Hi Patsy, with the 8 1/2" by 4 1/2: pans, the brioche should crest the edges of the pan in the center once it has finished baking. Since you used 9" by 5" pans, we would expect the loaves to be quite short—your 3" tall loaves sound about right. PJ mentions that she thinks the entire batch of dough would bit in one 9" by 5" pan if you wanted the loaf to fill the pan fully. If you notice that the edges and bottom of the brioche are darker than you would've liked, you can try putting the loaf pans on a baking sheet to provide another layer of protection from the heat. Try using just a single pan if you want a taller loaf next time, knowing that you'll likely need to tent with foil and extend the baking time. Good luck! Kye@KAF

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