Wow, this is really delicious, finely textured, slightly sweet, and soft. The only issue I had was the raising - this dough literally exploded out of the pan. I put one batch in your 9" Pain de Mie pan (sans lid) and one in a 12" x 4" loaf pan. After 40 minutes, both had risen 3 or 4 inches above the rim of the pan! Why? I used perhaps less yeast than called for, added a Tbs. of vital wheat gluten, and used about half white wheat flour, the rest according to the recipe. The first rise seemed normal, but the loaf rise was almost scary. Any ideas? Once in awhile, I've had that happen with a perfectly normal loaf of bread, it just rises super well and surprises the heck out of me. I figure it's one of those perfect storm kind of things. Everything just clicked. Water temp was spot on, air temp, humidity, dough temp. etc. combine to just make this freakishly perfect loaf that has a mind of its own. Anyway, that has been my experience. I'd love to hear other theories. ~ MaryJane

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