I’m in the mood to bake some bread. I’m going to try oatmeal raisin bread. I have made white bread before but it did not brown very much on the sides. The bread tasted all right, but could have been much less pale. What do you think about this?
I looked up some bread baking sites and did see this problem listed on one. There could be two reasons for the bread not browning well on the sides: Pans are too bright and reflect heat away; overcrowding of pans in the oven if baking several loaves at a time.
Hope this helps,
I finally had time to sit down and read your column on Alaska and salmon. I enjoyed it thoroughly. I have always wanted to go to Alaska and you make it sound even more inviting.
Mostly, I have only thought of a cruise, but your experience flying to Anchorage and driving through the interior sounds good too.
I just wanted to tell you that it was a very interesting article.