Bread too brown (oven, not machine)
I've been making Amish Friendship Bread for weeks and weeks...and it's never just right. It's always too brown around the edges.
I grease the glass loaf pans and sugar/cinnamon them. They are supposed to bake at 325* for 1 hr but since my oven runs hot, I decrease it to 300* for 50 minutes. Any shorter, and they aren't done. The way it is, the tops some times cave in a tad but the sides and bottom get too brown. I am sure that if I would take them out of the pan right away, that would help with the browning but I can't because they would collapse! As it is, I'm eating some that came out of the oven 25 minutes ago and is still too hot to eat.
Any suggestions? Should I try it at 275*?