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PAM Baking Spray with Flour

My pumpkin breads are just out of the oven. I have a foolproof recipe I've been using for years that has always resulted in perfectly-formed, perfectly baked loaves. But this year I decided to do something just a little different. Instead of buttering and flouring the Pyrex loaf pans as I've always done, today I decided to use PAM Baking Spray with flour. That's the ONLY change I made in my usual recipe. I'm guessing that something in the oil caused the sides to bake faster and hotter than the rest of the loaf because I've not only got a "crust" around the edges, I've also got edges that have "folded over" onto themselves.

Has anyone else encountered this problem using PAM Baking Spray? Thanks -- and Happy Thanksgiving!!

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