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Old 02-26-2013, 06:17 AM   #31
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Quote:
Originally Posted by Briandg View Post
so, jason, I made the pumpkin bread the other day with what we call rabbit soup. (cabbage, carrots, celery, summer squashes, tomatoes.) The only traditional soup stuff is a couple pounds of meat and some pasta, if we feel like the pasta. Done right, it's almost like a casserole.

But I messed up the bread. not sure exactly how. it was still good, but not right.

What happened is that my wife was reading me the instructions, and forgot to have me add the baking powder and soda. I had given up hand stirring, and used my hand mixer, and was ready to put it in the pan when she hit me with that part. So, I added the powders to a quarter cup of sugar, and slowly mixed it in. Obviously, I have overmixed it, and knew right up front that I did. Then I overcooked it, I think.

in any case, it turned out very finely grained, small, firm, and a hair dry and chewy. Wonderful stuff anyway.

How am I supposed to mix/blend it, for how long?
As wet as it is, I generally just mix it with a rubber spatula until I don't see any more lumps of flour. Since I omit the raisins and nuts from the recipe, it isn't hard for me to eyeball it. I think the extra sugar might have led to the texture difference. I stopped using the enameled cast iron loaf pans i have inthis recipe in favor or either Pyrex or traditional sheet metal pans. The cast iron always seems to burn the bottom of the loaves while still leaving it uncooked in the middle. My problem is undercooking rather than overcooking it. My oven tends to run a little hot, so I decrease the temp slightly. I also start checking it at 1 hour with a toothpick and at 10 minute intervals after that until the toothpick comes out clean in the center.
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Old 02-26-2013, 08:17 AM   #32
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I'll remember that.

As soon as she told me that she had left out the leavening, I knew I was screwed, completely. I knoew I couldn't just add it and mixit in, so I mixed it into the sugar to make sure it was evenly distributed into the bread. Now that I think about it, having it so thoroughly mixed in is why it was like fine cell memory foam.

I'm going to try glass pans next time, too, and I think I need to check my oven temperature.
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Old 05-29-2017, 01:07 PM   #33
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Loaf in the oven.
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Old 05-30-2017, 07:42 AM   #34
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How'd it turn out?
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Old 05-30-2017, 09:59 AM   #35
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It turned out fine! It seems to be really moist and dense even when fully-baked. The flavor is there, and that's the beauty of it; great flavor with easy construction.
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Old 05-30-2017, 11:40 AM   #36
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Top tip... if you freeze the bananas before you use them, the banana flavor is even more intense.
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