Stan and Judy, I think Elisabeth may have misunderstood the question and was explaining how you could make the rolls in the larger pain de mie pan. To make a loaf of bread that would fill your pain de mie pan, I would recommend doubling this recipe and pressing the dough into your pan so it is approximately half full (if you plan to use the lid). You will definitely have some extra dough to make some rolls with. The larger pan really needs about 1.66 times the amount of dough as the smaller pain de mie pan, but that gets a little complicated, unless you're using a scale. By weight you could multiply all the ingredients by 1.66 and that should give you the correct amount of dough for the larger pan. Barb@KAF

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