I have made braided bread, Challah, actually and used my air bake for it. 
Wishing you success.
Shannon
On Apr 5, 2012, at 10:53 PM, Patty wrote:

> 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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