When baking something with raisins in it, how do you prevent the raisins on top from becoming like black burnt marbles?
i just made Irish Soda Bread and i put raisins in it. the raisins on top puffed up and got burnt looking. other than that the bread looks like it’s baked perfectly. i baked it at the temperature that the recipe called for. this has happened to me in the past. is there a way to prevent that from happening?
Topic:
baking
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