I'm confused. PJ says she's used the pain de mie pan, but Amy says it isn't a good choice. How did you do it, PJ? With or without cover? Foil to cover when first baking? I have both the long and short pullman pans and love the size of the slice. I often bake sweet breads (banana breads, for example) in the smaller pan so there will be more, smaller, slices. I'd love to try this recipe in the longer pullman pan for the same reason. Thanks for your help in this always-informative blog and for all your great recipes. I did try the pain de mie pan - the bread didn't rise high enough to require a cover, so I simply baked without the cover; 350°F for 45 to 50 minutes, until the interior registers about 205°F on an instant-read thermometer. I didn't like the results as well as the ones I got in the stoneware baker. the bread wasn't as crusty. In fact, I think I'll remove that reference to a pain de mie pan in the blog... PJH

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