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Showerthought: I thought my grandma's old trick of putting a pan of water in the oven was nonsense
She kept telling me for 6 months that a shallow pan of water on the bottom rack would fix my dry banana bread, and I figured it was just an old wives' tale. Then I baked two loaves side by side last Saturday, one with the water pan and one without, and the difference was real, the water one came out moist all the way through. Anyone else keep a water pan in the oven, or do you just wrap the loaf in foil halfway?
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