You can easily avoid that by putting
foil over the top for the first 30 minutes, then taking it off for the last 10 minutes.
I like my loaf to have a nice crunch to the top to contrast the fluffy moist texture inside, but if you wish for the loaf to stay soft you can place a sheet of
foil over the top for the last 20 minutes of baking.
Not exact matches
I made this bread yesterday evening, baked it
for an hour and it was lovely and crispy on the outside but mixture came out on the knife, so I put it back in
for another hour, having read lots of the comments below (and put a sheet of
foil over to stop the
top burning).
Pour mixture into cups, about 3/4 of the way, place
foil over the
tops and edges and place popsicle stick (buy them at the dollar store) in the slot and place in the freezer
for at least 4 hours.
Wrap the onion up in the
foil, making sure to pat down the
top to seal the stuffing inside and place on either a baking sheet and bake
for 20 - 30 minutes at 450 or place the individually wrapped onions on the grill
over high heat and grill
for 10 - 15 minutes.
To stop your cake from
over browning place some
foil over the
top of the cake and bake
for a further 5 - 10 minutes.
If the crust is browning too much
for your taste, set a piece of
foil over the
top of the loaf during last half of baking time.
If
for some reason the
top is browning quickly, tent with a sheet of
foil over the
top in the last 15 minutes or so of baking.
Pull leaves that are lining the pan
over the
top more or less, add 2 or 3 tablespoons of water to the pan, cover with a lid or a piece of
foil and bake at 350º
for 30 minutes.
Pour remaining enchilada sauce evenly
over the enchiladas,
top with the shredded cheese, cover with
foil, then bake in the oven
for for about 20 minutes.
Seal the sweet onion and bell pepper slices in a
foil packet (I used two packets), poke some holes in the
top, and set
over the heat on the grill
for about 20 minutes.
Directions: Preheat oven to 425 degrees F. Line an oven tray with
foil or parchment paper and place a heat safe baking rack
over the
top for a more even cook.
Bake until crust is deep golden brown on
top and bottom and juices are bubbling, 90 — 100 minutes (some of the juices might bubble
over onto the sheet — this is what the
foil is
for).
Once it is ready, remove
foil from lamb, pour it
over the lamb and return to oven
for 20 mins until the lamb becomes crispy on
top.
You could try draping them
over top another oven - friendly apparatus you have, or balling up
foil to fold
over, but this taco rack worked perfectly
for me!
If the crust is browning too much
for your taste, set a piece of
foil over the
top of the loaf during last half of baking time.
Sprinkle crispies
over the
top of the noodles, cover the dish with tin
foil and bake on the center rack
for 20 minutes.
Quarter your tomatoes and roast in the oven or on the grill (can add a
foil packet of smoking chips with holes in the
top over the hot coals
for extra smoky flavor), then removed peels and dice.
Place a piece of
foil lightly
over the
top and bake
for 45 to 50 minutes, or until the puddings are barely quivering in the middle.