It does make delicious toast!
And if you want to make it in a regular pan, without buying a special pan, something I often saw suggested in old books was to half fill a pan with the dough, and put a cookie sheet on top, with a brick, or something heavy, like CI. Never tried it, however.
Here's the actual dough recipe that I use - it's not a moist dough, and is fairly stiff.
2 tb yeast
1 1/2 c water (or scalded milk, if not using milk powder)
1/3 c milk powder (optional)
2 tsp honey
6 1/2 c unbleached flour
4 tsp salt
1/2 c unsalted butter, softened
I usually made this in the Kitchen Aid, but occasionally I would make it in the FP - a half a recipe at a time, combined briefly by hand, before rising. And the dough would rise 2-2 1/2 hrs to double, then a second rise of 1 - 1 1/2 hrs, before the rise in the pan, which would be to fill the pan just over 3/4 full, before baking - a short rise, which is the reason for the two rises before. It is baked 55 min. in a 350° oven - started in a 400° oven, and turned down when put in.
And two variations I often did with the dough - substitute 1/2 c wheat germ for an equal amount of flour, or substitute up to 2 c WW flour, for an equal amount of white. A little more nutritious, but still the same flavor, for the most part.