These are a hit! They're a bit time consuming, but great. My son really loves the bread. I didn't have dry milk on hand, so I used 1% milk instead of the water. I also put malt (carnation malted milk) in place of the dry milk. I cooked this in an enameled dutch oven (round, ~9") which made the cooking time about 10 minutes longer. I did put the lid on at the 15 minute mark. I needed about 50% more topping than was called for (and a sliver more butter... I ran out with 2 pieces left to coat). Luckily I thought to double the topping before I started! They came out perfectly!! They're not as dark brown as the pictures (and not black bottomed), but I prefer it that way. Glad these worked out well for you, Zeke. And thanks for sharing your experience - good idea, adding the lid to the pan... PJH

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