Recipe for wheat bread to fit in long loaf pan?

I just bought this pan:

http://www.amazon.com/Wilton-Long-Loaf-P…



Now I want to produce a soft wheat bread for it, you know, a family staple to make every three or four days as needed. Many recipes say they yield two small loaves. Shall I make the recipe as directed for two small loaves and just not divide the dough or is there a recipe specifically for long loaves?



Feel free to copy and paste the recipe if you wish. It would be greatly appreciated.



Thanks.Recipe for wheat bread to fit in long loaf pan?


INGREDIENTS

2 (.25 ounce) packages active dry yeast

2 1/4 cups warm water (110 degrees F/45 degrees C)

3 tablespoons sugar

1/3 cup butter or margarine, softened

1/3 cup honey

1/2 cup nonfat dry milk powder

1 tablespoon salt

4 1/2 cups whole wheat flour

2 3/4 cups all-purpose flour





DIRECTIONS

In a large mixing bowl, dissolve yeast in water. Add sugar, butter, honey, milk powder, salt and whole wheat flour; beat until smooth. Add enough all-purpose flour to form a soft dough. Turn onto floured surface; knead until smooth and elastic, about 10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch down. Shape dough into traditional loaves or divide into fourths and roll each portion into a 15-in. rope. Twist two ropes together. Place in greased 9-in. x 5-in. x 3-in. loaf pans. Cover and let rise until doubled, about 30 minutes. Bake at 375 degrees F for 25-30 minutes. Remove from pans to cool on wire racks.



Try to double this recipe. It says to put in a 9 x5x3 in pan. If you double this amount, it should give you enough to fill the pan, and have extra. If you don't like this one, go to allrecipes.com All recipes.com has plenty of wheat bread recipes. Plus other people have rated it, and added their own suggestions. This recipe is rated:4 1/2 out of 5 stars.

Recipe for wheat bread to fit in long loaf pan?
Any recipe that makes 2 loaves would be perfect for this size pan. Just shape the dough after the first rising to fit the pan and bake at the same temp. and time as you would if you were making just one regular loaf.Recipe for wheat bread to fit in long loaf pan?
Did the pan not come with instructions?



here is the Wilton forums. Perhaps someone there can help.


I bake a baguette of bread every few days (free-form on a stone) and it generally comes out measuring about 14 inches long.



Straight whole wheat flour makes a loaf of bread that's heavy and not very flavorful. Adding vital wheat gluten helps the bread texture, improves the rise and extends shelf life. For the recipe below, I use one cup of whole wheat flour and two cups of white bread flour.



Snackie's Basic Dough



1 pkg yeast (2 - 1/4 teaspoons)

3 cups of bread flour

1 tablespoon sugar

1 teaspoon salt

1 tablespoon oleo, butter or vegetable shortening

1 tablespoon powdered milk (optional but it makes a soft bread)

1 cup of water no hotter than 120 degrees F



Mix and knead the dough by hand, mixer or in a bread machine set on the dough cycle ‘til you’ve made a soft, smooth dough. Place the dough in a greased bowl, cover it and let it rise for 1 hour. Punch dough down and divide into portions and place on greased cookie sheet. Let rise 30 to 45 minutes or until puffy.

Bake at 375F for approximately 13 minutes.



Makes 8 sandwich buns, 12 dinner rolls or 24 tiny rolls



* In your case, punch down, form into a loaf shape and place in greased bread pan. Cover with a towel and let rise an hour in a warm place. It really should expand to fill the bread pan in one hour.



I really recommend using the powdered milk! It makes bread soft, light and improves the grain. Good luck.