On Aug 20, 9:33 pm, Melba's Jammin' >
wrote:
> In article .com>,
> maxine in ri > wrote:

> I blush for thanking you. But, but, but. . . . when have you ever eaten
> anything I've cooked?

Many years ago, you sent me a care package. My husband made fun of
it until he tried some of your boozeberry jam....
>
> > > Breakfast's toast was great. Made from the sister loaf of the one
> > > I entered in the State Fair. I don't expect any ribbonality for
> > > the bread, though - I think it was about 5-10 minutes underdone -
> > > just in the center. It will depend on how far into the loaf they
> > > slice.
>
> > Do you ever use a thermometer on your bread? Someone once gave me a
> > recipe that included a temperature reading for a done baked good
> > (cinnamon rolls).
> > maxine in ri
>
> I don't. And I especially don't for this entry into competition because
> it would put a hole in the bread -- wherever I stuck it. I think the
> temp of done is 180 deg. Some serious baker will no doubt correct or
> validate me on that.

But you could use it in the sister loaf, which should be cooking at
roughly the same rate as the competition one. Just a thought.

Hugs
maxine in ri