How would this work in the pain de mie pan? Is that an adequate cover or would it overflow? I love having those nice square sides for making french toast casseroles and grilled cheese sandwiches for the kids. It looks like the right amount of dough for the pan; I'm thinking it would work in the 13" pain de mie though, never having tried it, no guarantees... Doesn't hurt to try, right? Don't let it rise closer than 3/4" to the top of the pan before baking. Good luck - PJH

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