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Baking mystery

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Baking mystery

elise h | Jan 22, 2007 04:30 AM

Yesterday I made zucchini bread and cut the sugar by 1/3. (This is a recipe from the 1980s.) The taste is great and not saccharine. All my guests ate it with tea, even after a large (including dessert) Sunday lunch. It is less moist than with the full amount of sugar (I suppose that's to be expected).

I baked 4 loaves. Two were in full size bread loaf pans that are heavy gage, silver metal pans. Two were in small bread loaf pans that are heavy gage, black metal pans. The smaller loaves baked faster, as can be expected. However, these small loafs were burned black on the bottom, while the upper crusts were a nice golden brown. The larger loaves had golden brown crusts all over. What can I do to avoid the burned bottom?

My oven was at 350 degrees, per the recipe, although I've never verified the oven temperature. All loaves were in the middle level. The smaller loaves were in the center of the oven, versus the outer edges.

Thanks, hounds, for any insights.

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