Quote:
Maybe I should post the recipe because there is no first or second rise with this. YOu actually mix it, cut it & form loafs & when the oven is done preheating you pop it in. I wonder if maybe I lightly dampen the tops before baking......
P&B I have had that before & it is sooooo good
Yeah that's what I would do, you could also try what I call glazes for different crust finishes. Like 1 egg yoke, 1 tblsp milk well beaten and brushed on the raw dough will give you a nice golden crust with just a hint of a sheen, looks very nice when done. This shouls at least help with pop top, try it you will love it.
AL
I wrote it down & will try it the next time I make it.
Maybe I should post the recipe because there is no first or second rise with this. YOu actually mix it, cut it & form loafs & when the oven is done preheating you pop it in. I wonder if maybe I lightly dampen the tops before baking......
P&B I have had that before & it is sooooo good

Yeah that's what I would do, you could also try what I call glazes for different crust finishes. Like 1 egg yoke, 1 tblsp milk well beaten and brushed on the raw dough will give you a nice golden crust with just a hint of a sheen, looks very nice when done. This shouls at least help with pop top, try it you will love it.
AL
I wrote it down & will try it the next time I make it.