If you have not damaged the non-stick surface by using metal on it, or the machine hasn't overheated it, my guess is you just got an example with a crappy or defective non-stick coating. If Crisco won't stop the sticking, there is no way oil will, so don't bother with that. If the machine is new, simply return it to the store and get a different brand or contact the manufacturer and raise hell. If it is old, toss it and get a new one. Trying a different brand is recommended, too. But if you get a new one and it sticks too, then you will have to remove the super-glue from your bread recipe! LOL!

Not tried and true by me but from cooks on the web: Lemon Pepper Crab Canapés Canapé Bread 1 package (11 ounces) refrigerated French bread dough Filling 1 package (8 ounces) imitation crabmeat, chopped 1 can (5 ounces) sliced water chestnuts, drained and chopped 1 lemon 1 green onion with top, thinly sliced 1 small carrot, grated 1/3 cup light mayonnaise 2 teaspoons Lemon Pepper Seasoning Mix 1 cucumber, sliced Fresh parsley (optional) 1. For canapé bread, preheat oven to 375°F. Lightly spray inside of a bread tube and lids with vegetable oil. Place lid on bottom of bread tube; fill tube with dough. Place lid on top. Bake, upright, 50-60 minutes. Cool 10 minutes. Remove bread from tube onto cooling rack. Cool completely. Cut into 1/4-inch slices. 2. For filling, chop crabmeat and water chestnuts. Zest lemon with to measure 1 tablespoon zest. Juice lemon to measure 1 tablespoon juice. Slice green onion. Grate carrot. In a bowl, combine crabmeat, water chestnuts, lemon zest, lemon juice, green onion, carrot, mayonnaise, and seasoning mix; mix well. 3. Score cucumber lengthwise at 1/2-inch intervals. Cut cucumber in half crosswise; remove seeds. Slice cucumber. Arrange bread slices on a round platter; top each bread slice with 1 cucumber slice. Place one scoop crab mixture in center of each cucumber slice. If desired, garnish with small leaves of fresh parsley. Serve using Mini-Serving Spatula. Yield: 12 servings or 24 sample servings Nutrients per serving: (Light) (1 canapé): Calories 110, Total Fat 3 g, Saturated Fat 1 g, Cholesterol 5 mg, Carbohydrate 15 g, Protein 5 g, Sodium 400 mg, Fiber 1 g Cook's Tip: If desired, 1/4 teaspoon coarsely ground black pepper can be substituted for the Lemon Pepper Seasoning Mix. To serve crab salad on toasted canapé bread slices, preheat oven to 375°F. Arrange bread slices in single layer on a cookie sheet. Bake 10-12 minutes or until light golden brown. Cool completely. Proceed as recipe directs. Source: Pampered Chef Cucumber Party Canapes Ingredients: 1 package (8 ounces) cream cheese, softened 1/4 cup sour cream 1 teaspoon dried dill weed 1 teaspoon lemon zest 1 cucumber 1 loaf Canape French Bread 1 cup cherry tomatoes, halved Directions: In Small Batter Bowl, combine cream cheese, sour cream, dill weed and lemon zest; mix well. Cut cucumber crosswise into 3 equal sections. Peel, seed and coarsely chop one cucumber section. Add to cream cheese mixture; mix gently. Cover and refrigerate until ready to use. Thinly slice remaining cucumber sections using Ultimate Slice & Grate; cut each slice in half. Slice canape bread into eighteen 1/2-inch slices using Serrated Bread Knife. To assemble canapes, place 1 scoop cream cheese mixture onto each bread slice using Small Scoop, spreading evenly. Top each canape with 1 cucumber slice and 1 tomato half. Serve immediately. Yield: 18 canapes Nutrients per serving: (1 canape): Calories 100, Total Fat 6 g, Saturated Fat 3.5 g, Cholesterol 15 mg, Carbohydrate 9 g, Protein 3 g, Sodium 150 mg, Fiber less than 1 g Savory Vegetable Mini Quiches Ingredients: 1 package (15 ounces) refrigerated pie crusts (2 crusts) 1/2 cup milk 2 eggs 4 slices bacon, crisply cooked, drained and chopped 1/2 cup finely chopped zucchini 1/2 cup finely chopped mushrooms 1 green onion with top, sliced 1/2 cup (2 ounces) shredded cheddar cheese 1 garlic clove, pressed Dash of ground black pepper Directions: 1. Preheat oven to 375°F. Let pie crusts stand at room temperature 15 minutes. Lightly spray Deluxe Mini-Muffin Pan with vegetable oil using Kitchen Spritzer. Whisk milk and eggs in Classic Batter Bowl. 2. Chop bacon, zucchini and mushrooms using Food Chopper. Add bacon, zucchini, mushrooms, green onion, cheese, garlic pressed with Garlic Press and black pepper to batter bowl; set aside. 3. On lightly floured surface, roll one crust to a 12-inch circle using Baker's Roller. Using Scalloped Bread Tube, cut out 12 pastry pieces. Press one pastry piece into each muffin cup using Mini-Tart Shaper. Repeat with remaining crust to fill remaining muffin cups. 4. Using Small Scoop, fill each muffin cup with a rounded scoop of vegetable mixture. Bake 17-20 minutes or until crusts are light golden brown. Cool in pan 2 minutes; carefully remove mini quiches from pan. Serve warm. Yield: 24 appetizers Nutrients per serving: (1 mini quiche): Calories 100, Total Fat 6 g, Saturated Fat 3 g, Source:Pampered Chef Garden Pizza Appetizers Ingredients: 1 package (10 ounces) refrigerated pizza crust 2 garlic cloves, pressed 1 tablespoon olive oil 1 package (8 ounces) block mozzarella cheese, thinly sliced 1 medium tomato, thinly sliced 1/2 cup chopped green bell pepper 2 tablespoons chopped green onion 1/2 teaspoon dried basil leaves 1/2 teaspoon dried oregano leaves salt and ground black pepper to taste Directions: 1. Preheat oven to 375°F. Lightly spray Bread Tube with vegetable oil spray. Place pizza dough in tube; bake upright 55-60 minutes. Cool 10 minutes; remove from tube. Cool completely. Cut bread into 15 slices with Serrated Bread Knife. Arrange bread slices on Large Round Stone. 2. In small bowl, combine garlic and oil. Brush oil mixture over bread slices using Pastry Brush. Cut cheese into 15 slices; cut each slice in half. Arrange two halves on top of each bread slice. Place tomato slice on top of cheese. Top with bell pepper and green onions. Sprinkle with basil and oregano. 3. Salt and pepper to taste using Salt and Pepper Mill. Bake 8-10 minutes or until cheese is melted. Serve warm. Yield: 15 servings Source:Pampered Chef

Did you check the "Troubleshooting" section of your bread machine manual for an answer? 1. My first choice is to do what I always do - bake your bread in a loaf pan in the oven and only use your bread machine for preparing the dough, but that's now what you're after. 2. Let the bread rest in the pan for 10 minutes after you remove the pan from the bread machine. Once in the cooler air the loaf will shrink a little and that may help it pull away from the pan. 3. I've read where you can wrap a wet kitchen towel (wet with warm/hot water) around the bread pan and allow it to sit for 5-10 minutes, and that's supposed to help the unwilling loaf loosen. 3. Another choice... After your dough has finished kneading, remove it from the bread machine and give it and/or your bread machine a shot of Cooking Spray; then replace the dough in the pan. But not just any cooking spray, get the professional grade product they sell at Sam's Club (red and white can with a red lid). This particular spray is made with 100% canola oil, but in this application it's superior attributes will beat plain old PAM every time. It resists darkening under heat and won't mess up your pan with baked-on residue. An application of cooking oil or melted shortening may also work. Good luck, and be sure to let us know what works best for you.

Thanks for the input. Tricia, I never thought of just measuring the amount of water each pan holds. Duh! Fori, I know I have an 8x8 pan on hand. Not sure about a 9x9. I will try an 8x8 pan first. Then work from there. I went shopping today and picked up some ripe bananas for banana bread and some greenish ones for eating. I'd like to give the banana bread a try tomorrow.