Uh that sounds lovely:) I am actually not sure that a pure would work, it might work, but you should maybe
alter the baking time or add just a little extra baking powder:)
Do I need to
alter baking time or temperature?
Things I adapted include the cooking level and time for the glaze, using butter instead of margarine, and baking in two loaf pans instead of a tube pan, which of course
altered the baking time.
Not exact matches
The amount of food on the tray will affect the cooking
time, but as long as the ingredients fit comfortably on the
baking tray and it's not too overloaded, the cooking
time shouldn't
alter too far from the recipe.
Per the
baking time, I'm not sure if honey works the same way, so that might have
altered it somewhat.
I have used this recipe without fail so many
times now - have
altered it and made a wild mushroom and truffle oil risotto (just omitted the peas and onions)- and also for a wonderful butternut squash risotto -
baked the squash first - then cut into small squares - used cumin as the flavouring agent.
To
alter the texture of bread for the study, they
baked bread using different proofing
times.