MrsD wrote:
> Does anyone know how to adjust temperature and time when baking yeast
> breads (specifically wheat bread) in mini loaves instead of the regular
> size? Thanks!


I made bread last week for the first time in ages. The recipe made 2
loaves. I split the dough in two and formed one half into a loaf pan
the way the book said. I took the rest and made it into a sort of sweet
roll that I call a snail with jam and raisins rolled up inside. I
didn't count, but I'd guess I made around 10. I put them in the same
oven, obviously at the same heat (350). I checked for browness before
taking them out. The loaf took around an hour. The snails took around
20 minutes.


Conclusion: Don't change the oven temperature. Do check the
mini-loaves frequently and take them out when they're done.


--Lia