Hi, I have tried to make loaf bread (Sorghum bread) on three separate occasions. I kind of threw it together the first time and the bread was mushy on the bottom half with an extremely large air pocket near the top. For the second loaf I was very careful to read the instructions and do exactly what they said (there was a difference from time #1 in the dough itself) but I had the same results at the end with the large air bobble and doughiness. Time #3 was the same as time #2. I borrowed a metal pan and made a very nice Noah's loaf. The only thing that I can think of that I may have wrong with the sorghum loaf is the type of loaf pan that I am using. I only have the glass pans. They were handed down from my grandmother and at the present they are all that I own. Do the recipes need to be altered for glass pans? Some one also mentioned a stone loaf pan to me. Has anyone used one of these and if so, does the recipe need to be altered? Thanks for helping. dcg