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Question:

Why is my bread sagging?

I've baked a zucchini bread recipe I got off an internet recipe site. I follow the recipe instructions to the T. But I find that even after baking for the prescribed time the bread doesn't bake completely thru to the center and then sags and falls in on itself. I'm wondering if the fact that I'm using a disposable aluminum bread loaf pan has something to do with this as this occurs even to my wife when she makes bread in a regular oven. Is it because of the type of bread pan? Does the thickness of the pan allow the outside to bake sooner than the interior?

Answer:

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Varathane ) ADDED LATER just noticed that you said you were using a doming resin. That could mean that you're not really using true resin. but a dimensional white glue like Diamond Glaze, etc. Those are already permanent white glues, but they will dome more than regular white glues while drying. They aren't very tough though so a coat of polyurethane on top will make them less scratchable and susceptible to later cloudiness from humidity, etc. HTH

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