I’m amazed how many people keep asking you about adjusting for the 13X 4 Pan? Hello people it’s in the article at the end. Anyways, I remember Orowheat’s Honey Oat bran bread as my mom’s go to bread when she wasn’t baking. She never let us eat Rainbow or wonder bread she called it “gummy glue bread”. First time I had it was at a cousins house and the PJB Sammie bread stuck to the roof of my mouth! LOL! My mom was baking in the seventies and we grew up with 100 whole wheat bran and berry bread with oat bran and wheat germ craze. Yum? Stayed with you all day! Funny know we bake our 6 gen Azorean Pão Doce/Portuguese sweet bread and Hokkaido Milk bread now My question is can I use my sweet bread or HKMB in a pan de mie pan to get Japanese-style Sandwich bread. Would you know how much by gram wt. of dough would I need of sweetbread Massa to fill the pan de Mie? Think similar to a brioche or Challah? Any advise would be appreciated Aloha and Mahalo!

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