For Homa - I always use parchment paper for baking and start most of my breads at 500 degrees. The parchment paper gets a little brown around the edges but it doesn't burn. I love KAF and wish I could bake for a living. Sadly, I am only a weekend baker; however, we have not purchased bread for years because of my weekend bread baking. I'm not sure I could eat store-bought bread anymore! Thanks for all the great recipes and I will definitely be stirring this one up tonight. Incidentally, I made your favorite fruitcake last weekend and it was delicious. I substituted my favorite dried fruits (dried blueberries, cherries, apricots and cranberries), left out the candied cherries and included dates. I don't like regular fruitcake but this was superior. Thanks for letting us know about your fruitcake, Anne - and your bread - and thanks for sharing that pachment hint. I've set parchment on fire - but only by putting it (inadvertently) over the gas flame on our stovetop. Whoooooopssss..... PJH

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