I have this fabulous recipe that I have been working on for a cherry date sweet bread. The only problem I have is that of cooking temp/time.
A few times it came out great. But, several times after the crust was well and truly done the center was still raw. I think it is the sugar in the dough, but I think it is doable.
So its cooked for 50 minutes at 350 F. Does anyone know a way that I can cook it without overcooking the crust??
A few times it came out great. But, several times after the crust was well and truly done the center was still raw. I think it is the sugar in the dough, but I think it is doable.
So its cooked for 50 minutes at 350 F. Does anyone know a way that I can cook it without overcooking the crust??
