I heard somewhere (food network maybe?) that pyrex/glass bakeware shouldn't be used for breads. When the bread rises, it needs to kind of stick to the sides, and pyrex is so smooth it doesn't offer the dough anything to climb on. (Same as with things like angel food cakes - anything that needs to rise a lot, and even when whipping egg whites or cream.) I don't know if that's true, but I've wondered if that's one of the reasons I have so much problem with bread loaves - I have only a pyrex loaf pan. Someday I'll get a stainless steel one or something and attempt an actual loaf of bread. I'm pretty happy with my sandwich buns, tho, thanks to Cara.

myst