*Disclaimer* I am VERY new to ww bread baking and am the only ww bread baker I know so you guys are the only ones who can answer my novice questions :)
I have been making the Loaf for Learning from Laurel's Kitchen Bread Book, and while I absolutely love the taste and texture of the loaf, my husband complains that the individual slices are too small for a good hearty sandwich. Is there a trick to using the same recipe to get a higher-rising loaf? Can I simply do 1 1/2 times the recipe and put it in the same pan for a larger bread? I know Peter R. has a whole grain bread book with good sandwich loaf recipes, but I wanted to know how to trouble shoot this problem for future reference. Thanks!
I don't have Laurel's Kitchen Bread Book, and so I cannot comment on the specific recipe and how to modify it. My general guideline is to use 1.5 to 1.7 lbs of dough for a standard (8.5x11) loaf pan.
I use these amounts for my multi-grain oatmeal sandwich loaf which I have made many times now. My family, including my 7 year old, really likes it. It rises about 2" above the rim of my loaf pan (see photos in linked post above) and provides a nice, soft but sturdy, crumb. It is loosely based on a Peter R. recipe.
I know that doesn't trouble shoot your existing recipe, but give it a try and you might get some useful hints from it, or you (your husband) might just plain like it.
As dolfs says, about 1.5 pounds is the right size for a 8 1/2 x 4 1/2 inch pan (I think that's the size he's recommending--probably made a little typo there). You can also add a little vital gluten to the loaf. The vital gluten will help give you more oven spring. Try adding a couple of tablespoons per loaf. If you use the vital gluten, you will also have to add a little more water or liquid.
--Pamela
I had the dimension of a loaf pan in my head, but that of a piece of paper in my fingers. Yes, 8.5x4.5.