Hi K, for best results we do recommend a 9" X 4" X 4" pan for this recipe. To be on the safe side, I wouldn't let your dough rise higher than 3/4" below the rim of your pan, which will likely take a little less time than the 3-4 hours listed for the rise in the taller pan. I would also be sure to grease your pan very well or line the pan with greased parchment paper in order to prevent sticking. Since this bread spends so much time rising in the pan, it's a little more likely to stick. Baking time should be about the same, and you can bake at the same temperature recommended in the recipe. 

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