Pumpernickel (without tears...)
Kenneth wrote:
> After the bake, allow the pan to cool for several minutes, then gently
> remove the loaf. Do not attempt to cut it until it has cooled to room
> temperature at the center.
I'm wondering if it might make sense with this kind of bread to let it
sit sealed in the pan until it has cooled, to keep it as moist as
possible.
David
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