I just made this bread for the second time. The first time I used all-purpose flour and a 9"x5" glass pan. It didn't rise much at all, but it still had a decent texture. Then today I decided to give it another try. I decided to experiment, using KAF unbleached bread flour for one loaf and unbleached pastry flour for the second loaf. I actually meant to use all-purpose flour but I mistakenly grabbed pastry flour. I was surprised to discover the loaf made with pastry flour rose slightly more, but it also cracked around the edge and on top a bit. Nevertheless, I was really happy that my bread rose really nicely this time-the pan size really does make a big difference. Thanks for carrying out this experiment, Jackie. Did you use a 9" x 5" pan each time? The recipe calls for an 8 1/2" x 4 1/2" pan, which gives a nice rise. A 9" x 5" pan is 30% larger, by volume, than an 8 1/2" x 4 1/2"; so you won't get nearly the nice rise in a 9" x 5" pan. PJH

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