Thank you. I wanted to make a challah sandwich loaf that would be the right shape and sturdiness for turkey sandwiches, so I used the ingredients and instructions for the sponge & first rise from the challah recipe in the KA Flour Baker's Companion cookbook' and your instructions here on how to place the dough in the pain de mie for the second rise, the baking temp and time, and when to remove the cover. Worked perfectly.

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