Judith, the wrinkling you noted is common when bread cools and steam is released. It tends to be more prominent in breads that have been allowed to rise too long in the pan before baking, or bread that has risen very quickly (in a very warm spot), as this can cause gas bubbles to collect at the top of the loaf, creating a pocket of air under the crust. Try putting your bread in the oven a bit earlier, and brushing the loaf with melted butter rather than a stick of butter. Barb@KAF

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