Hi, Lisle. Any recipe with 3 cups of flour will be about the right size, as long as there are no more than 1 cup total mix ins, like chips, fruit, or nuts. If you've figured out how to get a decent result from your silicone pan, disregard this, but silicone is our least favorite material for baking pans, breads in particular. It's an insulator, and inhibits the transfer of heat from the oven to the loaf. That translates to overdone outsides and underdone centers. If you're new to the pan, decrease the oven's temperature by 25 degrees and expect the bread to take at least 10 to 15 minutes longer. You might want to check out the blog I wrote about glass vs. metal pans; it has a lot more information in it. Susan

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