Post # 1
Hi everyone, this is completely not wedding related but I was on here and decided to make this post to see if anyone had any advice.
I’m bored so I’m baking (it happens often for me), I’ve decided to make Amish Bread. I don’t know if you’ve ever had it before but its more like a cinnamon pound cake. I just love it and have since I was a kid. So here’s my problem…. I’ve made it 3 times now and each time I’ve burned the darn thing! The first time it was just the bottom so I decided to move my racks for the second time… this lead to the whole thing burning. This time I left my racks where they were for the first one and lowered my oven temperature. The bottoms still seem to be burning! I’m baking them in Pyrex loaf pans just so you know what I’m using. I’ve always been a decent baker and am choosing to blame this on my ancient oven. If anyone can offer their baking tips for something like this I’d really appreciate it. 🙂
Post # 3
Do you have an oven thermometer? If your oven is old, then the temperature that you set it to may not be the same as the temperature it actually is cooking at…
Post # 4
Yeah it may be the oven. The oven in my old apartment sucked and it was waaaaaay off when it came to temperature. I’d have to lower the temperature and reduce the time, in addition to watching it like a hawk. Good luck!
Post # 5
I don’t have an oven thermometer :(, the bottom seems to be done long before the inside. The inside is still kind of gooey and yet the outside has a nice crust to it. Thanks for your advice guys.
Post # 6
- Wedding: August 2013 - The Liberty House
I would definitely move it to the top of the oven and watch it!
Post # 7
@TKG83: this is going to sound odd, but what color are your loaf pans? baking needs to be adjusted based on the colour of the metal baking pan. my dark nonstick pans cook faster and hotter thN my aluminun uncoated pans.
Post # 8
@TKG83: I agree with the previous poster, you may to try a lighter pan.
Post # 9
- Wedding: October 2011 - Bed & Breakfast
Another option would be to use a stonewear pan. I have yet to have something burn when using stonewear.
Post # 10
My apartment oven is crappy and cooks unevenly. We figured this out by making pizzas in there – the flatbreads on the right side always burn, while the left side stays relatively normal.
My FI’s mom had a 30-year-old oven which did the same thing, but she discovered that putting a pan of water (she used an aluminum tray) at the bottom of the oven during her cookie baking sprees helped tremendously. She would check between batches to make sure the water hadn’t all evaporated.
She used to lose about a dozen or so cookies every year to burn, but once she figured that out she didn’t really lose any cookies.
FI was disappointed – his mom always gives her kids dibs on the overcooked ones, but not the nice ones. 😛
Post # 11
@trainergirl: I’m using clear Pyrex dishes, which I figured would make them cook a little faster so I watch them. But the inside is still gooey and the outside burns. This one turned out alright, still a little burnt on the bottom but still edible and good.
@CakeyP: My mom had suggested a water bath too, I know she uses them for her cheese cakes and they’re always amazing. I looked it up online and read that you shouldn’t use them for cakes, cookies and breads, but if your FMIL is doing it and it works I’ll have to give it a try next time.
Thanks for all the advice everyone! I think more than anything I need to save up for a new oven.
Post # 12
I also have a crappy oven (downside of renting) and for some reason it hates my clear Pyrex loaf pan. Usually when I make bread I’ll do enough for two loaves. I have my clear pan, and a non-stick metal loaf pan. Without fail, no matter where in the over they are, the one in the clear pan is way darker almost burnt on the outside. I have no idea why, this never happened in my last kitchen. I would try picking up a cheap metal loaf pan (if you don’t have one) and trying again with that.
Post # 13
@TKG83: You should really get an oven thermometer. They are less than $5 from any grocery store. My oven runs 50-75 degrees HOTTER than what it should, so to cook at 425, I have to set it to 350!
I’d be willing to bet that your oven has the same situation going on, based on your description of your bread (seems done on the top, bottom burnt, gooey insides = oven is too hot!).