I love baking crusty loaves of sourdough bread in my cloche, but also thoroughly enjoy baking Pain de Mie in my 13 inch Pullman loaf pan. I usually do a hybrid sourdough/yeast dough for the Pullman pan. Lately, though, my wife and I have been hungry for something a little sweeter - a little more decadent. I didn’t have a “recipe”, but used my basic hybrid formula and modified it to make a dried fruit and nut bread. I was pretty sure the resulting loaf would at least be edible, but I was amazed at just how “edible” it really was! I would be happy to post the “recipe” if anyone is interested! The crumb is soft and moist, although it was still pretty warm when I cut it.
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Sounds fabulous, and yes, post the recipe!