June 26, 201412 yr Going by the sugar content, that is more into cake territory... Exactly. The only way you can justifiably eat cake for breakfast is if the recipe calls it bread.
June 26, 201412 yr Spritzer: I am curious: are there any legit gluten-free bread styles? Yes but it's not something I'd ever eat. It's a hodge podge of soy, wheat fiber and starch.
June 29, 201412 yr Author I've made some Sour Cream Coffee Cake, but opted against using my bread machine. (definitely cake since it had 1 cup of sugar) Amount is too small for the machine, even with taking the paddles out before baking. I had mixed results with making blueberry cake/bread before. Couldn't get it out of the pan in one piece. Ended up being more of a blueberry cobbler sort of. More work mixing by hand, but with a standard 9x5 loaf pan, it baked up nicely in my toaster oven.
June 29, 201412 yr Author Et voila.IMG_20140625_231539.jpg Is there a good way to avoid the top of the loaves cracking wide open like that with 9x5 Loaf pans? Both my coffee cakes turned out like that as well. Or I guess it's just adding to the homemade look?
June 29, 201412 yr Maybe more mixing to further develop the gluten fibers and increase the tensile strength? I've never thought about it; I guess I like the way it looks.
June 29, 201412 yr The cracking is a good sign. If a cake or bread doesn't crack then something is very wrong.
July 3, 201412 yr Presumably, it wouldn't crack in a cvap oven. It likely doesn't crack in the machine. The cracks are good, though, as Birgir points out -- Gotta let that moisture out.
September 12, 201411 yr Best cinnamon bun recipe I've experienced: http://www.cbc.ca/edmontonam/columnists/restaurantrecipes/2011/09/12/recipes-revealed---sugar-bowl-cinnamon-buns/
September 12, 201411 yr Wow, I didn't notice that - one cup cinnamon to 12 cups flour is pretty intense. I've only had one of their buns, and it was very memorable. I'll try to find time to make the recipe at some point and report back on the results.
November 12, 201411 yr So playing with the new Cask Iron dutch oven. Some new Tartine style 1kg 50% white/50% whole wheat 700g water 200g wild yeast starter
November 12, 201411 yr Lol, just posted this to the what am I eating thread....but much more appropriate here:
January 19, 201511 yr Thx. Yeah very good. Super crunch with soft moist crumb. Sour tang and rich oat flavors.
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