Nothing else burns in this oven. Well. I mean, provided we take it out in time. The bread does not burn in other ovens with the same recipe. (Same qualifier 
) I *have* been using different oils- almond, olive, safflower- to experiment. I just have no clue what it could be. I don't want to cook it on a lower temp because I think that the oven temp is right and I don't want to find dough in the middle after it's cooled. But even if I cook it at 350 for 10 minutes less, it's STILL burned on the bottom!
Could this be because I'm using oil instead of shortening to grease the pan?
It's a honey recipe and requires grease on the pan so please do not advise me just not to grease the pan, as that would turn out badly. Any other advice welcome.
I really like this recipe but we're here for another few months so your tips are more than welcome.
) I *have* been using different oils- almond, olive, safflower- to experiment. I just have no clue what it could be. I don't want to cook it on a lower temp because I think that the oven temp is right and I don't want to find dough in the middle after it's cooled. But even if I cook it at 350 for 10 minutes less, it's STILL burned on the bottom!Could this be because I'm using oil instead of shortening to grease the pan?
It's a honey recipe and requires grease on the pan so please do not advise me just not to grease the pan, as that would turn out badly. Any other advice welcome.
I really like this recipe but we're here for another few months so your tips are more than welcome.
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