Hi there, Barb! Often times when a loaf of bread doesn't brown much in the oven it can be because it was a little over-proofed. When a loaf over-proofs the yeast eats up too much of the sugar and then there isn't much left to caramelize during the baking process. You can add an egg wash or brush some milk on the tops of your loaves just before baking but this can result in a crust that is a little less crispy. We hope this helps for future baking adventures! Morgan@KAF

• Reply