My husband and I have recently moved to a new apartment and we now have a gas oven. For years I've been known among friends, family, and coworkers for my great quick breads. They were always very moist, almost cake like. I have not changed my recipes but we do now have a gas oven. Any suggestions on what may be happening and what I may do to fix it? It's happening with my yeast loafs as well but it's more noticible in my quick breads. We have bought an oven timer and that did help us find that it takes much longer to heat up then when it actually beeps that it's ready.
Here is a picture of my irish soda bread, i have made quite a few of these with variable results....plenty of fails more so due to using other things than buttermilk.
I've looked all around the TFL forum, and, since I can't find any threads on this subject, I thought I'd start one. I very rarely buy a commercial 'Healthy bar' since, apart from the fact that I'm vegan, they're always for too sweet for my taste, so I wanted to have a go at making my own.
I stumbled across this recipe by accident when I left my fruit breakfast naans too long in the frying pan - they dried out and became 'biscuity'.
The bars contain no added fat, no refined sugars and no yeast, and can be varied infinitely!:
HELP! I made a batch of sweet bread (pan dulce) yesterday and it was a disaster! I am trying to change my recipe so that it is diabetic worthy.
I substituted stevia liquid for the sugar and half the all-purpose flour for coconut (25%) and barley (25%) flours but the consitancy is dense, with an aftertaste, the bread didn't rise in the oven or brown.
Any suggestions???? Thanks :)
I know that the topic has been discussed before, but I still don't get it. No-Knead (sourdough in this case, but I've tried the authentic recipe) just does not work for me!
I have started a bakery in China producing a local type of quick bread. the recipe is below
2.5 ltrs oil
4 kg sugar
we use a sour dough starter that was given to us by a company producing the same type of bread. we combine the ingridients and the prepared sourdough starter and then add luke warm water to mix them in an industrial mixer. we mix for about 1 min and the dough comes out relatively dry, not sticky at all.