This is an informative article, I have many sizes in loaf pans, a big stack of them from my Mother, but what I would like most is to make half sized loaves, not the tiny pans but a full sized half loaf. A whole loaf is wasted because it goes stale, frozen bread in my opinion is a very poor substitute for fresh bread and the tiny loaf pans just make a poor sandwich size. I have seen many requests for a full sized half loaf but nobody seems to make such a pan. The closest soul be a 5x5 , but that is a little long, as you pointed out 1/2" makes a real difference.

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