Guest guest Posted July 6, 2009 Report Share Posted July 6, 2009 > > > does anyone have the problem w/ the almond bread sinking in the middle... it still tastes good but it would be nice if that didn't happen..... Patrice, I agree with Marilyn that the moisture of your ingredients may vary according to flour quantity, packing, juiciness of other ingredients, egg size, etc. But for me the most important variable is baking temperature. I usually start at 350 degrees for 10 minutes and then reduce the heat to 325 for about 40 minutes. I use the old toothpick trick -- if it doesn't come out clean and dry when poked into the center, I bake it for another 5 or 10 minutes, sometimes reducing the temperature to 300 degrees if the edges are getting too brown. You can experiment with the temperature and timing that works with your oven and your ingredients, but test it with a toothpick! Debbie T Quote Link to comment Share on other sites More sharing options...
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