When I previously made it using a regular
sized loaf tin I felt it was a little gummy in the centre, don't get me wrong it still tasted really good but would be best suited to a smaller pan so the centre maintains a cakier crumb.
Perhaps try using a different
sized loaf tin, I use a tin which is 22 cm long, 12 cm wide and 6 cm deep.
Not exact matches
I think its really dependent on the
size of the
loaf tin you're using.
My
loaf pans were too wide so I used 6 Texas
size muffin
tins and they came out great.
Mine did nt rise considering how much baking soda and baking powder went in... any way they are delicious perfect snack
size chocolate cake treats I had plenty of batter left over I decided to put it into a
loaf tin yummmo.
I used the unsweetened almond milk as did Tracy in her note in August 2012 she also had the green colour Bread was very moist & so lovely toasted despite the small slices any ideas as to why it was so small Could I double the recipe & put it in a larger
loaf tin or perhaps double the amount & put it in the same
size tin mius a couple of eggs Any ideas would be appreciated
Trial 3: I made 2 medium -
sized loaves using 9 × 5
loaf tins and baked for about 45 minutes or so.
What
size is a «big
loaf tin»?
When you have the right consistency, press all of the mixture down very firmly into a parchment lined container (I used my trusty
loaf tin for this, although anything of that
size will do).
Put into greased muffin
tins or an 8x8 baking dish (a regular
loaf pan doesn't work well)- For muffins, I use a 1/4 cup measure to make pretty even
sized.