I'm going to bake an apple loaf today and will not declare the outcome until the last crumb is eaten or thrown away. Out of curiosity I decided I need to know the difference between fluid and dry ounces as too much dry will lead to, well, a flatter dry loaf and too much apple (how many cups are in 2 apples) affects the time to bake and m…
I'm going to bake an apple loaf today and will not declare the outcome until the last crumb is eaten or thrown away. Out of curiosity I decided I need to know the difference between fluid and dry ounces as too much dry will lead to, well, a flatter dry loaf and too much apple (how many cups are in 2 apples) affects the time to bake and moisture in the finished product. The last loaf I made was delicious, but too much apple, though it held up well over several days of munching the edges and center and finally topping the last bite with whipping cream (was out of Marscapone). Minor moral here: We are in a trial and error period of the autopsy, I mean baking, seeking first blame and then promising options before the batter is ready. All takes time and some planning and start-over. No matter what, I will have to mix and then bake for at least 40 minutes, probably longer, as I do like apple taste when one overdoes the chopping two large instead of small apples. TC, we are all just preparing the loaf, it needs time to bake, and then collegial taste testing by good and honest guests like you.
Ah - apple bread! I used to make it often - havent baked in ages. The thought of how good that tasted might be the push I needed.
Also, reading the actual common sense here regarding the "huge clean sweep" election makes me feel better - I didnt pay too much attention to exactly how close it was. Just that doofus & his entourage were elected!
Now I have to get busy & actually buy flour etc etc & make some good stuff.
I'm going to bake an apple loaf today and will not declare the outcome until the last crumb is eaten or thrown away. Out of curiosity I decided I need to know the difference between fluid and dry ounces as too much dry will lead to, well, a flatter dry loaf and too much apple (how many cups are in 2 apples) affects the time to bake and moisture in the finished product. The last loaf I made was delicious, but too much apple, though it held up well over several days of munching the edges and center and finally topping the last bite with whipping cream (was out of Marscapone). Minor moral here: We are in a trial and error period of the autopsy, I mean baking, seeking first blame and then promising options before the batter is ready. All takes time and some planning and start-over. No matter what, I will have to mix and then bake for at least 40 minutes, probably longer, as I do like apple taste when one overdoes the chopping two large instead of small apples. TC, we are all just preparing the loaf, it needs time to bake, and then collegial taste testing by good and honest guests like you.
Ah - apple bread! I used to make it often - havent baked in ages. The thought of how good that tasted might be the push I needed.
Also, reading the actual common sense here regarding the "huge clean sweep" election makes me feel better - I didnt pay too much attention to exactly how close it was. Just that doofus & his entourage were elected!
Now I have to get busy & actually buy flour etc etc & make some good stuff.
Yum. About to slam together. A new recipe, so new challenges. Be sane.