Panasonic Breadmaker sizes: M/L/XL--which would fit this? And why a lid? ? TIA!

It depends on what kind of bread you're making. Rye, for example - For a 1.5 lb. loaf recipe, you need your recipe increased by about 30% for the 13" pan, but the 9" pan should be just right using the dough cycle on the bread machine and then turning it out to the bread (Pullman/"pain de mie" pan in this case, to bake. As others have already answered, the lid is for a more square, no mushroom/muffin top loaf.

So, basically, you just make regular white bread recipe and then bake as usually except bake with the lid on? I've never used a bread pan with lid.

It really is best if you use a recipe specifically called Pullman or pain de mie. If you use the king Arthur site recipe (and it works fine with any brand of bread flour, BTW), and you are substituting instant potatoes flakes for potato flour, do NOT double the amount, as was recommended in the comments. I did that, and it was WAY too much potato flakes. The bread was very moist, but it tasted so much like instant potatoes, it was off-putting. After that experience, I only used 2 or 3 Tablespoons of potato flakes, and the bread came out perfect. A couple of times, I didn't pay attention, and let the bread rise too high, but I just gently patted it to deflate it a little, then let it re-rise to about 1 1/2 " below the edge of the pan, then covered and baked. Baked it about 5 minutes less than the recipe instructions, but when I checked the temperature, it was perfect. Hint; add 1 TABLESPOON of white vinegar when you make any bread; you won't be able to taste it, and it will help your bread keep longer. There are only two of us, and sometimes homemade bread will mold before we can use it all, but the vitamin C in the vinegar helps prevent that. Happy baking!

Can this pan be used to make gluten free bread? Will using the lid prohibit the loaf from rising or will it spill out?

A Pullman pan is ideal for GF bread because it is narrow, deep and the side are straight which helps support the rise. GF bread has a hard time rising and the shape of this pan really helps. The sides are close to 90 degree (not angled out) and it's narrower and deeper than most bread pans - three features that make this pan a great choice for GF sandwich bread. You get a compact tight bread. This is my GF go to pan. I leave the lid on or off, depending on my mood and the recipe. I mostly leave it off. Make sure your recipe will fill the pan or you might get a short loaf. King Arthur has an excellent GF sandwich bread recipe specifically for the Pullman loaf on their website. You won't be disappointed.

Do you need to change the baking time when you bake bread? Because my bread always comes out a bit undercooked in the middle and it's quit noticeable.

As others have said: get a thermometer to measure the internal temperature of the loaf. Also: It might be your oven. If I'm baking bread at 350, I bake it say half an hour and then have to turn my oven up to 375 for about an extra 10-15 min to get the internal temperature up to 190. It's been working for me.

USA Pan Bakeware Pullman Loaf Pan, Small

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