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For Identical Loaves and Layers, Use a Scale

By Cook's Illustrated Published January 2016

It’s easy and efficient to mix up a double or triple batch of quick bread in a big bowl, but it’s important to distribute the batter evenly among the pans, or a smaller loaf may overbake while the others are still cooking through.

It’s easy and efficient to mix up a double or triple batch of quick bread in a big bowl, but it’s important to distribute the batter evenly among the pans, or a smaller loaf may overbake while the others are still cooking through. To be absolutely sure that all your loaves are the intended size, use your scale.

First, determine the weight of the batter by weighing it in an empty bowl set on a scale tared to zero. Divide that weight by the number of pans you intend to fill. Place each prepared pan on the scale, tare the scale to zero, and add the appropriate amount of batter. This technique is also handy for ensuring that the cakes in a layer cake will be exactly the same.

WEIGHING IN: The most accurate way to divide a big batch of batter into individual pans is to weigh it.