Well, I think so! However, since every brand of baking pan differs slightly, take this as my friendly little disclaimer that your results may be not be exactly the same as mine, but they should be darn-near close. If you're looking for a professional-grade metal loaf pan, the Chicago Metallic Commercial II earned our best overall placement based on both expert recommendations and user testing. The size of this loaf pan is perfect for baking babka, banana bread, or a sandwich-worthy sourdough loaf. Made of aluminized steel, this pan features a reinforced rim and folded corners that help to prevent the warping that may happen with lighter pans. Knowing two 10" rounds hold 22 cups of batter doesn't tell you how much of each ingredient you actually need. A bread pan is a traditional loaf tin - it is open at the top allowing the dough to rise above the lip. First, take the dimensions of your loaf pan. Measure its length, width, and height by putting the measuring tape from edge to edge.

For round cake pans, the diameter is measured straight across the top of the pan—note that round pan sizes are expressed as the diameter, and not the radius) Some recipe writers will spell out the units of measure in their recipe, as inches and centimetres, for example, while others may abbreviate them to in and cm. Here's a rundown of the commonly used abbreviations for the units of measure used for baking pans. Units of lengths Learn how to easily make substitutions with this list of baking pan sizes – learn which ones you can switch and sub and which you can’t!

Ingredients:

We made both a turkey meatloaf and a vanilla pound cake, partly to test the pan's versatility and partly so we could give an apples-to-apples comparison of the pan's performance. The pan got high marks across the board. How do you know what size, shape and material to choose for your loaf pans? Should baking times be adjusted when you’re using different materials? inch square pan holds 10 cups of batter, the same as a 10×2 inch round pan, 11×7 inch pan, 9×2.5 inch springform pan, 10×3 inch Bundt pan, and a 10×15 inch jelly roll pan. Look and Feel: How does the material hold up? Is it easy to store in the container/can you travel with it? Is the pan presentable enough to serve with?

But the vast majority of yeast bread recipes call for one of two basic bread pan sizes: 9" x 5" or 8 1/2" x 4 1/2". Both of these bread pans are generally 2 1/2" tall; sometimes, they’re interchangeably referred to as a “loaf pan.”

Here in the US, if a recipe is referring to a standard loaf pan, it’s generally 8 1/2 x 4 1/2 x 2 1/2 inches.This is considered a one pound loaf pan, holding around 6 cups. In fact, if you’re looking to buy a starter loaf pan, this is the one you’ll need! Tart Pan with a removable bottom – these are normally 10-inches around, so you may need a bigger crust. Recipes calling for 4 cups of flour (or more) will usually specify a pain de mie pan, 10" x 5" loaf pan, or similar. If they don’t, and you don’t have a bread pan larger than 9" x 5", consider baking part of the dough in your 9" x 5" pan (enough for the unrisen dough to fill the pan 1/2 to 2/3 full), and making rolls from the rest. inch tube pans are the standard size. I have a few that are 8 inch and 10 inch and most recipes using tube pans fit nicely in all.

Want to have a clean-looking loaf? Choose loaf pans with sharp corners as these tend to produce bread with a cleaner finish. If post-bake cleaning is a concern, opt for pans with rounded corners as they are easier to clean. Loaf Pan Size Wrap-up

Thanksgiving Recipes

General Baking Vessel Substitution Rules: When baking in a pan other than what is called for in a recipe, the baking time (not the temperature) will need to be increased or decreased based on the volume of the batter, in relation to the width and depth of the pans. Value: After looking at everything else, we analyze the loaf pan's price to determine whether or not it's a good value. The weight of your dough is important when baking because knowing the weight of your dough means that you can choose the right baking vessel. inch Bundt pans are the standard size. I actually have several that are 9.5 inches and most Bundt cake recipes still fit. For example, if you want to adapt a 9-inch round cake to a 10-inch round cake, you’ll need to make adjustments. A 9-inch round cake pan is 63.5 square inches/holds 8 cups of batter. A 10-inch round cake pan is 78.5 square inches/holds 10-11 cups of batter. Without any adaptions, your 10-inch cake layers will be very thin. You’ll need to increase the batter by 25%.