Karen, what kind of bread pan did you use? If it was an old aluminum one (or cast iron or steel), that could very well be where the metallic taste came from. Other than that, I'm afraid I can't see any of the ingredients that would add that kind of flavor. Baking soda can taste metallic, but there's no soda in the recipe — did you maybe scrub the pan with baking soda at some point? Any chance you'd cleaned your oven lately, and there was some residue from the cleaner left over? Readers, anyone else have any ideas? PJH

• Reply