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Check the bread more often back down the time a wee bit and tell your friend the color of the pan does not burn bread.
You may want to get an oven thermometer and check to make sure your oven temperature is running true, it might be a few degrees too hot.
I read in a cookbook once that for dark pans you can decrease the temperature 25 degrees and check it regularly toward the end of baking time to make sure it's okay.
The recipe called for baking for 45min at 350F. I baked for 40min and it was still coming out uncooked in the center with a toothpick. I took close to an hour to cook, but the outside was completely black. Luckily I was able to cut it off with a knife and the bread tasted great.
I have some very dark loaf pans that do the same thing. The only way I can get them to cook evenly is to put a flower nail in the center of the pan before I put the batter in. I keep meaning to replace those pans with clear glass ones like I had before, but I never think of it until I'm actually using the pans.
Location: Los Angeles>Little Rock>Houston>Little Rock
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Quote:
Originally Posted by gentlearts
What is a flower nail? What does it do?
I think it's a cake decorating thing. You make frosting flowers on it.
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