I have a question about the recipe "Buttermilk Oatmeal Bread" from AntoniaJames.
I do have a question. The loaf (I used a metal loaf pan) browned up very quickly. I covered it before ten minutes had ticked off the clock. In looking at the cut end of the loaf I see that the deep dark brown crust is quite thick all around the loaf. The internal temperature registered just over 200 degrees. Do you have any suggestions on how to reduce the amount of exterior bread that gets too browned? Notes: My oven seems to be consistent in its internal temperature; the rack was at the high middle position; it is an electric oven (not convection); and I usually have the problem of bread being under baked when using the recipe stated time. Thx
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