Serene wrote:
> I know, the New York Times bread doesn't need any more publicity, but
> anyway, here are some pics. James and I were wondering how it would
> work if I did it in a loaf pan (covered with foil) instead of the
> usual pot, and though it looks weird, it's really good, as usual.
>
> Pics at http://serenecooking.livejournal.com/17027.html
>
> Serene

When I made the recipe as raisin/brown sugar/cinnamon bread I did it in
a loaf pan, but uncovered. It came out with a very hard
exterior...don't know if it was the extra sugar or what...

--
The Doctor: And I'm looking for a blonde in a Union Jack. A specific
one, mind you, I didn't just wake up this morning with a craving.