Hello!
Have any of you ever made the "Corn Bread" recipe from George
Greenstein's book: _Secrets of a Jewish Baker_?
I made it, the taste is super delicious BUT the bread turned out
rather flat and didn't have much oven spring. Anyone have any suggestions?
The total methodology for this bread is different AND I don't know
what the bread is supposed to look like?!
In any case the taste was the best rye bread taste i ever ate (even
by NYC standards) and nw I'd like it to look a little better!.
Thanks for any help you can give me.
Frank
fmtz@aol.com