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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
After you cut in shortening, add the liquids all at once and mix until just combined. The dough…
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Rapid-rise yeast has two time-saving advantages over active dry yeast: It does not need to be…
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