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When making banana bread or other quick breads, I use this handy trick to help me cut even slices. When I transfer the warm loaf from the pan onto a wire rack to cool, I press down slightly on the top of the loaf. After the bread has completely cooled, I turn over the loaf and the pressure has perfectly marked my cutting lines on the bottom. —Sherry B., Four States, West Virginia
Roll dough into a 14-in. x 6-in. rectangle. Brush with butter. With the dull edge of a table…
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To make sure active dry yeast (not quick-rise yeast) is alive and active, you may first want to…
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