I have successfully made many a loaf of gluten-free sandwich bread in your pain de mie pan but today have had a huge problem: the top blows off in the oven!! Three different batches I made, made sure and double sure that the lid was in the channels and secure and every batch the lid blew off in the oven after only 15 minutes. Okay, I thought, at least I can finish it off without the lid but then after another 15 minutes the sides start to pull in on itself and here's another batch to throw away!! My yeast is fresh, the recipe is being followed exactly...I'm about to give up and let him eat the crappy stuff from the frozen food section. Could it possibly be that the eggs were too large? I've always used extra large eggs because that's what I buy and its worked fine for months..any ideas?? Was there anything different or significant about this time vs. the other times you made it? There may have been too much dough for the pan, or the dough may have been under-proofed and it over-expanded when it hit the oven. ~Amy

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