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Most quick bread recipes will call for the traditional 9"x5" loaf pans, OR standard size bread pans - 8-1/2" x 4-1/2" - according to the recipe instructions. These pans are not interchangeable because they do not hold the same amount of batter. I personally don't like 9x5 pans for quick breads because the large slices tend to split when being cut into thin slices, and the serving sizes of the breads baked in a 9x5 pan are generally much larger than I'd like to serve. I use a pan called a Danish Loaf Pan (also called a Tea Loaf Pan) that holds the same amount of batter as the 9x5 pan but is 12"x4". The longer, narrower loaf is much easier to cut into easy-to-manage playing card size slices. You can also cut very thin slices and they will hold together nicely with the narrower breads. Using the Danish Loaf Pan, the quick bread also bakes in 25% less time than when using a 9x5 pan. You can also use this pan for 2-pounds of yeast bread dough if you would like small bread slices for serving sandwiches. Once again, it's easy to slice the bread into very thin slices. It's also a nice size to use half the loaf and freeze the other half of the loaf. I also like to divide a quick bread recipe into smaller pans (7-1/2"x3-1/2" or 5-3/4"x3-3/4" or 4-1/2"x2-1/2") and use these loaf pans for holiday gift-giving sizes, or when I want to use one and freeze the rest. Quick breads can be baked in a wide variety of pans, including Bundt pans, muffin pans, mini-loaf pans, springform pans, disposable aluminum foil pans, 1- and 2-quart fluted tin molds with clip lids for making steamed breads, coffee and soup cans..... The rule of thumb is to fill pans no more than half to two-thirds full, leaving room for expansion. If you are substituting another shape, make certain the pan holds the same volume of batter. You can do that by measuring how much water each pan/container holds. If it's a springform pan, then measure how much rice it holds since a springform pan won't hold water. Adjust baking time accordingly if altering the pan size from the original recipe. I wrap quick breads tightly in plastic wrap (no plate). If freezing, I wrap them in plastic wrap and then wrap them in foil. I think acidic ingredients, as well as nuts and fruits in quick breads tend to react to foil and get a metalic taste, so I never use foil directly in contact with the quick bread. I think you'll get the same texture using a Tupperware storage container that you get when using your wrapped plate method. You have too much air circulating around the quick bread, which quickly dries the bread out. A close wrap, such as plastic wrap around the bread loaf itself, will solve the problem of all the moisture in the loaf migrating to the crust of the loaf and then expelling into the Tupperware container. -Grainlady

I also love barley, and like it leftover too, even after it has absorbed all the soup liquid and just become barley. I also haven't seen a difference in the way barley cooks, except I get "quick" barley which cooks in minutes, or regular barley which cooks in an hour or so. I like the long cooked barley better, the texture is different. I do agree that cooking it first and then adding it at the end is a good option if the soup will be "held" for any time, as it will soak up the liquid and may change the texture of the stew. I like stew thick but some others like it brothy, and the barley will definitely affect texture if it's in there too long. So, I'd go with a cup of barley and a couple of cups of liquid directly in the stew if I'm serving immediately, or some barley cooked separately according to package directions if you add it in before serving. Annie

I decided I couldn't wait any longer, so I just ordered the 18 qt Nesco with the 2 day prime shipping. My son will cook the turkey Wed. using the make ahead directions previously suggested. Then on Thursday we will bring the cooked (and at least partially sliced) turkey to my sister's house with the Nesco so it can be plugged in/warmed up there. Hopefully I get lots of other uses out of it - have no idea where I will store it - will have to be the attic or garage!