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Pampered Chef: Stonewear Fluted Pan...recipe help


  1. I used my SFP for the first time today, and made the Italian Bread. I baked it for 21 minutes (recipe says 18 or until golden brown) and it looked nice and golden, and fell right out of the pan. I pulled it apart to serve it, and it was only about half an inch cooked all the way around the outside. The middle was completely doughy. What did I do wrong??? Any suggestions?:confused:
     
    Oct 8, 2009
    #1
  2. jnsr96

    jnsr96 Member

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    How was the temp of the oven? MAybe it needs to be lower?
     
    Oct 8, 2009
    #2
  3. I had the temp at 350, did everything exactly as recipe stated, except left it in a few minutes longer to brown more.
     
    Oct 8, 2009
    #3
  4. chefcharity

    chefcharity Advanced Member

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    Sounds to me that if the outside was done and the inside was not, you should lower your temp to 325 and try that. I have not made this bread, but I think the laws of cooking lean toward this answer.
     
    Oct 9, 2009
    #4
  5. ChefPaulaB

    ChefPaulaB Veteran Member

    1,386
    1
    Was your oven totally preheated and did you have your rack on the lowest setting in the oven? Just a thought...
     
    Oct 9, 2009
    #5
  6. Preheated, lowest rack...everything right! Lower the temp was my hubby's suggestion too. Men, such logical thinkers! Thanks for all of your input!!
     
    Oct 9, 2009
    #6
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