I have a question about baking the Amish Friendship Bread?!

Question: I've been making the friendship bread, which we really like, but I have a problem with the sides and bottom burning before the rest of the bread is done. I bake the bread in two regular sized loaf pans, at 325 degree oven. I've even tried taking them out of the oven before they are completely done, and the bottom and sides still tend to burn. How to stop this from happening? I should add that the recipe says to grease and then dust the pans with a sugar and cinnamon mixture, which is very good, except when it burns! The top turns out fine, though.

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Answers: I've been making the friendship bread, which we really like, but I have a problem with the sides and bottom burning before the rest of the bread is done. I bake the bread in two regular sized loaf pans, at 325 degree oven. I've even tried taking them out of the oven before they are completely done, and the bottom and sides still tend to burn. How to stop this from happening? I should add that the recipe says to grease and then dust the pans with a sugar and cinnamon mixture, which is very good, except when it burns! The top turns out fine, though.

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Mine did the same thing until I discovered the trick.
Line your pans with parchment paper, grease the paper, not the pan.
When they're done, turn them upside down on a cooling rack.
After about ten minutes they will be cool enough to wiggle out of the pans and for you to peel the paper off.

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