The Baker's Hotline

July 26, 2017 at 12:55pm

In reply to by Lisa (not verified)

Thanks for giving this recipe a bake, Lisa. Some ovens hold heat more than others, so it's possible that yours just didn't turn down in temp as quickly as others. An overly-browned top crust could also be the result of baking high in the oven, so next time we'd suggest baking on a lower shelf and tenting with foil the loaf if/when it's reached a deep, golden brown color. Hope this helps to make for an even happier next bake! Mollie@KAF
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