Thanks for the suggestions on weight of dough to use in 5x9 pans (1.5 lbs per pan). I took out dough and let rise in two pans about 2 hours and baked at 350. Tops started to get to dark so dropped temp to 300 until I got 195 degrees on internal temp test (about 40 minutes total baking time). Excellent crumb and great for french toast - just right for soaking up french toast batter. Made small round rolls with the remainder of the dough and topped with sesame seeds. My family loved them with tuna fish salad. Thanks for all the great comments and tips that allowed me to have success on the first try! YEAH Larry! Congrats on using your imagination, and some science/math, to create successful loaves - as you say, first time out... :) PJH

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