The Wellbuilt bread machine I have comes out with a round loaf, tall and round. And it dries out way-fast in that shape. That's why I only use it on "manual," and once the dough is done being kneaded, it comes out of the bread machine and I put it in a regular bread pan.

I have a recipe for a baguette (sp?) of French bread that has to rise for a long time because it uses only about 1 tsp of yeast. It needs to rise on a stretched out dish towel, as I recall. It tastes wonderful, but it is something you have to pay attention to off and on all afternoon.

I sometime make a simple loaf, I think the recipe says it's Italian, that isn't in a pan at all, it is just a beautiful mound on a flat baking pan.

SRS