PJ, I saw you and some of your colleagues on TV this morning! I was watching Sunday Morning on CBS and there was a commercial about the WEB and all things made possible with the web, featuring a start up named King Arthur Flour. I was making pie crust and only looked up about half way through just in time to see you! What a great commercial. It was like seeing family on TV! Anyway, I chose this blog to write to you because I have a question about this recipe. I have been making this for some time in my KAF pan. I have had some trouble with the loaf having a dark and hard crust. I do have a convection oven so I have adjusted the temp to 325 degrees, and bake for 20 minutes with the lid on and 20 minutes off. The lid is often very difficult to remove. The color is much better, internal temp is 190. But it is still pretty hard. I've tried lightly greasing the pan with crisco and non-stick spray, same result. I was considering not greasing at all but I fear it will be ruined if it won't release. Any suggestions? By the way I used this for bread for stuffing as weel as the stuffing bread you suggested. It came out great! Now don't let this new found stardom go to your head!!:) Hi Fran - glad you liked the ad. It was a lot of fun seeing what they came up with after 3 days of shooting film! Now, as for you bread - how about leaving the lid on for a longer amount of time? Maybe 30 minutes on, 5 to 10 minutes off. Is there a possibility you can turn the convection part of your oven off? That might help, too - the closer you can get to following the directions in the recipe, the better results you'll probably have. Good luck next time - PJH

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