Topic: Dry bread

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Posted at October 26, 2012, 7:31 pm:

H
I love to bake nut bread and muffins using all purpose flour. However, they turn out to be dry even when I have followed the temperature and time specified in the recipe
I know that I can put a tray of hot water during the baking of cheese cake. Can I do the same for nut breads and muffins
Will this have any adversed effects on the products in terms of life shelf
Will appreciate an answe
Regard
Yuesang

Original of the message was taken from http://www.cheftalk.com/forums/

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