The original is for a single loaf.

I agree to do the math. Should be easy to convert measurements.

Or as mentioned prepare recipe in batches.....or make an extra loaf to take to work, give to bus driver, teacher, friend etc.

Enjoy your delicious bread.

Thanks! I am a beginner baker and I just wanted to make sure scaling the recipe is as simple as doing the multiplication.

Well....I will say don't do more than 3 times the recipe at once.....unless you have commercial equipment. While the proportions may be fine, the mechanics of mixing may not be.....and unless you can fit all you are making into your oven at once, don't mix it up until you are ready to put in the pans and bake immediately. Quick breads won't wait around to be baked once mixed.....they go flat.

That was excellent advice Linda gave. If you have a small oven, then 2 large 9x5" loaves may be the capacity for your oven, and you may need to bake them longer than what the recipe calls for due to the additional volume. They need to all be on the same rack in the middle of the oven - unless you have a convection oven - or you may get uneven results.

I would also add, if you want multiple loaves to make smaller loaves (7-1/2x3-1/2" or 5-3/4x3-3/4"), not 9x5" loaves. Even when a recipe calls for a 9x5" pan, I bake it in a Danish Loaf Pan (aka Tea Bread Pan - http://www.kingarthurflour.com/shop/items/tea-loaf-pan) which is long and narrow so the slices are a much nicer size for serving and easier to cut into thin slices without falling apart - while 9x5" slices tend to break in half and often will equal more than one-ounce, which is more than one serving of bread. You can also reduce the baking time using a Danish Loaf Pan/Tea Bread Pan by 25%.

I would use two 7-1/2x3-1/2" pans instead of one 9x5" pan. Just don't fill pans more than 3/4 full. There are also mini-loaf pans with 6 cavities that work well for making multiple small loaves.

Here is a baking conversion chart for baking smaller loaves: http://bolgerm.victorschools.org/recipes/BREAD%20BATTER%20CONVERSION%20CHART%20FOR%20DIFFERENT%20SIZE%20PANS.pdf

-Grainlady

Yeah, it's one thing to make it, and another to bake it! I seldom make 4 loaves of bread at once, because it's tight getting them in my oven comfortably.

I like the idea of baking smaller loaf pans. I am going to shop for some this weekend. Thanks everyone!!

Basic recipe conversions
Convert everything to ounces first
This is called your "Old Yield" and it is your bottom number
Express your" New Yield " in ounces by multiplying the number of portions times the weight per portion
New Yield/ Old Yield = a number which is called a conversion factor
Multiply all the numbers in the Old Yield by the cf to get the proper quantities for New Yield
You can also add all the ingredients together using 8 lbs per gallon [
the weight of water ]for your liquids and .85 * 8 for the sugar weight

Again everything to ounces first and fractions of ounces are expressed using decimals.
This is the standard way to convert any recipe.
BTW The method I gave you will work with all recipes all the time .

Except when dealing with loaves and cakes that are to be baked in specific pans for aesthetic reasons.
Do you do that when making a beef stew for 20 when the original calls for 1/2 teaspoon of dried chili pepper and 3/4 teaspoon of dried thyme? How many ounces in half tsp. of dry chili pepper?