Melba's Jammin' wrote:
> In article >,
> Puester > wrote:
>> My bad. The recipe called for a 9x5 inch bread pan and I poured the
>> batter into a longer, narrower bread pan, maybe 11x4.
>> gloria p
>
> What's the third dimension? As you said it above, the volume of the two
> pans oughtta be close enough to not make a problem. Are you sure you
> measured the leavener right? JAT.


When I actually looked into the oven the overflow wasn't as bad as it
smelled. There were two sploops on the oven floor, each the diameter of
a half dollar. Not so bad, but the smoke and smell were awful.

Sheldon got it partly right--the recipe called for "two overripe
bananas, 1 cup" My bananas were small and it took 3 1/2 of them to make
a cup, and they were also ripe enough so that the texture after mashing
them was very liquid. And you're right, too. A tsp. of baking powder
didn't seem like very much for all that batter so I shook the spoon
lightly and didn't level it off. There was probably an extra 1/8 tsp.
of b.p. I've made this recipe so many times, I thought it was
foolproof. Guess not.

Okay, you got me curious so I went and measured.
Regular loaf pans 9x5x3
bread pans 10.5 x 4 x 2.75

I luv the shape of the loaves made in the bread pans. I bought them in
Copenhagen 10 years ago (in a wonderful kitchen shop that is no longer
there) and notice they are now in the King Arthur flour catalog.
I'll have to be more careful what I use them for. (Ooh, that's an ugly
sentence.)

gloria p