When my recipes touch the top, next time I leave out two tablespoons of water, and that usually solves the problem. You'll find every recipe is different.
And if you'll wrap up the loaf in plastic wrap the crust usually gets softer. If not, it's not you who needs the practice -- it's the person who wrote the recipe!
The mixes they sell in the store work great, by the way.
Me, I need to find some gluten-free recipes and give those a try. This year wheat has become a problem. *grmbl*
Christine
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