Now if you want to do a lil splurge on yourself, you can get the pan.............but I have always just loved the sweet dough in a regular loaf pan, or freeform loaf. 2 packages active dry yeast 1 1/2 cups warm water (100 to 115F) 2 teaspoons sugar 6 1/2 cups all purpose flour 1 Tablespoon plus 2 teaspoons coarse salt 1 stick (1/2 cup) sweet butter Dissolve the yeast in 1/2 cup warm water with the sugar, let it proof. Combine 6 cups of the flour with the salt in a large bowl. Using two knives or a pastry blender cut the butter into the salt and flour, being careful not to overwork it. Place the yeast mixture into a large mixing bowl and add 1/4 cup warm water. Then add the flour-butter mixture, incorporating it with one hand only and using the remaining water to create a stiff, sticky dough. Turn the dough out on a floured boare and work it hard for a good ten minutes. When finally smooth, let rest for a few minutes and shape into a ball. Place in a well-buttered bowl, turn to coat the surface, cover and let rise in a warm, draft-free spot for 1 1/2 hours. Punch the dough down and let rise for 3-4 minutes, then knead again vigorously for 3-4 minutes. Shape into a ball and put back into the buttered bowl to rise again, from 45 minutes to 1 hour. Punch the dough down and let rest another 3-4 minutes. Knead a third time and then shape carefully into a loaf to fit a well-buttered 13-1/2 X 4 X 3 3/4-inch pan. Let rise until almost doubled in bulk, approximately 1 hour. Butter the inside of the lid, if you are using a Pullman tin, or butter a piece of foil, cover (weight if using foil), and place in a preheated 400F oven. Turn the heat down immediately to 375F. After 30 minutes turn the tin on one side for 5 minutes and then on the other side for 5 minutes. Set it upright again, and remove the lid (or foil and weights); the bread should have risen to the top of the pan. Continue to bake until it is a golden brown, about 12-15 minutes more. Turn the loaf out of the pan and put it directly on the rack of the oven to bake for a few minutes longer, until the bread is a beautiful color and sounds hollow when tapped with the knuckles. Let it cool thoroughly on a rack before slicing. Keeps well for several days in the frig, or frozen for 2 months.)

You find a lot of "this" muffin recipe on the web, but this one I got from General Mills about a yr.ago has the yummmmmmmmmy topping. I make a lil extra topping and mix a smidge into the tops of muffin batter-cups with fork tips before baking.... 2 cups Raisin Nut Bran cereal 1 cup milk 3 tablespoons vegetable oil 1 egg 1 1/4 cups Gold Medal® all-purpose flour 1/2 cup packed brown sugar 3 teaspoons baking powder 1/2 teaspoon ground cinnamon 1/4 teaspoon salt Streusel Topping (below), if desired Heat oven to 400°.  Grease bottoms only of 12 medium muffin cups, 2 1/2x1 1/4 inches, or line with paper baking cups.  Mix cereal and milk in large bowl. Let stand about 5 minutes or until cereal is softened.  Beat in oil and egg. Mix in remaining ingredients except Streusel Topping just until moistened. Divide batter evenly among cups.  Sprinkle with Streusel Topping.  Bake 18 to 23 minutes or until wooden pick inserted in center comes out clean. 12 muffins. *********   Streusel Topping 1/3 cup chopped nuts 3 tablespoons packed brown sugar 2 tablespoons Gold Medal all-purpose flour 2 tablespoons firm margarine or butter 1/4 teaspoon ground cinnamon Mix all ingredients until crumbly.