One thing for sure, if you tap lightly on the baked bread with your finger,
it should sound hollow if it's completely done. That test is always a
keeper.
Dawnelle
----- Original Message -----
From: "Patty" <[email protected]>
To: <[email protected]>
Sent: Thursday, April 05, 2012 10:53 PM
Subject: Re: [CnD] bread making problem
I appreciate all your suggestions. I bought 2 air-bake cookie sheets.
I am going to try these for my bread making tomorrow. The bread I'm
making needs to be braided, so a loaf pan won't do for this particular
recipe. Also, I will try to reduce the cooking time by a few minutes.
The temperature is set at 350; I can experiment with the temperature
as well.
We'll see how it goes tomorrow. I so appreciate everyone's help.
Patty
On 4/5/12, Shannon Wells <[email protected]> wrote:
I use them for just about everything. I bake my bread on an air bake,
canned
biscuits, cookies, you name it. You can find them just about anywhere,
but
if you get one, be careful when washing it. It's easy to clean, but if
you
forget about the holes in the bottom and pick it up out of the water real
quick, you sort of get dripped on. hahaha!
Shannon
On Apr 5, 2012, at 4:40 PM, Sisi Ben-Simon wrote:
Thanks Shannon that's interesting. First time I hear about this. I'm
wondering in which cases it can be useful?
Sisi
----- Original Message ----- From: "Shannon Wells"
<[email protected]>
To: <[email protected]>
Sent: Thursday, April 05, 2012 9:53 PM
Subject: Re: [CnD] bread making problem
An air bake pan is one that has a double layer on the bottom. You can
feel the holes in the bottom where air can come between the two. It
basically puts air between the bottom of the pan where your food sits
and
the part that touches the oven rack.
Shannon Wells
On Apr 5, 2012, at 2:49 PM, Sisi Ben-Simon wrote:
Hi, what is an air baked pan?
thanks
sisi
----- Original Message ----- From: "Shannon Wells"
<[email protected]>
To: <[email protected]>
Sent: Thursday, April 05, 2012 7:23 PM
Subject: Re: [CnD] bread making problem
Patty, one thing to be careful of is to make sure your rack is in the
middle of the oven. Another thing you can do is try baking for a
shorter time, maybe a minute or 2. Sometimes using an air bake pan
helps. You could also try lowering the temperature of the oven and
adding a minute or 2 to the baking time. Sorry I can't be more help
than that. Maybe someone else has a better idea.
Shannon Wells
On Apr 5, 2012, at 10:16 AM, Patty wrote:
I have a question for the list. I have started experimenting with
different breads and bread recipes. My bread bakes in the oven, and
it
comes out beautifully except for the bottm. The bottom is always too
done and sometimes it gets a little burnt. I really hate and am
wondering if anyone knows a way to prevent the bottom from cooking
too
much. Maybe some suggestions on different pans would be helpful. I
form the bread, and use just a jelly roll pan to place the bread
on.
Any help would be appreciated.
Patty
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