The presentation isn't the best, but the snap-on lid is perfect for keeping the bread fresh. I made 2 freeform loaves, just put them on a cookie sheet; home-made bread is much heavier than store-bought bread-I heard someone call store-bought bread "fog in a bag". Open faced sandwiches are the norm, & yes you have to slice the bread yourself. In the 1990s I bought a book on bread-making by Bernard Clayton & I have used recipes from this book many times over the years.I also like to experiment, swapping out regular flour for buckwheat (it has a lot of vitamins but a stronger flavor), I throw in a cup of powdered oatmeal every now & then; also baby cereal: rice, mixed grain, etc, these are loaded with hopefully real & safe vitamins. They call this swapping "artisan", I just call it an experiment & go for it. I also habitually cut the loaf in half, just to make certain it really is fully cooked.
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