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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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