>Subject: gooey centers, sigh
> Yep! I finally joined the gooey-center-group.
> The latest flop was with
> the whole wheat banana bread (from DAK's book)...the out-
> side was burned and the inside was completely raw. (The
> outer inch was cooked). I then put it in my oven at 350
> degrees ... 45 minutes later (!!!) it was still raw in
> the middle! ^^^^^
> I would very much like to know if the folks who have com-
> plained previously about gooey centers have had their
> problems using oil recipes? And did their machines behave
> normally when using a margerine recipe?
Every time I try the whole wheat banana recipe now, it flops in
exactly that way. I originally suspected the machine was the
problem because the first two times I made it, it came out
perfectly. The other recipes that I have seen problems with are the
Russian Black Bread and the Egg Bread. I haven't made the egg
bread myself but a woman I work with has. She says it worked fine
for her the first few times before she started getting a gooey
center. I will check the recipes and try with different oils and
let you know what happens.
My machine is actually the Welbilt so I have not been able to avail
myself of DAK's reknown service policies. I have recounted my
experience with Welbilt in this forum and haven't been satisfied.
If you get any help from DAK, I'd be interested in hearing about
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