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Date: | Tue, 6 Feb 2001 09:01:10 -0500 |
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<<Disclaimer: Verify this information before applying it to your situation.>>
I have been trying to bake the Featherlight White Bread in Betty Hagman's
new book. Even though it often looks great baking in the oven, it doesn't
hold up when I take it out.
I let the bread cool in the pan for about 5 minutes, and then I turn it out
onto a rack. Depending upon which way I lay it on the rack to cool, it
either collapses, the sides kind of shrink in, or the bottom pulls up. I
have tried adding less liquid, but it still doesn't seem to help.
I appreciate any bread baking tips from anyone. I always just mix it up,
put it in the oven, then cross my fingers and hope that it looks and tastes
OK when I take it out. Thanks.
Kathy
Pittsburgh, PA
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