On Thu, 8 Dec 2005, Don R. wrote:

> On 8 Dec 2005 10:40:44 -0800, "hutchndi" > wrote:
>
> > Just a shot in the dark, but I had a real problem with loaf pans a
> >while back, and after I got all stressed out about it, I found out that
> >I was using quick bread pans for trying to bake recipes measured for
> >bread. Quick bread pans (the ones most used for banana bread and such)
> >seem just a bit bigger but make alot of difference. The bread rises to
> >the top, you bake it, and it falls or gets a hollow crust. That was my
> >experience anyways. I like my crust pretty um, crusty, so thats what I
> >go for, so cant help with that....
>
> Bingo!! Well, that seems address some of my problem.
>
> The recipe does call for 8 1/2 x 4 1/2 x 2 1/2 pans. I'm using
> 9 1/2 x 5 1/2 x 3 pans.

Yes - your pans have quite a bit more volume than called for.

When you wait until the dough rises to the top of the pans, it's gone past
the optimum point, and is ready to collapse.

Try smaller pans, and bake as soon as it rises to the top. You seem to
have plenty of rising power, so watch that it doesn't spring and overflow
the pan, when it hits the hot oven!

Dave