The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Help with Loaf Pan

jsaenz's picture

Help with Loaf Pan

Need help in a recipe for this loaf pan, 16 x 4 x 4 . Looking to make a Honey Wheat Bread good for sanwiches. Please help  ( 16 X 4 X 4 Loaf Pan

Eli's picture

I use them for pound cakes. I tried one time making bread in mine and it may have been just me but it was a nightmare! The bread was horrible. I don't know if it was operator error or the pan. Probably some of both. Good luck and let me know how it works. I am very interested in how you do.

HogieWan's picture

8x4x4 is pretty a common size, and I think a 1 lb loaf fits well in them.  Try a 2lbs loaf of any recipe.

Please update

jsaenz's picture

I tried the 2lbs as suggested and it worked well. I tried whole wheat and it was a disaster. It was flat, hard and awful tasting. I still need a good recipe for a fluffier and light whole wheat bread. All whole wheat recipes I have tried in bread maker come out very dense, good taste but very dense. I get full with one slice. HELP.

nbicomputers's picture

2 lbs 4 oz to account for the water evaporation during baking and you will get a 2 pound loaf
that looks like a pullman with out the cover

dougal's picture

Please pardon my hopping around the units - but its the simplest way!


If you put your tin on your digital scale (set to grams), zero it, and then fill the tin with water, you can see what weight of water it contains. (Just be careful not to drown your scales!)

The weight of water in grams is the same as its volume in ml (1/1000 ths of a litre).

A "2lb" loaf tin should be about 1500 ml (1.5 litres).

That should be suitable for about 1 kilogram (1000g, 2.2 lb) of dough.

And give a baked loaf weighing about 2lb.


Most modern retail British tins seem to be smaller, about 1.25 litres.

These want only about 2lb (~ 900 grams) of dough, giving an ~ 800 gram baked loaf.


Your mileage may vary. !!!

It depends the specific ingredients in your recipe, how high your dough rises on proofing and in the oven, and the baking conditions, however, I hope this provides a guideline to get you going.

Pro bakers would learn from previous batches just exactly what weight they had to put into the oven to get the required (selling) loaf weight out, for each formula/recipe. But at home, no one is going to be accusing you of selling underweight loaves!


Incidentally, with a rather 'narrow' tin like this, the distance from outside to centre is quite short, so the baking time should be shorter (and the temperature just slightly higher) than for a squarer loaf tin.

jsaenz's picture

I will give it  test run. The reason I bought such a big pan is because since I've been baking bread on a bread maker, it seems to go fast. bread comes out very tasty. I need a larger yield. Honey Wheat and Cinnamon Sunrise breads are our favorites aside of cinnamon rolls. Also looking to make a large banana nut bread in this.

LazySumo's picture

If that pan were a little larger you could bury bodies in it! Just saying.

cakehead_bakery's picture

Thanks for the laugh lazysumo...

Eli's picture

My loaves did the same thing. Horrible hard crust, like a thick pie crust and the middle never did get done. After two of those I resigned those pans to cakes.


naunga's picture


I know this comes a little late, but I wanted to offer some help. From reading your posts, it sounds like the dough is just not being kneaded enough. Basically you're not creating enough gluten to trap the air and so the bread in collasping. Typically a bread is going to mix (in an electric mixer) for about 12 minutes total (2 minutes on a low speed to mix and do the initial hydration of the dough and then 10 minutes on a higher speed of kneading).

Whole wheat breads need to be kneaded longer since the small bits of the husk, etc actually work against you when you're kneading by actually cutting the gluten strands.

The other thing that might be happening is that you're yeast might have lost it's effectiveness. I always use SAF Instant Yeast with excellent results. A baker friend of mine who has been doing it for 20+ years turned me on to it. It's much more user friendly than active dry or compressed, because it can be mixed right in without having to worry about putting into temperature controled water with sugar. You also use less over active dry (if you're recipe calls for 4 grams of active dry, you'd use 3 grams of instant). It keeps very well in the fridge as well.

Finally if the outside is cooking before the inside, it sounds like you're baking at too high of a temperature.

Anyhow, hope that helps.


JoeV's picture

When using "coarse" flours like whole wheat, light & dark rye, etc., I have started using 1T of vital wheat gluten per cup of coarse flour to assist in development of gluten and get a nice rise from your dough.