Be sure the batter is in an 8 1/2 X 4 1/2 pan, not a 9 X 5....also let it rise just to the rim, maybe slightly over like 1/2 inch. The combination of a wetter-than-sandwich-bread dough that is more like batter, the right pan size and the right rise should yield that hole-y interior you're looking for. We wish you well in your future baking experiments - Happy Baking! Irene@KAF

• Reply