So, it seemed just as good. Definitely still soft inside:
I followed the directions for the frozen loaf just as I wrote out in the original post. Nothing needed to be changed, and it was nice having fresh bread with little effort.
The loaf browned just as well as the one without the pan. It did not make quite as much bread because of the shape, so next time I might prefer the braided kind. On the other hand, if you like taller pieces of bread, this works better for that.
This is a short post, but enjoy the pictures!