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.....

Might take a little longer in a loaf...I think a brioche pan is a little smaller.

Good idea to try a round can.