Instructions: Making tons of bread ... two techniques that work for me are

(a) Let half of the batch rise again! Ive never had bread resent an additional rise, though under kneading is a serious sin. So, if your batch is more than your oven can take, just shape half of it and let the other half rise until the first half is out of the oven.

(b) Pack em in! Its a little bit of work in re-arranging once the crust is set (about 2/3 of the way through the baking time), but I can indeed fit a dozen smaller loaf pans into my standard gas-range oven. You put four front-to-back across the back of the top shelf, and two side-to-side across the front of it. Repeat for the second shelf. When re-arranging, move front-to-back and left-to-right, and (sigh) change shelves. this sounds much more awful than it is, once youve done it. Heres some visual help (a shelf as seen from above):

First pass 1 2 3 4
5- -6-

Second pass -6- -5-
4 3 2 1

the saving grace is, you dont have to turn each individual pan around because youre re-arranging them so the end that started in the middle finishes on the outside edge. With this trick, I can bake a dozen Christmas stollens at one time (and I need to!)

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