How would this recipe work using a loaf pan, rather than an unstructured loaf? I'm trying to recreate a bread that hubby grew up with from a bakery in Saginaw, MI. It was a plain white bread that was great for toasting. It was o.k. for sandwiches on the first day, but after that (if any was left) it was toast, literally. Thinking about making one of each with this recipe. Would there be enough dough for a loaf pan, by evenly dividing the dough?
Thanks for your help?

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