Home Bread-Bakers v004.n033.2

loaves with sunken tops

lyson@mprgate.mpr.ca (Angela Lyson)
Wed, 15 Sep 93 23:09:30 PDT
We ran into this problem ourselves, and have solved it
by slightly reducing the amount of water in the recipe.
For a one-pound loaf, we generally use half a tablespoon 
less water.

Hope this helps.
Angela Lyson	   	
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