Yup. This is wonderful bread! I appreciate having a recipe to fill my 9x5 pans. ***For those who only have liquid milk to use: scald it first by heating over medium heat until a "skin" forms. Then cool to lukewarm before using. (This kills an enzyme in milk that isn't inactivated by pasteurization.) Scalded milk dough rises a bit higher, and helps resist a "gummy" loaf that happens sometimes if the rising and proofing times were long due to a cool environment, or if you punched it down and let it rise twice for high altitude adjustment. Thank you so much for all your efforts! Your blog brings new interest into my baking. Thanks for the advice (and the kind words), Nancy - PJH

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