Bread-Bakers v004.n004.2

I have a wonderful recipe for orange bread, but no matter what I do,
the outside of the crust comes out tasting burnt.  I suspect that
the sugar in the bread (1/4 cup) is the problem, but I haven't found
a solution.  Anybody have any ideas?
--
Patti Beadles  503/696-4358 | I don't speak for Intel, nor vice-versa.
   patti@hosehead.intel.com |
   75555.767@compuserve.com | If it wasn't for the last minute,
or just yell, "Hey, Patti!" |             I'd never get anything done!