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Mark Whitney wrote:
 
>I have a couple questions for you.  First, does the shape
>of the loaf make it difficult to slice.  In other words,
>does the pan make a regular shaped loaf that is easily
>placed in a bread slicer, or do you have to slice part of
>the loaf off in order for the loaf to fit in a bread slicer?
>Secondly, do you have to remove the mixing paddle from the
>loaf?
 
        I just got the Red Star machine for Christmas and have made two loaves
of bread so far, both Red Star recipes:  Farmhouse Buttermilk and
Brown-and-White.  They were both wonderful, excepting the fact that, here in
Florida, it is very damp so I have to cut down the liquids a bit (2
tablespoons).  The bread fits perfectly in my also-new bread slicer.  I left the
paddle in for baking, and it does make a small hole in the bottom (actually a
9-shape), but since GF breads are usually so much heavier than store-bought
white bread, I find I can only eat half a sandwich at a time, and the hole
disappears when I cut the bread in half diagonally for a sandwich.
        Red Star (1-800-4-CELIAC) is very helpful.  I was afraid at first to
redo all the math, cutting down a 1.5 lb recipe to fit a 1 lb machine, but on
calling, they assured me it was a 1.5 lb machine.  So I've just used the 1.5 lb
recipes.
        I used to make bread by hand, even before going GF, but the machine is a
totally different experience.  My husband, a non-celiac, told me to stop
buying his bread, because he likes this so much better.  That helps a WHOLE
lot in making my kitchen GF!
 
Debbie McCollister
"Man shall not live by bread alone."
                -- Jesus