I do have a question. The loaf (I used a metal loaf pan) browned up very quickly. I covered it before ten minutes had ticked off the clock. In lo...

Kmucci it was at 10 to 15 minutes and yep, I have checked the oven temp (husband is an engineer and he records the strangest things beyond normal stuff like oven, refrig, and freezer temps). Temps are consistent and I haven't noticed hot/cool spots (oven is almost 1 year old). As I stated I usually have a problem with bread being under done when following the time listed in recipes. This loaf was evenly browned top, bottom, and sides. When the loaf was completely cooled I put in a zip-lock bag and that softened the crust enough to make a nearly perfect bread. As I enjoyed the taste so much I will be trying this again soon and will keep my eye on it.

I just did a quick search at The Fresh Loaf, and noticed that for sandwich loaves, many people take them out at 190 degrees. I'd probably also put an independent thermometer in my oven, in the middle and in the lower third, to see if the actual temperature is consistent with the controls or display. I had a Jenn-Aire electric oven in our first house; it was a long time ago, but I remember that it took me a while to figure out how best to adjust the temperatures, as it ran very hot and baked unevenly. (The latter doesn't seem to be your problem.) If you can get a clay pot, consider that, too. You soak them briefly (15 minutes, in the oven while it's preheating, is fine . . . even though the instructions say for a few hours) then toss the hot water and put the bread dough into the soaked pan, in a parchment sling. The moisture from the clay pot creates steam in the oven, which makes the crust nice and chewy. I have more detailed instructions on using clay in some of my other bread recipes. ;o)

Here is the reply that I posted on the recipe (actually it appears both on the Buttermilk Barley Bread recipe and the Buttermilk Oatmeal Recipe), but I would very much like others to weigh in on this, as my experience is somewhat limited in this regard: . I almost always use a clay pot when I bake bread, and I have a convection oven, but I have noticed that the metal pans do make the crust a lot darker and thicker. Also, milk in yeast doughs tend to make the crust very dark. My inclination would be to lower the heat a bit, and to put the pan right in the middle of the oven or a bit lower, on a cookie sheet to protect it from the high heat coming up from the bottom. I don't know much about internal temperatures, but based on my experience, a thick, dark crust means the loaf has been in the oven too long. The bread will continue to cook inside once it's been removed from the oven, if you don't cut it. I'm hoping that others out there will have more helpful insights. Thanks, everyone. ;o)

You covered the loaf 10 minutes in to baking? I would double check your oven to make sure the temperature is consistent -- maybe it runs hot?