![]() ![]() You need to use the correct setting for this recipe to work in your bread machine. Therefore, a 1:55 hour yeast bread setting will NOT work for a 1:55 hour moist “quick bread” setting. Yeast breads spend a long time on kneading/rising and much less on baking (where as moist quick breads spend only a short time on rising – as they are using fast rising baking powder/soda – and a long time on baking). Moreover, the baking length of the “quick bread” setting is roughly 1:10-1:20 hours (out of the total 1:40-1:55 minutes for this setting). The total time should be roughly 1:40-1:55 hours (100-115 minutes). IMPORTANT – If your machine’s electronic display is showing 50-60 minutes (total time for mixing & baking) before you press the “start” button, you have entered the WRONG setting.Thanks Bernadette for pointing out this issue! To extend the shelf life, some people like to keep their cornmeal in an airtight container in the freezer. Once you have opened a cornmeal package, you should store the cornmeal in an airtight container and place the container in a dark & cool spot (i.e. Old cornmeal can go rancid/bad and/or taste very stale. Warning – Use FRESH cornmeal when making this recipe.You need to find the correct baking soda/powder “quick bread” setting used with YOUR specific make & model of bread machine. These are two totally different settings. banana bread & cornbread) that use baking soda/powder. ![]() The people who have a problem often use the “quick” or “quick bread” setting designed for fast sandwich bread recipes that use yeast… and NOT the “quick bread” or “cake” setting designed for moist quick breads (i.e.
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