This ceramic pan is light colored, and not transparent.
This means that it reflects more heat than a traditional pan might, and is probably also opaque to infrared, which means it is not going to promote browning as a transparent glass pan will. (Most glass bakeware actually requires lower temperatures, due to infrared being transmitted to the food, where it heats it directly...)
All in all, it is a very poor choice for baked goods or anything where crust formation is critical; I would only use it for the type of casserole that simply gets heated through. It is designed more for looks than for performance.
If you do want to use it for bread making, it seems likely that you are going to have to increase the oven temperature by about 25 F, and watch closely for your bread to be done (usually, an internal temperature of 200 F will tell you, but check your individual recipe). If the crust starts to over brown, as EatSmart recommended, cover it with aluminum foil.