I love
the little loaf shapes, they so sweet and a lovely carrot cake recipe too, nice to see something a little different.
Not exact matches
I believe it was just a standard 9 × 5
loaf pan, but any size will work, or if you don't have one simply put the mixture between two pieces of plastic wrap or parchment paper and press with your hands to the size and
shape you want and then slice with a knife into
little «brownies»
Made it for the first time yesterday — fantastic recipe and results — the braiding was a
little tricky; next time I will roll the strands skinnier and longer and braid tighter at the start — my
loaf had a bit of a wedge
shape, wider at the start and narrower at the end.
I was a
little worried when I saw how looked this morning but I used a lot of flour to
shape the
loaf and crossed my fingers.
If you prefer the square
shape like the crackers sold in the specialty stores, I would use one 8 x 4 inch
loaf pan and simply bake a
little longer.
Generously dust with flour (I may have gotten a
little carried away: — RRB --RRB-, and form into an oblong
loaf shape... This dough is not a firm moldable one, it will flatten and spread out.
(Baking time will depend on your oven, they all vary, and
shape of your baking tin - a
loaf tin will take a
little longer as the cake is deeper).