Congratualtions! You almost got pre-sliced Texas Toast. On Thu, 16 Apr 2020, Pamela Fairchild via Cookinginthedark wrote:
> Date: Thu, 16 Apr 2020 14:49:49 > From: Pamela Fairchild via Cookinginthedark <cookinginthedark@acbradio.org> > To: cookinginthedark@acbradio.org > Cc: pamelafairch...@comcast.net > Subject: [CnD] Unique Cooking Experience Today > > I have a story for you. This could only happen to a blind person. I am an > experienced cook and I didn't see this one coming. > > I was out of bread so decided to bake some from scratch. Ok, it has been a > few years since I have done this but used to bake my own bread much of the > time. > > I decided to use a newer loaf pan though, one of the expensive, huge ones > that will hold at least two regular loaf pan's worth of dough. All went > fine. I put the bread in the oven to bake. I cooked it at 350 degrees for 50 > minutes, knowing I would need to check it at 35 and butter the top and put > it back in to make the crust delicious. > > A friend brought groceries by and came in to put the milk and store bought > bread away. I asked him to check my bread to see if it was brown enough > because it smelled like it might be done a little early. > > To make a long story short, the bread had risen above the top of the pan. > That was expected. It would resemble store bought bread in its shape that > way. What I didn't know was that it had risen into the wires of the top oven > rack and there were grooves down into the top of the bread loaf, and the > bread had grown through the slits in the oven rack above. By using long > kitchen mitts he was able to pull both racks out, set the whole thing on the > stovetop, extract the top rack and put it back into the hot oven, leave the > bread out but put the bottom rack back in the oven as well, and help me > decide it was finished baking. I guess the heat from the top rack cooked it > from above. It looks a bit strange, and the top edge became lopsided so I > cut it off from the loaf to use with pepperoni or sausage slices, and the > rest of the loaf turned out fine except for the grooves in the top every two > or so slices. Without sighted help I would have had to let the oven cool and > then try to rescue the bread. Not understanding exactly how it was caught, I > would have made a mess of the whole thing. As it turned out, the bread is > delicious and it didn't get crumbly, which doesn't always happen. You better > believe that I'll take that top rack out of the oven next time I bake bread > in that supersized loaf pan. By the way, the bread came out of the pan > perfectly, no sticking, no breaking of the loaf as it slid out of the pan. I > couldn't have asked for a better experience except for the oven rack issue. > How lucky that my friend came to my house at the absolute perfect time. What > are the chances of that happening? I feel like angels were watching over me. > Not that I was in any real danger, but it could have been a very frustrating > experience. > > > > Pamela Fairchild > > <pamelafairch...@comcast.net> > > > > _______________________________________________ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > -- _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
