I baked this in a LeCreust like pan. I think my problem was I greased the pan and the lid so it would not stick. It is not stick but was slightly burned on the bottom and sides. I suppose I should have used parchment paper on the bottom and up the sides on under the lids. I baked it at 450 for 50 minutes and the temperature was 208 when I took it out. I used bread flour and the white whole wheat flour. It is hard to get all the raisins, nuts, cranberries in the dough where they do not touch the sides or bottom. I put the pan in a cold oven. Any suggestions would be welcomed.

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