There was a thread on this subject, started and finished in 2008. I hope that perhaps by now, some of you may have more experience and more definitive answers to questions about adjusting times and temps for using mini loaf pans. I'm particularly interested in baking Brioche using steel pans with eight compartment (2-1/4" X 3-1/2") cavities which hold about 7 fl. oz. of liquid.
I've tried other dough types without much success. I would really appreciate any and all info/advice.