I'm decidedly winging the recipie. Think it's less water sensitive and more time/temp sensitive in this case. I'll report on next batch. Measurement is largely volume, I may invest in a scale. I tend to judge by feel. And, yes, I'm giving the dough a good 10 minute kneed. May be shorting the rise time a bit (few minutes), but I'm working on my patience ;-) Yeast is decidedly active, I also ensure that it is started with 110F water.

I've got breadpans, but prefer round loaves ;-) My cookbook (Betty Crocker) includes a Deli loaf recipie using a similar Pyrex dish, but at lower/longer cook specs.

Oven actually seems pretty accurate -- it's gas, though smaller than average -- I can't get a full-sized cookie sheet into it. The 9" cassarole pretty much fills it, though I could probably put a standard loaf in sideways in fron of it. I've got a 3" dial-face thermometer that pretty much confirms the set heat. May try cooking stones.

Thanks all for the tips.