Challah...Browns to fast... almost burnt before cooked inside?
Have a terrific recipe from Second Helping Please..
The oven temperature indicated is 400 degrees...browns way too fast... tried to turn it down to 375, didn't cook----dried out before done.
So, I start on 400 and put down to 375 with better results...however still too brown.
It says to cover bread with foil - (does this mean actually cover all around - or just over top loosely)
Any tips for bread not browning so quickly...?
The Challah recipe I use (and the one I teach) bakes in a 350 degree oven for 10 minutes, then rotate and bake another 15 minutes until the bread is nicely browned and the center temperature of the loaf registers 195 degrees.
If you'd like to try the recipe, click here:
Is it just the top that's burning or all around?
If it's the sides and the bottom, are you using a dark colored or glass pan? If so, change to a shiny pan.
If it's just the top, are you removing the foil at some point during the cooking? If so, leave the foil on longer.
If it is all around, try starting at 400, then bringing down to 350. You may have to play with the timing a bit to get it right.
Which recipe are you using? Are you painting on an egg wash?
recipe from Second Helpings... 1 package yeast to 3 1/2 4 cups flour - 2 eggs...and an egg wash of egg yolk beaten with 1 tsp of water...
Going to try a Mollie Katzen Recipe... next week - 8 cups flour to 1 package of yeast (two loaves) and temperature 350 ..
thanks for tip on pan... you are correct it was a very dark loaf pan..