TGIF! I have a question for the great bakers here. We have just two in our house and our bread gets hard and stale before we can use it. I don’t want to slice and freeze a full size loaf. I’d like to have a small loaf we could use in a day or two…say ¾ pound. If I make a standard recipe and make smaller loaf, do all the same rules apply (i.e. rising time, baking time, etc.)?
Thanks for your input. It’s been a rough week in Omaha. God Bless all the victims’ family and friends. One of them, Beverly Flynn worked at my company…