AboutElyse Grau Expertise I can answer any questions about baking. The only thing I'm not too good at is baking pies, nor do I know much about high altitude baking.
Experience I have been baking for over 30 years. One of my hobbies is creating recipes, most of those for baked goods. I made my own wedding cake. Currently I prefer to bake healthier things. I use a lot of whole wheat and other whole grain flours, and prefer to use less sugar or sugar substitutes in my baking. I do a lot with fruit.
Question Hi, It seems that no matter what type of bread I bake; pumpkin, zuccinni, cornbread, white or wheat; that the bottoms and the sides get way too dark. The tops are a lovely color and are perfectly cooked, but the others arvery dark and dry. Is there anyway to avoid this? I do not use glass.
Thank you for any help you can give me.
Michelle
Answer Michelle:
If your pans are non-stick or dark aluminum, that is probably the problem. Try using shiny aluminum or glass. If you are already using shiny pans, check your oven temperature. If it was just the bottom I would suggest moving the oven rack up one notch, but that wouldn't help the sides.
