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My banana bread recipe bakes for 1 hour and 20 minutes at 325, in a large glass loaf pan.
I have been having trouble getting the center to be done, before the outside overcooks and gets dry and too brown.
Today’s loaf was baked for 1 hour 10 minutes, but i still feel as though the outside was over baked.
Would you:
Raise the oven temperature to 350, and shorten the baking time?
Or lower the temperature to 300 and keep the Bake time the same?
My banana bread recipe bakes for 1 hour and 20 minutes at 325, in a large glass loaf pan.
I have been having trouble getting the center to be done, before the outside overcooks and gets dry and too brown.
Today’s loaf was baked for 1 hour 10 minutes, but i still feel as though the outside was over baked.
Would you:
Raise the oven temperature to 350, and shorten the baking time?
Or lower the temperature to 300 and keep the Bake time the same?
I’m thinking the first option, but not sure.
I always used a standard metal bread pan, 8.5 x 4.5 and added two 9 x 5 pans this year. My banana bread is baking more evenly in the larger pan and uses less time, about 10 minutes. I didn’t think it would make that big of a difference, but it does. I’ve also made the mistake of baking a loaf of bread in the bigger pan instead of the usual smaller pan and the loaf was wide and not tall like usual.
I find the bananas can make a big difference with the wetness of the recipe also. Some bananas I have to work at mashing and really ripe ones liquefy too easily.
The late cold front will reach us tonight for a day or so, so I’m making up a recipe for chicken chili from what I have on hand - pintos, green chiles, tomatoes, onion, spices.
It will be a red chili, I can’t do this white business..
I'm not sure where to post this. I was positive there used to be a thread on it, but I can't find it. I've tried several times to make an olive oil mixture to dip bread, etc., into. It always came out "bitter" and just not tasty at all.
So, over the weekend, I tried infusing 5 or 6 smashed garlic cloves in some olive oil heated for about 5 minutes or so. I added a little salt and pepper, dried thyme and red pepper flakes. Turned off the heat and let it come to room temp, then added some balsamic vinegar. It was just what I was looking for. It came out so good. I'll try other ingredients the next time. Oh, and I also took out the cooked garlic cloves and ate them on some chunks of bread.
I know oil infusion is nothing new, but I just never thought of heating the oil for this dip. I assumed everyone just used oil straight out of the bottle, and maybe many people do, but it wasn't working for me. I could also shop around for some better oil, I suppose, but I looove garlic and this technique just really did it for me. Just thought I'd mention it.
Found this in some of my old papers. It's the lunch menu for June 1965 for two elementary schools in the Bellmore-Merrick school district on Long Island, NY.
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1965 Elementary School Lunch Menu
