Hi for the lady with the consume in time. I used to bake bread. Then keep out enough for a couple of days, say 1/2 loaf. Then pack the remainder in freezer zipper bags. It freezes well, plus I found after spending the time in the freezer. No bread molding. Out of the freezer, I kept it in a Tupperware Bread keeper in the fridge. Keeps well. I used to bake in a convection oven, never had a burn. I go by the baking time exactly. As Emeril says baking recipes are formulas that need to be followed. For bread that sticks. Butter, margarine, Crisco should work. But extra insurance. I have always used wax paper with Crisco on top. That makes it easy to peel off after baking, you could use greased heavy aluminum foil, or if nothing else grab enough coffee filter papers, grease and group so bread is slightly.

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