I had the very same problem as ndp79, which is rather disappointing. I used the same USA pan as shown in the picture. My bread is not quite finished baking and obviously I have not tasted it, but it is not a pretty looking loaf of bread. I bake multiple times a week and have no indicators otherwise that my oven runs hot. Any other ideas? Yes - make sure your bread is in the middle to lower (not lowest) part of the oven; its top shouldn't be at all close to the upper element. And as soon as it appears set (it's risen fully, and isn't at all batter-like) tent it gently with aluminum foil; this should help with the over-browning. Hope these tips work for you - PJH

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