Baking Tips:1.Consistent Crust2.Crust Colour
TIP #1 Consistent Crust
Always allow sufficient time for the dough to rise, but do not let it over rise.
Doughs made with water generally yield a crispier crust than those made with milk.
To soften a crust, brush crust with melted butter as soon as it comes out of the oven.
TIP #2 Crust Colour
Aluminum pans reflect rather than transmit heat and can result in a more pale loaf. Try using a baking pan made from something other than aluminum. For a darker, richer colour, brush finished loaves lightly with butter or margarine and return to the oven for 5 to 10 minutes. Position pans in the oven so that they are evenly exposed to the oven temperature, allowing air to circulate between the loaves. Bake on a lower oven rack, unless otherwise directed. If crust is becoming too brown, cover loosely with aluminum foil during the last 10 minutes.