Iam wanting to make some quick breads to give as holiday gifts. The
recipes I am doing call for baking in a 9 x 5 loaf pan but I would like to
bake them in 6 x 3 1/2 disposable pans. I have read that in order to do
this I should reduce the oven temperature by one-third but this sounds a
bit drastic. In the past I have baked dough in soup cans without reducing
the temp and they came out OK. The recipe I'm using calls for some pricey
ingredients and I don't want to screw it up. Any advice? Thanks.
Cheryl