I got a lift out loaf pan today.. it should make molding easier. I' am not a fan of the juices sitting under it also so looking for a vegie mat.
As a side note wondeirng about wrapping loaf with bacon whole time wondering if anyone has before?
Liitle too moist but not complaining
I don't get it.... if it is cooked all the way through, how can it be "TOO" moist?
too crumbly?