Thanks, Sticky,
If you shaped it in a standard loaf pan would you bake it the same length of time, you think?
Last one I made I used an empty can from crushed tomatoes, cuz I wanted round slices. I was surprised at how well that worked---didn't even have to cut the bottom out of the can.
I keep vowing to buy a brioche mold, but haven't, as yet, done so. Maybe with my next King Arthur order.....
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