Quote:
Originally Posted by Mousey Girl
Are you cooking it too hot/too long?
|
I'm cooking at 375° and pull out (tee hee) when the bread starts to brown.
Quote:
Originally Posted by JWBear
It's probably the brown sugar. Also, I would use real butter instead of margarine.
|
Should I use regular sugar instead? All the recipes I saw called for brown. Does Dark vs. Light make a difference?
Should I use butter for taste reasons or will that help reduce crystallization too?