I made this today using 1 1/2 times all ingredients except yeast (used 2 1/4 tsp.). I baked it in the large Pullman pan. It came out very well except it "sank" some in the middle as it cooled. It was at more than 190º when I took it out of the oven although the top had not browned much at all. It is great bread even if it doesn't look perfect. Any suggestions on what may have caused the loaf to collapse some in the middle? My pain de mie often develops a slight "swayback" appearance; my theory is that it's just a bit too tender to hold its shape. I'd suggest baking it longer next time; try going to 205°F and see if that helps. Good luck - PJH

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