Bread-Bakers v111.n026.8

It'll be interesting to see how others respond. Three years ago we 
installed (in a new home) two Sears Pro line Convection ovens, and 
have used them MOST of the time for breads, and sometimes for other 
things like cakes and cookies. If I had it to do over again, I don't 
think I'd install convection. It doesn't seem to be as "uniform" as I 
had expected, and I'm not sure I see a genuine advantage. Feel free 
to respond directly if you wish.

rkj910@gmail.com
Bob