"Escape News" > wrote in message
...
> Greetings!
>
> It's a tradition in our family to go to the Portuguese bakery around
Easter
> and buy some loaves of Massa Cervada. I always thought that I would like
to
> try my hand at making it, and this year I got a Portuguese cookbook and
set
> to it. The recipe was not entirely helpful, but I managed to get
something
> quite similar to what I'd always had. The only problem was that it was
very
> hard to get the bread baked all the way through without the outside
burning.
> I suspect that this was due to the higher sugar content, but what can I do
> to avoid this problem? I lowered the temperature (from 350 degrees to
> 325-300) for the other loaves, but they also got very dark (not quite
burnt
> this time). I figure that next time I'll make the loaves a little smaller
> as well. Any other suggestions?
>


Halfway through baking, or when they start to brown nicely, cover them
loosely with foil for the remaining time in the oven.

-Scott
>