Am I correct that dark pans bake darker and faster? or something like that

I think that may be my problem with my 9x5 loaf pans. I made my Amish Friendship bread last night and I DID lower my oven temp this time (inlike with the banana bread) and it's not quite as "done" as the banana bread but it's dark and dry like it shouldn't be.

If the pans are the issue then I think I'll just buy some of those disposable aluminum pans (I don't recall ever having trouble with those) and use them for my breads and save the dark ones for meatloaf. All of my other cake pans (except for my Nordicware bundt) are light colored tin/aluminum type pans.

hmmmmmmmm glad I have a BUNCH more starter in the fridge.

Karen

I didn't think I was imagining it about the pans. I may make another bread tomorrow and use the shiny pans. I do collect the old tin bundts, etc cake pans. I love 'em and I've found some great ones. I'll post how my little experiment turned out. As I said, luckily I've got plenty of starter stashed.

Karen

9x5 loaf pan. It's the one I usually use for meatloaf. I might try that one on the next round as well. One starter makes 2 loaves (9x5). But they are rather "slim" in height, I'd rather have them higher. So I may even make them 8x4. It's all one big experiment isn't it? I'll let you know when I bake a loaf that's JUST RIGHT!!!

I want one the way I used to make them, light, sweet, high but it's been a long time since I made it. I even carried a starter with me on the plane from California one year when I friend had some going. Needless to say I smelled kinda "yeasty"

Until later,
Karen

Hey Mary, I've got a recipe for the friendship bread starter if you want it. I actually started some sour dough bread starter a couple of weekends ago and last weekend I was getting ready to bake and found the friendship bread recipe, so I used that starter and ummmm, the bread was just like I remembered it being. So hollar if you want that starter recipe as well as the bread recipe that uses the starter, cause I've got it...

I am my own worst critic though. DH won't say much about it he's so polite but when I get up in the morning and it's still there...something's wrong.

My parents are also big guinea pigs for me!!! Thank goodness.

Karen

After looking at other recipes at allrecipes.com the one I used did not use a pudding, and some other ingredients that may make it more "fresh". So not only am I going to change my pans but I am going to change the recipe.

Karen

I wish I had the recipe that I used previously but that's long gone. I knew that the one I used last night just didn't seem to have alot of stuff in it, but tried it anyway.

But, I just came back from Kroger and bought a shiny 9x5 pan (although I wanted a Wilton) we'll see how that works. I also bought some applesauce and made sure I had plenty of pudding.

Will try maybe tonight another loaf.

Karen

I used the recipe with applesauce and pudding in it. Instead of vanilla, I chose French vanilla. I used both an 8x4 pyrex loaf and a 9x5 shiny metal pan. Cooked them both about 40 mins at 325. They turned out the way they should. Not dry, not overcooked. In fact DH was really working on it last night.

So I tossed that other. This is yummy but it's without nuts or anything special (didn't want to waste in case it was another disaster). It's a nice little sweet bread not real yeasty tasting. Could be dressed up nicely depending on what you wanted in it.

Success at last.
Karen