<<Disclaimer: Verify this information before applying it to your situation.>> 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