loaves of bread. If she uses a combined total of 1.34kg of flour to make the 2 loaves how much?
0.29 kg of wheat flour and 0.38 kg of corn flour per loaf. 0.58 and 0.76 = 1.34 kg
Who said errors using inadequate data are much less than those using no data at all?
yoggi berra
How much sugar do you use if it calls for 1 1 3 and you want to make 1 2?
Unfortunately, limitations of the browser used by Answers.com means that we cannot see most symbols. I am assuming the recipe calls for 11/3 and you are making half the recipe amount. If that is the case, you use 1/2 of 11/3, which is 2/3
I have a recipe for one half of three and one third cups how much is that?
Seriously, 3 and 1/3 cups is 10/3rds... Half is 5/3rds which is 1 and 2/3 cups
How do you correct too much baking soda in a recipe?
For a bread/cake already baked, dip it in vinegar.
What is the price of bread when made using a bread maker?
It his hard to add up all the expenses involved in using a bread maker, but, if using a basic recipe, you can get a loaf for 60 cents if you shop well for ingredients, not including power. Using bread mixes can be more expensive, but still much less than bought bread.
How much baking powder is used in baking a cake?
depending on recipe but in general 1-2 tsp.
Can you use bread to absorb too much salt in a recipe?
no
How much did a loaf of bread cost in1914?
5cents,but, most people preferred baking their own bread
How much baking powder should be added into one cup of high graded flour?
For what recipe? Don't do it unless the recipe calls for it because you could seriously mess up the baking chemistry.
What are the real-world appilcations of knowing the difference between baking soda and baking powder?
whether or not your cakes or biscuits rise correctly. Baking Powder is baking soda along with the addition of an acid, such as alum or cream of tartar (tartaric acid) which aids in the breakdown of the soda to make the recipe "rise" better. Using soda without an added acid, the recipe will not rise as much; often when just soda is used the recipe will call for the addition of lemon juice or vinegar to aid in rising.
What happen if you put too much baking soda in pancakes?
It depends on what the recipe is
Why does your zucchini muffin recipe call for baking soda and no baking powder?
Baking soda will cause things to rise also. Muffins are smaller so there is not as much need for lift. Baking powder will give more rise than soda. Whoever created the recipe chose to use soda instead of baking powder.
How much baking powder should be added to 3 cups flour in a cake recipe?
around 3 teaspoons, but this will vary according to the recipe.
What do you do if you put too much olive oil in recipe?
If it has been mixed into the recipe there isn't much you can do. If it hasn't try soaking up the excess with a piece of bread.
What should you use in making banana bread baking soda or baking powder?
Well banana bread is a quick bread, that means it is leavened (raised) with chemicals (baking soda) rather than by fermentation (yeast.) You will need some form of leavening to make banana bread. There are many kinds of baking powders with different ingredients. I prefer a non-aluminum powder because I think that the aluminum ones tend to make baked goods taste "off" after a day or two. You can also use baking soda. If the recipe calls for powder and you are using soda you will want to make your own powder. There are a few different recipes, but they will all be "single action" meaning that you need twice as much because they won't get a heat boost from the oven like the commercial double actions. I use this recipe: 1 part soda + 2 parts cream of tartar + 2 parts corn starch. (Although I usually omit the corn starch and use 3/5 as much as is called for.) You could certainly make a bread or bread product that contains banana but is not leavened (or one that is yeast leavened.) I don't know any recipes but maybe a quick internet search or some experimenting would do the trick.
