I greased and oiled a metal 13x9, which is semi-nonstick, but the cheese melted and browned so much that it glued. I think if I just cut smaller chunks of cheese, or maybe pour a small amount of dough into the pan before I mix in the cheese I could avoid the sticking cheese problem. I will absolutely make it again, so I will have to try to find a way to make it not stick. Even broken the bread only lasted an hour once the guests showed up, so it is a keeper! Sorry this recipe effort was a stickler. If you try this again with the same size cheese chunks, consider sprinkling them on top of the dough in the pan - then let the dough rise around the chunks. This may suspend them so they won't stick to the bottom as much. Irene @ KAF

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