I like to bake various breads (Apricot, Banana, Strawberry, and Cranberry Almond) to give with gifts at Christmas. Instead of the usual loaf pan (4 1/2 x 8 1/2), I want to use smaller loaf pans (5 3/4 x 3 1/4 x 2 1/4). In the past it seems the bread is too dry. Am I baking at the wrong temp (350) for the smaller loaves? A friend advised adding a dollop of sour cream would help. Anyone know about this? Thanks for any advice and am sure the recipients would thank you. Betty