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After greasing and flouring her bread pans, Andrea Cohen found that she didn’t like the taste the flour left on her sweet breads. “I now use sugar instead of the flour. I prefer granulated sugar over confectioners’ sugar, but both work well,” she pens from Tallahassee, Florida.
For best results with quick breads, bake in a light aluminum pan rather than a darker nonstick…
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When making quick breads such as pumpkin and strawberry, don’t use a baking pan with a dark…
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