On Fri, 02 Jan 2004 03:29:04 -0500, Feuer > wrote:

>
>
>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

Hi David,

It is an interesting question...

Perhaps without cause, I had been worried about the loaf sticking in
the pan. Also, I can tell you that the loaf is incredibly moist in any
case.

I may give your suggestion a try on the next attempt.

All the best,

--
Kenneth

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