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Date: | Wed, 12 May 2010 17:32:34 EDT |
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<<Disclaimer: Verify this information before applying it to your situation.>>
I use Bread from Anna and love it, but the crust is always too done. I
keep it covered from the very beginning and still get it too crispy.
While in Florida, a friend made the same bread, but used an Air Bake loaf
pan and I never saw such a beautiful crust like she had, as it was soft and
lightly browned. Nowhere on earth can I find this particular pan, except
in a smaller 4.5 inch size. I use the 5 inch.
I ended up with a very heavy duty pan from Williams-Sonoma and paid $25 for
it. I still get the hard crust. I bake it for 55-65 minutes at 375
degrees, and even then I sometimes still get spots in it that is not done. My
oven is only a couple of years old and seems to be reading the temperature
correctly.
Should I lower the temp and bake it longer?? I just don't know what
else to do to keep the crust from getting so hard. The pan is guaranteed for
life, so maybe I should just send it back and give up eating bread!!!
I hope someone has the perfect answer for me. I will be waiting.....
Thanks,
Bev
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