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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
Bread is Tough and Dense or has Tunnels
Batter was overmixed.
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High altitude (over 3,000 feet) affects bread baking because the lower air pressure allows the…
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