A BIG thumbs up for the pan de mie pan. I have been using mine for a year or so now--I almost never bake in my other loaf pans except for quick breads. I ever make a mock "outback" bread in the pan de mie! I find that it saves bread, helps control portions, and when you are making grilled cheese, etc, you do not have the headache of trying to find similar sized and shaped slices out of bread made in a regular loaf pan. It is so wonderful, I actually got two (one as a gift, and then I bought another one so I would never be "without".). Watch the rising--a couple of times I have let it go too long and the dough starts oozing out of the end! Also, DEFINITELY make sure to spray the lid of the pan (as well as the rest). I recommend this pan to everyone who shows even a tiny bit of bread baking interest!

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