I got a bread machine for Christmas, and I just love it! I've made one to
two loaves a week--only one dud. However, I'm having more and more
trouble getting the bread out of the pan when it's done. I only use
plastic implements in the pan; it doesn't look scratched. I use about a
tablespoon of oil per loaf (1 lb) as most recipes call for. Is there
something I can do to improve the non-stick qualities of the bread pan? I
hesitate to try spraying Pam in the pan for fear of gunking up the
mechanism that turns the mixing paddle. Any advice?
Deb * "In this world there are only two tragedies.
email@example.com * One is not getting what one wants, and the other
* is getting it." Oscar Wilde