Thanks, Grainlady - I thought there might have been some other factors, but I am still learning how to use this machine. I started reading the new book I got, The Bread Lover's Bread Machine Cookbook by Beth Hensperger, and it has given me some information that I think will also be helpful. I like the way it was written, and it is helping me to feel more comfortable with my machine. I'm at the point in my life where I really do not want gadgets to be so complicated that I have to read massive books or instructions to be able to use them, and this especially includes cameras. I still have not yet figured out how to do a manual focus with my camera that I have had for several years, although I gave the instructions to Kevin, and he figured it out in a few minutes. He got himself a new camera at the Sony store with an employee discount, but he won't let me use it because I have to use a different eyepiece focus. He also bought a very expensive telescoping lens for it, but that is not something that I would need, since my own camera has very good optical zoom. Back to the bread machine - I think Beth's book makes it easier for me to understand how the machine works, and I have found the instruction manual to be a bit confusing. I tried to have Kevin read the instructions to me while I am doing the settings, but he does not seem interested in helping. It is difficult for me to look at the instructions, then look at the machine controls, refer back to the instructions, etc., as I tend to get lost in the process, and it is difficult to backtrack during the settings. I found out from Beth's book that most machines have memories in case of power outage,and this is why unplugging the machine will not reset it, even when I want to start over. Part of the problem was that I generally use the delayed timer, which requires me to skip certain steps and refer to a different page, and the delay page did not have information for resetting. I did just find that I can reset the machine by pressing and holding down on the "start" button, but I missed that info by skipping to the delay setting. The instruction book gives no information about how long to let the bread cool before wrapping it and it has very little info on storage. We are not going to eat a loaf of bread in one day, and so storage is important. I have stored my loaves at room temperature for a week, and none of them have gotten mold. I do have a problem with mold for Trader Joe's flour tortillas, and so I have to vacuum seal them for storage with butcher paper between them, or else they fuse together. Lars

These are REALLY good (thanks Pat!). PAT T'S IDIOT PORK CHOPS 2 sticks butter, melted 2 eggs, beaten Italian bread crumbs 6 pork chops Mix the melted butter and the eggs being careful that the butter is not so hot it will cook the eggs. Dip your pork chops in the butter/egg mix, and then the Italian bread crumbs, and then dip it AGAIN in the butter/egg mix and Again in the Italian bread crumbs. You have to dip it in each twice as it is not as good if you only do it one time. Bake the pork chops at 350° F. for 40 minutes to 1 hour depending on the size of the chops.

That sucks. I've ruined two loaves of bread because the bottoms got stuck to the loaf pan. I ended up having to "dig" them out and eat ugly bread! :o( I never use PAM anymore. Now I grease most pans with butter or use parchment paper. However, I have had the parchment paper get crispy and burn at a certain temperature. Have you used the same pan before with different results? Good luck with it! Please report back what happened!

Thanks all! I had been using Pam or butter (depending on my mood I guess?) but ran out of Pam and switched to just olive oil or butter. I'll try some of these methods next time if I stick with the oatmeal. Stick. Haha. It did come out of the pans OK with a knife, but I'm going to have to scrub those pans--definitely not the super-clean release I've had! But now I know! Thank you all very much!