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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
The oven temperature for bread baking varies according to the ingredients used to make the…
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TO KEEP quick and yeast breads fresh and flavorful for a few days, it's important to store them…
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