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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
I had problems with the dough in my bread machine rising properly. Then I figured out that the…
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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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