Welcome to the forum Womansheart. Found this information for you on The Fresh Loaf. Provided by PaulM. Dough Weight to Pan / Loaf Size Here is a list I have accumulated over the years. It also includes the approximate flour amounts, unfortunately in cups (volume) and not weight. I have only recently (since finding TFL) begun weighing ingredients. Dough Weight to Pan / Loaf Size Artesian ÷ A round 8" brotform banneton needs between 0.5 and 1 lb (227 - 454 g) of dough, which roughly means recipes with 1-2 cups of total flour. Makes a "small boule". ÷ A round 9" brotform banneton needs between 1 and 2 lb (454 - 901 g) of dough, which roughly means recipes with 2-3 cups of total flour. Makes a "medium boule". ÷ A round 10" brotform banneton needs between 2 and 3 lb (907 - 1361 g) of dough, which roughly means recipes with 4-5 cups of total flour. Makes a "large boule". ÷ A round 11 3/4" brotform banneton needs between 3 and 4 lb (1362 - 1531 g) of dough, which roughly means recipes with 7-8 cups of total flour. Makes a "mega boule". ÷ 8" x 4 1/4 " Round Banneton 1 - 1 ý lb of dough 454 - 680 g ÷ 10" x 4 3/4 " Round Banneton 1 1/2 - 2 lb of dough 680 - 907 g ÷ 12" x 6" Round Banneton 3 - 4 lb of dough 1361 - 1531 g Loaf Pans ÷ A 9x5x2 3/4 loaf pan needs between 1.25 and 2 lb (680 - 907 g ) of dough, which roughly means recipes with about 3-4 cups total flour. This creates a "large" loaf. ÷ A 8x4x2 1/2 needs between 0.875 and 1.5 lb (394 - 680 g) of dough, which roughly means recipes with 2-3 cups of total flour. Makes a "standard" loaf. ÷ A 7x3x2 1/2 needs between 0.6 and 1 lb (272 - 454 g) of dough, which roughly means recipes with 1.5-2 cups of total flour. Makes a "junior" loaf. ÷ Jumbo Pan - 10x4.5-inches - 4-5 cups flour - 2 lb (907 g) dough ÷ Quick Bread Pan - 9x5-inches - 4 cups flour - 2 lb (907 g) dough ÷ Standard/Large Pan - 8.5x4.5 - 3 cups flour - 1.5 lb (680 g) dough ÷ Medium Pan - 7.5x3.5 - 2.5 cups flour - 1 lb (454 g) dough ÷ Small - 5-3/4x3-3/4 - 1.5 cups flour - 8 oz (227 g) dough ÷ Miniature - 4.5x2.5 - 3/4 c. flour - 6 oz (170 g) dough ÷ 8x4x2 1/2 needs 1.5 lbs (680 g) dough ÷ 9x5x2 3/4 needs 1.3 x 1.5 = 1.95 lbs (884 g) dough ÷ 10x5 needs 1.3 x 1.95 = 2.54 lbs (1152 g) dough Here is a link that might be useful: Dough/Pan size

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

Recipe below. Natal, I've never had the need to flour a cake pan. Is there a reason to flour them? I also detest the taste of flour on a cake. Are the pans floured just to get the cake out of the pan? I usually don't do that, but if so, then I'll flour it tomorrow. Amy said to spray the parchment paper, so I'm going to do that just to be on the safe side. :) Red Velvet Cake 1 box White Cake Mix 1 small box Instant Chocolate Pudding 2 c. Milk 2 Eggs 1 small bottle Red Food Coloring 1/4 c. Oil Mix these ingredients well. Mix together 1 T. Vinegar 1 t. Baking Soda Add the above to the batter. Beat well. Bake in 2 round cake pans or a 9 x 13 cake pan, at 350. Frosting recipe below. Back to baking the cake, this is when it gets tricky. This cake can fall if you're not careful. For round cake pans, it generally takes about 20-30 min., until toothpick comes out clean. For a 9 x 13 pan, it could take up to 45-50 minutes. When the cake looks done, crusted around the edges, very GENTLY take it out of the oven and do toothpick check. I mean you have to be very gentle. I learned the hard way. lol. Frosting: 8 oz. softened Cream Cheese 1 stick softened Butter 1 t. Vanilla 1 lg. bag Powdered Sugar or to consistency..you want it thick but not too thick you can't stir it. Mix all together and spread on cooled cake. Sprinkle with coconut if desired. If you make a 9 x 13, you'll have a lot of frosting left, even if you put it on thick. And you want to put the frosting on thick! This cake is so rich & heavy and when you eat it you'll think you've died and gone to Heaven. No kidding! You'll see why it won a blue ribbon!

coconut, how WILL Aunt Coke be able to cook Thanksgiving dinner without help? It won't be the same, you know. Poor Aunt Coke... Diane and RR, she will indeed be five in November. I know, it's hard to believe. Sigh. I'm going to cry when she gets on that bus for Kindergarten..... Deanna, just borrow some young mother's small children! I borrowed nieces and nephews and neighbors until I got Makayla and Bud. (grin Yes, Bruvver does need to learn. First, though, he needs to learn to use the potty. (grin) Sally, Linda, sure I'll be your Grandmother. LOLOLOL. The age thing might be a bit difficult to explain, but the cupcakes will make it all worthwhile, I'm sure. Jessica, the scrapbook is a good idea, I'll have to remember that. She could have her own cookbook with her favorite recipes, she'd like that. Annie