I'd double - bake them -
first in a loaf pan, after which I'd slice them thinly.
Not exact matches
The
first five times I made it
in a 9 × 5
loaf pan and it turned out fine, just «squashed».
Assemble
in the lined
loaf pan by adding the rice topping
first.
I love the idea of making this bread and plan to buy the right pot to bake it
in, but I have one question
first for you: From your pictures, it looks as though there's no difference
in the sizes of the
loaves baked
in the 5.5 - quart
pan and the one baked
in the 7 - quart
pan.
Unfortunately you have to increase the time to nearly an hour (I made this
in a
loaf pan, and the bread fooled me into thinking it was done
in half an hour by not leaving residue on the toothpick) and check every ten minutes after the
first half.
I've updated the instructions on the recipe to suggest mixing everything
in a bowl
first and not the
loaf pan because I think the psyillium husk seeds mix up better that way.
With that being said, I have updated the recipe to mix all the ingredients
in a bowl instead of the
loaf pan because I've found my bread holds together better when it's been mixed
in a bowl
first.
The second
loaf is
in the oven as we speak (I only have one
loaf pan, heh) and the
first came out perfect!
A hearty
loaf or pound cakeis always a welcome gift, even more so when it comes packaged
in a reusable silicone - coated
loaf pan decorated with a strip of rustic white burlap and red satin ribbon (remember to wrap the baked good
in cellophane
first).