Jeanette, sorry, I don’t have an answer about pan size, here there’s pretty much a standard loaf that works.
I did want to say congratulations on getting your Bread Bible! Like you, I too am a yeast novice. The two things I’ve learned so far are to use instant yeast (I ordered the Red Star from King Arthur and keep it in the freezer) because it is both easier to use and harder to kill, and to take advantage of the overnight cold fermentation in the fridge whenever possible- the superior flavor is really worth it!
For beginners, the pizza recipe is pretty easy, no kneading or anything, just mix the night before (with a spoon, don’t even need the mixer), pop it in the fridge overnight, and bring it out an hour or so before shaping/baking. I make it with 50% semolina/durum flour, and the taste is divine. The semolina isn’t as easy to stretch, so the shaping is a little harder, but I don’t mind because it tastes so good.
The brioche recipes are much more involved, but oh so tasty. I haven’t done the stud muffin yet- I think I’ll wait for the video, I’ve learned so much from watching them!
Good luck and keep us posted on how you fare with bread!