I recently bought the larger pain De Mie and absolutely love it. My husband loves the crust on this bread so I have been experimenting. The last loaf I made was an English muffin bread. My recipe originally made two 8” loaf pans. Using the larger pain de mie, I made the full recipe, following the original directions. I then greased and coated the inside of the pan with cornmeal and added the dough. Let it rise to a generous half inch below the edge, sprinkled the top with more cornmeal, added the cover and baked it for the original recipe’s time (not being quite sure as to the baking time). I then removed the lid, took the bread’s temperature and baked it a bit longer with the lid off until the internal temp was around 190. Even though the holes weren’t quite a big as they would have been if baked in the traditional pan this recipe is definitely a keeper! It certainly didn’t last long!

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