I didn't have the recommended pan size so used a large "standard" loaf pan: 9" x 5" x 3" and it turned out wonderfully! The dough came to within 1" of the top of the pan when I first poured it in. When the dough had risen slightly above the top of the pan I put it in to bake. The dough expanded into a lovely flared top and there was no breakage. I like the texture and flavor of this bread, and it couldn't be easier! The sesame seeds are a nice touch.

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