June 22, 2010 - 8:25am
help with Bermaline
Any one know any thing about Bermaline bread. I find it is really difficult to get enough dough to fill the pan so that it comes out flat on the top and on the bottom, enough dough, not too soft, only a tiny hint of yeast, and I am thinking not a bread or strong flour as you don't want much rise. I have tried baking it right way up also upside down with a weight on it to keep it flat. What it really wants is a lid like the Pullman loaf, that would make much easier. I have also wondered if it is made like a Boston steamed loaf but that has no yeast but does have molasses. No molasses in Bermaline any ideas on how to get a decent looking loaf with out that junky part on the bottom, ,,,,, thanks, qahtan