Home Cooking

Quick Bread raw inside, done outside, why?

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Quick Bread raw inside, done outside, why?

lgss | Nov 19, 2009 02:24 PM

Sometimes this happens, sometimes it doesn't, no rhyme or reason that I've figured out. It's a fairly new oven. Some of the recipes are ones I've de-glutenized. Some I've substituted 1/4 c. of xylitol for 1/4 c. of sugar. Any thoughts? When I test these 5" x9" loaves the outside is so done that it apparently scrapes off any of the undone insides on the way out. I don't know until I cut the loaf open, then I cut the middle part of the loaf in 4 pieces and baked it about another half hour and it didn't appear to have any effect....

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