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This really has great flavor and texture. Nice and crunchy outside and moist inside. I had one problem-it got too dark and stuck a bit in the pan. I have made other breads recently using this method, but they had no sugar in them. The high sugar content in this causes it to brown more, I think. Next time I will try it on a lower temperature. And one of the pieces of cherry stuck to the pan when I first dropped the dough in, and continued to cook onto the pan. Made it hard to remove the loaf. Perhaps a bit of cornmeal on the bottom of the pan would help? But if you ignore the looks of it, it is wonderful bread :)

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Mikekey April 03, 2011
Chocolate-Cherry Pecan Bread