I have my mother's pan de mie loaf pan and have been making this kind of sandwich bread for quite some time. My daughter loves it for her sandwiches that she takes to school and the taste and texture are 2nd to none. I can no longer find the recipe I used to have so I came to your site knowing that you would have a great recipe. My mother was from England and used this loaf to make what she considered "real" tea sandwiches. She buttered the bread and added water-cress and salt and pepper or my fav... tomato and cucumber sandwiches. This bread can stand up to the "wetness" of both of these. I did have to make a few changes to your recipe to get it to work for me. I too had a problem with taking off the lid after 20 or so minutes. It always dragged the dough and the loaf lost its wonderful square shape. So, I don't take the lid off. I bake it for 65 minutes (this might be because I do not use quick rise yeast), then, take it out of the oven and the lid comes off perfectly. I also never have potato flakes or potato flour, so I just left it out and the taste and texture are still great. Thanks for the great recipe. This one is a keeper. Sarah

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