For those wanting to convert the large Pullman pan to the smaller size, I can suggest a way. Before I bought my smaller Pullman pan, I once made this very recipe in the larger pan with small "filler" bricks stuffed tightly into one end. I made the bricks by wrapping steel wool pads (plain, not with soap imbedded) with several layers of aluminum foil, and measured to get the right loaf length. That end of the loaf wasn't as perfect as the other end, but it basically worked with the lid on. I've also made this bread in a standard nine inch loaf pan without a top. Eventually I bought the small Pullman pan, too. It's worth it to have the perfect slices. I also use it for banana breads and other sweet loaves (without the top), since we like the smaller size slice. It's good portion control. Thanks a lot - good tip! PJH

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